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Brooklyn Arts Center plans its return to music with intimate concert series

Brooklyn Arts Center plans its return to music with intimate concert series
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Wilmington chef at True Blue Butcher to open in former Love Lydia bakery

The chef behind True Blue Butcher and Table at The Forum plans to open another restaurant near downtown Wilmington. Bobby Zimmerman is eyeing a late April opening for Mariposa Tapas Bar in the South Front District. The site is at the former Love, Lydia Bakery & Cafe at 1502 S 3rd St Wilmington, which closed in January. In a press release, Zimmerman said he wants to create an authentic Spanish style experience at the new restaurant. That includes details like selecting just the right manchego cheese and offering complimentary tapas with the order of a glass of wine. “That’s just how tapas is done in Spain,” he said.

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Local chef will launch authentic tapas restaurant, Mariposa, in South Front District this spring

Mariposa, a new traditional Spanish tapas restaurant, will open in the old Love, Lydia bakery on 3rd and Greenfield streets this spring. (Port City Daily/Shea Carver) WILMINGTON Spanish food is simple food. It’s also the food local chef Bobby Zimmerman is making the center of his new restaurant slated to open this spring. Conceived around traditional Spanish tapas, Mariposa will be the chef’s second restaurant in town; he opened True Blue Butcher and Table in the Forum in 2018. “The support from the community has been overwhelming,” Zimmerman said, “especially during Covid. It has really humbled us, but also convinced me that the time to open a second restaurant is right.”

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Morocco 1969

”Hey dude, you from the States?” Neal inquired. “Yeah man, I’m from San Francisco. My name is John. Where are you guys from?” “John, I’m Mort and this is Neal. We’re from from upstate New York. Where did you get that awesome Arab robe?” I asked. John, a classic American hippie, was tall, blonde, skinny and stoned. The odor of hashish permeated his body–a smell our noses knew only too well. He was dressed in a hooded blue and white Arab robe that swept the station’s cement floor. In one long run-on sentence, John wowed us with tales of Moroccan days and nights. “Man you got to go, the Moroccans are really nice folks, man dope is real cheap, it’s the best hash you’ll ever taste, man food is real cheap, in Tangiers you’ll blow your brains out, you won’t ever want to leave the place, it’s far-fucking out.”

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