Beaufort native Chef Kyle Swain returned home to put into use the lessons he learned apprenticing with some of North Carolina's top chefs. He pairs classical French technique with creative presentations, many emphasizing local seafood and produce. Try shrimp sautéed scampi style with prosciutto, plum tomatoes, and basil, or pan-seared salmon over meat-filled ravioli in mushroom sauce. Though the emphasis is on local seafood, you'll find a good selection of meat and poultry
dishes, and interesting vegetarian dishes like asparagus, shiitake, and goat cheese risotto among the entrées. The restaurant occupies the 1827 Dill House, which has been dressed up with oak woodwork, wainscoting, and pressed tin suns and moons.