Port City Small Bites: Bull City Ciderworks on their way to town, Buoy Bowls kick off the New Year

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Bull City Ciderworks is coming to the Cargo District at 615 S. 17th St. (Port City Daily / Shea Carver)

SOUTHEEASTERN NC – There’s a lot going on in the port city when it comes to the opening and closing of restaurants, food trucks, bars and bottle shops as well as the introduction of organizational and non-profit foodie events and festivals. While Port City Daily already covers the majority of this news, minor shifts and changes sometimes stay under the radar.

READ MORE: Check out other food news of the week

“Small Bites” closes the gaps in reporting and lets readers know what to expect when it comes to additions to existing facilities or menu changes, temporary closings and renovations, additional opening times or large openings, pop-up events or other newsworthy tidbits that can be overlooked in everyday life.

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Wilmington gets its first cider

Bull City Ciderworks goes to the Cargo District.

Approval for 615 17th St., once inhabited by the Superior Millwork Building, has been filed with the City of Wilmington, which lists “Bull City Cider” as incoming business. The applicant is Rob Romero of Romero Architecture – designer behind the End of Days Distillery, one block down on Castle Street. The general contractor is listed as LS Smith Inc., the developer behind the growing Cargo District, which spans a few blocks between Queen and Castle, and 16th and 17th Streets.

According to approval, plans are underway to renovate 3,193 square feet, including fitting out new bathrooms and a tasting bar.

Bull City Ciderworks started in Durham in 2014 before expanding to Lexington in 2016 and Greensboro in early 2021. The company announced on its website that a Cary location will open in January 2022.

The cider was the first to open in the Triangle area and is also the largest in southeast NC. and distributed to Georgia, South Carolina, and North Carolina.

An email to the store telling when the Cidry would open went unanswered; Port City Daily will update the article when a representative replies.

The Triangle’s Buoy Bowls food truck will expand to Wilmington by January 2022. (Courtesy photo)

New Açaí Bowl Food Truck

A new Açaí Bowl Food Truck hits the market in Wilmington. Buoy Bowls was founded in Apex, NC by former Port City resident Derek Sharpe. Sharpe launched the truck in 2016 and added a new truck every year, which has won numerous best-of awards across the triangle.

Buoy Bowls specializes in serving açaí and pitaya bowls – eight in total – and five smoothies. Each item is made from fresh ingredients – bananas, strawberries, blueberries, cocoa nibs, goji berries, bee pollen and honey.

The purple food truck announced it was coming to the area in April and hired its last hiring position on December 3rd. Sharpe said Buoy Bowls is considering opening in early January if all goes according to plan.

Hi-Wire + Bulleit = barrel-aged Bourbon brew

Hi-Wire Brewing on Princess Street is holding a special release party for its newest beer, 10W-40, on December 15th. The Hi-Wire crew has teamed up with Bulleit to create a bourbon barrel aged Imperial Stout (9.5% ABV) with notes of chocolate, coffee and vanilla. It ages in Bulleit oak barrels that are charred with a caramel finish.

The Wednesday night release includes samples, swag freebies, and live music from The Smokey Dunes. Admission is free and the party goes from 6:00 p.m. to 9:00 p.m.

Four-packs of 10W-40 will retail for $ 20 and will be shipping on December 17th.

Beer Barrio renovated, opens again after 10 days

It’s been six and a half years since Beer Barrio started hurling tacos and ‘Ritas on Front and Princess Streets in downtown Wilmington. Owners Hayley Jensen and Stephen Durley decided it was time to renovate the place after Thanksgiving and closed the store from November 29th to December 10th for improvements.

“We had problems with leaks and floors that were wearing out so it was time for an overhaul,” Jensen wrote to Port City Daily.

The restaurateurs renewed the floors and some sub-floors and reconstructed the bar, including waterproofing and tiles. They also had the bathrooms renovated and “had some structural work in the prep kitchen”.

The restaurant also has new tables. The layout and capacity are the same and the restaurant will reopen on Friday .; Opening times are Sunday to Thursday, 11:00 a.m. – 9:00 p.m., Friday and Saturday until 10:00 p.m.

Panacea has been expanded to include a second room on Anderson Square, which can be used as additional seating and as an event room for private parties and caterings. (Port City Daily / Shea Carver)

Panacea expands, adds event space

Panacea opened to a great roar in January 2020 when the community gathered around one of the city’s few vegan restaurants.

