WILMINGTON, N.C. N.C. — Seabird is Wilmington’s latest seafood success. It’s a restaurant that owner and chef Dean Neff opened just three months ago, and already, it’s been a huge success.
What You Need To Know
- Seabird is known for its fresh seafood and innovative recipes
- It is open everyday except Tuesday for dinner and even serves coffee and pastries in the morning
- Owner Dean Neff and Co-Owner Lydia Clopton met while working at a restaurant in Athens, Georgia before falling in love and moving to Wilmington to follow their dream of starting their own restaurant
“It feels really wonderful,” said Neff, “We’re super grateful, and we really hope it continues.”
“I don’t think we ever could have anticipated how well-received the restaurant was going to be,” said Lydia Clopton, co-owner of Seabird. “It was really scary during the pandemic to open a restaurant not knowing what the climate was gonna be, and it’s been really well-received so far, and we’re really fortunate.”
What sets Seabird apart from other restaurants is the use of unique flavors. Neff’s understanding of different flavors is evident and the way he combines the ingredients is nothing short of magical.
From the barbecue oysters to the Eastern cioppino, there’s flavors unlike anything else on the menu. There's slow-smoked yellowfin tuna, the wedge salad and tomatoes and herbs. There’s simple touches like added mango, nuts and peppers, which add an extra bit of flavor that packs a punch.
A vast majority of those delicious flavors are sourced locally. From the farmers to the fishers, it’s all right here in North Carolina.
“I feel like, you know, when you focus on getting fish that’s in season and local from people that you know, it’s fresher, it tends to make you want to prepare it in a way that’s even better,” said Neff. “You kind of give the ingredients more respect when you really know where they’re coming from and who is sourcing those ingredients and the stories behind the food.”
While having fresh, local ingredients certainly adds to the flavor, the real secret to why it tastes so good is simple.
“I try to really cook things that I want to eat, and I think that’s worked for us so far,” said Neff. “And I think that’s the secret to it is just enjoying eating and enjoying you know cooking, I think kind of comes with that.”
Seabird is located in downtown Wilmington on South Front Street and is open everyday except Tuesday. For more information and to learn more about Neff and Clopton, you can check out their website.
Baked Oysters with Roasted Shrimp and Worcestershire butter
For the topping …
- 1 quart of cleaned, de-veined, chopped NC shrimp
- 1 quart finely minced yellow onion
- 2 individual cloves thinly shaved garlic
- ½ teaspoon chili flake
- 1 teaspoon Aleppo pepper
- 2 teaspoons smoked paprika
- 1 tablespoon minced fresh thyme
- 1 teaspoon chopped fresh oregano (optional)
- 4 tablespoons finely minced parsley leaves
- ½ cup lemon juice
- ¼ cup Worcestershire
- ½ cup ap flour tablespoons ap flour
- ¼ pound of butter
- 1 cup of cream
- 2½ cups whole milk
- Panko breadcrumbs
- Salt to taste
For the topping…
In a 3-4 quart saucepan, melt the butter over low heat. Add the minced onions, garlic, chili flake, Aleppo, smoked paprika and sauté until just before beginning to brown. Add the AP flour and stir well to incorporate the butter and flour completely. Cook over low heat while stirring for 3 minutes. Add the cream, milk, Worcestershire, and lemon juice and bring to a gentle simmer. Add the chopped shrimp and cook gently until pink. Stir well to remove any lumps of flour. Season with salt and add the fresh herbs.
Shuck the oysters making sure that they are free from shells. Flip the oysters in the shell while detaching the adductor muscle. Top the oyster with two teaspoons-1 tablespoon of the shrimp topping making sure to get shrimp in each oyster, a small and a sprinkle of panko breadcrumbs. Bake the topped oysters at 375°F until the oyster is hot throughout and the breadcrumbs are golden brown. You can serve with fresh lemon squeezed on top of each oyster.