Vivian Howard has done it again. If you’re headed to OBX (and if you aren’t… well, you should), NC’s James Beard Award-winning chef, restaurateur, author and Emmy-winning TV personality is serving a master class in coastal Southern flavor at Theodosia.
Led by Howard as executive chef—who’s built an illustrious career around the stories of the South—and Chef de Cuisine Charlotte Coman, her newest restaurant at The Sanderling Resort in Duck may be her most immersive chapter yet. Inspired by the remarkable women of the Outer Banks, the entire experience feels unmistakably North Carolina, celebrating the region through local seafood, layered storytelling and one beautifully executed dish after another.
RM EIC Melissa Howsam & Vivian Howard
It even comes with its own ghost story. Named for Theodosia Burr Alston—the daughter of “treacherous murderer” Aaron Burr—whose mysterious disappearance off the Outer Banks became state lore, the namesake restaurant weaves local history into every inch. Designed like a 19th-century salon reimagined for today, the sound-side dining room pairs coral-inspired lamps and patterned banquettes with sweeping golden-hour views in a setting that feels straight out of a Nancy Meyers film.
And then there’s the food. “Chef Charlotte and I have had so much fun putting this together,” muses Howard. Balancing nostalgia with restraint, dishes run the gamut from peak-season produce and pristine local seafood to coastal-inspired entrees that somehow capture the experience of sitting on the edge of hundreds of years of OBX history lapping onto the sound’s shores.
If the food, views and fanfare weren’t enough of a draw, you’ll frequently find Howard herself floating through the dining room chatting up guests while they dive into standouts like her famous tomato pie (yes, that tomato pie). “Normally my best use is in the kitchen,” she told RM on our visit. “But here, Charlotte’s so wonderful—my best use is in the dining room.”
If a drive to Duck isn’t in the cards but you have a hankering for some Howard, you can get a taste closer to home at RIW’s St. Pierre, where she oversees the food program, as well as with her exclusive Eastern NC-influenced bar bites at The Longleaf Lounge.
Theodosia, though, is something altogether different. It’s not just another Vivian Howard restaurant. It’s a love letter to coastal NC, to women, to food and to the South—served one sunset, one story and one unforgettable bite at a time.
Take a look at some snaps from our visit below.
Mother Vine Spritz
Spicy Marg
The Menu
Our Fave Eats
Little Gem LettuceLittle Star OystersShrimp & Jimmy Red Grit SouffleThree Cracker Lemon PieTomato Pie + Clam & Sweet Potato ChowderTuna Tartare
“I’m humbled and overjoyed to be recognized,” emphasizes Prieto. … “I’ve dedicated my life to the craft of barbecue, and through it, have found so many meaningful ways to serve my Knightdale community and tell my story. It’s incredibly rewarding to see our work here at Prime Barbecue—and the craft of barbecue—appreciated by our peers.”
After less than a year on the scene, DTR’s Figulina also earned the honor of Best New Restaurant semifinalist at the hands of former Poole’s chef de cuisine David Ellis and wife/co-owner Sam.
“We never imagined receiving this kind of recognition in our first year,” says Ellis, who learned about the nod in a barrage of texts and calls. “I’m incredibly proud of our amazing team whose passion and dedication make Figulina what it is. This honor truly means the world to us, and we’re so grateful to see our work resonate with others—not to mention the inspiring company we’re listed among.”
While Crawford has been named a JBFA semifinalist five times, the significance of the honor hasn’t waned. “When I was a young cook struggling with addiction, I never imagined in my wildest dreams this could be possible,” he says. “Today’s recognition as Outstanding Restaurateur speaks to the power of sobriety and perseverance.” Congrats to all the winners! See below for all the NC nods, and find the full 2025 list here.
“What an incredible feeling! To have brought the cuisine of our homeland to a place I’ve never been and been so quickly embraced and celebrated—it is beyond words. I’m deeply grateful for the love and support from Raleigh and the James Beard Foundation!”
Scott Crawford’s new concept at RDU has taken off.
Scott Crawford’s latest restaurant has opened at RDU, but it won’t feel like you’re at the airport at all. And, odds are, you might find yourself hoping for a delay to experience it.
Tailored to travelers while boasting the same top-notch hospitality for which Crawford’s restaurants are known (think Crawford and Son’s James Beard nod for Outstanding Hospitality!), Crawford’s Genuine—located in Terminal 2—will offer “that classic North Carolina dining experience, just like you would expect at one of our restaurants,” says the namesake chef. “We’ve put a lot of effort into the design, for instance, even creating an ‘outdoor patio.’”
