The staff are very friendly and helpful. We really enjoyed meeting Preston and were impressed with…read morehis ability to make us feel comfortable and welcome. The food and drinks were excellent.

Girls luncheon. Got right in on a Saturday at 11 am. Our server Brian was Johnny on the Spot…read more Friendly, funny and brought refills without us having to ask. I got the Will-a-dilla ($16) which is a 3 cheese quesadilla loaded with blackened chicken, bacon bits & jalapeno; side of pico, guacamole, cilantro lime sour cream & shredded lettuce. It was good but not enough jalapenos for me. I got fruit for my side which is $2 extra and a zero coke. My friends got a wrap and the other a shrimp burger. None of us could eat it all, so we had lunch for the next day. The restaurant was clean. The bathrooms clean. The food and service was excellent, and the price good. 6/6/26

One of our favorites. I always get a seafood platter - usually the threeway (fried shrimp, oysters…read moreand clam strips). Wonderful, friendly staff.

Best people and awesome food! Hush puppies were the best I've ever had! Not one complaint about…read morethis establishment! Go there for some fun and great food!

The Cajun corvina is sublime. Whenever they have the Cajun fish, it's a must have. Ordering it…read moreblackened elevates it farther. Serve over locally grown Carolina Gold rice.

Dining at Gary's Down East Restaurant and Oyster Bar was a pleasant, surprising experience! From…read morethe time we were seated each of us were impressed with the service, menu options, and food quality. There's something for everyone here! The soft-shell crab, hamburger steak, and lump crabmeat dishes were all prepared and served perfectly. Delish! This is our new favorite in Pamlico County.

Very delicious, a hole in the wall! Everything is fried nice and fresh! Would recommend, even the…read moreservice is well informed and friendly! Fried Flounder 5/5 Hush puppies w/tarter 5/5 Mini fried shrimps 5/5 Macaroni (daughter said) 5/5 Nc bbq style pulled pork sandwich 5/5 Fried chicken (husband said) 5/5 Collards 5/5 Green bean 4/5 (little stringy but good flavor)

Visiting from out of town. Phenomenal. warm hospitality, and great fried food. Great Coastal…read moredecor, and open setup. Large outdoor space was also available, with two park benches.

Totally awesome trees outside! Casual atmosphere, friendly…read moreand helpful servers. What we had was delicious! I had the Cobia, yummy mild fish.

Here is the bad: -They had to remake a drink because there…read morewas bugs in it. -They served us hush puppies with an already used butter. -(subjective) but coleslaw wasn't good. -Prices were high. It was steep. 4 people, one app, 4 meals, and 4 drinks plus a good tip was $200. Here is the good: -Seared tuna wow'd us. It was seasoned great and had awesome flavor. -hushpuppies were great and super fresh! -drinks were good. -Servers were responsive to fixing issues. -Ambiance is cute. Ultimately, we probably won't be back, because it's just not worth that steep of prices.

Food was excellent, ribeye with green beans and fried okra & spaghetti squash with salmon/shrimp…read more Service was on point Nice atmosphere We got there early before the crowd at supper time rush

Floyd's Restaurant Review - (4/5) Floyd's delivers exactly…read morewhat great Southern comfort food should: generous portions, rich flavors, and dishes that are clearly made with care. Unfortunately, several sanitation observations during my visit kept an otherwise excellent meal from earning a higher rating. The dining room was noticeably warm throughout the evening, making it somewhat uncomfortable during the meal. On the positive side, every member of the staff we encountered was friendly, welcoming, and eager to help. We also had the opportunity to meet the pastry chef, who was personable and clearly passionate about his work. The meal began with the house rolls, which were outstanding. They were warm, incredibly soft, buttery, and practically melted in your mouth. The Shrimp Napoleon was an excellent appetizer and easily one of the highlights of the evening. The shrimp were well prepared, the flavors were balanced, and the dish had wonderful depth. I'd rate it an 8/10. The deviled eggs had good flavor overall, although the filling leaned heavily toward mustard. The egg whites were somewhat firm and gave the impression they had been prepared well in advance and refrigerated. While enjoyable, they weren't nearly as memorable as the other dishes. The meatloaf was exceptional--without question one of the best I've ever had. It was tender, flavorful, and complemented perfectly by a rich, savory gravy. The green beans tasted remarkably fresh and were cooked beautifully. I added a side of cheese grits, which were creamy, cheesy, and absolutely outstanding. Portion sizes throughout the meal were generous and represented excellent value. Dessert finished the evening on a high note. The Key lime pie was outstanding, with a perfectly balanced tartness, smooth filling, and excellent crust. It was one of the best restaurant desserts I've had in quite some time. Where the experience suffered was in several sanitation and food-handling observations. During service, I observed an employee visibly sweating, wiping away perspiration, and then continuing food service. A fly was also discovered in an iced tea, and from my seat I was able to observe that the tea had been poured from a communal pitcher that was being used to refill multiple guests' glasses. One observation was particularly concerning. While seated near the service area, I watched an employee package a guest's leftover meal. During the process, the container slipped, partially opened, and the food fell onto the kitchen floor. Rather than discarding it or replacing the portion, the food was simply picked up, placed back into the container, and boxed as though nothing had happened. As someone who pays close attention to restaurant operations, moments like these raise legitimate concerns about food handling standards and overall sanitation practices. Floyd's has all the ingredients of a destination restaurant. The food is genuinely excellent, the staff is welcoming, and several dishes are worth returning for. However, consistent execution extends beyond the plate. Food safety and sanitation are just as important as flavor, and the observations from this visit make it difficult to award a higher score.

