A new restaurant has opened in Cary that definitively fills a void, and people are quickly finding safe harbor there.
Cape Fear Seafood Company, which originated in Wilmington back in 2008, is actively angling for diners in the Triangle. The growing full-service concept now has multiple locations in Wake County, with two in Raleigh, one in Wake Forest, and now the latest at MacGregor Square on Lake Pine Drive, which opened in May.
“Cary has been on our map for several years, but the right timing didn’t happen until recently,” says franchisee Eddie Elliott, who worked with business partner Matt Wivell to reel in an ideal outpost just off Highway 64 near Costco.
While Cape Fear is an award-winning franchise eatery, the new spot is locally owned and operated.
“I started at the original location in Wilmington in 2011 as a part-time bartender,” Eddie recalls, adding that visionary founder Evans Trawick gave him an opportunity to help fulfill the company’s mission to transport guests on a coastal culinary journey.
Upon entering the Cary space, patrons find themselves immersed in a buoyant blue-green oasis that conjures a relaxed beach vibe. Walls are adorned with a mix of Wilmington photographer Ned Leary’s serene nautical shots and one-of-a-kind copper sculptures — a sea turtle, an octopus, and a “lucky grouper” — handcrafted by Western NC–based artist R. Hanes Hoffman Jr.
Culinary sensei Matt Wivell pushes out some tasty provisions.
When it comes to what emerges from the kitchen, the menu casts a wide net that yields Calabash-style seafood platters, grilled shrimp, beer-battered fish-and-chips, broiled scallops, snow crab legs, and much more. Landlubbers will appreciate choices like a 12-ounce ribeye steak, seared chicken breast, and an Angus beef cheeseburger.
“There’s something for everyone here,” says General Manager Jay Niemeyer, a Durham native and seasoned restaurant operations specialist. “We also have the best Calabash seafood you’ll find anywhere outside the beach.”
Eddie adds that Cape Fear is unique not just for the extensive bill of fare but additionally for its consumer-friendly prices. To that point, lunch specials are available daily until 4 p.m.
“We consciously keep in mind the person who wants to come in and get the shrimp basket or the Cedric fried fish sandwich, which are both under $14,” he says. “One guy thinks Cape Fear is where he goes for his wedding anniversary, while another person comes in and dines with us three times a week.”
Whenever you visit, start your meal with a first-rate appetizer such as seared ahi tuna served alongside Asian sesame coleslaw; mini lump crab cakes with an emulsified lemon beurre blanc; and Thai chili-tinged sweet and spicy jumbo shrimp.
Want some soup? A thyme- and garlic-infused creamy chowder involves clams, bacon, potatoes, and Seafood Magic seasoning; while guest-favorite roasted red pepper and crab bisque comes brimming with backfin lump crab. Both are obtainable by the cup or bowl.
Among the standout entrees, don’t ignore the sumptuous shrimp and grits with bacon, mushrooms, and tomato immersed in a Low Country cream sauce and served atop perfectly thick cheese grits. The dish was named one of five “Must-Try Shrimp and Grits in NC” in a 2013 edition of Our State magazine.
Also consider diving into the popular saltimbocca (a term that means “jumps in the mouth”) featuring chef’s choice white fish enveloped in thinly sliced prosciutto and perched on a bed of spinach with mushrooms, tomatoes, goat cheese, and parmesan.
The bountiful Whole Boat combo platter overflows with lightly battered fried shrimp, flounder, oysters, clams, and scallops served with hushpuppies, french fries, and coleslaw.
Walls are adorned with striking copper sculptures and other sea creatures.
Can’t-go-wrong desserts range from classic crème brûlée and an espresso brownie sundae to a legit key lime pie and blueberry cobbler served à la mode, which pays homage to an Evans family recipe.
Customers seem grateful for the new Cape Fear and its proximity to Apex, Holly Springs, and the surrounding area.
Cary resident Alan Lawton and his wife, Donna, came in for dinner recently and ordered crab legs and grilled shrimp, respectively.
“We both thoroughly enjoyed our meals,” Alan says. “Both portions were generous, and the seasoning and cooking were done to perfection.”
A stellar Sunday brunch runs from 10 a.m. to 2 p.m. weekly, churning out offerings like biscuits and gravy with lump crabmeat; a Low Country breakfast bowl with blackened jumbo shrimp, sunny-side-up eggs, andouille sausage, and fingerling potatoes; and the goat cheese frittata — a fusion of goat cheese, eggs, spinach, mushroom, onions, roasted tomatoes, asparagus, and red peppers served in a cast-iron skillet. (Editorial plea to the powers that be: Please add a Saturday brunch option soon.)
As for drinks, the wine list showcases whites and reds from Argentina, California, France, Italy, and New Zealand available by the glass or bottle. You’ll find half a dozen beers on draft, most originating in North Carolina.
“Sunday through Thursday we offer drink specials,” Eddie says. “We also have an accessible full-service bar with quality craft cocktails.”
Service at Cape Fear is noticeably warm and welcoming. What’s more, it feels authentic.
“Southern hospitality is a core value for us,” Jay says. “We hire genuinely friendly team members who enjoy working together and treat our guests well.”
One other meaningful factor makes the restaurant stand apart: a heartwarming charitable component.
In 2014, Cape Fear founders Evans and Nikki Trawick’s daughter, Ande, was born with a severe congenital heart defect. After enduring three open-heart surgeries and spending extensive time in the hospital, Ande ultimately recovered and today lives a vibrant, healthy life.
Four years after Ande’s birth, her parents partnered with Duke Children’s Hospital in Durham and established The Trawick Pediatric Cardiology Research Fund to advance cardiac treatment for children like their daughter.
Nowadays $1 from each sale of Cape Fear’s Surf and Turf Chimichurri appetizer — Ande’s favorite — goes toward the research fund. Since 2018, more than $246,000 has been raised for this worthy cause.
Cape Fear Seafood Company is open seven days a week for lunch and dinner (including the aforementioned Sunday brunch). Reservations are recommended.
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