A new restaurant is now open in a familiar space for diners in downtown Wilmington. Once home to eateries like Deluxe and then PinPoint, Nil’s Mediterranean Cuisine started serving at 114 Market St. in early March.
Chef and owner Tan Uckan and his wife Semra first launched the brand as a food truck, before expanding to brick‑and‑mortar locations in Fuquay‑Varina and Angier. After visiting Wilmington frequently to see his son, a student the University of North Carolina Wilmington, Uckan said he believed local food fans would also appreciate his take on Turkish and international flavors.
After a quick renovation that started in January, Uckan said he’s pleased with the new look that still invokes the warmth of the Mediterranean. Here’s a look at what to expect if you go.
A fresh face
The narrow layout of the restaurant remains the same at Nil’s, with a full bar to the left and seating that includes two-tops by the window and larger tables at the back. A mural depicting lemon and olive trees greets visitors and Turkish tiles and other Med-inspired patterns hang on the wall in other spots.
Uckan added chandeliers and other new lighting to brighten the space. Brown leather bar stools, white wooden chairs, a dark banquette and an area rug here and there complete the dining area.
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A new menu
Uckan said he tweaks the menus a bit for each location. In Wilmington, he said he wanted to emphasize a shareable experience. Appetizers include shareable selections and small plates that can be combined for mezze-style dining, complete with the blue-and-white dishes.
Early favorites include falafel with smoked eggplant, a feta-and-pistachio dip and mushroom burrata. Entrées include both familiar and fusion.
The Taco Turco adds lemon‑seasoned beef and yogurt sauce to the Latin dish. Other platters, like the kofte platters come with beef meatballs, Turkish bean salad, tzatziki, hummus, pickled red cabbage and spicy pepper sauce with rice and pita. It can be a filling meal for one, or a grazing platter for the table.
The same goes for dishes like the gambas al ajillo, or Spanish‑style garlic shrimp, which can come over rice as a entree or with pita for dipping and grazing.
Also look for a beverage program that includes cocktails and mocktails, beers, and a curated wine list with selections from Italy, Greece, Spain, France, Turkey and Croatia.
Allison Ballard is the food and dining reporter at the StarNews. You can reach her at aballard@usatodayco.com.
Dining and Cooking