"Not only did chef Thierry Moity start the trend of Wilmingtonians dipping their frites in mayonnaise instead of ketchup, he introduced coq au vin and escargot to a town filled to the brim with peel-n-eat shrimp and jumbo lump crab cakes with his snug little bistro, and where else in North Carolina will diners have the opportunity to eat waterzooi (a traditional Belgian chicken or fish soup)?" - D.R.E. James
