26 Feast Guide

MARCH 28 - 29, 2026

WHAT’S MY FAVORITE RESTAURANT?

People often ask me what my favorite restaurants are. It sounds like an easy question, but it’s one I’ve come to quietly dread. Not because I don’t love dining out, but because choosing favorites has never come naturally to me.

It’s the same with bands, books, movies and songs. How do you narrow something down when there are so many great options, each perfect for a different moment? Sometimes you want a comforting neighborhood spot where the bartender knows your name. Other days you’re craving something celebratory, nostalgic, or brand new. Food is about mood, memory, and who you’re sharing the table with, and that makes picking a single “favorite” place feel almost impossible.

And that’s the beauty of FEAST Wilmington. It’s not about crowning winners. It’s about creating space to explore, taste, connect, and discover what speaks to you in that moment. It’s about wandering from bite to sip, story to story, chef to maker, and letting the experience guide you.

As we head into our third year, something special is happening. FEAST is starting to feel less like an event and more like a tradition. I’m hearing from people who are locking in tickets early and expanding the circle of friends and family they bring along, excited to share the experience.

This year I have friends and family coming in from Massachusetts, New Jersey, Rhode Island and Virginia - some for the second year, some for the first. For friend groups and families where food and celebration go hand in hand, Feast is becoming an annual gathering - a reason to meet up, reconnect, and make new memories.

So whether you’re here to discover something new, revisit something familiar, or simply spend a great weekend with people you love, welcome.

Cheers!

Jessica Maurer, Director of FEAST Wilmington Jmaurer@WilmingtonBiz.com

Novant Health is proud to sponsor FEAST Wilmington and welcome both local attendees and visitors. Supporting events that bring people together reflects our commitment to improving health, strengthening connections, and helping our communities thrive.

Ernie Bovio President of the Coastal Region

Jim Hansen PNC Regional President & Southeast Territory Executive

Charlie Mattox Wholesale Banking Market President

Robert Parker Chief Operating Officer

As a VIP sponsor of FEAST Wilmington, PNC Bank is proud to help set the table for a celebration of our region’s culinary brilliance, with gratitude for the chefs and businesses that bring flavor and nourishment to our community.

Atlantic Union Bank is proud to sponsor FEAST Wilmington and celebrate the community’s vibrant food and beverage scene. Just one more way we support the communities we call home.

As your neighbor, we know local bites are the heartbeat of our community, bringing people together to connect and celebrate. FEAST showcases that energy, and Cape Fear Energy is proud to support this festival, fueled by incredible food and amazing people.

Feast Wilmington Sponsors + Partners

For ourVIP’s

The VIP Lounge is an exclusive retreat dedicated to our sponsors. This vibrant, limited-access space is our way of honoring their partnership and offering an elevated experience that reflects the energy, excitement and community spirit they help bring to life.

Craft + Cuisine Sponsored by Atlantic Union Bank featuring specialty bites from The Butcher’s Market, Pie Slayer & craft cocktails from End of Days Distillery & Mister Bartender.

Pier Party Sponsored by PNC Bank featuring specialty bites from The Butcher’s Market, The Jelly Cabinet & craft cocktails from End of Days Distillery & Mister Bartender.

Brunch Elevated Sponsored by Cape Fear Energy Systems featuring specialty bites from The Butcher’s Market, One Belle Bakery & craft cocktails from End of Days Distillery & Mister Bartender.

Email marketing@wilmingtonbiz.com to learn about Feast sponsorship opportunities.

of Events Schedule

1

Purchase Tickets!

2

Saturday, March 28 11am - 2pm Pier Party Saturday, March 28 6pm - 9pm

3 Craft + Cuisine

Brunch Elevated Sunday, March 29 Noon - 3pm

Live Oak Pavilion 10 Cowan Street, Wilmington, NC 28401

Main Event Options*

~ Weekend Pass for all three events — $260

~ Brunch Elevated — $100

~ Pier Party — $125

~ Craft + Cuisine — $100

Learn more and get tickets at FeastWilmington.com

*Tickets are all-inclusive of food and drinks!

SATURDAY, MARCH 28 11AM - 2PM

FEATURING: DAWSON WRIGHT

Craft + Cuisine

FEAST KICKS OFF WITH A BOLD SHOWCASE OF SOME OF WILMINGTON’S MOST CELEBRATED CHEFS AND BREWERS COLLABORATING ON UNFORGETTABLE FOOD AND DRINK PAIRINGS. TRUST US, YOU’RE GOING TO WANT TO TAKE NOTES ON THIS ONE!

Save with BOGOs before they go-go.

Double up on your favorites with buy one, get one free deals. *

*Free item of equal or lesser price.

Craft + Cuisine

MATT DANYLEC Platypus & Gnome

ERIC SMIAROWSKI Ponysaurus Brewing Co.

THURSDAI EDWARDS Rumcow

AND BRANDON SHEPARD Shepard Barbeque

SATURDAY MARCH 28 11AM - 2PM

Craft + Cuisine

Brews Bites +

BILL’S BREWING COMPANY

BROOMTAIL BREWING

BRUNSWICK BEER & CIDER

DRUMTROUT BREWING CO.

