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, meat, poultry, and interesting vegetarian dishes like asparagus/shiitake/goat cheese risotto, are among the entrées. The restaurant occupies the 1827 Dill House, which has been dressed up with oak woodwork, wainscoting, and suns and moons made of pressed tin.
Apr 16, 2010
I'll admit that I've a weakness for restaurants that take advantage of the fresh local produce, fish and poultry. Blue Moon does great entrees and appetizers using the seasonal best. Their Chef is a sauce master and I appreciate his finesse with the flavors he marries with the entree. Not overdone, mind you--don't you hate your food drowning in a big puddle of sauce? There's just enough to be subtle and delicious. Sometimes I'll have an
entree and other times opt for one or two appetizers and a soup or bisque. With room saved for dessert. The duck app over the wilted greens and the scallops (when in season) are incredible. And the oyster martini is fun with small plump fried oysters covered in a delicate breading (corn meal? Panko crumbs?) with a spicy little dipping sauce. The peaceful, soft green-gray dining room is an intimate setting that feels as though you're dining in a little French Village, far, far away. This is where we go to celebrate our special occasions. I'm so glad I have an upcoming birthday...their duck is calling my name--duck, duck, duck... Romantic and pampered is how Blue Moon makes me feel. Maybe we'll see you there?