She worked at Atlantic Beach Seafood. His family owned the place. Now, Kamile and Chandler Willis are running the Carteret County institution where the shrimp is hand-packed, the oysters lead to stories, and one spouse (gasp!) doesn’t like seafood.
Surely the first feast came from the water. By net or line, hook or gig, the promise of a fresh catch lures us still, and sustains us always.
What to do when you simply cannot get to a riverside, ocean pier, or a sound shore with a rod and reel or a ready net? The answer is lying on ice at this very moment in these Carolina fish houses and markets.
At Big Oak Drive-In, find the beachy lunch of your dreams: barbecue, burgers, fried seafood, and the real star of this walk-up window — the shrimpburger.
If you can’t decide which kind of seafood you’re in the mood for, this rich and flavorful stew won’t make you choose.
Inspired by a dish at one of recipe developer Lynn Wells’s favorite coastal restaurants: The Spouter Inn Restaurant & Bakery in Beaufort.
We recommend using North Carolina flounder — and North Carolina pecans, too.
We love blue crabs for the important part they play in our state’s fishing industry — and for their unbeatable flavor.
At Rx, Wilmington’s pharmacy-turned-restaurant, the atmosphere is modern, but the food philosophy is as old as Southern cooking itself.