Salt & Cypress celebrates local seafood with dishes like The Cypress Staple, a blackened fish of the day served over grits. photograph by Ryan and Rach Photography
Siblings Bridget and Ryan Karg dreamed of owning their own restaurant since they were teenagers. When Bridget discovered a waterside three-story, cedar shake unit in Manteo was available, she knew she found their unicorn. As Bridget and Ryan prepared to open their business in November 2025, they developed their menu around locally-sourced, scratch-made dishes. “I’ve worked in a lot of kitchens, and it’s good food, but it’s not all necessarily scratch-made,” Ryan says. “Everything here is truly scratch-made. I like to say the only thing coming out of a jar is ketchup, because I ain’t making ketchup.” As seasons change, the Kargs plan to update the menu, keeping up with fresh fish coming into Wanchese and regional produce throughout the spring, summer, and fall. — Hannah Lee Leidy
1100 A S Bay Club Drive
Manteo, NC 27954
(252) 421-0257
saltandcypressobx.com
Much of Persimmons was built using reclaimed materials, including some found when the owners had the neighboring marina dredged: a persimmon log, which gave the restaurant its name, and a log of red gum, which became the tabletops. photograph by Chris Council
At this New Bern restaurant with an unencumbered view of the Neuse River, seafood fans dive into shrimp skewers or seared tuna, while landlubbers enjoy Southern favorites like deviled eggs or the Carolina Chicken Sandwich. When the Craven County restaurant was being built prior to opening in 2010, its owners found submerged logs at the neighboring marina that they believed dated back to the 19th century, when the Pollock Street location was home to a lumber mill and turpentine distillery. They salvaged a log that was cut from a persimmon tree and had it milled into their host stand, one of the first things that guests see when they arrive. — Katie Kane
100 Pollock Street
New Bern, NC 28560
(252) 514-0033
persimmonsrestaurant.net
The shrimpburger at Big Oak Drive-In & BBQ in Salter Path is legendary: fried shrimp, tartar sauce, slaw, and ketchup on a steamed bun. photograph by Baxter Miller
On Bogue Banks, between the sound and the ocean, Big Oak Drive-In & BBQ has distilled the flavors of the beach into a burger — a shrimpburger. Massive oak trees shade the path to this classic drive-in, where customers line up for a taste of island-style goodness, including Big Oak’s signature shrimpburger. In a steamed bun, the delicately battered shrimp balances perfectly with creamy coleslaw and tartar sauce. Owner Stewart Pickett explains, “The shrimp is lightly battered and fried — it’s not a lot of batter — and we put a lot of shrimp on the burger. People love it, and we don’t plan to change it.” Sure, you can find other drive-in fare at Big Oak, such as hamburgers, fries, and crispy onion rings, but the shrimpburger reigns supreme. “We’ve been doing it the same way since 1976,” Pickett says. — Ayla Samli
1167 Salter Path Road
Salter Path, NC 28512
(252) 247-2588
At Seabird, raw oysters are served with a seafood tower that includes pickled shrimp, smoked tuna with harissa aioli, raw clams, trout roe and egg salad, pickled quail eggs, anchovies, crab salad, marinated tuna, escabeche (marinated fish), crackers, and cocktail and seaweed mignonette sauces. photograph by MALLORY CASH
On a typical day at Seabird, Chef Dean Neff greets Conor MacNair of N. SEA. Oyster Co. as he walks through the dining room, still sporting gear from collecting mollusks. MacNair carries the bounty to the open kitchen, where one of Seabird’s skilled shuckers will prepare the oysters as orders come in. “When people come in, they’re getting an experience they can’t get anywhere else,” Neff says, “because it’s completely representing the community of Wilmington.” — Vanessa Infanzon
1 South Front Street
Wilmington, NC 28401
(910) 769-5996
seabirdnc.com
Options at Winnie’s include signatures like the Trailer Park Burger (left) and the Carolina Burger (right). photograph by Matt Ray Photography