The menu is also designed with travelers in mind, catering both to those who have time to waste between layovers and those hurrying to their gate.
“I’m not sure anyone realizes how much I love this type of casual-but-upscale bar and grill food,” he adds. “I’m really excited about our menu and what we’ll be offering at Crawford’s Genuine. It’s fun, delicious food, and has all the hallmarks of Crawford Hospitality’s attention to detail and refinement.”
Catering to an all-day affair, breakfast, lunch and dinner items are on offer, running the gamut from morning selects like sweet and savory bowls (think short rib and eggs, baked French toast, and yogurt with granola) to lunch/dinner fare like smoked chicken wings, crispy shrimp lettuce wraps, mushroom cavatelli and a classic smash burger, alongside additional apps, salads, sandwiches and entrees—to pair with cocktails, beer and wine.
And for victims of ridiculous connection times, Crawford’s Genuine will also have a dedicated grab-and-go case of prepared foods, as well as a dedicated counter for ordering from the to-go menu, which includes items like smoked trout dip, kale Caesar and a chicken salad sandwich.
“This new venture means a lot to our company and community,” emphasizes Crawford. “I’m especially thankful we have found a partner like Grove Bay Concessions for this project. We’re excited to reach a broader audience with our cooking and our brand. It’s an incredible opportunity to introduce visitors and residents to Crawford Hospitality. It’s also exciting—and an honor—for us to be elevating the food, beverage and overall hospitality at RDU Airport.”
Unless you’re taking a summer social media/news siesta, you’ve no doubt heard chef Ricky Moore of Durham’s Saltbox Seafood Joint brought home the James Beard Award for Best Chef: Southeast—and what a huge honor for him, the Triangle… and fishermen. Echoing that sentiment was Moore himself as he took stage to accept the culinary world’s highest regional honor: “Bull City, North Carolina! I opened up a place that celebrates North Carolina seafood, so I’m going to shout out North Carolina fisher folk—mean[ing] fishermen and women.” So if you haven’t been to SSJ in a while—or ever—use this summer as an excuse to feast on what foodies near and far have been raving about, from the myriad fried or spice-griddled seafood options (which vary based on what’s been caught by NC fishermen that day) to Moore’s signature Hush-Honeys, aka fried cornmeal fritters glazed with honey (and, yes, you’re gonna want a lot of those). What could be more perfect than fresh-caught North Carolina seafood in the summertime? We’re calling it: It’s o-fish-ally Saltbox season. saltboxseafoodjoint.com
Ashley Christensen is no stranger to taking a stand. The James Beard Award-winning chef has been one of the most eloquent local voices on issues ranging from North Carolina’s bathroom bill to misogyny and sexual harassment in the workplace. So it was no surprise, but quite the viral sensation, when Christensen took an Instagram follower to task last month for having the audacity to suggest that she “just cook and be quiet.”
Christensen had posted a photo of herself and Michelle Obama, one of her “personal heroes,” wishing the former First Lady a happy birthday. Her response to the commenter—whose handle suggests he’s a foodie from Pinehurst but who quickly made his account private—takes a necessary look at how some feel entitled to treat service industry workers poorly, and how some can be made to feel uncomfortable when public figures, famous primarily for their trade or profession, deign to express an opinion outside of that scope.
“Your initial comment to me…is a command, suggesting that you view me and my colleagues as mere servants of a trade to fill your belly,” Christensen wrote. “It implies that chefs and cooks should put their heads down, cook their food, and make their customers happy. First I want to share with you… I am not employed by “customers.” I am an employer of hundreds of incredible hospitality professionals in the capital city of the state you call home. Together, we work tirelessly to create and invest in the relationship of hospitality with GUESTS.”
Even though the vast majority of restaurant patrons wouldn’t dream of treating a chef or service industry worker as less-than, the post is a poignant reminder that elitist attitudes still exist and that the growing population of service industry employees don’t enjoy many of the working protections that other professionals take for granted—fair pay, job security, and freedom from harassment and discrimination all come to mind as examples. As a well-known chef with a considerable amount of success and influence, Christensen is rightly admired for her activism on behalf of many people, particularly those in her industry. Demanding her silence is not only rude but it does a disservice to all of them.
