Seabird Restaurant

Happy Labor Day Weekend!

There’s no better way to close out summer than by enjoying some delicious, locally caught oysters and shellfish! Come join us, we’ll be open for brunch and dinner on Saturday and Sunday, and for dinner on Monday.

As usual, we’ll be having an Oyster Happy Hour on Monday from 5-6 pm at the bar, with delicious $1 N.C. oysters. It’s the perfect way to end your summer on a high note.

Wishing everyone a fantastic long weekend!

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✨Reminder: We are now open on Wednesdays!✨

Join us and enjoy classic hits like our fresno chili pork ribs ⤴️ or try something new!

We’ve got everything to make the most of your mid-week! Walk-in’s or reservations welcome. Open 5-9.

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This week, our team had an amazing opportunity to visit our friends in Sneads Ferry! 🙌

Owner Matt Schwab walked us through his entire harvesting and cultivation process, including “Seabirdies,” our house favorite! 👏

Swipe through ➡️ to see some highlights from the day, and please follow to see all of the incredible work happening there.

A huge thank you to Matt and everyone for sharing your knowledge and letting us spend an educational and enjoyable day at the farm!

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Delicious new dishes hitting the menu every week!

Patty’s blue crab salad with cucumber, coconut emulsion, thai basil, croutons + chili ⬆️

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Blackfin with bonito aioli
DA bluefin with seaweed sea salt
Smoked yellowfin with Aji peppers
Black vinegar ponzu and seabean and fennel

〰️ R I B B O N F I S H 〰️

Another one of the fantastic catches we’ve been enjoying at Seabird lately! Ribbonfish is typically found in mid-Atlantic waters and is known for its extremely long and slender body with gorgeous blue-reflective silver skin. These fish can grow to be over 5 feet long!

In terms of taste, they are mild, flaky, and briny, often compared to flounder and sea trout. They are highly prized in many countries and are just beginning to gain popularity here in the United States.

At Seabird, we have been preparing Ribbonfish by lightly poaching it in olive oil, citrus, and fennel, then emulsifying it with some of the poaching oil and butter into a rillette. We season this with white pepper, sweet herbs, and serve it alongside pickled beets, shiso, and trout roe.

It’s a unique catch for sure, and we hope that you are able to try it out for yourself soon!

Thanks to for sourcing these great fish from our waters!

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There are so many excellent and unique wines available on the Seabird list right now that you should definitely check out! ⤵️⤵️⤵️

One of the returning favorites is the Meinklang Prosa Frizzante Rosé, an Austrian stunner that is a perfect choice for the hottest days of summer. This sparkling wine is bursting with delightful floral and strawberry notes that are sure to refresh! ☀️🌸🍓

We want to remind you that our staff is here and ready to assist you in choosing the perfect wine to pair with your meal. We have a fantastic and fun selection available and we are thrilled to share it with you. Feel free to take advantage of this resource the next time you’re in, we love talking wine!🥂🍾🍷

Fun fact: Many of our bottles are available for off-site consumption as well! Feel free to reach out, or ask us about it the next time you’re here.

🌾 A M A R A N T H 🌾

Another powerhouse ingredient sourced from our friend Ben Boron ⬇️⬇️⬇️

🌱 Amaranth may be best known in its seed form, which many prepare similarly to other pseudocereals like quinoa and buckwheat, but at Seabird, we happen to love it in its original plant form!

🌱 Amaranth is packed with twice the amount of Vitamin C and as much iron as spinach, along with a host of other beneficial phytonutrients and antioxidants. But don’t let its health-giving profile fool you; amaranth is also absolutely delicious! It has a flavor that is said to be both nutty and sweet when cooked, and we’ve been featuring it of late alongside our classic dish, Swordfish Schnitzel.

🌱 Comment below and let us know if you’ve ever tried amaranth greens (also well-known as callaloo and yin choy), and how you enjoyed it!

🔸 T H E F I L L M O R E 🔸

It’s that time of year again. We’re celebrating the return of your favorite Seabird cocktail!

This delightful variation on the classic mule is made with local fresh peaches, bourbon, honey, and verjus. There’s even a non-alcoholic version available as well 🙌

Both options are perfect for cooling off during these hot and humid summer days. Stop by and get one before it’s gone till next year!

