Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
EDITOR'S NOTE: This story was published in January 2011. Since its publication, Capt'n Jim's Seafood Restaurant in Onslow County has closed. Deborah Mattox Lloyd orders corned-beef hash, grits, eggs, and
EDITOR'S NOTE: This story was published in January 2011. Since its publication, Capt'n Jim's Seafood Restaurant in Onslow County has closed. Deborah Mattox Lloyd orders corned-beef hash, grits, eggs, and
Breakfastin North Carolina: Capt’n Jim’s Seafood Restaurant
EDITOR’S NOTE: This story was published in January 2011. Since its publication, Capt’n Jim’s Seafood Restaurant in Onslow County has closed. Deborah Mattox Lloyd orders corned-beef hash, grits, eggs, and toast when she goes to Capt’n Jim’s in Sneads Ferry. Nancy Dawson gets country sausage, fried eggs, grits, and toast. Her husband orders the flounder
EDITOR’S NOTE:This story was published in January 2011. Since its publication, Capt’n Jim’s Seafood Restaurant in Onslow County has closed.
Deborah Mattox Lloyd orders corned-beef hash, grits, eggs, and toast when she goes to Capt’n Jim’s in Sneads Ferry. Nancy Dawson gets country sausage, fried eggs, grits, and toast. Her husband orders the flounder with fried eggs and grits.
“Local residents who range from retirees to commercial fishermen are the main customers,” Dawson says, so expect hearty fare, huge portions, and homecooking. “It’s not like the chain restaurants where everything tastes like it came out of the freezer and was microwaved. Everything is cooked to order.” Like the seafood omelet — your choice of local shrimp or scallops.
Capt’n Jim’s is on the waterfront in the heart of Sneads Ferry. Owner Jeremy Edens was born and raised here, “and his family has been in Sneads Ferry forever,” Lloyd says. “He is really a nice guy and makes you feel welcome,” Lloyd says. He worked for 12 years in a fish house and comes from a commercial fishing family. “So he serves fresh, local seafood.” For breakfast.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
