Wilmington restaurants don’t stand still. Menus change seasonally as well as with chefs’ creative impulses.
Downtown, find fresh lists at various locations.
This week, Aubriana’s, 115 S. Front St., debuted its summer menu. The restaurant’s mainstay baby lamb chops and fine crab/lobster cakes remain, although both been tweaked with the arrival earlier this year of chef Tyson Amick. Appetizer “Lamb lollipops” come with a grilled orange/jalapeno gastrique instead of mint/jalapeno gastrique. Warm capresee salad featuring roasted tomatoes is served alongside the crab and lobster cakes.
Menu newbies include:
* Crispy, fried Springer Mountain organic chicken with creamed corn waffle, asparagus, whipped butter and spicy local honey.
Area diners have often voted Dixie Grill Wilmington’s best breakfast in local polls, but the daytime spot recently added dinner hours.
Some of those breakfast dishes along with lunch choices are served 8 a.m.-4 p.m. daily, but from 4 to 10 p.m. on Thursday, Friday and Saturday, Dixie also serves its “If You Missed Us This Morning” list of traditional eggs and bacon or sausage combo, andouille sausage hash and buttermilk pancakes ($6-$9).
New evening sandwiches ($8.75-$9.50) include housemade falafel in pita bread with shredded cabbage, tzatziki, tomato and Bermuda onions.
Dinner brings $6-$8.50 appetizers (fried calamari, macaroni and cheese, char-grilled wings with smoky barbecue sauce); $6 or $10 salads (Greek, Cobb) and $11-$18 entrees (roasted vegetable noodle bowl, fried chicken, chipotle-rubbed pork tenderloin with sweet potato puree and stewed collards). Vegetarian options are in the mix, too.
Homemade pecan pie and a parfait of fresh berries, housemade buttermilk biscuits and whipped cream are among dessert choices.
Meantime, Mixto, 5 S. Water St., has been debuting new menu selections, too, including chorizo meatball tapas. Hearty country-style paella and more housemade sauces and moles are on the agenda, Nelson said. Lately, Nelson’s been serving lomos saltados, a Peruvian dish of stir-fried beef and vegetables. Check new drinks at the bar, too. Rum punch features pineapple juice, grapefruit juice, tequila and both dark and light rums in colorful layered cocktail served on the rocks.
Off the beaten path at 215 Princess Street, between North 2nd and 3rd streets, Phun Seafood Bar has a spring/summer menu plan listing seven different bento boxes inspired by various countries and served on a rotating basis, Phun owner chef Keith Rhodes said.
Compartmentalized bento boxes are most common in Japanese cuisine, but Phun’s boxes might contain Indian, Chinese and other offerings, Rhodes said. Also new on Phun’s menu are curry chicken spring rolls and a Peking duck wrap with chipotle honey slaw and hoisin-braised leeks, Rhodes said. Asian-spiced fruit drinks such as ginger limeade are on tap, as well.