Photo Courtesy of South Front Tavern
South Front Tavern Extends Hours, Launches Weekly Specials
By: Jessica Maurer
Heading into its second month of operation, South Front Tavern, the newest addition to the South Front District, has announced the addition of a Saturday lunch service and several weekly specials.
“We’ve been overwhelmed with the positive response since opening our doors on Aug. 1, and we’re thrilled to offer our guests even more ways to experience South Front Tavern,” said owner Mark Zecher. “Whether you’re craving a satisfying lunch or brunch after exploring the district or a casual dinner with friends, we have something for everyone.”
The Saturday lunch menu, available from noon to 4 p.m., features a selection of creative sandwiches, salads and lighter fare. Several dinner appetizers such as the Six Hour Baby Back Ribs and the Pan-Seared Maryland Crab Cake appear as lunch-sized portions with a twist.
Chef Ken Hanson, a Wilmington native, brings a wealth of culinary experience to South Front Tavern. After studying at Johnson & Wales in Charleston, South Carolina, Hanson spent over 20 years in Colorado, honing his craft at prestigious locations such as Vail’s Marriott Resort & Spa and Beaver Creek Chop House. His return to Wilmington was driven by family ties and after catering for film crews and nearly eight years with Smoke on the Water, a chance encounter with Zecher led him to South Front Tavern.
Hanson said he wandered into the restaurant while it was still under renovation, curious to see what the concept was going to be. He got to talking with Zecher about food and their past experiences and he ended up walking out the door with a handshake offer for the job.
At South Front Tavern, Hanson collaborates with Zecher and general manager Rex Horrell to create a dynamic, evolving menu.
“Mark and Rex both have as much, if not more time in the culinary field than I do so it’s great to work with other culinarians who understand both the front and back of house,” said Hanson. “It’s nice to be able to bounce ideas off one another.”
Menu highlights include house-made Gumbo Ya-Ya, Grilled Skirt Steak with Chimichurri, Pulled Pork Empanadas and Steamed Clams with garlic, basil and tomato, in a white wine broth.
Hanson expects to roll out a fall menu next month to highlight the flavors of the season. The following specials are also now available:
- South Front Sundays: $5 Bloody Marys, mimosas and draft beers. Brunch is served from 10 a.m. to 3 p.m., followed by dinner from 3 p.m. to 9 p.m.
- In the Biz Mondays: A 10% discount on food for hospitality industry professionals
- Fat Tuesday: $15 Gumbo Ya-Ya
- Quesadilla Wednesdays: Half-priced quesadillas
South Front Tavern also recently launched a happy hour bar bite menu featuring a variety of $5 options 4-6 p.m., available at the inside bar, outside high-top tables and in the lounge.
