By BJ Cothran

Photos Courtesy of The Atlantis Restaurant, Bella Luna, Beach Shop & Grill, Christopher’s Restaurant, Country Squire Restaurant, Inn & Winery, and Montoro’s Deli Italiano

Summer is a great time to treat yourself to a fabulous meal or two or three!  Grab a couple of friends and make a date to give all six of the charming restaurants showcased in this issue a try.  But caution, it may take more than one visit to sample all of their unique epicurean delights.

Want more ideas?  Go to Topsail Magazine to the last couple of issues and check on other Dishing It Up articles to read about additional local eateries:  II Beauchaines, The Bistro, Bumblebee Market, The King’s Table, and the Thai Grille.  Bon Appetite!

Atlantis Restaurant

SPECTACULAR doesn’t begin to describe this popular oceanfront restaurant located at the St. Regis Resort in North Topsail Beach.

“Ninety-five percent of the whole restaurant has a scenic view of the ocean,” says Executive Chef Kenneth A. Merk.  “Pair this up with great food, house-made desserts, and a wine list that pairs perfectly with our food, it is an ambiance of perfection.”

Owners Yvonne and Dennis Hunt have created something special.  They know that diners expect the best whether they’re having an end-of-the-week dinner or a wedding reception.

“First and foremost we love our guests, so when it comes to our service, food, desserts, and wine pairings they better be good,” says Chef Kenneth.  “This is where our passion for what we do comes alive.  You can eat dinner anywhere and that’s not who we are, we want to offer a dining experience to our guests.”

The heart of any dining experience is the food.  And who should know what’s best but the chef, so we asked him.  “This has to be one of the hardest questions a chef has to answer,” he explains, “as I really do not have any one favorite dish due to the vast array of foods and cooking techniques.  I love fish from the Caribbean as well as the Pacific Rim, and I like creative sauces and indigenous products from those areas as they bring life to the food and make the flavors come alive.”

Together Executive Chef Kenneth and Executive Sous Chef Tom S. Tiner work to keep the menu fresh and interesting.  “In the past, the bulk of our guests would order the classical favorites such as our Surf & Turf, Stuffed Flounder, Broiled Seafood, and of course our steaks,” says Chef Kenneth.  “But I have noticed since we have changed the menu and went with the New World style of cuisine utilizing products and cooking styles from the Caribbean Islands, Pacific Rim, and some South American influences, we are starting to see these items becoming a big hit in popularity with our guests.”

New favorites tantalizing customers include Golden Tilapia served with Thai chili sticky rice, red miso sweet Thai chili, and wild mushroom pineapple salsa, finished with a cold kadota fig sauce.  Or what about the Lobster Margherita—lobster meat tossed with garlic, shallots, chilies, peppers, and cilantro, flashed with Tequila and a splash of Key Lime juice sauce and served over tagliatelle pasta.  And who could resist the Prosciutto and Basil wrapped Salmon served with wild mushrooms, braised pearl onions and grape tomatoes, tossed with caramelized butternut squash tortelacci, and finished with a rum raisin sauce.

“As a chef, we know our guests eat with their eyes first so the food has to be elegant and sexy, but it also should be unique, and most importantly, it has to taste fabulous!  This is what we strive for everyday at the Atlantis; it’s what we do, in short, it’s our passion!”

Atlantis Restaurant
2000 New River Inlet Road
North Topsail Beach, NC
St. Regis Resort
910-328-2002

 

Beach Shop & Grill

DELICIOUS dinner options are plentiful at the recently remodeled Beach Shop & Grill located in the charming downtown area of Topsail Beach.  Regulars and visitors alike will appreciate all the new additions that have taken something already wonderful and made it even better.

“We gave the grand old lady a face lift,” says Cheryl Price.  She and husband Jeff have taken a much-loved island icon to a new level of style, while maintaining the pleasant appeal that has brought people back for decades.

It all started when the kitchen was modernized and they opened for dinner, adding beer and wine options, as well as a sophisticated evening menu.  More recently, the changes just kept coming—some new booths, chairs, and tables have been added, along with lighting and decorative touches—all subtle and inviting.

“We wanted to enhance the décor,” says Cheryl, “yet keep the same Beach Shop ambiance.”