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Just a reminder, you have a few more days to submit your photo for our July “Seabird in the Wild” contest!

We’d love to see you in your Seabird gear while on your summer travels and adventures. There’s a $50 gift card waiting for one lucky participant!

Send us a direct message with your photo, and we’ll add you to the list! We’re excited to see where you’ve been.

Don’t forget to check out all of our current merch offerings at the link in bio!

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Let’s take a moment to appreciate our pastry chef, Birdie Rojas! 👏

Birdie is an incredible talent, an inspiring professional, and an amazing member of the Seabird team! We encourage you to save room for one of her desserts the next time you’re in. You certainly won’t regret it. Scroll through to take a look at what she’s been up to lately, and comment below to let us know which one speaks to you!

#1: cheesecake semifreddo with blueberry compote, passion fruit curd, ginger whipped cream and pistachio

#2: cinnamon rice pudding with roasted pineapple and poached rhubarb (vegan)

#3: elderflower-blueberry ice cream

#4: peaches & sweet corn three ways – peach & sweet corn sherbet, masa crumble, peach jam, marcona almonds and peach powder

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🐟 S H E E P S H E A D 🐟

This particular fish has become a recent favorite of ours at Seabird!

Sheepshead are well-known for their human-like teeth which are perfect for crushing and consuming barnacles, oysters, and mussels. Due to this unique diet, they have a delightful and sweet, almost shellfish-like flavor. 

We have been preparing them fried whole alongside pickled shellfish, warm potato salad, charred jimmy nardellos, pickled quail eggs, sauce gribiche, and shaved cucumber. 

Many thanks to for providing us with these amazing fish! We hope you have the opportunity to try one soon.

Swipe ➡️ to check out those teeth!

The summer bounty is plentiful at Seabird right now! Come join us and celebrate one of our favorite times of the year.

Don’t forget! We are now open on Wednesdays with a delicious fried chicken special at the bar — alongside summer succotash, tomato and cucumber salad, and hot sorghum.

Stop by or make your next reservation on OpenTable via the link in our bio.

We hope to welcome you in soon!

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✨ R E M I N D E R ! ✨

Beginning tomorrow, July 2nd, we will be open on Wednesdays! If you join us in the bar area, we’ll be serving a delicious fried chicken special! This will an include a homemade biscuit with butter to start, then your choice of white or dark meat, alongside summer succotash, tomato and cucumber salad, and hot sorghum, all for $28! This will be first-come, first-serve until we sell out. Only in the bar!

If you prefer to sit in our dining room instead, reservations are available through OpenTable by following the link in our bio.

We can’t wait to welcome you on Wednesdays!

⛵️We’re excited to offer a fun opportunity for you to showcase your love for Seabird!

⛵️Starting this July, we are launching a monthly contest called “Seabird in the Wild.”

⛵️All you need to do is snap a picture of yourself in any Seabird gear while you’re out and about on your travels and adventures. Then, send the photo to us via DM or tag in your Instagram post.

⛵️Every month, we will select a winner who will receive a $50 gift card to Seabird!

⛵️If you’re interested in joining the fun, you can check out all of our current merch options through the link in bio!

⛵️We can’t wait to see where you go!!

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Summer is in full effect here! Swipe through to see a few recent seasonal additions to the menu!

☀️ Ashe County Cheddar Stracciatella with local peaches, fresh herbs & local veggies

☀️ Summer Salad with local lettuces, tomato, cucumber, crispy okra, soft boiled egg and green goddess dressing

Enjoy with a bottle of Ameztoi ‘Rubentis’ Txakoli Rosé or Jaimee Motley ‘Ascona Vineyard’ Chenin Blanc — or ask your server what else is new and refreshing for the summer days ahead!

✨We’ve got some news! ✨

Starting July 3rd, we will be open on Wednesdays! We are excited to welcome you six days a week throughout the summer season!

Our regular evening menu will be available along with a tasty fried chicken special in the bar area only 👀

Reservations are now live and can be made through Opentable via the link in our bio.

We look forward to seeing you there!

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✨TONIGHT IS THE BIG NIGHT! ✨

We are so excited to support Chef Dean Neff as an “Outstanding Chef” Finalist in the 2024 James Beard Foundation Awards!

We are incredibly proud of him and the entire Seabird crew for this outstanding achievement and honored to be included in this year’s awards alongside a talented and inspiring group of industry professionals.

