Bloody Good

I didn't exactly grow up a tomato guy. 

This was despite my Wilmington upbringing by an Alabama mother who loved nothing more than a ’mater and mayo sandwich on white bread with some salt and pepper. The idea of eating tomatoes, whether whole or liquefied, was completely out of the question for me. Pizza sauce was about the only exception.

So, when I became beverage legal, the thought of ordering a Bloody Mary never really crossed my mind. That was until I found myself hungry at a bar in D.C. on a Sunday afternoon with my mom’s voice ringing in my ears: “Don’t knock it till you try it!” Of course, she was also saying, “Why are you in a bar on a Sunday afternoon?”

So, I ordered the Bloody.

It arrived before my breakfast, and I quickly realized it should have been instead of my breakfast. That's when I learned that, with some Bloody Marys, no meal is necessary.

It was spicy, peppery, and hearty enough to barely fit through a straw. The glass was stacked with layers of surprises that seemed endless. It was practically an Easter basket for adults. I was young at the time, but that salty, savory, bacony masterpiece made me feel like my drinking self had finally graduated.

The Bloody Mary traces its roots to a modest hangover remedy, often made with tomato juice, spices, Worcestershire sauce or vinegar, and a freshly cracked egg. But in true American fashion, someone eventually asked, “You know what would make this hangover cure better?” And the answer was, of course, vodka.

Since then, the Bloody Mary has evolved far beyond its humble beginnings. Today, it's as much a culinary canvas as it is a cocktail, giving bartenders and, sometimes, chefs the chance to layer flavors in places you'd least expect. Few drinks blur the line between beverage and meal quite like a great Bloody Mary.

With the incredible chef scene growing in the Port City, it’s no wonder we’ve got some Bloody Marys that’ll leave you bloody thrilled. Savory, spicy, customizable, and often a little over the top, the spirit of a Bloody Mary is perfectly at home in a coastal city where chefs, bartenders, fishermen, and farmers all contribute to a food scene that punches well above its weight.

As a local food and beverage photographer, I get the delicious privilege of sampling them fairly often (and responsibly, of course). I certainly don't claim to know every great Bloody Mary in town, but after years of doing the really hard work of eating—I mean, photographing—at Wilmington's restaurants, I've discovered a few that are quite memorable.

Here are some of my favorites.

CAPE FEAR SEAFOOD COMPANY

The Blackened Bloody Mary

Built on a house-made bloody mix and crowned with blackened shrimp, pickled okra, green olives, and a squeeze of fresh lime, this one comes with a side of freshly fried oysters that practically beg to be dunked. A cocktail that moonlights as a fried oyster dip and somehow excels at both.

END OF DAYS

EOD Bloody Mary

Seaside Grown Bloody Mix and End of Days Vodka lay the foundation for a Bloody Mary that's classic at heart but unmistakably local. Finished with celery, olives, pepperoncini, salami, pickle, lemon, and fresh dill, it's a beautifully balanced drink elevated by North Carolina's finest vodka.

SHUCKIN' SHACK

The Kraken

This isn't a Bloody Mary. It's a challenge. Rising from a house-made bloody mix is a towering collection of Wilmington seafood favorites: a snow crab cluster, crab balls, a Lowcountry boil, fried pickles, a lemon-pepper-battered corn dog (yes, you heard that right), and a dozen oysters served with house-made watermelon mignonette. Garnished with olives and celery and packed into a mason jar, The Kraken is for the hungry, the daring, and those who show up to brunch with a game plan.

THE SOUNDER

The Verde Mary

Made with a vibrant house-made tomatillo bloody mix, fresh lime juice, and tequila, this verde variation leans heavily into everything I love about salsa verde. Finished with a salt rim, pickled pepper, and lime wedge, she's bright, spicy, and beautiful, with a kick that'll make you wonder why you're sitting in a restaurant instead of a pew on Sunday morning. As a lifelong salsa verde fan, this one had me at hola.

AMANECER

The Bloody Mary

A perfectly balanced house-made bloody mix meets vodka, fresh cucumber, celery, and lime before being drizzled with house-made chamoy and rimmed with Amanecer's take on Tajín. This one's for the purists. Clean, balanced, and so drinkable. Pair it with what might be the best chilaquiles in town, and you’ll find yourself already making next Sunday’s plans.

TRUE BLUE BUTCHER & TABLE

The Queen Mary

With a bloody mix built from San Marzano tomatoes, Calabrian chiles, fresh wasabi root, and yuzu-kosho-infused Ketel One vodka, The Queen Mary is basically a display of excess in its highest form. The garnish list reads like an Erewhon grocery run: tiger shrimp, Maine lobster, Japanese A5 wagyu, golden Osetra caviar, blinis, cucumber, piparras, olives, pickled mustard greens, caperberries, chives, and celery. At $250, this behemoth comes with everything but forgiveness. After photographing it, I took this beauty down with the same guilt reserved for buying a second boat. Just be sure to call ahead for this one; you can’t rush perfection.