Today’s Grill has a refurbished bar area that’s both beautiful and functional.  For those people who remember sitting at the bar enjoying a “beach dog” or an “orangeade,” you won’t be disappointed.  The original Formica bar from 1952 has been retired and a gorgeous new bar made from hundred-year-old heart of pine from a local tobacco storage warehouse has taken its place.  “A lot of people have eaten at that bar over the years,” says Jeff, “so we saved it and put it up on the wall as an art piece.”

Now adult beverages are available for diners who want a little something stronger.  “We offer drink specials nightly such as peach or pear or watermelon (yum!) martinis, sangria, and featured wines not on the regular list.  Our martini list is like our dessert list.  We are mixologists creating delicious concoctions nightly!”

And speaking of wines, the owner is a collector, so “a lot of thought and love” went into deciding what to include on their expanded wine list.  “Excellent wine selections including collectable and single vineyard production selections are available,” says Cheryl.  “No wine is rated below an 89 on the Wine Spectator rating scale.” 

The desserts themselves are something special, made fresh daily.  The owner is a pastry chef known for her trifle cakes and key lime pie.  They also feature Illy brand espresso and cappuccinos—“delish with desserts!” says Cheryl.

Another big change is the new chef, John Howell, a graduate from the New England Culinary Institute.

“We’re excited about adding him to our staff and look forward to enjoying many of his culinary creations to come!” says Jeff.

One such creation (shown in the opening photo) is the Carolina Mixed Grill with Sweet Corn Hollandaise made with black grouper filets, shrimp, tomatoes, and asparagus, which Cheryl pairs nicely with a Far Niente Chardonnay.

It’s one of many delectable dishes that you’ll find at the Beach Shop & Grill.  For all your dining needs—breakfast, lunch, or dinner—give the Beach Shop a try.  You’ll be happy you did.

Beach Shop & Grill
701 S. Anderson Blvd.
Topsail Beach, NC   28445
Open 7 Days a Week
Breakfast:  7-11 a.m.
Lunch:  11 a.m.-3 p.m.
Dinner:  5-9:30 p.m.

Bella Luna Restaurant

Dramatic Tuscan architecture sets the tone for a fabulous dining experience at Bella Luna Restaurant located in North Topsail Beach’s Villa Capriani Resort.  As soon as you walk through the doors it’s obvious something special awaits you—from the lovely décor and the stunning ocean and pool views to the tempting Italian delights.  Their name says it all .  .  . Bella
Luna .  .  .  Italian through and through.

Chef Kenneth A. Merk along with Executive Sous Chef Sawand Rhodes and their team of professionals, work hard to provide an incredible culinary event that delights all of the senses.

“I grew up with Italian parents, so I used to be in the kitchen with my great-grandmother, my grandmother, and my mother listening to Maro Lanzo, Frank Sinatra, or Jerry Vale while making homemade ravioli, angiolotti, and pasta every Wednesday night and Sunday dinner—which was an all day love affair of food, wine, and awesome Italian music.  It was an event,” declared Chef Kenneth.  “To this day, my favorite dish that I can live on the rest of my life and never get tired of is Broccoli Rabe & Cannellini Beans sautéed in garlic and olive oil.  Ah, the simple pleasures of life!”

In addition to the “simple pleasures” of traditional Italian fare, diners at Bella Luna feast on such specialties as Zuppa DiClams—whole middle necks in your choice of fresh feletto di pomodori, white or fra diavolo sauce or Pennenetta Tuscana—penne pasta, grilled chicken, prosciutto, sun-dried tomatoes, and arugula, finished in white wine and garlic. 

“Our guests really order throughout the whole menu, which I like to see as a chef.  It is important to me that our guests like everything we bring to the table.  It’s our labor of love,” says Chef Kenneth.

 

Owners Dennis and Yvonne Hunt came to the island seven years ago and have really made their mark on the restaurant business with two distinctly different offerings—Bella Luna and Atlantis—both in North Topsail Beach.  The Hunts fell in love with the island, bought a beach home, and decided this is where they want to retire.

Salt water is second nature to them, since their background is in the marine industry.  Dennis has forty years of experience as a marina owner including Marina Mar which is a 140-slip dry storage marina on the Intracoastal Waterway in the heart of Fort Lauderdale.

Bella Luna is ready for anything—a dinner for two or a grand wedding reception for a hundred of your family and friends!

“In Italy, the passion of life is what motivates us!  It’s who we are.  It’s what we do, it’s how we love!  The passion that motivates my life is a great dining experience, coupled with great food and an awesome wine list,” says Chef Kenneth.  “That’s what makes life at the end of the day worth living for.  We love our guests to be as excited and passionate about food and wine as we are at the Bella Luna, Bon Appetito!”

