Riverwalk Hospitality Group Unveils New Look, Menus at Iconic Riverfront Restaurants

Riverwalk Hospitality Group recently unveiled extensive renovations to its iconic waterfront establishments Elijah’s Oyster & Fish Camp, The Pilot House and adjacent event venue Little Drum Landing, ushering in a new era of hospitality along the Riverwalk. These investments come as the restaurants mark 40 years as cornerstones of Wilmington’s historic waterfront.

Since acquiring the properties in 2018, Riverwalk Hospitality Group has worked to reimagine the landmark spaces with a renewed focus on exceptional guest experiences. The updates include refreshed interiors, new menus and a service philosophy that blends southern charm with modern culinary direction.

“At Riverwalk Hospitality Group, we believe that dining is about more than just the food – it’s about the entire experience, where every element comes together in a symphony, blending exceptional flavors, atmosphere and warm hospitality to create memorable moments,” Taylor Stanfield, CEO of Riverwalk Hospitality Group, wrote in a recent news release.

To bring their vision to life, the group has appointed two seasoned hospitality professionals –Katie Edmister as director of operations and Chris Vergili as culinary director. Together, they bring decades of experience and a shared passion for thoughtful, guest-centered dining.

Edmister, originally from New York, moved to Wilmington ten years ago and quickly found her stride in the hospitality industry, most recently serving as general manager at Olivero before joining Riverwalk Hospitality Group.

“Hospitality is about the total experience – from the warm welcome when you walk in, to the lasting impression you take with you when you leave,” Edmister said in the news release. “It’s like hosting a gathering in your own home – you create a welcoming environment, serve incredible food and make sure everyone feels taken care of.”

Vergili, also from New York and a graduate of the Culinary Institute of America, grew up immersed in the culinary world with his father teaching at the culinary institute for over three decades. His career spans coast to coast, playing key roles in opening several restaurants from California to North Carolina, including Tidewater Oyster Bar. He’s passionate about showcasing fresh, local ingredients and has a particular love for exploring the diversity of oysters farmed in the region.

“The incredible diversity of North Carolina’s local oyster scene is a focal point for our Fish Camp experience,” Vergili said in the release. “I’ve watched the local selection grow over the last eight years, and I truly believe we have the best variety in the Southeast.”

Influenced by his time cooking in northern California and travels through Mexico and Italy, Vergili has introduced vibrant new menus that reflect both global inspiration and local tradition.

At Elijah’s Oyster & Fish Camp, guests can expect a refreshed take on coastal Southern fare –with expertly fried, broiled and blackened seafood paired with soulful, comforting sides. A highlight of the transformation is Frank’s Oyster Bar, a new live-shucking station that emphasizes Elijah’s commitment to showcasing North Carolina’s rich oyster culture.

In addition to raw oysters, the signature roasted offerings include Oysters Rockefeller, Oysters à la Bienville and the Carolina Firecracker, topped with poblano pimento cheese and pickled red onions.

At The Pilot House, the newly crafted lunch and dinner menus celebrate traditional Southern cuisine with an elevated twist. The Crow’s Nest Bar, perched above the dining room, has been transformed into a riverside retreat, offering sweeping views of the Cape Fear River and craft cocktails like the Cape Fear Tea, Port City Punch and Southern Sunset.

Interior designer Mary Haubenhofer led the redesign, carefully weaving the area’s rich maritime heritage with a clean, modern aesthetic.

“The interiors reflect the spirit of the Riverwalk, embracing the area’s rich history while infusing new energy into these timeless spaces,” Haubenhofer stated in the release. “Every detail is meant to honor the past while setting the stage for a bright future for both of these restaurants.”

Just steps away from its sister restaurants, Little Drum Landing provides a versatile indoor/outdoor event space, accommodating up to 200 guests with in-house catering from Elijah’s and The Pilot House.