Nightlife in Elizabeth City

Handcrafted mahogany woodwork bolsters the authenticity of this traditional Irish pub, which specializes in heaping portions of shepherd's pie, bangers 'n' mash, and fish ’n’ chips. Friendly servers don kilt-like plaid skirts before they waltz through the dining room, delivering plates of boxty and pints of more than a dozen draft beers from the full bar. Each night, a live-music act regales patrons with songs so catchy they're under investigation by the CDC.

At 15th Street Raw Bar & Grill, chefs shuck oysters before placing the succulent half shells atop a bucket of ice. Back in the kitchen, they form and fry crab cakes using lump meat from crustaceans hauled right out of Chesapeake Bay. Raw, fried, broiled, grilled, steamed, or baked, if it comes from the ocean—the scientific word for Zeus’s aquarium—chances are 15th Street's chefs know how to cook it. Servers deliver the seafood dishes out into a casual dining room adorned with college flags or onto the roomy patio shaded beneath a tin-roof awning. 15th Street regularly hosts events, from live bands to friendly filibusters, and also invites guests to prove their angular prowess with a game of pool.

Backed by live music and sleek décor, the culinary savants at 45 Degrees Martini Lounge concoct more than 60 specialty martinis to complement their shareable cuisine and meaty sandwiches. Diners can feel free to mix and match inventive tapas plates and appetizers, including seasoned steak bites, garlic shrimp, and tilapia stuffed with more crabmeat than a sea captain's pillow. Or dig into standalone entrees such as bison burgers, and then head over to the stainless steel bar to sip flavorful beverages.

Rich blue walls and red curtains make up the dining room, which also serves as a stage where local jazz musicians perform and open mic nights where patrons sing odes to their favorite cut of meat.

To get a sense of The Greene Turtle's commitment to the neighborhood, one need only sit at the bar and look up. Dozens of mugs hang above the counter, emblazoned with the pub's logo and a unique number—each one belongs to a recurring patron. The Mug Club awards its members with draft-beer discounts and other specials, but more importantly, it allows loyal patrons to feel as though they own small slices of the venue without tattooing their names on the bartender's arm. This sense of shared familiarity is what fuels the entire franchise, which refrains from calling its locations "restaurants" in favor of friendlier terms: gathering places, communities, havens.

Many of the locations contribute more than mugs to their districts. Staff members who participate in the annual Tips for Tots program donate the entirety of one day's tips to a nearby Toys for Tots initiative, and Tuesday Funds for Friends events benefit local organizations. These efforts have been chronicled by press sources such as Food and Drink magazine, with features that liken The Greene Turtles' philanthropic generosity to the generous portions of comfort food that leave the kitchens.

From cheeseburger sliders and flatbread pizzas to handmade lump-crab cakes, the offerings on the menu embrace barroom traditions along with ingenuity. The steak and chicken entrees arrive with classic sides of green beans and yukon gold mashed potatoes, whereas the eastern shore mac ‘n’ cheese updates a comfort staple with chopped bacon, lump crab, scallions, and Old Bay seasoning. Diners can enjoy their meals by the glow of private flat-screen TVs—there's one in every booth—or beneath one of many larger televisions broadcasting sports games throughout the venue.

Resting in the shadow of the Grand Wayne Convention Center, Thirsty Camel features more than a handful of beers on tap and more than a dozen imported and premium bottled beers. The restaurant's suds selection makes for a model accomplice to its food spread, which includes such shareable munchies, such as buffalo-style wings and onion petals served with an onion-petal sauce. After warming up with some appetizers, diners can tackle homemade hamburgers and 16-ounce T-bone steaks—all while nodding to the beats of a live DJ on Friday and Saturday nights.