Dock Street Oyster Bar, Wilmington
In this Cape Fear River town, one of the favorite spots is this oyster bar, where the fresh catch is steamed or grilled, not fried. Start with steamed or raw oysters, or opt for the Rockefeller or crab imperial treatment. The daily catch comes blackened or grilled in tacos; steamed calamari is drizzled in ginger; mussels and clams swim in a tomato broth. Can’t decide? Go for a sampler of oysters, snow crab, shrimp, mussels, clams, corn and potatoes.
12 Dock St., Wilmington, N.C. 910-762-2827, dockstreetoysterbar.net.
Customshop, Charlotte
The exposed beams and brick walls evoke a rehabbed loft feel for this eatery known for its modern take on classics. The chef, who often serves goodies pulled from his own backyard garden, is noted for his slow-cooking technique that makes every flavor burst forth. Savor the seasonal offerings of baby bok choy, cauliflower puree, Brussels sprouts and more. Most other ingredients, including delectables from the cheese and charcuterie menu, are locally sourced.
1601 Elizabeth Ave., Charlotte. 704-333-3396, customshopfood.com, @customshop.
Root & Vine, Morganton
This cool bistro with a storefront dining room, long bar and spacious patio draws a crowd for food that’s rooted in French classics but updated with Southern flavors. Examples include cornmeal-coated oysters in a barbecue vinaigrette, duck breast with sweet potato hash, and crab cake Napoleon, layered with fried green tomatoes. The extensive wine list boasts an international selection.
139 W. Union St., Morganton, N.C. 828-433-1540, rootandvinerestaurant.com.
Biscuit Head, Asheville
“Put some South in your mouth” is the motto of this home-cooking emporium, where biscuits take center stage. Have the big, flaky rounds smothered in one of seven kinds of gravy (or pick three for a biscuit sampler), topped with chicken or brisket, or holding up a Cajun Benedict. Take some home, along with a mug, T-shirt and cap that will mark you as a Biscuit Head fan.
733 Haywood Road, Asheville, N.C. 828-333-5145, biscuitheads.com, @biscuitheadavl.
Undercurrent, Greensboro
This eatery has attracted a loyal fan base that treks downtown for the menu of fresh, locally produced, sustainable ingredients. More than a dozen local farms and dairies in the Piedmont region are represented in various ways, from cheese plates and vegetables to local ales and Carolina trout, catfish, tuna and tile fish. Along with an extensive wine selection, the restaurant offers corkage-free Fridays for those who want to bring their own.
327 Battleground Ave., Greensboro, N.C. 336-370-1266, undercurrentrestaurant.com, @undercurrentgso.
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