Following the $10 milllion renovation of The Hilton Wilmington Riverside, now re-named Hotel Ballast, the hotel’s restaurant, Board & Barrel, is open to the public.
Like many new hotel-based restaurants, Board & Barrel aims to attract not only hotel guests but locals as well.
The southern-inspired menu features fresh, seasonal dishes prepared by chef William Roberts, a graduate of Johnson & Wales in Charleston, South Carolina. Chef Roberts served as executive chef at the Marriott in Greenville, South Carolina, where he launched multiple new restaurant concepts and facilitated events for clients before moving to Wilmington to open Board & Barrel.
The indoor/outdoor riverfront restaurant and bar incorporates rustic and modern nautical components such as natural wood and vintage-inspired finishes. Floor-to-ceiling sliding glass doors create a seamless flow between the dining room and poolside patio.
Board & Barrel’s spring menu features a wide variety of breakfast dishes such as potato latkes, shrimp etouffée, stuffed French toast and cornmeal pancakes. All-day fare includes several sharable plates, salads, burgers, sandwiches and entrees such as braised beef short ribs with blue cheese grits and mountain trout with pecan meuniere and smoked cheddar Johnny cakes. A small children’s menu is also available.
Board & Barrel’s menu will change seasonally, according to marketing manager Dacia Zimmer, and regular specials will be offered to showcase seasonal items.
Board & Barrel’s spirits menu includes several breakfast cocktails, a rotating selection of craft beer and cocktails, prosecco cocktails, and domestic and imported bottled beer, as well as a wine list with a focus on California wineries.
Hotel Ballast has opened an additional small riverfront bar that is accessible from the Riverwalk and open to the public each weekend beginning at noon, weather permitting. Live music is planned on Fridays from 5 to 8 p.m. and on Saturdays from noon to 4 p.m.
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