“We were packed,” Robin Hill wrote to Port City Daily, “and then COVID hit everything and changed everything. We fed the people on our terrace in all weathers and heated the outside area all winter because people still wanted to get out, they just wanted their place. “

Now that restrictions have been eased a bit – and the pandemic has changed everyone’s perspective on personal space – Hill said that she and her husband Art have begun to look at their restaurant with new eyes. Even if you move tables away or have a little more distance from each other, the place looked “narrow”.

“So we decided to expand into the front unit to allow more freedom of movement and a more casual place to drink and eat,” noted Hill.

Located on Anderson Square, a 1,600 square foot square next to Pizzetta’s Pizza and connected to Panacea, now has signs for the Brewpub across from busy Oleander Drive. Aside from additional seating – 35 to 50 more customers can now occupy the tables handcrafted by Perry Steed of Legacy Craftworks – it also offers Panacea more storage space. Extra square footage also means more events, including private parties and special caterings, as well as cooking nights that can be tailored to suit everyone’s preferences and budget, from light starters and drinks to plated meals.

“There’s a glass garage door between the two units so private events can take place in the new space while the restaurant is open for regular operations,” Hill explained.

The Panacea vibe is carried through the new extension, with local artist Erica Nelson painting several large-format murals, including “Mycelium Maiden,” inspired by the Terra Vita farm mushrooms that the restaurant often uses in its menus.

“We’re really looking forward to completing the final decor,” said Hill, “the rear of a Volkswagen bus that is being restored by Steve Martinez. When it is finished, it will be mounted on the wall similar to the bus front in the original restaurant. ”

The Hills will officially celebrate the expansion of Panacea with a grand opening party in January. For now, it uses the area for overflow seating.

Carolina Green Provision’s holistic market opens

Green Lean Clean – a delivery service for the preparation of meals and a wellness facility in Ogden – has rebuilt its shop front and expanded it into a holistic market. In addition to offering their own healthy offerings – breakfast, lunch, dinner, and snacks, including vegan and vegetarian options – Carolina Green Provisions is being launched.

Located in the Ogden Village Shopping Center, its offering focuses on locally made produce, such as all of Green Lean’s take-away dishes, Panaceas Kombucha, Wilmington Bread Company’s homemade breads (read more here), For the Love of Margaritas blenders and more .

A new sandwich has been added to the Cheesesmith menu: topped with cheddar, NC pork belly, pickled red onions, honey Dijon coleslaw and Smith sauce. (Courtesy photo)

New sandwich, new opening times at Cheesesmith

The Cargo District’s grill cheese hotspot, Cheesesmith, launched a new sandwich earlier this week. Served on marbled rye, the handheld is served with cheddar, NC pork belly, pickled red onions, honey Dijon coleslaw and Smith sauce.

In addition, the restaurant has new opening times and is now open from Tuesday to Sunday from 11 a.m. to 8 p.m.

(Click here to learn more about Cheesesmith.)

Classic European wine dinner

Sweet n Savory is hosting a special European wine dinner on Thursday, December 16, 6pm. The café is located in 1611 Pavilion Pl. And serves eight courses, each of which is paired with a different wine.

Although the chefs are still preparing the food, according to Sweet n Savory, the wine menu will include:

  • Champagne Jacquart a Reims France, Brut Mosaique
  • Patient Cottat, Sancerre Vielles Vignes, 2019
  • Maison Vincent Girardin, Meursault Les Vielles Vignes, 2017
  • Maison Louis Latour, Aloxe-Corton 1er Cru Les Chaillots, 2016
  • San Polo (It), Brunello di Montalcino, 2016
  • Château Nenin, Pomerol, 2016 $ 180
  • Sartori di Verona, Estate Collection Amarone della Valpolicella, 2015
  • Porto Cruz, Gran Cruz 20 year old Tawny Port

Dinner is $ 85 and reservations can be made by calling 910-256-0115.

Holiday farmer’s market with chef Dean Neff

On Sunday, December 12th, 10 a.m. – 12 p.m., the local chef Dean Neff is holding a holiday farmers’ market across from the Seabird, the fish restaurant in the city center that he opened in early spring. Neff offers cooking demonstrations and a tasting at 12.30 p.m. In addition, the wellness dietologist Ana Zeller will be on site to discuss seasonal dishes and offer simple recipes. Participation is free.


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