"Robby Dow brings world-class cocktail culture to downtown Wilmington with a draft cocktail program and North Carolina's largest vintage amaro collection. [Wilmington, NC - August 25, 2025] Bespoke, the beloved neighborhood coffee shop at the corner of Second and Princess Streets, has been transformed into a groundbreaking all-day café and aperitivo bar under the vision of owner Robby Dow, North Carolina native and former beverage director of Brooklyn's acclaimed Grand Army Bar."
"To celebrate the launch, Dow will introduce Bespoke with a special pop-up at Grand Army during Negroni Week on September 23rd, in collaboration with Campari. The event will feature a full menu takeover, including Dow's Night Nurse - a Negroni with Jamaican Rum, Cynar, Campari, Punt e Mes, banana, and coffee."
"Dow purchased Bespoke in March 2024 and partnered with Chuck Marie Studios and Old School Rebuilders for a thoughtful renovation. The redesign preserves the neighborhood warmth that made Bespoke a Wilmington staple since 2015, while introducing a world-class beverage program inspired by New York's top cocktail destinations. "I saw Bespoke as an opportunity to create an American bar that blends Italian bitter drinking culture with coffee culture," says Dow. "From morning Negronis to evening spritzes, it's about accessibility and quality at every hour.""
Bespoke has been transformed into an all-day café and aperitivo bar under owner Robby Dow, a North Carolina native and former beverage director at Grand Army Bar. The venue offers exceptional espresso service alongside innovative cocktails such as the Amaro Shakerato, and serves draft Negronis, Spritzes, and Nitro Carajillos on tap beginning at 7 AM. The space houses North Carolina’s largest vintage amaro collection and features a world-class beverage program inspired by New York cocktail destinations. Bespoke launched with a Negroni Week pop-up at Grand Army in collaboration with Campari, and renovated with Chuck Marie Studios and Old School Rebuilders to preserve neighborhood warmth.
Read at Food & Beverage Magazine
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