Blue Moon Bistro
Blue Moon Bistro Review
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.
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