FLYTRAP BREWING

GOOD HOPS BREWING

HI WIRE BREWING

IRONCLAD BREWERY

LELAND BREWING COMPANY

MAD MOLE BREWING

MAKAI BREWING MOBA

ODEN BREWING

OUTER DUNES BREWING

PANACEA BREWING COMPANY

SALTY TURTLE BEER COMPANY

SAVARD BEER & BOARD

SURF CITY BREWING COMPANY

TOPSAIL ISLAND BREWING

WATERLINE BREWING CO

WILMINGTON BREWING COMPANY

BRUNSWICK BEER & CIDER

FRONT STREET BREWERY

PONYSAURUS BREWING COMPANY

WRIGHTSVILLE BEACH BREWERY

CHEESESMITH

MARINA GRILL

CHENEY BROTHERS

PIZZERIA DON LUCA

SATURDAY MARCH 28 11AM - 2PM

TEQUILA COMIDA & CANTINA

STEAM RESTAURANT & BAR

SINFUL CUPCAKES

PLATYPUS & GNOME

THREE10

BENNY’S BIG TIME PIZZERIA

PIPELINE POKE

BANH SAI

BACK HOME BUTCHER

BOOMBALATTI’S

RUMCOW

GUNSLINGERS TEX MEX

THREE LITTLE SPATS OYSTER CO.

SHEPARD BBQ

BEER BARRIO

JUNIORS DELI

LA MAR SALADA

* Brewery and Restaurant

* Brewery and Restaurant

* Brewery and Restaurant

* Brewery and Restaurant

SATURDAY, MARCH 28

6PM - 9PM

FEATURING: KICKING BIRD

AL FRESCO DINING ON THE CAPE FEAR RIVER HAS NEVER TASTED BETTER. FROM GIRLS’ NIGHT TO DATE NIGHT AND EVERY CELEBRATION IN BETWEEN, FEAST’S PIER PARTY IS WHERE UNFORGETTABLE MOMENTS MEET INCREDIBLE FLAVORS.

Party

PierParty

SATURDAY MARCH 28 6PM - 9PM

Brunch

SUNDAY, MARCH 29

12PM - 3PM

FEATURING: LEME NOLAN

SWEET, SAVORY, SHAKEN, STIRRED. FEAST’S BRUNCH ELEVATED IS WHERE SHOWSTOPPING BITES MEET BRUNCH COCKTAILS DONE RIGHT, REDEFINING SUNDAY FUNDAY ONE BITE AND SIP AT A TIME.

Elevated

Feast and Stay! Get 20% off your stay when Feast and Stay! Get 20% off your stay when Feast and Stay! Get 20% your stay when you book with us through the Feast website! you book with us through the Feast website! you book with us through the Feast website!

Good food, great vibes, even better views. Good food, great vibes, even better views. Good great vibes, even better views.

SUNDAY MARCH 29

12PM - 3PM

Brunch Elevated

Consider This

CRAFT +CUISINE

Tequila Comida & Cantina

Kuro Diablo Salsa

A Japanese/Mexican fusion of steak, grilled onions, chile toreado and rice on a tostada with kuro diablo sauce

Paired with Flytrap Brewing’s Cerveza Negra Rice Lager

Three10

P.E.L.T. Pork Belly, Eel, Lettuce and Tomato

Brown rice syrup glazed crispy pork belly and eel with green tomato relish and bibb lettuce served on toasted pan de cristal

Paired with Leland Brewing Co.’s Japanese Rice Lager

La Mar Salada Spanish Market

Chicken and Chorizo Paella

Spain’s Iconic Dish made with Calasparra rice, smoked paprika, saffron and aromatics

Paired with Wilmington Brewing Company’s Jalapeño Saison

CheeseSmith

Beef Bourguignon Grilled Cheese

Beef bourguignon grilled cheese with Muenster cheese, pomme purée and persillade

Paired with Bill’s Brewing Company’s Goodyear ESB

PIER PARTY

We Are True Blue

Birria Torta

Birria-braised beef, queso fresca, avocado, radish & jalapeno jam on a telera roll

Covey

Octopus Al Pastor

Pineapple and mis braised and charred octopus with smoked pineapple, hazelnut salsa macha & salsa roja

La Duna Paradiso

Bucatini Carbonara

Crispy pancetta, Pecorino, Parmesan, cracked black pepper & salted egg yolk over bucatini pasta

Gustu Peruano

Pan con Chicharrón

Crispy pork belly, sweet potato & crema de rocoto on a toasted baguette topped with salsa roja

The Half Italian Beef

Slow roasted beef sliced thin kept warm in au jus and topped with provolone & house-made giardinera. Vegan option available with mushrooms.

YourAMUSEBOUCHE

BRUNCH ELEVATED

Porters Neck Country Club

Breakfast Dawg

Butter toasted brioche bun, maple breakfast sausage & blueberry syrup, dusted with powdered sugar

Castle Street Kitchen

Kimchi Pancakes

Kimchi, zucchini, carrots and green onions griddled into a crispy pancake with a citrus-soy dipping sauce and topped with green onions, sriracha & sesame seeds

Cast Iron Kitchen

NC Pork Belly Birria Corn Pudding

North Carolina pork belly braised in a birria jus, sweet corn pudding, sweet potato gaufrette, local micro greens, pickles and Southern Sriracha

Apple Annie’s Bake Shop

Savory Mushroom Tart

Sauteed mushrooms and shallots in puff pastry with a sherry drizzle & micro greens

Solstice Kitchen & Cocktails

Belly, Grits, Eggs & Coffee

Cocoa grits with glazed pork belly, egg yolk emulsion and espresso foam