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Wm Mellon (manna)

@like_pudding

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followers

2270

following

The perspective of a restaurateur with a passion for wine, cuisine, travel, culture and athletics. I also love Robert Redford and John Fante.

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TONIGHT

Doors will open up at 5pm for those who RSVP’d in advance. Seating is first come first served.

Looking forward to sharing a new experience with you all!

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SOME THINGS ARE BUILT TO LAST. 💫

Sixteen years after opening its doors, manna remains one of Wilmington’s constants.

No chasing trends. No shouting for attention. Just thoughtful food, a room that knows exactly what it is—and a story that keeps unfolding.

🍽️ We sat down with William Mellon to talk about manna, the making of Wilmington’s dining scene, the stories behind his restaurants, and why staying might be the hardest thing of all.

From French technique and Southern ingredients to family photographs, military pins, oysters, beef tenderloin—and the quiet art of creating places people return to.

THE ART OF STAYING: William Mellon, manna & the Making of Wilmington

✍️ Story by Colleen Thompson, Editor in Chief, Cape Fear Living @monkeyweddings

Read the full story at Cape Fear Living; link in bio.

🥂 Here’s to sixteen years—and counting.
@mannawilmington
#CapeFearLiving #TheArtOfStaying #MannaWilmington #IlmEats

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JUST ANNOUNCED - Sunday 9/13

Long Story... short: A study of the written word.

An oratory listening room produced by Pen & Storyteller & Ink. inc.

Hosted by: John Jeremiah Sullivan & William Mellon

Readers, Contributors & Collaborators: Kaylie Saidin, Dylan Patterson, Hill Taylor and special guests.

Admission is free, RSVP to reserve your ticket here: https://kindtix.com/tix/event/long-story-short-2026-09-13-50

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Happy Birthday @ilm_lynner !!! @mannawilmington you hit it out of the park! @frank__capo & @danacapo thanks for ordering everything on the menu! ❤️

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CUT SCHOOL ‘26 ⚔️ 🏫

July 11 - 12

Wilmington, N.C. 📍

6th - 12th Grade

Tag a RB, WR, TE, QB

#cutschool™️

Powered by @therunningbackclub

www.therunningbackclub.com

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“The world is full of magic things patiently waiting for our senses to grow sharper.” W.B. Yeats

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“And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom.” -Anais Nin

Spring Things from Chef @carsonjewell_ilm

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CUT SCHOOL ‘26 ⚔️ 🏫

Wilmington, N.C. 📍

Tag a RB, WR, TE, QB

www.therunningbackclub.com

#cutschool™️

Powered by @therunningbackclub

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CUT SCHOOL ‘26 ( GIRLS CHAPTER ) ⚔️ 🏫

Wilmington, N.C. 📍

Tag a female athlete

www.therunningbackclub.com

#cutschool™️

Powered by @therunningbackclub

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Introducing...

Hey folks. We wanted to introduce you to our new partner in crime and let you know how things are going to work going forward with this new endeavor. As you may have heard, our friends and partners Yacht Club (formerly Greenfield Lake Yacht Club) have relocated to our bar space at 127 Princess St.

We’re staying put here at 125 Princess St, and will remain a “flex” space for both manna and Yacht Club to use for concerts, private events, private dining, rehearsal dinners etc.

However, we are going to turn our Box Office over to the Yacht Club for all ticketed events moving forward. We have partnered with KindTix for the new Box Office and soon you’ll see events announced at the new and improved Yacht Club. Think of it like this: manna, Bourgie Nights and Yacht Club (also E$ down the street), we’re all family. We all live in the same house with separate bedrooms :)

Absolutely nothing else will change about our shows, the quality of the bands we book or how we operate. The only major change is the name on your ticket stub and bar tab. Yacht Club will also begin operating as a full time bar 5 days a week, so you can visit us more often!

All that said, we hope you’ll join us for the GRAND OPENING of the Yacht Club this weekend. We have a ticketed show with Les Fontanelles on Friday 5/22 and a free Grand Opening show on Sunday 5/24 w/ David Ament, Fred Flynn and the Nate Gerry Band.

Can’t wait to celebrate with y’all!

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“‘I hadn’t realized,’he said, taking one and tucking it behind her ear, ‘that flowers could be male and female. Let alone edible.’
‘Everything is male and female. And everything is edible. You just need to remember to cook them differently.’
—Anthony Capella

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