You can watch the awards ceremony live on YouTube via with coverage starting at 6:30pm ET. Also, for the latest news throughout the evening, you can stay updated with us here ! 🙌


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🐚 Thank you and for featuring Seabird and with our favorite ingredient of late, tulip snails!

🐚 While tulip snails are relatively new to us, they have long been a significant food source in our coastal region, alongside whelk and stone crab. We have been so excited to showcase them and connect our diners to a true sense of place.

🐚 You’ll find them delicately tossed in house-made pasta with Calabrian chili peppers, fresh herbs, garlic summer beans and field peas — or poached on our seasonal seafood tower with just a touch of ramp aioli and vinaigrette.

🐚 A huge thank you to for foraging and exposing us to these beauties in the low tide waters off of Masonboro Island 🙌

Find the link to the full article in our stories!

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🪴Wild Goose Plum🪴

A delicious seasonal ingredient sourced from our friends at the non-profit organization Men & Women United. These plums belong to the rose family and typically ripen locally around this time of year. They are slightly less sweet than commercially available plums and their skins are a bit more astringent. You can find them on our habanero pork ribs, alongside sorghum chili lacquer and toasted benne seeds for a wonderful sweet-tart complement!

Please take a moment to learn about the great work of , a non-profit organization committed to promoting economic and rural development in our local communities. We are fortunate to collaborate with them throughout the year to receive delicious fruits, vegetables, and eggs!

Please join us in celebrating our talented Sous Chef, Ryan Jankowski! Ryan has been with us for a little over a year and has consistently shown us his dedication, and prowess in the kitchen. We are so grateful to have him on our team, and are excited to share this employee highlight with you all! 

⚓️ “Hello! I am Ryan Jankowski, and I am originally from Swansboro, North Carolina. My wife, our two sons, and I relocated to Wilmington a little over two years ago. I’ve been in the industry for 20 years and am a graduate of The Culinary Institute of America, Hyde Park.”

What is your favorite style of cooking, or ingredient? 

⚓️ “Seafood has been my inspiration and playground for most of my life, as the North Carolina coast has provided me with an abundance of culinary delights. I find it both exciting and rewarding to draw inspiration from cuisines around the world and discover connections with Southern preparation or ingredients.”

What do you enjoy about working at Seabird?

⚓️ “At Seabird, professionalism and dedication are the hallmarks of our team. Each member takes great pride in their responsibilities and demonstrates a strong sense of ownership. We foster a culture of continuous learning, where we actively support and encourage one another’s growth and development.”

What do you think is a “can’t miss” item when dining at Seabird?

⚓️ “A seafood tower is an excellent dish to share and celebrate the local coastal cuisine. It also provides the team at Seabird with a creative and narrative-driven outlet to showcase their talents and creativity.”

Anything else you’d like to add? 

⚓️ “I would like to express my sincere gratitude to Seabird for the exceptional year we have had together. It has been a privilege to be a part of this remarkable team and I look forward to many more.”

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We’re back at it tonight, stop by and let us make you a drink! We recommend trying the “Lucky One,” our delicious spritz that supports the Women’s Leadership Program. Just a reminder that $2 from each sale goes toward promoting gender equity in the food and beverage industry!

overproof gin, rhubarb, grapefruit, and a floral apéritif all come together for a refreshing warm-weather treat!

We open at 5, see you there!

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✨ Chilled Local Asparagus ✨
with farm egg salad, marinated beets, petite mustard greens, and trout roe

Stop by and cool off over this long, hot weekend and try out some of our new dishes on the menu!

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🐓 We’re shining the spotlight on another local producer - Dave Borkowski of Changin’ Ways Farm!

🐖 You might recognize Dave from the Wilmington Farmers Market, where he’s a well-known and regular presence. Locals adore his pasture-raised pork, chicken, eggs, and vegetables - and we do too!

