Ready, Set…Cargo West

Developed by LS Smith Inc., Wilmington’s Cargo District is made up of three urban spaces –  Cargo East, Cargo West and Cargo Central – each utilizing shipping containers as the primary building components. Visitors to the neighborhood over the past year have no doubt seen the newest phase of construction in Cargo West – the Cargo Food Court.

Currently, there are eleven vendors slated to open counter service restaurants in the new year, according to developer Leslie Smith. These spaces are an attractive option for chefs who might not want to deal with the inconsistent schedule of a food truck or the overhead and front-of-house operations required for a full-service restaurant.

Smith said his goal is for the food court to be fully operational in the next three months. The planned restaurants include:

Astro Dogs
Boom
Copper Penny
I Love Empanadas
Mike’s Vegan Grill
Oaxaca Tacos
Seoul Sushi
Shepard Barbecue
Sinful Cupcakes
Sunset Slush
Zeke’s Beans and Bowls

Two of the concepts that are likely to be among the first to open are Seoul Sushi and I Love Empanadas.

Seoul Sushi’s food truck has gained a following since its launch in May 2023 and is known for fresh, flavorful sushi and innovative Asian-inspired dishes. Owner and head chef Sang Wu will work alongside his son, Adam, at the food court location and intends to keep the truck rolling as well.

Originally from Seoul, South Korea, Sang Wu moved to the U.S. as a child, eventually settling in Pittsburgh, where his family ran restaurants and opened the city’s first Asian grocery store. He later became head sushi chef and partner at Nakama, a renowned Japanese steakhouse and sushi bar that earned accolades as Pittsburgh’s best sushi spot for 10 consecutive years.

Relocating to Wilmington in 2021 to be with his partner, Sang Wu launched his food truck to connect with the local community.

“The truck was an overnight success,” he said. “It was a great way to introduce our food and build relationships.”

Sang Wu was invited to join the Cargo West project by developer Leslie Smith, who wanted to bring diverse culinary offerings to the community.

“Leslie reached out to me, and it just felt like the right time to expand,” Sang Wu said.

While the opening has been somewhat delayed by permitting and construction setbacks, Sang Wu remains optimistic about welcoming guests before the year’s end. The new location will feature an expanded menu, building on the truck’s sushi rolls, bowls and wings. Sang Wu also plans to incorporate specials inspired by his family’s traditional Korean recipes, adding his own modern twist.

Oscar Barrios will also be bringing the flavors he grew up with in Queens, New York, to the food court with his new concept, I Love Empanadas. With a focused menu of empanadas and sides inspired by their Latin culinary roots and love for simple, satisfying street food, Barrios and his sister Cristina Chevalier are eager to open.

The menu will feature four signature empanadas: steak, chicken, cheese/vegetarian and a dessert empanada with cream cheese, as well as a weekly feature inspired by seasonality and customer feedback.

“Empanadas have always been a staple for me,” Barrios shared. “They’re nostalgic, convenient and full of flavor – perfect for grabbing on the go or sharing during the holidays.”

To complement the empanadas, Barrios and Chevalier will offer side such as maduros, which are sweet plantains topped with cotija cheese, and yucca fries.

One of the empanadas’ standout features is the dough, made from cornmeal instead of traditional pastry.

“It’s a more Colombian-style dough,” Barrios said, “It’s gluten-free with a satisfying crunch that sets it apart.”

Barrios decided to join the Cargo West project after a friend encouraged him to consider empanadas as a concept.

“It’s a perfect location for a focused menu like this,” Barrios noted. “You can showcase your product without the overhead and headaches of a full restaurant.”

Despite construction delays, he feels the slower pace has allowed him to be thoroughly prepared. While an exact opening date remains uncertain, Lopez is ready to hit the ground running as soon as he gets the green light. In the meantime, he’s been reconnecting with his love for cooking by participating in local pop-up events.