All the tears shed when El’s Drive-In closed for summer could cut a new inlet through Carteret County.
The owners promised that the beloved Morehead City landmark would return this fall after renovations. They also opened an outpost in up the coast in Smyrna. Nonetheless, a hole remains in the hearts of locals who still remember when El Franks opened this go-to for the famous N.C. shrimp burger in 1959.
Sponsor Spotlight
El’s is one of those local-favorite seafood restaurants along North Carolina’s coast that don’t just serve tasty food. They bring a sense of joy and connection that keep regulars coming back.
Staff are just so nice, and you’re bound to see someone you know. Even if you don’t, folks at the next table or in line behind you will strike up a conversation. Before long, the owner might join in, sharing family stories, cherished recipes passed down through generations and the names of commercial fishers who harvested the fresh catch.
Of course, fried seafood aromas drift from kitchens into homespun dining rooms, more reasons why locals return again and again.
O’Neal’s Sea Harvest
618 Harbor Road, Wanchese
The L-shaped counter hosts a cashier taking lunch orders on one end and a second ringing up fresh seafood at the other. Fish and shellfish glisten on ice in between while crews cut seafood behind them. Customers filling the zero-frills dining room savor fried black drum, sheepshead, golden tile, whatever’s biting. Daily specials might list scallop po’boys, grilled mahi tacos or blackened shrimp and asiago cheese stuffed inside baked potatoes. If you decline a side dish, expect the cook to change your mind at the pickup window: “Are you sure I can’t make you something?”
Sponsor Spotlight
Basnight’s Lone Cedar Café
7623 S. Virginia Dare Trail, Nags Head
The all-hands-on-deck Basnight family, including commercial crabber Vicki Basnight, opened the restaurant in 1996 to uplift the region’s seafood industry during a challenging period of high fuel prices and increased imports undercutting the domestic seafood supply. The local catch remains central in dishes like Wanchese clam chowder and seasonal lump crab cakes, as well as on an “Outer Banks Traditions” menu, keeping year-rounders loyal, even during the busy tourist season.
Bay Brothers Seafood
100 Jean St., Plymouth
You could mistake Bay Brothers’ simple, red brick building for an industrial plant instead of seafood central. Locals come for live hard and soft N.C. blue crabs (a soft-shell crab shedding operation occupies the back), lump crab meat and various fish and shellfish. Tables in the middle of the immaculate market are where neighbors tuck into uncomplicated seafood specials like she-crab soup, tuna salad and broiled, Old Bay garlic butter shrimp.
White Point Take-Out
101 Core Sound Loop Road Ext., Atlantic
This itty-bitty gray cottage tucked within a residential neighborhood has a single take-out window serving fried-to-order seafood like shrimp burgers and soft-shell crab sandwiches, with a side of crinkle-cut fries. Eat on picnic tables under twisty, old live oak trees. Hours vary but the owner reports that for summer 2024, the window opens at 11 a.m. and closes by 6 p.m. Monday through Thursday and by 7 p.m. Friday and Saturday.
Wild Will’s Revenge
1015 Morris Marina Road, Atlantic
The hashtag #coresounders and family commercial fishing photos on Wild Will’s Instagram tell you it’s worth the drive to far-flung Atlantic. Grandchildren of esteemed community and fishing industry leader, the late Billy Smith, have Down East roots dating to the 1700s. They named the restaurant for their late father, William Ellis Smith, who ran the original Wild Will’s 20 years ago in nearby Harkers Island. The kitchen serves whatever’s fresh, like jumbo-lump, blue crab cakes. Specials might spotlight heritage recipes such as corned spots in fall and fluffy Down East light rolls. Hours are limited, usually Friday and Saturday starting at 5 p.m.
The Spot Grill
202 Wellons Drive, Beaufort
You’ll leave the pine-paneled dining room wearing the delicious perfume of fried mahi, soft-shell crab, flounder or whatever’s fresh (sometimes conch stew) even if you don’t sit at the counter that’s practically inside the wide-open, galley kitchen. The lingering aroma is a pleasant memory of seafood cooked to order with a side of eavesdrop-worthy conversations about everything relevant in the community. Lunch only and cash only, but there’s an ATM inside.
Blackbeard’s Grill
1644 Live Oak St., Beaufort
The Rose family of commercial fishers operates Blackbeard’s next door to its seafood market. Cross your fingers that the specials menu features North River clams, harvested nearby and smothered in garlic butter, white wine and parmesan. Pray, too, for the Local’s Supper of fresh shrimp and speckled trout with crispy okra and sweet potato casserole and a plate of Harkers Island soft-shell crabs fried according to Aunt Dora’s recipe.
Jordan’s Smokehouse & Seafood
129 Phillips Loop Road, Swansboro
You know the fried sea mullet is fresh when you ask if it’s local and the server replies, “I caught it myself last night.” Arrive early to sit among regulars who don’t mind traveling from the other side of Onslow County for the old-timey oyster bar vibe. Forget being shy. Everyone talks to everyone like they’ve known each other all their lives. In many cases, they have.
Riverview Café
119 Hall Point Road, Sneads Ferry
Sneads Ferry is no longer a tiny fishing village, but it still feels that way at this waterfront restaurant owned by the same family since 1946. Riverview started as an oyster bar behind a store with a single gas pump. All that’s changed but the fresh seafood hasn’t, including shrimp harvested on the family trawler. The whiteboard lists so many specials you have to walk up to read it. Fantail shrimp, bang bang shrimp, peel-and-eats, whole flounder, deviled crab, steamed clams and homemade pie baked from treasured family recipes.
Seaview Crab Co. Kitchen
1515 Marstellar St, Wilmington
Lunchtime is crush time, but moms from the neighborhood, workers in uniform and the guy who just needs a break from his honey-do list wait patiently for orders. They’re quick to share picnic table seats mere steps away from iced-down seafood. Steamed blue crabs and overstuffed fried fish sandwiches are legendary. No matter what you select, expect fellow diners to swoon over your plate. “I almost got that,” they’ll lament. Fortunately, there’s always next time to try and decide between specials like fresh-shucked clam chowder and seared tuna bao buns with gochujang mayo.
