Chef Bobby Zimmerman of True Blue Butcher & Table has opened the doors to his newest creation, Mariposa Tapas Bar, a vibrant new addition to the South Front District.

Zimmerman and his team announced in March that the building at 1502 S. Third St. would be undergoing a quick transformation to open the doors as quickly as possible, noting that he was thrilled to be part of the growth of the South Front District, a place he himself likes to hang out when given the chance.

It’s likely that Zimmerman will be spending a lot of time in the district, not only at Mariposa, but setting the stage for another incarnation of True Blue, True Blue Butcher & Barrel, which is scheduled to open next door to New Anthem this fall.

Zimmerman said he has always been a huge fan of Spanish cuisine and is excited about sharing his love of tapas with Wilmington.

“The biggest compliment we received all weekend was that people felt like they were in Spain, which was absolutely a part of the plan,” Zimmerman said. “The authenticity of the food and making the environment as authentic as possible with the decor and the music selection, the overall look and feel of the place seems to really have met our goal.”

Zimmerman has taken full advantage of the building’s wraparound porch to create as many outdoor tables as possible. There is also a courtyard behind the building that provides an intimate gathering space.

“Even if it might be a little warm or breezy, there is something that happens when the sun is setting at Mariposa and the joy of eating outside can really be felt,” Zimmerman said. “As I walked through the courtyard and the porch seating this weekend, everything that I've hoped for was realized in the emotion of the experience. As long as we continue to cook the food well and provide great service, I think the environment and atmosphere is going to go a long way in making Mariposa successful. “

Zimmerman said he has gone to great lengths to procure authentic Spanish ingredients to incorporate into his dishes. While he works with a Manhattan-based importer for some of the ingredients, for others he goes directly to the source. He has also committed to making his own chorizo with North Carolina raised pork from Lady Edison of Chapel Hill.

Highlights of the dinner menu include tortilla Española, a traditional potato-onion omelet; patatas bravas, crispy spicy potatoes; gambas al ajillo, garlic chili shrimp; conservas, a mix of tuna belly, mussels, sardines, razor clams, cockles and house garnishes; and gazpacho, a chilled soup.

Bocadillos, or sandwiches, are offered on the lunch and brunch menus, and include a Spanish cheeseburger – something Zimmerman said must be on the menu as a nod to the True Blue brand.

The brunch menu, in addition to bocadillos and traditional tapas items found on the dinner menu, also includes a frittata with Manchego cheese and chorizo, esarragos trigueros – fried eggs with asparagus, olive oil, sea salt and Romesco sauce; and carrilleras de cerdo – a poached egg served with pork cheeks, Piquillo pepper, fennel and garlic.

Looking to try a couple of chef Zimmerman’s favorites? Try the chorizo frito with smoky paprika, manzanilla olives and piparra peppers, or the albondigas – beef and chorizo meatballs with tomato sauce and olive oil.

Mariposa is now serving lunch, brunch and dinner, Monday through Thursday, 11 a.m. to 9 p.m., Friday and Saturday 11 a.m. to 11 p.m, and Sunday, 10:30 a.m. to 9 p.m.
 
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