WILMINGTON — Last month a new restaurant opened in The Cargo District’s food court from a father-son culinary duo whose love for nostalgia shines bright.
Booom Kitchen is located at 609 S. 15th St. in unit 103, with a focus on gourmet fries.
“It’s loaded fries but fancier, with way more flavors,” Juan Molina said.
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Molina operates Booom Kitchen with his father, Jhon Valbuena, a 30-year culinarian. Molina said his dad has traveled the world opening restaurants, working as manager and kitchen manager.
Valbuena moved to Wilmington a decade ago and has been employed at Circa 1922, Bonita Latin Fusion and helped open Bourbon Street in 2018, according to Molina. However, he always wanted his own establishment.
His 28-year-old son also has worked in restaurants from Mexico to Spain and relocated to Wilmington a few years ago, previously working at Green House. Their combined passion for culinary arts and drive as entrepreneurs led them to Cargo West Food Court.
“Dad originally wanted to do a food truck with Italian food, but we came across this opportunity in the Cargo District and we think it’s a great place to be because of how it’s growing in popularity,” Molina said.
There are around 25 restaurants and bars in the district, which spans from Delgado Square on Wrightsville Avenue to 15th and Castle streets where the food court is located. Booom Kitchen is next door to Cargo District Empandas, one of seven eateries constructed out of shipping containers.
Molina runs the day-to-day operations, as Valbuena has fleshed out the menu and concept while also holding down a full-time job as kitchen manager at Indochine.
Valbuena has Spanish-Italian roots, while his son is from Colombia. Though the fries aren’t indicative of a particular heritage, Molina said it’s more about nostalgia and worldwide flavors.
“Every country has its own version of loaded fries,” he explained. “And my dad and I go to carnivals and state fairs all the time. We love junk food — fun food — because it’s something you can enjoy every bite of.”
The Booom Kitchen menu is relatively simple: crispy potatoes piled high with a bevy of toppings. There are five choices, including a vegetarian version featuring black beans, sweet plantains, corn, cheese, homemade sauces and pico. Also served are meat-topped versions with pulled chicken, sausage, pork belly and steak.
But the most popular item so far has been the Booom All-Out — basically a carnivore’s dream. It’s topped with all meats from Booom Kitchen, including shredded chicken and steak, pulled pork, pancetta, pork belly, corn, cheese, and topped with varied sauces and pico.
The Golf and Booom sauces are homemade from the kitchen daily, the latter an herb-mayo base, Molina explained. Golf Sauce is tangy and creamy, a condiment famous in Argentina and often made with ketchup, mayonnaise, Worcestershire sauce, mustard, lemon juice, and spices.
The restaurant eventually will feature weekly or monthly specials depending on seasonal ingredients.
“We’re walking slowly, but still at a good pace,” Molina said.
Booom Kitchen opened Dec. 7 and reception has been rewarding, he added, noting diners often come in with expectations but the restaurant supersedes them.
“We’ve heard a lot of: ‘This is amazing,’” Molina said. “But my goal is to get better as a cook and help my dad fulfill his dream. And it’s great to share more time with him.”
The restaurant’s hours are Monday through Sunday, 11 a.m. to 8 p.m.
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