Does it get any better than a locally harvested oyster freshly shucked at one of the best restaurants downtown? Get them $1 each at Monday’s happy hour in the bar 5-6pm (get there before the doors open). These were Seabirdies of the New River from @holdfastoysterco accompanied by house hot sauce, mignonette, lemon, cocktail sauce horseradish, and fried seasoned saltines🍋🦪 🌶️
Be sure to try the bolo tie cocktail: Henry McKenna bourbon, aperol, ginger honey, hellfire bitters, lemon, and mint🍹
Follow me @foodgoodinc for more weeknight wonders✨
We’re excited to welcome our pal (and 3 times James Beard nominee!!) Dean Neff from @seabirdnc this Monday for a special Burger with Buddies, 🐠🐠 edition! They’re bringing their Bluefin Tuna burger served with nuoc cham mayo, sweet pickles and tomato jam— a perfect bite as we welcome in Spring 🌸🌸
We stole her from Seabird’s Kitchen! Well they lent her to us…☺️
Maddie is a true born-and-raised local who practically grew up with saltwater in her veins. From a young age, she spent her days string crabbing, fishing, and boating; quickly falling in love with the waterways and everything they have to offer.
Fun fact: by the time she was 10, Maddie could bait a crab pot blindfolded during a thunderstorm while balancing on the edge of a skiff—and still out-crab everyone on the dock.
Those early experiences shaped her deep appreciation for both the beauty and importance of the local coastal ecosystem. Today, she’s bringing that same passion full circle as she heads up Zora’s Kitchen.
In her role, Maddie is proud to celebrate and share the bounty of the waters that raised her, while also advocating for their protection and helping others understand their value. She’s passionate about creating experiences that connect people to the food, the environment, and the community behind it - all while honoring the place she’s always called home.
I want everyone to know how thankful and privileged I feel to work in this community with all of the talented and passionate people on our team all while having the unimaginable honor of being a semifinalist this year for outstanding chef.
This all would not be possible without my family, team, and community. It’s been an amazing 5 years and I am so excited about all of the things we have planned for the future.
While we are not heading to the finals this year, we are sending well deserved congratulations to all of the JBF finalists of 2026!
Chicago, we hope to see you soon!
Thank you!
❤️
@heidibillotto here just back from a wonderful three day weekend in Wilmington NC all built around the annual Feast Wilmington festival!
I can wait to write all about it, but I couldn’t wait another moment without sharing more about this hidden gem…
🐟🐠🐡
Zora’s Seafood Market, @zorasmarketandkitchen located at 1411 Castle Street in Wilmington, NC , owned and operated by my good friend Chef Dean Neff and his wife Lydia and their team - the same talented folks who brought you Seabird Restaurant, also in Wilmington, NC! @wilmingtoncoast
Both places are must Eat Here Now finds when you go to the Carolina Coast.
I’m sharing all the delicious details in a blog post at HeidiBillottoFood.com in the next couple of days…
For now, I’ll say, when you go to North Carolina’s New Hanover County to Visit Wilmington, plan time to eat and shop local and sustainably at Zora’s… its an amazing little place doing really big things!!!
And, as the video suggests, don’t miss the scrumptous BBQ swordfish sammie, the crispy sweet and tender NC Black Bass, the smoked seafood dip with Fried Saltines ( IYKYK!) 🩷Zora’s Seafood Steamer and the not-to-be-missed homemade soft serve ( you can get chocolate, vanilla or swirl) … Go Eat There Now!!
#TellThemHeidiSentYou
🎉JUST ANNOUNCED 🎉 @seabirdnc ’s @chefdeanneff will be popping up @gertrudesnyc April 6th with Nate Adler, Rachel Jackson & Chef Eli Sussman 🙌🏼🍔
Check out this seasons’ fab collab line-up from the folks bringing some of the country’s most beloved chefs together👇🏼👇🏼👇🏼
“We don’t know about you, but we’ve been missing having our friends from around the city in our kitchen. We’re excited to announce a brand-new season of amazing burger collabs from some of our favorite restaurants in and around NYC!”
3/23 – Chef Jae Jung of KJUN NYC
4/06 – Chef Dean Neff of Seabird (Wilmington, NC)
4/20 – Chef Coby Chafets of Vinnie’s Pizzeria
5/4 – Chef Justine Doiron of Justine Snacks
5/18 – Chef Gregory Gourdet of kann (Portland, OR)
#burgerbuddies
Toasted vanilla soft-serve is here 🍦$5/serving.
