A team of Johnson & Whales graduates are set to launch Brent’s Bistro next week.
 
The restaurant is located in Cross Point Plaza on Wrightsville Avenue, just south of the Wrightsville Beach bridge.
 
Owner Brent Williams worked his way through college at nearby David’s Deli and worked as a banquet chef at the Country Club of Landfall before attending Johnson & Whales in Charleston, South Carolina. After graduating he returned to Wilmington, working for many years at Jerry’s Food, Wine & Spirits and Sweet N’ Savory. Like many chefs, he always kept an eye out for the right time to take the leap and open a place of his own.
 
“I’ve always thought this was a great location, and I’ve always worked in this part of town,” said Williams of the space at 7110 Wrightsville Ave., formerly occupied by Shukai Thai & Sushi Bar.
 
Williams has hired James Matthews, also a Johnson & Whales of Charleston grad and formerly of Bon Appetit, to run the kitchen.
 
“I came to the decision that I couldn’t operate successfully as owner and executive chef,” Williams said. “So James was the first person I called.”
 
Williams and Matthews wrote the restaurant’s menu together, and Williams said he plans to be very hands-on in the kitchen.
 
The menu is made up of small plates and appetizers, soups and salads and entrée’s from the land and sea. The house soup is an Italian sausage, crab and corn chowder. Shrimp, salmon, tuna, grilled chicken breast or sliced beef tenderloin can be added to all of the salads.
 
Entrée selections include parmesan fried oysters with a Sambuca Rockefeller sauce; almond-basil-pesto-rubbed dorado with smoked mozzarella, spinach and bruschetta tomatoes; honey-and-hazelnut-crusted scallops with smoked pork belly, sweets skillet corn, tomato jam and arugula and beef tenderloin medallions topped with smoked Gouda and Vermont cheddar pimento cheese served with mashed potatoes and haricot verts. Starters range from $9 to $11, and entrée’s from $14 to $25.
 
Williams said many of the dishes can be prepared gluten-free, and vegetarian options are available. Nightly specials will feature local seafood and seasonal specialty items such as soft shell crab.
 
“We’re an American grill that incorporates a lot of diverse flavors and cooking techniques,” Williams said.
 
The restaurant can seat 65 inside and an additional 25 outside on the covered patio that is equipped with misting fans and heaters. Brent’s offers a full bar and a wine list.
 
For now Brent’s Bistro will serve dinner Tuesday through Saturday from 5 to 10 p.m. A Sunday brunch buffet is in the works as well as a possible soup and salad bar for lunch.

Have a tip for Restaurant Roundup? Email us at [email protected].