February 6, 2019
A photo preview of N.C. Red’s menu
The New England seafood house-meets-new Southern spot will open next month
Chef Drew Dodd popped into the kitchen at Good Food on Montford this week, cooking alongside Good Food’s executive chef Larry Schreiber. The two of them served a combined menu of Good Food’s regular dishes and menu items from N.C. Red, Bruce Moffett’s upcoming restaurant where Dodd will be executive chef. N.C. Red will open April 17 in The Penguin space in Plaza Midwood, combining the styles of a New England seafood house and a Southern chicken joint. Here are menu highlights, in photos. (Editor’s disclosure: these photos are from a complimentary media tasting.) Our favorites? The hot chicken and the lobster roll, with the clam strips a close contender. —Kristen Wile
The R.I. Clam Chowder is flavorful without being too rich, with bacon, potatoes, carrots, celery, and house-made oyster crackers. Kristen Wile/UP
Clam strips are crispy and topped with jalapeño jelly and caper mayonnaise. Kristen Wile/UP
Nashville Hot Fried Chicken served in the classic style, with ranch pickles. Kristen Wile/UP
This may be the best lobster roll in town, served on a lightly toasted, house-made potato roll stuffed with lightly buttered lobster seasoned with celery and lemon, served with chips. Kristen Wile/UP
The massive Stuffies are North Carolina clams with cornbread crumbs and red pepper, like a giant hushpuppy in a clam shell. Kristen Wile/UP