Dreamed up by Seabird and now spinning happily at Zora’s, this one is a little bit fancy, a little bit nostalgic, and a lot delicious. Think toasted vanilla soft-serve with that warm, caramel-y vanilla flavor that somehow tastes like summer and dessert at the same time.
You can keep it classic, or go for the full swirl — a beautiful spiral of toasted vanilla and our extremely delicious chocolate soft-serve, because life is better when chocolate gets involved.
And for a proper finishing touch, while supplies last we’re making it a bit British: every cone can come topped with a chocolate Flake. Yes, the crumbly, chocolatey kind that makes everything feel like seaside holiday ice cream.
The Flake is on us!
Come grab one before they melt… or before we run out of Flakes. 🍦
We’re gearing up to host one of the best chefs in the country here in two weeks. @chefdeanneff is traversing the coast to prepare our Wild Game Supper for Feather & Form, and there are still tickets left.
Dean built his reputation on sustainable, locally-sourced seafood and deep respect for North Carolina’s Coast and has been recognized as a finalist for Outstanding Chef by the James Beard Foundation; he’s semifinalist again this year for the third consecutive year. He owns/operates @seabirdnc@zorasmarketandkitchen and we feel lucky he’s able to scoot up here and cook with us before the height of the season.
Speaking of busy season coming, we added a locals pass, too, so even if you don’t need accommodations, you can still join us for the programming all weekend long.
For more information or to reserve your spot to Feather and Form, find this post at the link in our bio.
You don’t need to break down a whole fish at home. That’s our job.
Tell us how you want to cook it — we’ll cut it so you can walk in the door and get straight to it.
Going on the grill?
We’ll portion thick, even steaks or leave the skin on a fillet so it holds together over the flame. No sticking. No stress. Just salt, oil, fire.
Taco night?
We’ll cut it into strips or small chunks that cook fast and tuck perfectly into a tortilla. Hot pan, 3–4 minutes, done.
Skillet dinner?
Ask for pan-ready fillets — scaled, pin bones out, trimmed clean. Straight from paper to butter.
Fish pie or stew?
We’ll cube it into hearty pieces that stay tender and don’t disappear into the broth. Rustic, but intentional.
Sandwiches or po’boys?
Thin, even cuts that fry up crisp and stack beautifully.
Having people over?
Go big. Ask for a rack of fish — bone-in, dramatic, made to impress. Roast it whole, bring it to the table, let everyone see what you’ve done. It’s dinner and a centerpiece.
You shouldn’t need a YouTube tutorial and a boning knife after work.
You should need heat. And maybe a lemon.
Tell us the plan — we’ll make the cut.
🔥🐟 TUNA LOVERS — THIS ONE’S SPECIAL 🐟🔥
Photographed by on of our Fish Listers — and yes, it looks just as good in person.
We’ve got:
💎 8oz Toro (belly cut) – $20 each
🥩 1 lb Tuna Loin – $32
Rich, buttery toro with that melt-in-your-mouth marbling… and beautiful deep-red loin that’s perfect for searing, grilling, poke, or sashimi.
‼️ Only 3 more 8oz toro cuts left
‼️ Still a few pounds of that gorgeous loin available
When it’s gone, it’s gone.
📍 Zora’s Seafood Market – Wilmington, NC
Come see us and let’s get you something special for dinner.
#ZorasSeafood #WilmingtonNC #FreshTuna #Toro SupportLocal NCSeafood
Several years ago, Chef Dean Neff participated in a project studying the risks faced by residents who rely on fishing for food in contaminated stretches of the Cape Fear River. The experience revealed a gap in access to safe, healthy fish.
Later, when he learned that UNCW’s Aquaculture Facility sometimes produced small-grade fish that are more difficult to market, something clicked. Neff, who has been named a semifinalist for the 2026 James Beard Foundation’s Outstanding Chef Award, approached the UNCW Center for Marine Science’s aquaculture team with an idea: create a fish bank at Zora’s Seafood Market to put those fish to good use.
Each week, UNCW raised small-grade black sea bass are taken to Zora’s Seafood Market, where families can pick them up after the market prepares the fish.
“Fresh, local seafood should be available to everyone,” Carroll said. “Seafood can be expensive, and cost shouldn’t be a barrier to nutrition.”
“It’s amazing how something that seems small on UNCW’s end can have such a big impact locally,” he said. @uncwilmington
