In a mere eight months, The Half has become a favorite Wilmington eating and watering hole for lunch and dinner alike. In fact, the sandwich shop’s success extends beyond the Port City – it already has a second location in Greenville, South Carolina.

The Half is owned by four creative minds: Andrew Dennison, Carl Cross, Dean Moore and Charles Fogg. In addition to being savvy businessmen who have expertise and experience in the food and beverages industry, these partners also have a creative bent and a talent for forming long-lasting professional relationships. All of these attributes have played a role in the restaurant’s success.

“We have the right team, and we’re doing something we believe in,” Dennison said. “We are proud to own the restaurant, and we’re proud of the product we put out.”

Breaking into the restaurant scene isn’t easy, but Dennison, an industry veteran and the former sales and distribution manager of Flying Machine Brewing Co., had an idea he thought would work: a restaurant that served unique, gourmet sandwiches and craft beers. 

“I looked at the market in Wilmington, and there are a lot of breweries and food trucks, but nothing that combined the two in town,” he said. “I’ve seen the model work in other major cities, and I thought we could bring it to Wilmington and do a good job with it.”

After mulling it over, he shared his idea with two of his co-workers, Cross, who was then in charge of production at the Flying Machine, and Moore, who oversaw quality assurance. 

“We were ready to jump on board,” Moore said. “It was an opportunity to start something and get in on the ground floor.”

Though the three men had loads of experience on the beverage side, they didn’t have anyone on board with the culinary background needed for the unique, eclectic sandwiches they had in mind. One of their professional connections, Fogg, was the man for the job. Fogg, who the partners soon made a co-owner of the restaurant, had served as chef at local delis – including Detour Deli, the beloved sandwich shop that closed in 2021 in the building that The Half replaced – and Sealevel City Gourmet. Plus, Fogg had bottle shop experience as well, and the partners had worked with him at dinner parties. There was even a personal relationship – Moore and Fogg traded jars of their homemade kimchi.

With assistance from Moore, Fogg developed one of the most creative sandwich menus to be found. In addition to The Half’s versions of the classic deli sandwiches, the restaurant also offers several vegan options. Some have their origins in popular street foods, and others are Fogg’s inspirations.

“We tried to think outside the box and try new things, but we also know the classics are there for a reason,” Moore said.

The craft beers served at The Half are as distinctive as its sandwiches. Though the owners aren’t brewing beer themselves – they have no equipment or facilities to do so – they are still developing new beers by collaborating with breweries they worked with in the past. 

“We sit down with the brewers and work together to come up with a concept that they brew and send to us,” Dennison said.

As a result, the owners had a role in the creation of beers such as Halfway There, which they made with Burning Blush Brewery in Mills River, North Carolina, and Half Measures, which they made with Widowmaker Brewing Co. in Braintree, Massachusetts, that will be released next month. 

The nomadic brewing arrangement serves the partners well. Through it, they have a way to exercise their creativity, bring new exciting beers to the area and, in some cases, sell them exclusively for a time, all while continuing to foster their long-time connections with brewers throughout the country.

These restauranteurs have another quality that sets them apart – an affinity or background in the arts. Art is so important to them, they made supporting it part of their mission; local artists can display their work in the restaurant free of charge. 

“We’re excited to have a place to show off all sorts of art of different levels,” said Dennison. “We’re showing the work of the DREAMS kids next month.”

In just seven months, The Half had garnered a loyal following, operations were going smoothly, and local artwork decorated the restaurant’s walls at 510½ Red Cross St. Then the unexpected happened. The partners were asked to provide food service for The Eighth State Brewing Co. in Greenville, South Carolina.

Once again, professional relationships had come into play. The brewery’s owner had worked with Cross in the past. 
It was the right opportunity, Dennison said, and the partners added “open a new restaurant” to their to-do list. The Half’s Greenville spot offers a smaller menu that features its top sellers and a few dishes created just for that location.  
Though a positive move, the new restaurant added to the partners’ already busy days. Currently, they are taking turns traveling to Greenville to oversee operations.

Given the workload and The Half’s popularity, the partners have no plans to expand. Meeting their own high standards and ensuring customers have an exceptional experience in the Wilmington and Greenville locations is enough for now. 

“I’ve been around the world and worked with all sorts of different people,” Cross said. “Here we have the opportunity to thrive and make people happy. It’s a beautiful thing to put smiles on people’s faces, to hear them say, ‘This is the best sandwich I’ve ever had.’"