Mo’s Wood Fired Kitchen arrives in Southport
NAME OF RESTAURANT: Mo’s wood-fired cooking
Address: 4956 Old Long Beach Road SE, Southport, North Carolina
Contact: Kevin Morrissey, 910-477-6901 https://www.facebook.com/MosWoodFiredKitchen, Mosfirekitchen.com
Hours: from 11 a.m. to 8 p.m. Tuesday to Friday and from 4 p.m. to 8 p.m. on Saturday
Price range: $ 10 to $ 20
Type of food: Wood-fired pizza, burgers, salads, beer and wine
Tell us about yourself, your history and your place:
“We moved here because a best friend of mine from high school owns Joseph here in South Harbor Village, so we’ve been visiting him for the past five years. Southport is very similar to where I grew up. It’s called Skaneateles, New York. It is one of the Finger Lakes. It’s kind of a small town but very touristy, so it was the draw and it’s an area of growth. I have a background in pizza and barbecue. We moved from upstate New York to the Finger Lakes area last September. I ran a pizza restaurant for 13 years then decided to try the barbecue and ran the barbecue restaurant for about 12 years and we decided to move here. We didn’t want it to be a barbecue restaurant because we thought being a Yankee the southerners might kick us out. So we decided to combine the two. We decided to install a wood-fired pizza oven there and make homemade pizzas, burgers and a touch of barbecue. We have a burger called Brunswick Burger which is a hand wrapped burger topped with cheddar cheese, brisket and bacon. We have been open for eight weeks. We opened in April. We started as soon as we moved here in September and started straight away. It took six months to put everything together and open.
Specialties: Wood-fired pizza, Wood-fired chicken and Oven barbecue.
Most popular dish: Rustic Pizza
Why should diners eat here?
“Well, I think they would appreciate our hand-wrapped burgers. They are not frozen. Our dough is very simple but I think what makes the difference is our 48 hour fermentation process. The dough is flour, water, baking powder and salt, but that’s the technique we use. We also use a sourdough sourdough which gives it more flavor and more action, so to speak, more natural enzymes. So you know it’s the pizzas and burgers and we produce some nice specialties and it’s a cozy atmosphere, it’s not a bar or anything crazy like that.
What was it like to be operational?
“Well we started towards the end of this COVID case although I guess it continues. So staffing was a problem, finding the municipalities, the people who do the inspections was a problem. They have been saved. They were super busy like that. Then they had to do the mask thing. Then they had additional meetings. It put them behind. But overall it was OK. I didn’t expect anything different. I have already opened other restaurants, so it’s still something. Figure, if it takes three months, double it. It will take six. So we did it.