Food review: Catch

Admittedly, Wilmington has a long way to go on our food preferences. We have many, MANY blander, hulking chain behemoths than we do family-owned diners and bistros. BUT, there is hope! I have made quite the "catch." No wait, you'll "catch" me eating there often… all right, no more moniker puns, I promise. (You won't catch me doing that again.) Catch is a tiny restaurant tucked away on Princess Street that is definitely different from any other lunch joint that downtown has seen in the last ten years. Chef Keith proudly offers products that are courtesy of "Mother Nature" and harvested or caught (hey! what other word could I have used??) by "...NC Organic farmers, local fisheries and sustainable fishing practices." Chef Keith says it's "the best seafood you'll ever eat." The seating is quirky, two high cafe tops, a long kitchen counter and a wall counter. It has a rather endearing front door that absolutely MUST be shut firmly. My lunch pal and I were very pleased with the clean surroundings and the crisp blue and white paint colors and yes to credit cards, no to reservations and yes to catering. I HATE CALAMARI. Just so everyone knows. I have had it presented with every kind of ethnic spin, every high-falutin sauce, but no. Just, no. We ordered the "buttermilk fried calamari" at $7.50. Soon a bowl piled high with juicy, soft, slightly sweet and hot calamari in a very crispy NOT greasy batter. The secret? Fresh calamari and CLEAN frying oil. YAY!!! Yep, they were great. I can be taught. Hushpuppies were tasty but I think they struggle to stay hot in porcelain ramekins. Although a much classier presentation than the wax and plastic basket style, maybe if you put them in a coffee mug on a saucer they'd stay hot longer, not really an issue though because they are consumed quickly. Calamari and grapefruit salad was light and satisfying with a very addictive blend of herbs and lettuces and touch of real heat and a beautiful homemade red curry dressing. The server at one point walked by with a BLT wrap that looked yummy, sigh. Fried sticky rice served in a cute baby pot with a lid and you are offered different Asian condiments to doctor it up as you see fit. It was nice and generous with the crab, but being the lazy sort I would have preferred the chef to doctor it up for me. Crinkle fries=good. Blackened mahi filet lunch was served with maple sweet potatoes and little green beans. The fish was perfectly cooked and the lunch portion was ideal. Plenty of food but not so that you felt you had gorged yourself. There are breakfast options available as well, omelets, shrimp and grits, wraps... Go, go now. Rumor has it that the chef will soon be changing his menu here and there and you would be doing yourself a great injustice by not eating EVERYTHING on the menu at least once before he changes it! The man can cook, I tell you.