Restaurants in North Carolina
In the great lexicon of barbecue styles, North Carolina is split down the middle. If you’re visiting BBQ restaurants in North Carolina’s Eastern region, expect a whole hog, family-style experience. If you’re heading elsewhere, the BBQ is focused on pork ribs and pulled pork. Either way, expect NC-style vinegar sauce.
Seaside restaurants in North Carolina, of course, have excellent seafood. You’ll see signs proclaiming “Calabash-style” throughout the region. At these North Carolina restaurants, you’ll know the seafood is incredibly fresh, and the lightly battered and fried shrimp, flounder, grouper, and snapper will be delicious.
When you are driving through the state, remember that some of the best restaurants in North Carolina are simple, locally owned spots that specialize in down-home Southern and low country cooking. Common dishes are Brunswick stew, which also originated from the Calabash, NC area, pickled okra, collards slow-cooked with ham hocks, Scuppernong grapes, and Hatteras-style clam chowder.
Grab a burger while kids entertain themselves in its toy-stocked Tadpole Corner play area.
Nouvelle Chinese hot spot
The day with flaky Southern biscuits at the no-frills, roadside restaurant.
Cozy tapas stop
Try Carolina oyster stew or a classic shrimp and grits overlooking Currituck Sound in relaxed elegance.
Fifties lunch counter-turned-stylish diner and martini bar. This restaurant pays tribute to Poole's Luncheonette, a downtown Raleigh landmark that opened as a pie shop in 1942.
Cuban steaks and margaritas are the draw at this relaxed tropical-style restaurant with a high, open-beamed roof and a polished-wood bar.
This BBQ mecca opens at 6 a.m. for breafast brains and eggs; country ham; grits. The pork is ready closer to 10 a.m. and is worth the wait. Sit in one of the knotty pine–paneled rooms, with wooden schoolhouse chairs and red-checked tablecloths to chow down on their perfect sandwiches.
Elevated low-country menu