Before they were married, Brian Betts and his wife, Diana, sometimes dined together during dates at a bar and restaurant on Van Campen Boulevard in Wilmington.
These days, the couple is opening their own establishment in the same 7,000-square-foot space, the former of home of Buck Wild BBQ and Saloon and before that, a Buffalo Wild Wings. But rather than needing to use “wild” in the name of their business in Suite 109 at 29 Van Campen Blvd., the Bettses will be placing an emphasis on the word “craft” when it comes to all things edible and drinkable.
The Bettses are in the midst of getting Port City Craft House up and running, with hopes of being open by September.
The word “craft” to signify artistry is being used more often lately, it seems, as craft beers – those produced by small and independent breweries – continue to rise in popularity. Brewers Association, a craft beer brewer trade organization, reported last week that American craft beer production grew 18 percent during the first half of 2014.
The Bettses said they feel the craft beer they will offer, on tap and in bottles, coincides with recent trends away from mass-market food and drinks.
“With the Internet and the way that the Internet has changed our lives and the world, I think people don’t want a regurgitated product that doesn’t have any heart and soul in it anymore,” Brian Betts said.
The same will go for the food at the new restaurant, with a focus on gourmet burgers. Zucchini fries, fresh local seafood, local produce, signature salad dishes and dozens of milkshake flavors, including crème brulee and salted caramel, will be among the choices on the Port City Craft House menu.
“The concept behind it is getting away from the horrible food that’s coming out of restaurants now,” said Brian Betts, the restaurant’s chef. “We’re going to have two types of hamburger patties – Angus burger and an American-Style Kobe – basically, it will be grass-fed, antibiotic- and hormone-free, organic, all-natural beef with brioche-style buns baked fresh from a local bakery here in town.”
Offerings will have a Wilmington-themed name, Diana Betts said. “For example, our double patty burger will be called the Battleship Burger,” she said.
A veggie burger for sale at Port City Craft House will be made with more than 20 ingredients, including quinoa, braised onions and brown rice, she said.
Meanwhile, at the bar, “our goal is to have a 500-different-beer selection, and I think we’re going to probably start off with about 20 or 30 on draft,” Brian Betts said, adding that he and his wife want to carry as many local craft beers as possible: every beer local to North Carolina and the best beers from the U.S. and around the world.
The Bettses are placing a priority on their wine list as well, and Diana Betts, inspired by her sister who lives in Los Angeles, said she is working on a mixed-drinks menu that will “bring some new and exciting flair to this side of the country.”
