Board & Barrel delivers modern Southern dishes with a seafood flair. With an emphasis on small plates and sandwiches, B&B creates a casual and social dining experience enjoyable for everyone.

Board & Barrel is an all-new coastal kitchen derived from Wilmington’s rich nautical history. The indoor/outdoor riverfront bar & restaurant incorporates natural wood planking, vintage inspired finishes and a beautiful open air layout that offers its patrons a truly stunning rustic meets moden ambiance. Board & Barrel’s menu is a creative take on traditional southern recipes reinvented for the modern diner. Using locally-sourced ingredients, we've designed a menu full of small plates and shareables in order to drive social interaction and conversation throughout the restaurant. Offering all of the sights and flavors of the city, Board & Barrel is Wilmington’s most exciting new concept.

I am Chef Nathan Sims, I have been in the kitchen for the last 24 years. I am an Honors graduate of The School of Culinary Arts in Houston. I started off as a steward and worked my way to the Executive Chef role. I have been a bit of a journeyman in my career. I was raised in Southeast Texas, a lot of my style in cooking stays true to my upbringing. I lean on big, bold, spicy, smokey flavors with a twist of Cajun and TEX-MEX and a love for seafood runs in my blood. I have been primarily in country clubs and resorts. I was in Buffalo, Austin, Houston, Greenville SC, and S.E. North Carolina. I received my first Executive Chef position at The Commerce Club in Greenville SC, where I was there for 6 years. I came to this area to fulfill the Executive Chef’s position at The Bald Head Island Club a few years back. I also worked at The St. James Club in Southport. My most influential Chef I worked for was Chef Kraig Thome in Houston. He gave me my first management role as Executive Sous Chef for The University Club of Houston. It was a two-year training program for ClubCorp. He taught me how to respect the ingredients we where using. He never let me fall short of perfection on everything we did. The aspect I love most about the kitchen is that no one-day is ever the same, and the crew that works beside me day in and day out.

When I am not wearing an apron and knife in hand, I get to go home to the most amazing woman, my wife Shannon and our two 12 year old boys, Phoenix and Brayden who keep us pretty busy. Most of our time is spent on our back patio talking about our future dreams.