Bella Luna Restaurant
790 New River Inlet Road
North Topsail Beach, NC   28460
910-328-0504

Christopher’s Restaurant

Hip, stylish surroundings set the tone for a new kind of dining experience in Sneads Ferry.  Located just over the highrise bridge, Christopher’s Restaurant offers beautifully presented food in an equally beautiful atmosphere that will make you want to sit back, relax, and stay a while.

Chris Barnes and wife Tara Phillips Barnes moved to Sneads Ferry in April 2007 to purchase Tom Dooley’s Café.  Over the winter, the café was transformed into a totally different restaurant complete with a new look, new name, and a new sophisticated menu.

“We use all fresh ingredients,” says Chris, “NOTHING comes out of a can, all fresh seafood and fish, and Prime Level Beef.  We are famous for our Hot Crab Dip appetizer and beautifully presented French desserts.”

Even though the restaurant is a relative newcomer to the area, customer favorites are quickly being established.  One of their most popular dishes is the Big City Steak—a six-ounce prime, center-cut filet mignon peppercorn encrusted, pan-seared in butter, and topped with our cognac cream sauce (Au Poivre).  But if you’ve got a taste for seafood, customers are raving about the Pan-Seared Sea Scallops—sea scallops rolled in blacking seasoning, pan-seared in butter with baby spinach, bacon, and balsamic vinegar served over rice.

Chris has studied under several chefs at prime locations around the country including the Hyatt Grand Cypress and Wyndham Palace, both in Orlando, Florida; Pine Hurst Country Club and Southern Pines in Pine Hurst, North Carolina; as well as others in Hoboken and Normandy Beach in New Jersey, and Santa Cruz, California.

“We feature unique, elegant dining—French infused,” describes Chris.

Their eclectic menu offers something for everyone.  Take the employee’s recommended Christopher’s Chicken—two grilled chicken breasts topped with sun-dried tomato rosemary pesto, chevre cheese, and bacon.  Then there’s the spectacular Seafood Pasta—peeled and de-veined shrimp and fresh sea scallops sautéed in white wine, garlic, basil, and butter rolled in a lemon cream sauce, topped with a five-ounce cold water rock lobster tail.

But it’s not just the food that’s bringing in the crowds, Chris and Tara have decorated the dining room and lounge with artwork by some of the area’s best artists.  The pieces are for sale and a hundred percent of the proceeds goes to the artists.

“With the local artists on display, we are being reviewed for private gallery status by the North Carolina Arts Council.  We will be offering wine tastings and special artist expos during the daylight hours in the summer,” says Chris.

And don’t forget the lounge.  Deep leather furniture surrounds a baby grand piano in an “Italian, contemporary design,” describes Chris.  Add live music on the weekends, an extensive French wine list and exotic martinis, and you get what Chris calls, “A little piece of Downtown City life; definitely something different in Sneads Ferry.”

Christopher’s Restaurant
1084 Hwy. 210
Sneads Ferry, NC   28460
Dinner—5-10 p.m.
Louge—5-11 p.m.
Closed Sunday
Reservations—910-327-3007

COUNTRY SQUIRE

By Arno Buchtman

The winding passageways and spacious dining areas at The Country Squire have their own tales to tell.  Starting at the entrance area where a bowl of apples await and overhead you will see the words “Ceud Mile Feilte“ emblazoned on tartan (Scots-Gaelic for “A Hundred Thousand Welcomes”).  Follow the lovely wine cellar walkway to dining rooms called the Pantry, the Tavern, the Courtyard, Baronial Hall, the Mead Hall, and the Jester’s Court, a large hall.

A native of Scotland, Iris Lennon first came to work at The Country Squire in 1977 and purchased the rambling establishment in 1993 after running it for more than a decade.

Two years ago she and her daughter Lorraine Smith started up the new Country Squire Winery, which has attracted a new crowd.  The winery is found in the oldest section of the establishment, in rooms dating back to the 18th Century.

Renowned in Duplin County, The Country Squire has an extensive menu with traditional fare for lunch and dinner, locally produced jewelry and cheeses in the gift shop, and even weddings in the outdoor Courtyard and Sunken Garden.

