Owner Ronald LeBreton brings more than three decades of New England–area restaurant expertise to the menu at Joe Fish Casual Seafood. Diners sink teeth into haddock sandwiches, chargrilled mahi-mahi and salmon, or handmade crab cakes. Servers ferry plates of fresh seafood, steaks, and pasta to high-top bar tables or seats on the canopied outdoor patio.
When you first walk into Krazy Fish, it’s apparent that the restaurant’s staff has had some fun with its moniker. Murals of giant sea creatures colorize the walls, and mannequins swim in green-tinsel seaweed and reefs of faux-pearl necklaces. But, like Charlotte magazine says, “as soon as you’re sipping the restaurant’s icy hibiscus, ginger, and honey agua fresca or digging into the tender, citrus-flavored ceviche appetizer, you’ll barely noticed [sic] the odd plastic fish hanging above your table.”
Krazy Fish’s eclectic menu teems with fresh seafood, southern-inspired comfort fare, and bowls of Asian noodles. The kitchen staff infuses pan-seared swai with spicy wasabi and sprinkles with cilantro grown in the backyard garden. Seven types of salsas enliven the tacos, including the tropical pineapple salsa. Krazy Fish also offers three TVs for game watching, a wide selection of beer, wine, and mixed drinks, and is available for private events.
Owner Garmon Moore and the team of chefs at Hole in the Wall Crab Shack pile plates high with in-the-shell blue crab legs and crab cakes made with lump meat, brought in from the Carolina coast weekly. House-made lemonade washes down tender helpings of made-to-order fare, including garlic crabs, tilapia sandwiches, and sides of hushpuppies.
At Tokyo Japanese Seafood & Steakhouse, chefs turn diners into audience members as they skillfully flip steaks and seafood on the hibachi grill and roll fresh maki at the sushi bar. Grillmeisters marinate meats and fish in a signature sauce before searing flavor into dishes such as steak with mushrooms and sesame seeds or teriyaki salmon with broccoli. A variety of combination specials mix chicken, shrimp, or scallops with sides of fried rice and sweet carrots. Sushi chefs craft nigiri with smoked salmon or specialty maki such as the 10-piece Tokyo roll, artfully lining a soybean wrap with shrimp tempura, spicy tuna, and creamy avocado. The intimate space boasts Asian-themed décor, including cheerful figurines and a wooden model ship that occasionally sets sail upon gusts from a large Japanese fan.
Anyone unsure of how Tap's Pourhouse and Eatery got its name need only glance at the bar area. More than 60 taps, ranging from such classics as Guinness and Sam Adams to craft brews including North Coast PranQster Belgian and Stone IPA, line the custom wood bar. Customers can perch there on a barstool or sidle up to a dining table to pair their brews with plates of jumbo wings or bacon cheddar burgers. Wherever their position, diners will have a plentiful view of the big game—more than 30 TVs line the restaurant's walls, displaying a full spread of the night's sporting events. Tap's also features a brunch and lunch menu, along with unusual kid's meals that include chopped chicken salads and 4-ounce hangar steaks.
The cheers from the crowd in the stadium and the cheers from the patrons inside Sports Page Food & Spirits rally in unison as football, basketball, bocce ball, and baseball games stream from the eatery’s televisions. It has been that way since 1987, when Mike and Donald opened the first of three Sports Page locations so locals could catch games while downing burgers, sandwiches, and St. Louis-style ribs slow-smoked in a house-made seasoning. The duo also raises the decibels with live music performances on select days.