JohnnyLukes KitchenBar, 5500 Market St. in Wilmington, has introduced several new menu items and welcomes a new manager, Matthew Babson.

“Matthew brings a wide range of restaurant experience to our team,” said co-owner and manager Debbie Jackson.

Jackson said several new menu items have been added to the appetizer, lunch and dinner menus.

New appetizers include a crap dip with toasted crostini and housemade guacamole with chips. Lunch items include a pressed Cuban sandwich with housemade pickles and “the Buff Chick,” chicken tacos with buffalo chicken tenders, spring mix, blue cheese, avocado and tomato. 

The updated dinner menu includes a 10-oz. Certified Angus Beef grilled sirloin served with JohnnyLuke’s signature mashed potatoes and a seasonal vegetable; chicken and shrimp alfredo; and a broiled seafood platter featuring a daily fresh catch, a crab cake and broiled shrimp and scallops in a lemon, garlic, white wine sauce. 

JohnnyLuke’s also serves brunch on Sundays from 11 a.m. to 2 p.m., with favorites such as benedicts, French toast, huevos rancheros, steak and eggs, biscuits and gravy and chicken and waffles. Jackson said brunch has become very popular, and reservations are recommended. 

JohnnyLukes cocktail program includes a variety of signature elixirs, with specialty elixirs featured each weekend. Check the restaurant's website for a list of weekend live music performances held on the rooftop deck.

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