Many long-time employees have worked for several decades—and some are second generation.  For instance, Sammie Southerland, who now works as a part-time greeter remembers how her husband Terry worked “opening night” when the Country Squire began 48 years ago.

Reservations are recommended for dinner, especially on weekends, and you can enjoy the Squire’s own wine vintages right from the table.  Folks come from miles away in every direction—Wilmington, Jacksonville, Kinston, Raleigh, Clinton—and even by air since the Duplin County airport is nearby.

You can also stay over at The Country Squire—either at the quaint (but modernly appointed) Vintage Inn or upstairs in the Squire’s Guest House.

The winery has proven to be increasingly popular, attracting visitors from far and wide, including tour buses.

Local varieties of muscadine grapes have been planted at The Country Squire, but for now the Squire uses the highest quality grape extract to make such varieties as Baronial Red (cabernet), Jester’s Folly (pinot grigio), and Squire’s Best (chardonnay). Some varieties have sold out the last two years at the Muscadine Festival in Duplin County and several thousand bottles have been sold out of the Tartan Tasting Room and gift shop.

The best way to get to The Country Squire is to take NC Highway 50 straight from Topsail (about one hour).  The Country Squire is nearly midway between Warsaw and Kenansville on NC 50 and Business 24. Or you can take either Exit 373 or Exit 364 from I-40.  Call ahead toll-free (1-877-830-1602) or just drive on in.  Lunch is served from 11:30 a.m. every day except Saturday and dinner begins nightly at 5:30 p.m.

The Tartan Tasting Room at the winery is open from 1 p.m. to 9 p.m. Wednesday through Saturday—or by appointment. Learn more by going to www.thecountrysquireinn.com.

Montoro’s Italian Grille & Deli

PLENTY of fun, delicious choices make Montoro’s Italian Grille & Deli a great place for lunch or dinner.

"We are the only restaurant on the island to serve Panini’s and Ciabata sandwiches,” says owner Ray Montoro.  He and his wife Maureen opened Montoro’s in June 2007.  “Our menu is a diverse one that offers not only typical deli style sandwiches but over thirty specialty grilled or cold sandwiches, made fresh daily cold specialty salads, Sicilian or traditional 18-inch round pizzas, and a full dinner menu, which ranges from Italian dishes to grilled pork chops, fresh cut New York strip steaks, and fresh seafood from Surf City Crab.”

Customer favorites really run the gamut from the “Pesto Chicken & Mozzarella” Panini to the Roast Beef & Cheddar” Ciabata.  And that’s just a taste of what’s on the menu.

“We actually have added sandwiches to our specials’ board that customers have made up themselves,” says Ray, “like the ‘Surf Shop’ from the guys at Berts, or the ‘Beautiful New You’ from the girls at a Beautiful New You Salon, or the ‘American’ made up by all the Marines that come in.”

Ray has been a chef over 25 years with experience at Mulberry Street in New York, as well as the Country Club of Virginia.  Maureen also has over 25 years experience in the deli business since the couple owned two delis in New York.

With so many delectable choices, what are their favorites?  Maureen selected the Ravioli & Spinach Salad with garlic bread. “This dish is filled with all the flavors I love best; garlic and tomato from the bruscetta, ricotta cheese from the raviolis, fresh baby spinach, and Italian spices from the homemade Italian dressing.  Plus it’s light and refreshing but fills me up perfectly!”

Rigatoni Difilleto is Ray’s choice.  “I’m a pasta guy!  I love the flavors of the thinly sliced sautéed prosciutto and onions mixed with my homemade marinara sauce with a vodka base (for this dish) and served over a heaping serving of freshly boiled rigatoni.”

In addition to all those great entrees, Montoro’s features desserts from Italy, plus they have a Family Fun Room with arcade games.

Their location is only 7/10 mile from the corner of Roland Avenue-Route 50 and North New River.  “We are the first restaurant you come to from the north end of the island,” says Ray.  “We have two great public beach accesses right behind the store and plenty of parking.”

“Our prices are family friendly,” says Maureen.  “There is never an extra charge for extras on any of our sandwiches such as onions, extra cheese, tomatoes, etc.  Our menu is not set in stone either.  We love to tell customers they can switch things around on any of our sandwiches or make up their own.”

“When you are eating at our restaurant,” says Ray, “we want you to feel like you are eating at our house!”

Montoro’s Italian Grille & Deli
614-D N. New River Drive
Surf City, NC   28445
910-328-1011