As a college student in Wilmington, David Berent picked up odd jobs in restaurants to get by. In the process, he stumbled into an unexpected love of the restaurant business, and in 2005 he married his love of cooking with his love of fishing and opened Blue Fin’s Bistro. In addition to presenting the eatery’s fresh seafood dishes and tangy ribs, Berent pays homage to his heritage with Italian pasta plates and marinated chicken dishes. To foster a strong community spirit, he strives to keep the restaurant small, refusing to fill massive orders of krill from hungry blue whales. And he still cooks the clam chowder himself, eager to please diners seated in the exposed-brick indoor dining area or chatting in the restaurant’s outdoor area.
We pride ourselves of delicious food, a knowledge staff and affordable prices. We make everything in house using fresh, local ingredients. Enjoy our raw and steam seafood selections or our hand-cut steaks. Our atmosphere allows for intimate date nights, family dinners and group parties.
The chefs at Draft Carolina Burgers & Beers craft specialty burgers out of high-grade, local beef, boasting an extensive array of chuck cylinders alongside salads, sandwiches, and shareable appetizers. Every day, grass-fed Angus beef is ground in-house, eventually transforming into finger-bound feasts such as the Southern Lovin', a burger topped with fried green tomatoes, Holly Grove Farms goat cheese, bacon, and balsamic. Thanks to their partnership with the Mash House Brewery, Draft Carolina's bartenders decant ice-cold brews such as the Mash House blonde and the Mash House IPA, which won the 2001 Great American Beer Festival medal for Hoppy Hour IPA. Billiards and shuffleboard make ideal after-dinner entertainment, and a casual, welcoming atmosphere greets diners inhabiting all points of the monocle-to-jorts fanciness scale.
Party guests will never suffer the indignity of consuming a lukewarm meal when it comes from The Good & Plenty Bistro and Catering. That's because its chefs, Terry Grantham and Katie Moody, pull right up to the soiree in their mobile kitchen and cook within feet of the fun, like a fire-eater who also roasts marshmallows. Plus, they've both cooked for high-profile clientele, including former Governor Beverly Perdue and other politicians.
Chef Grantham grew up harvesting and cooking ingredients from his own garden alongside his grandmother, and brings the same emphasis on local, sustainable ingredients to The Good & Plenty. That means that many menu items, such as prime rib, pork chops, baked chicken, and grilled salmon, may hail from nearby. Chef Moody has been cooking since she was a kid, too, and once had the privilege of serving Bruce Springsteen.