🍅 Dave has been supplying us since day one, and we’ve been proud to serve his products at Seabird ever since. His farm, Changin’ Ways, spans 36 acres and is located in Holly Ridge, NC. There, you’ll find Berkshire pigs, free-range chickens, fields of fresh produce, and greenhouses filled with tomatoes and other sustainably-grown seasonal vegetables. All of his food is grown using organic practices, with the ultimate goal of improving soil health and biodiversity 🙌

🥕 At Seabird, you can taste Dave’s work at both brunch and dinner. If you’re lucky, you may have had a chance to try our fried chicken thigh biscuit with sorghum lacquer, pickles, and pimento cheese – which has been a staple on our brunch menu since the beginning. Or maybe you’ve tried our chicken liver mousse at night, currently served with ramp mustard, b&b pickles, vegetable crudité, and sourdough. Dave’s fresh produce is also featured prominently throughout our menu as well, and is always rotating with the seasons!

🥬 To learn more about Dave, and Changin’ Ways, check out or stop by and say hello the next time you’re at the !

📸 2&3: changinways.com
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📢💥LISTEN UP!💥📢

Don’t miss out on this rare opportunity!

Join us for a live viewing party on the evening of the 2024 Awards! We will be cheering on Seabird Owner & Executive Chef, Dean Neff, as he competes as one of the five finalists in the “Outstanding Chef” category!

We are thrilled to support him from afar, and celebrate with YOU – our local community!

100% of ALL TICKET SALES from the night will be donated to the Food Bank of Eastern & Central NC!

The evening will feature delicious bites, great music, a live stream of the awards ceremony in Chicago, and a toast to the hardworking team at Seabird 🌟

Come party with us and support a great local cause!
Tickets are available through the link below ⬇️⬇️

https://seabirdnc.betterworld.org/events/june10

Illustration by

🌱 The Match Maker 🌱

Your favorite clarified mojito is back!

Stop by and cool down with this light, grassy and herbal cocktail featuring matcha syrup and Branca Menta ✨

*contains lactose

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🐚 T U L I P S N A I L 🐚

Harvested in the waters of Masonboro Sound, this mollusk has been making an exciting appearance on our menu lately!

The tulip snail is a very special marine species that you may not be familiar with. We find it similar in taste, appearance, and texture to a conch or whelk, but perhaps a bit meatier, with a flavor that can be compared to shrimp — or even lobster! At Seabird, we love tulip snails because they signal a unique sense of place and season, as they only rarely appear in our waterways.

You can find them on our menu right now alongside housemade linguini, fava beans, spring onions, and radish greens.

Visit us and try them out before they are gone for the season!

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🦀 It’s that time of year, the soft shells are here! 🦀

Go ahead and pair it with a glass of Hermann Moser ‘Per Due’ Gruner Veltliner for the perfect treat 🥂

We’re open tonight through Monday with all the best from our coast! Drop in and see us or make a reservation through the link in bio 💫

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A little reminder to save 👏 room 👏 for 👏 dessert!

🍓We’ve got spring in full effect here! Don’t miss out on .smalls new Strawberry Panna Cotta with lemongrass crème anglaise and honey crunch 🍓

Another local producer spotlight for you — we’re back this time with Maud from Greenland Farms!

Greenland Farms is an impressively run, three-generation female-owned homestead farm, located in Bolivia, NC. The farm is not only dedicated to sustainable and organic cultivation but also education and community outreach as well. They have a unique and interactive animal sanctuary on-site that is home to chickens, goats, ponies, pigs, and even a llama! 🦙

In addition to produce, milk, honey and eggs, Maud and her family also specialize in breeding rare and beautiful birds. These include Belgian Malines, Bearded Silkie, Jumbo Coturnix Quail, Midget White Turkey, Jumbo Guinea Fowl, Grey Indian Runner Duck, and Indian Blue and Black Shoulder Peafowl.

At Seabird, we look forward to her visit every week! Maud supplies us with incredible eggs from her diverse flock of birds, as well as the gorgeous seasonal wildflowers you see displayed around the restaurant. If you’ve ever eaten one of our deviled eggs, either on our seafood tower or at brunch, then you’ve tasted some of Maud and her family’s skilled work!

Swipe through to see some of Maud’s bounty in action at Seabird. And, if you find yourself in Bolivia on a weekend, stop by their roadside stand where you can purchase non-GMO pasture-raised eggs, seasonal organic produce, honey from the farm’s bees, canned goods from their produce, and baked goods on occasion as well.

To support Maud and the farm’s efforts, you can donate to their educational non-profit animal sanctuary through their website as well ⬇️ 🤝

https://greenlandsfarm.org