Chef's entrees from Jason Smith at 18 Seaboard can include cornmeal-crusted Carolina Classics Farm catfish, blackened swordfish, and cracklin' pork shank.
From OpenTable and the restaurant:
"Chef-Proprietor Jason Smith welcomes you with sensibly, inventive American cuisine with a focus on North Carolina ingredients. From the downtown views of our open-air mezzanine to the warm hospitality of the staff, 18 Seaboard is the place for a casual weeknight dinner or that special occasion."
Full bar. Serving lunch Mon–Fri, dinner nightly.
"Large, meaty salads with roasted chicken, yellow fin tuna and grilled steak. Carolina trout, catfish and shrimp. Unique soups and salads like warm zucchini bisque and field greens with peaches and pine nuts."
— Independent Weekly
Chef's entrees from Jason Smith at 18 Seaboard can include cornmeal-crusted Carolina Classics Farm catfish, blackened swordfish, and cracklin' pork shank.
From OpenTable and the restaurant:
"Chef-Proprietor Jason Smith welcomes you with sensibly, inventive American cuisine with a focus on North Carolina ingredients. From the downtown views of our open-air mezzanine to the warm hospitality of the staff, 18 Seaboard is the place for a casual weeknight dinner or that special occasion."
Full bar. Serving lunch Mon–Fri, dinner nightly.
"Large, meaty salads with roasted chicken, yellow fin tuna and grilled steak. Carolina trout, catfish and shrimp. Unique soups and salads like warm zucchini bisque and field greens with peaches and pine nuts."
— Independent Weekly