Panacea Brewing Company, the popular Kombucha joint in Wilmington has moved to a new location and added a restaurant.
The new location at 4107 Oleander Drive (Unit H), opened last Saturday.
Panacea owners, Art and Robin Hill, say the increase in space at the new location allows for them to pursue “even more of their culinary enthusiasm via a fully equipped kitchen.”
The new menu is focused on plant-based, vegan and vegetarian options.
The bar will offer non-alcoholic mocktails and alcoholic cocktails along with wine and an expansion of their local craft beer selection.
With the new restaurant, Panacea has brought on executive chef, Dennis Meyers.
“Dennis’s culinary background began at age eighteen when he attended the Pennsylvania Institute of Culinary Arts in Pittsburgh, Pennsylvania,” Panacea said in a press release. “Prior to moving to Wilmington, Chef Myers worked in Raleigh as Executive Sous Chef for Hilton Hotels.”
Meyers says he wants to keep the focus of the Panacea restaurant on the latest culinary trends and push the limits of ordinary ingredients, while working with new ingredients.
“The opportunity to join Panacea on their journey to bring Wilmington a new, plant-based menu was one I could not pass up,” Meyers said.
The Panacea team also brought on Kelly Waters to bring the new Panacea space to life.
Waters has an interior design background with 20 years of experience in projects from Manhattan to Savannah and now Wilmington.
Waters has an “eclectic, casual, yet polished aesthetic.”
“When considering the aesthetic of the new taproom, I knew I needed to pay homage to Panacea Brewing Company’s unique brand,” Waters said. “The result is a fun and engaging space that truly reflects not only Panacea, but Art and Robin as well.
The new location is now open. For more information, visit their Facebook page here.
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