Print
Restaurants

Rolled & Baked Prepares To Roll Out The Welcome Mat

By Jessica Maurer, posted Jul 4, 2018
Rolled & Baked is expected to open soon at 509 Castle St. in Wilmington. (Photo by Jessica Maurer)
Representatives from Rolled & Baked say they are just days away from opening their doors in the Castle Street Arts & Antiques District.
 
Chef Micah Edelstein, a Top Chef Season 3 contestant, said she is putting the final touches on the menu, making sure that she’s using the very best ingredients she can while keeping menu prices reasonable.
 
“When it comes to things like cheese, there are so many wonderful cheeses out there, but some are very, very expensive,” Edelstein said, citing an example. “So it’s important that I take the time to taste a variety of options and find the very best flavor for the best price point.”
 
Edelstein was hired by owners Bill and Anna Ward as culinary and creative director as well as executive chef for the restaurant. She relocated to Wilmington from Portland, Oregon, where she most recently owned The Feisty Lamb, and will be assisted in the kitchen by her biscuit sensei, Randy Rose.
 
Having lived and worked around the world, Edelstein is bringing global flavors to the Port City, but admits she has struggled to find some of the high-quality ingredients she is accustomed to. Thanks to the help of Feast Down East, she has connected with local producers for not only seasonal produce, but also fresh eggs and responsibly raised meats.
 
Much of the menu will be centered around biscuit sandwiches, where Edelstein will mix “the familiar with the unfamiliar.”
 
She aims to present combinations that are new and interesting, yet contain an element of familiarity.
 
“I like to think of it as a new spin on regional favorites,” Edelstein said.
 
Edelstein said she enjoys experimenting with lots of different textures in her dishes.
 
“Texture and temperature really add to the experience of eating,” Edelstein said. “Crunchy, smooth, hot, cold, spicy, sweet…I like to send as many signals to the brain as possible. Easting something with just one texture is like a musical beat that repeats over and over. But with different textures, flavors and temperatures, it’s like an orchestra for the brain.”
 
One multi-textural component Edelstein and Rose have created is the “friscuit,” a biscuit that is fried like a donut. The outside gets super crispy while the inside stays fluffy and light.
 
“In my opinion, it’s better than a biscuit,” Edelstein said. “It’s really fun in the mouth.”
 
And fun is clearly a concept at the center of Rolled & Baked. The flooring, walls and tables are covered in colorful vintage-inspired geometrics, and the rear of the restaurant contains a game lounge, complete with a foosball table, board games and a Twister mat painted on the floor, with biscuits for dots and a rolling pin for a spinner.

Rolled & Baked, 509 Castle St., will serve breakfast, brunch and lunch all day, as well as wine, beer, mimosas and “snowmosas,” which are champagne mixed with unfiltered sake that has been fermented with fruit. There will also be a self-serve coffee and iced tea bar with homemade syrups in flavors such as hibiscus ginger and lemongrass.
 
Visit the restaurant's Facebook page for updates on opening day.
 
Have a tip for Restaurant Roundup? Email [email protected].

Story On The Map

Ico insights

INSIGHTS

SPONSORS' CONTENT
Lyleheadshot2017 1251720228

Community Service PTO Benefits Your Company, as Well as Your Community

JC Lyle - Wilmington Area Rebuilding Ministry
Volety 0020 1121724229

UNCW to offer N.C.’s first Actuarial Science Certificate Program

Aswani Volety - UNCW College of Arts and Sciences
Geofflosee300x300 10221511305

Protect Yourself and Your Business from Cybersecurity Threats

Geoffrey Losee - Rountree Losee LLP

Trending News

Ohio Company Acquires Wilmington Based Environmental Consulting Firm

Cece Nunn - Jul 19, 2018

Area Restaurants Earn Wine Spectator Recognition

Jessica Maurer - Jul 18, 2018

New Businesses Open, On The Way To Beau Rivage Marketplace

Cece Nunn - Jul 20, 2018

Airport Terminal Expansion Project Set To Move Forward Ahead Of Schedule

Christina Haley O'Neal - Jul 19, 2018

Local Food Delivery Services React To Uber Eats

Jessica Maurer - Jul 18, 2018

In The Current Issue

Sharks Baseball Takes Bigger Bite

The 20th anniversary of Wilmington Sharks baseball in 2017 came with somewhat of a reboot, led by new owners and a renewed focus on improvin...


Governments Fund Economic Agencies

The new fiscal year for government entities in the Cape Fear region began July 1, and with it, a new round of economic development funding f...


Hospital Offers Enhanced Recovery After Surgery

Novant Health Brunswick Medical Center recently started offering a new service for patients who have undergone colorectal surgery....

Book On Business

The 2018 WilmingtonBiz: Book on Business is an annual publication showcasing the Wilmington region as a center of business.

Order Your Copy Today!


Galleries

Videos

2018 Power Breakfast - Dishing on the Restaurant Biz
2018 WilmingtonBiz Expo - Keynote Lunch with Eric Dinenberg, Rouse Properties
2017 Health Care Heroes