When The Felix Café opens its doors in the coming week, customers will find a laid back, Key West-style vibe at the space once occupied by Parchie’s.

Owner Felix Scroppo has remodeled the space at 2140 Burnett Blvd. He had planned on a late summer opening, but construction delays, including the installation of a new hood and vent system, caused him to push back the date.

“Although we’ve been anxious to open our doors, we wanted to wait until everything was in place as it should be,” Scroppo said. “I wanted it all to be done right the first time, even if that meant pushing back the opening date.”

Scroppo hired longtime friend Randall Potter as executive chef. Potter has worked for the past five years as sous chef and then executive chef for Brunswick Forest's Cape Fear National golf course and restaurant.

Potter said that while he enjoyed his experience at Cape Fear National, he is looking forward to having creative license in the kitchen at The Felix Café. The café will serve breakfast, lunch and dinner daily.

Scroppo and Potter hope to appeal to those who work at the nearby Port of Wilmington as well as the Sunset Park neighborhood for reasonably priced breakfast and lunch offerings. Some lunch items will be available at dinnertime, but the dinner menu will focus on entrées prepared with fresh, locally sourced meats and seafood.

The menu will reflect the seasons, and Potter said he looks forward to creating dishes that allow him to get creative with his presentation.

“Randall has created some absolutely stunning dishes,” Scroppo said. “And we’ve selected some really great plateware and silverware to accent those presentations.”

The interior of The Felix Café seats 38, and there are another 22 seats on the covered outdoor patio. The walls are covered with corrugated metal and brightly colored tin art work, creating a beach-hut atmosphere.

Beer, wine and mixed drinks will be available from the bar inside, while the patio bar will serve beer only. Scroppo plans to have live music on the patio as often as possible.

“We’ve really done our best to improve this space,” Potter said. "I think that once the neighborhood sees what we’ve done and tried our food, it will be really well received.”

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