This Wilmington burger joint got its start in 1957 by a real-life Rosie the Riveter named Winnie Hansley Swanson Walker. Today, Winnie’s work ethic, passed down through the generations, continues to guide her granddaughter and great-grandchildren who carry on her legacy. “She’d be proud of us,” Wendy says. “We really care about what we do, and our dive-bar history is just as important as our reputation for having the best damn cheeseburger in Wilmington. The nostalgia and the vibe make the experience — you can’t find that everywhere — and we owe so much of that to Winnie.” — Jason Frye
1895 Burnett Boulevard
Wilmington, NC 28401
(910) 762-1799
wilmingtonsbestburger.com
The famous chowder at Michael’s Seafood was created by the late Michael McGowan. The secret is always making it in small, four-gallon batches. photograph by Matt Ray Photography
The most important dish at Michael’s Seafood — the seafood chowder — is highlighted prominently in a bright yellow box at the top of the menu. When Michael McGowan first opened the restaurant in 2011, his kitchen lacked a deep fryer. But that didn’t bother Michael — he embraced it, developing a recipe for seafood chowder that highlighted local catches with delicacy. The following year, Michael died due to complications from cystic fibrosis. After his passing, his legacy — and his famous recipe — have taken center stage at the restaurant, as his wife Shelly and sons Dylan and Davis serve guests who keep coming back for more coastal comfort. — Eric Ginsburg
1206 North Lake Park Boulevard
Carolina Beach, NC 28428
(910) 458-7761
mikescfood.com
New owners Jason Smith, Jennie Smith, and Jessica Hicks (left to right) are continuing the restaurant’s 30-year legacy of authentic Italian cuisine — and red-checkered tablecloths. photograph by Matt Ray Photography
While many beach town businesses close their doors during the slower season, Freddie’s Italian Restaurant stays open with a friendly welcome. New owners Jason Smith, Jennie Smith, and Jessica Hicks are continuing the restaurant’s 30-year legacy of authentic Italian cuisine — and red-checkered tablecloths. The familiar crooning of Frank Sinatra spills into the street, ushering in diners to a cozy table set for a heaping plate of lasagna or a pork chop with pecan-peach topping — classic favorites that are sure to warm guests up. — Alyssa Smith
105 K Avenue
Kure Beach, NC 28449
(910) 458-5979
freddiesitalianrestaurant.com
The lump crab cakes at Fishy Fishy Cafe draws visitors by boat and by car. photograph by Matt Ray Photography
Perched on the Intracoastal Waterway in the Southport Yacht Basin, this teal seafood shack has reeled in boaters and island explorers with tropical cocktails, live music, and big fish tales since 2004. Waves lapping the dock pilings remind diners that Fishy Fishy Cafe is its own kind of island paradise. Boat slips invite seafarers to stop in for a bite on their way to Bald Head Island or their return from Zeke’s Island. All arrive hungry for coastal classics: calamari, po’boys, and shrimp tacos. Owner Bridget Chirico designed the café as a beacon for island hoppers. She and her family are no strangers to travel, either. Originally from New York, they’ve lived in Chapel Hill and Singapore, but were drawn to Southport. “We loved the quaint, historic vibe,” Chirico says. — Megan Smith
106 Yacht Basin Drive
Southport, NC 28461
(910) 457-1881
fishyfishycafe.com
Patrons of this Oak Island mainstay walk in, they are greeted by a friendly hello from the Swain family. Chef Brett Swain prepares all of the traditional seafood and fixin’s: shrimp, snapper, oysters, fish tacos, hush puppies. He fries up the fresh, locally caught fish or blackens it with a seasoning mix — a family recipe — that he learned to make as a child. For dessert? A modern twist on an heirloom pie recipe that’s been in the Swain family for more than a century: a Key lime pie stuffed inside a coconut cake. (That’s right: pie-stuffed cake.) — Mary Katherine Walt
8317 East Oak Island Drive
Oak Island, NC 28465
(910) 933-6300
swainseafoodshack.com
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