"A longtime Wilmington/Wrightsville Beach staple, Brasserie debuted new chef Ryan Michaels this past Bastille Day. Michaels has breathed new life into the food at Brasserie, keeping classics like steak frites and the quiche du jour, while also adding his own twist to the menu. The pan-roasted Scottish salmon with a honey vinaigrette, crispy Brussels sprouts, golden raisins, and creme fraiche is exceptional, and the escargot starter has been returned to its much-loved, garlicky French roots." - Matt Lardie
