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
Find farmers markets in your region. Western Central Eastern Western Mother Ocean Seafood Market — Asheville Owner Sam Kosik used to drive across the state
Find farmers markets in your region. Western Central Eastern Western Mother Ocean Seafood Market — Asheville Owner Sam Kosik used to drive across the state
Owner Sam Kosik used to drive across the state once a week to pick up just-caught fish from the coast. Today, Mother Ocean supplies loyal customers with the freshest seafood every day.
What started out as a small fish stand on the side of a mountain road is now a favorite market and restaurant in the west. Enjoy a classic shrimp po’ boy at a picnic table.
This landlocked crew drives to the coast three to four times a week to buy super-fresh seafood straight from the source. Be sure to pick up a peck of oysters.
At this market and café founded by Beaufort natives — who know a thing about seafood — just pick a fish, and the chef will cook it up for you right then and there.
This family-owned market and restaurant within sight of the Pasquotank River sells local fish and shellfish alongside a full menu of homestyle dinners.
This decades-old mainstay, located where the White Oak River splits, has sent many a snapper, flounder, pound of shrimp, and bushel of oysters out the door.
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.
For the owner of The Country Biscuit, welcoming diners is the fulfillment of a decades-long dream. And diners’ dreams come true when they try the glazed biscuit doughnut holes.
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.