The Hub’s Grub
Story by Sarah Murphy Robertson
The definition of “hub” is the center of an activity. In just shy of two months since their May 5th opening, The Hub on 30A is positioning itself purely that way: with the heart of this new operation being its tremendous food. Executive Chef Nick Walton is thrilled to serve at the creative helm, and together with Hub Partner and cookbook author Brys Stephens, collaborated on the direction of a fun, diverse, and satisfying menu.
Mile Marker Fifteen takes widely-favored Mexican cuisine and assures it is not only delicious but prepared healthfully with lots of grilled meats and fresh vegetables. This isn’t your typical queso-smothered, order-by-number Mexican food. Think bright, clean, and big flavors in every bite. Mile Marker Fifteen’s Mixed Salad is brimming with crisp veggies like arugula, kale, grape tomatoes and avocado. It is dressed with a tangy mustard vinaigrette. This salad is perfect beach break food – tons of seasonal produce and no guilt.
The ever-popular quesadilla comes garnished with authentic Mexican crema and a verde salsa. All the favorites are represented and then some: cheese, chicken, steak, as well as mushroom and seasonal veggie versions. Oh and lest I forget! The Mexican Street Corn is quickly picking up a cult-like following: it is sauced with a buttermilk cream and sprinkled with cojita cheese after being spiced and grilled with chiles and oregano. Don’t miss it.
Red’s Chicken Shack is serving up premium Joyce Farms free-range chicken straight from Winston-Salem. This yields some juicy fried and roasted bird. It’s highlighted on the Big Chicken Biscuit with Red’s jalapeno-cabbage slaw. The sublime house made biscuit’s layers are tender with buttermilk and baked to a golden crunchy brown. The Chicken Shack’s Chicken Fingers are all-white meat and cut on premise. Available both roasted and fried, they are excellent and aren’t just for your kids!
Crave Roadside Burgers are crafted using grass fed beef and served on yummy H & F Bread Company buns from Atlanta. The result is a really excellent classic burger available with a variety of add-ons. Try the “Crave” with mushrooms, bacon, Fontina cheese, and arugula. The well-seasoned fries and tempura-battered onion rings are not to be missed either. Mouthwatering action for sure.
Here at the beach, year round, many a sweet tooth beckons for ice cold treats and Mr. Freeze doesn’t disappoint. They serve everything from sea salt and chocolate chip cookie ice cream sandwiches to multi-colored shaved ice masterpieces. Their pastry chef is mixing it up with other decadent desserts like Key Lime pie too.
Ready to eat up yet? You can order at each restaurant entity and you’ll be paged or texted when your food is ready. And get this: The Hub also takes orders directly from their mobile website. You can max and relax on their lawn or pavilion until your treats are ready to be picked up. Now that’s convenience and service one could quickly get accustomed to enjoying.
After sampling The Hub’s flavorful fare, I certainly know what all the hub-bub is about. They truly offer something for everyone and are taking great lengths to ensure their guests leave happy and full. Oh and if for some reason you can’t find me, I’m probably at Red’s eating another of those chicken biscuits…