As Wilmington continues to grow at a rapid rate, competition in the hotel industry is growing, as well. While some might consider hotels only an option for out-of-towners, many are focusing their attention on attracting locals with destination restaurants catering to both hotel guests as well as the public.

For example, Arrive hotel on South 2nd Street in downtown Wilmington offers DramYard, boasting “Southern coastal flavors with a global twist using locally sourced ingredients in its intimate and thoughtfully designed dining room.”

There is Steam at the Embassy Suites by Hilton on the Wilmington riverfront that focuses on “seasonal, American cuisine using locally sourced ingredients.”

On Wrightsville Beach, East at the Blockade Runner offers waterfront dining with fresh local seafood, produce from its own garden and other local purveyors.

Coming soon is a new Tapestry-branded hotel by Hilton, which will be known as Hotel Lela on Market Street, with new restaurant, Paloma’s, offering breakfast and dinner, with menus inspired by Latin flavors.

Board & Barrel has been catering to local diners and hotel guests since it opened in 2018 inside Hotel Ballast in downtown Wilmington.

The indoor/outdoor riverfront restaurant also houses a bourbon bar including its own private-label bourbon.

Nate Sims is Board & Barrel’s executive chef.

“I have always had a passion for cooking even as a kid,” Sims said. “I love transforming ingredients into something artfully tasty, not only in appearance but in taste, as well. Finding those flavors that hit so gently on the palate and give an ‘Um, what is that?’ is what I work towards with every menu item.”
A hotel-based restaurant can require some education for diners.

“One thing that has always surprised me here in this setting is that most people’s perception is that they cannot eat at the Board & Barrel without being a hotel guest,” he said. “They absolutely can come in for a drink, a bite to eat or evening out. We work to market our restaurant so that people know they can come and enjoy what we have to offer.”

Sims’ favorites on the menu include his crab cake packed with jumbo lump crab; a barbecue salmon dish because of the way the barbecue sauce plays with the richness of the salmon; and the shrimp and grits, which is always a crowd-pleaser.

“I have a country club/business club background and spent almost 25 years in that setting,” Sims said. “This is my first position in a ‘non-club’ of the restaurant business. Some of the things with the club section is that you get to know the families and members more personally, their preferences and what they want before they ask.”

At the hotel, the outreach is similar for guests staying multiple nights.

“It’s the personal service that we love to do. In a traditional setting, that’s hard to do. You can give great service at a restaurant, but you really do not get a chance to know them – what their likes are or how to suggest a feature for the night that you know they might be interested in,” Sims said. “We get a lot of repeat business – conferences and families that come back throughout the year – so we know them and remember them.”

Additionally, due to the nature of hotels catering to visitors in the area, amenities are typically close by such as water views and access, shopping and outdoor entertainment that can add to a night out for both hotel guests as well as locals looking for a place for a date night or meeting.

A hotel restaurant is an added challenge for a chef as it allows for all types of customers.
Sims gets to serve local residents who can become regulars and come to know them as he used to know his guests in the club. At the same time, he can meet new challenges with one-time hotel guests and those in town for business.

“When a guest is in for multiple days, we know we are going to have them come in and eat,” Sims said. “We have to capture their attention on the first seating. I try to offer a menu that will cover a multitude of interests in cuisine. We have seafood, steaks, sandwiches, shareable bites, vegetarian options and light fare to cover anyone’s interest in dining.”

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