We were seated quickly. The food was amazing I had salmon that was cooked perfectly. My husband…read morehad the crab cakes. The service was excellent. Our servers and others checked on us frequently and cleared the table when necessary

Kistler Chardonnay, and a canned beet salad?…read more I wrote a review of Boro about 8 years ago, it may be interesting to go out and compare the two. I have to say my wife and I are confused by our latest dinner experience more than anything. We could not get into Il Cigno Italiano, a fantastic restaurant (I recommend to the eggplant meatballs), who suggested we visit their "sister site" Boro. We love Il Cigno and thought, wow this going to be great. I did not realize the two were related under one organization. Like all my reviews, I try very hard to keep drama and non factual commentary out as much as possible. I focus on setting expectations based on my experience. Ambiance - Boro has changed since we were there last. The bar was walled off from the main dining more than before. The walls were empty with no art or really anything... pretty sterile...not a romantic setting, but more of a family setting. In fairness, they may be remodeling, I did not ask. One last critical item, we were sitting under a HVAC wall unit, that leaked on us through the meal. I would have asked to move but we moved to the far end of the booth, it was fine then. The outdoor patio is still nice though, and is fun to go watch bands and relax listening to music. We do this frequently as we are "locals". Service - our waitress was attentive, very nice and did check on us. The hostess was great, and was able to seat us right away. So service was pretty spot on. ....except, I am no longer paying credit card service fees that are not verbally noted when I sit down (small print on the menu does not count). These fees, have been added as "Covid era" item to help restaurants. I had no issue with it then, however, we are not in Covid anymore. I run a business and feel this is a cost of doing business and needs to be in the pricing (more helpful for customers) or absorbed. 3% is well over $200 per year for our eating out budget. Food - this is where I left scratching my head. My wife and I both ordered the Beet Salad. It read on the menu it had arugula, butter nut squash and a combination of greens. When it arrived, there was very little arugula, very sparse squash and it had canned beets on it. The greens were very scarce, more of a garnish than a salad amount. At best it looked like it was a small side salad, not a dinner salad. It was not a good price point for what we received in my opinion. However, the Tuna Takati was nicer for $15 and much closer to an Il Cigno level of offering. Another strange dynamic was they offered Kistler Chardonnay, which runs for about $90 a bottle. It is a world class wine, but Im not sure how well it matches the restaurant, or the level and quality of the food we were severed. In summary, if I was the owner of Il Cigno I would be hesitant to send folks to Boro who may looking for an Il Congo experience. In fairness, I did not ask about decor or the HVAC. However, the food is not at par for the pricing or the quality I would expect after eating at Il Cigno.

I had a truly wonderful evening with my family. Our waiter was exceptional! He guided us through…read moremany creative choices from drinks,appetizers and entrees. The menu wasn't the same old thing! We all agreed that the top choice were the crab cakes and the delicious sides accompanying that dish. The chicken pesto dish came in second.Grouper was very good,but not outstanding. The grits in my scallops recipe needed to be enriched with cream and/or butter. At their price point I feel the dish needs to be the best I have tasted! Do not get me wrong,I will be returning for special occasions. So far, Parrott's on 11th is my favorite restaurant in the Beaufort and Morehead City area. Can't imagine how good it will be once they up there game a tiny bit more! Atmosphere very Southern and chic. Make reservations soon!

Parrott's is a lovely restaurant somehow fit into a historic house just off the main drag in…read moreMorehead City. The menu is creative both for food and drinks, and you're definitely going to need a reservation to get seated. While you're there expect top notch service, and food that is really good, but at least in my experience, falling a bit short of the excellence the prices are aiming for. We were all kind of hungry and thirsty when we came in, having spent the day on Shackleford island, and being shut down at every turn by the restaurant we stopped into first hoping to have some appetizers (they were out of everything we asked about). This boded well for Parrott's, we got several apps and cocktails in addition to our mains. Unfortunately, it was really those apps that I felt fell short. Our waiter talked up the lamb meatballs to the point where we were really expecting to be blown away, and ultimately, they were pretty ordinary, and just two of them, making it hard to split amongst 6 people. Same could be said for the pork belly bbq skewers, they were small and didn't thrill any of us. The main courses made up for those shortcomings, a couple of us got the grouper, there was a scallops and grits order, a delicious pesto chicken pasta, and some crab cakes that I ended up being pretty jealous of because they stole the show. These mains were a good size helping, and each robust in their own ways, showcasing creativity and excellence in the kitchen. In the end, for the amount of the bill, you expect everything to be top notch up and down, and it fell short of that to me... but not so drastically so that I wouldn't recommend the place to others, with the caveat to have appetizers somewhere else first.