I drop a copy of Wrightsville Beach Magazine at Antonia’s Italian Eatery and crossing King, I step into the inviting Eno Gallery and meet proprietor Mark and his dog, Payat, which means little dust ball, but her friends, Mark says, call her Py. He assures me my Bella would be welcomed into the town’s shops. I continue on, trying to touch each business in my location scout of the town. I am excited now; it is a fine Wednesday afternoon to be in such a charming little haven and it happens to also be my birthday. I have agreed to make this trip to determine if we can pull off an 36 hours in hillsborough WITHIN THREE BLOCKS THERE ARE NINE SIT- DOWN FINE RESTAURANTS hopping hillsborough restaurants The town of Hillsborough is gaining acclaim for its stellar res-taurants, its young chefs. These include Pancuito, where 30-something chef/owner Aaron Vandemark serves small farm- and garden-sourced suppers for which he has won acclaim as a James Beard Foundation Semifinalist, Best Chef: Southeast for 2014, 2013, 2012 and 2011. He was also nominated by Food & Wine Magazine in 2011 as “The People’s Best New Chef.” Continuing the locavore move-ment that the town has fully embraced is Chef Matt Fox at LaPlace, a Louisiana cookery serving Cajun cuisine with local and regional fare, including delicacies like house made sausages. The restaurant, set in a former pharmacy, is intimate but casual. While dining there, expect to spot members of the famed literati who call this town home. Fox gained renown for the Wooden Nickel, located next door. Next to this, on the central corner in the historic district, find regional Italian cuisine at Antonia’s, where owner/manager Claudia Salvadore Tolan or her son, Lucan, will most nights greet you at the door. Named Best in Class for Italian Cuisine by The News and Observer, the atmosphere, food and company are superb. Across Churton lies Radius, a wood-fired pizzeria, residing in a retro 1960s bank building. There chef/husband and wife team Mick and Kate Carroll spin out personal gourmet pizza pies topped with locally sourced food from a radius of 50 miles or fewer that will forever set the bar for pizza. The couple moved to Hillsborough for the quality of life, desiring a more rural envi-ronment to raise their boys. There is also a staple steak house, upstairs in the heart of downtown, the Saratoga Grill, along with Bandido’s Mexican Café, all located on Churton Street. Around the corner from the Weaver Street Market is a much-talked-about mouthwatering BBQ joint, Hillsborough BBQ Company. There too, sandwiched between the immensely popular Wooden Nickel and Antonia’s, is Matthew’s Chocolates, where the proprietor, Matthew Shepherd, airbrushes brilliant edible colors onto indulgent handmade chocolates. The shop offers cakes and even gluten-free cookies. His hot chocolate, laced with memorable homemade marshmallows, is perhaps the best ever. Plan to take home plenty for yourself, not just gifts, because I guarantee in a few days away from this town you’ll be longing for Matthew’s chocolate creations. By Pat Bradford • Photography by Alli{on Potter Chef Matt Fox, LaPlace outdoor table-to-farm photo shoot for our monthly food feature. We are scouting the town at the urging of Chef Eric Gephart, formerly of Wrightsville’s Buoy 32 fame, who also served a tour of duty at Mixto in Wilmington. I learn later that Gephart is a Hillsborough native and moved home with his wife Jenny to raise a family near his parents. Gephart is a fierce advocate for Hillsborough and badgered us to come. At this point in my day I am exhilarated, everyone I have met has been oh so friendly and accommodating. It is a spirit 69 www.wrightsvillebeachmagazine.com WBM
Wrightsville Beach Magazine May 2014
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