NCCOAST.com Dining

Blue Moon Bistro
Historic Charm Meets Contemporary Cuisine

Located in one of Beaufort’s charming historic buildings, Blue Moon Bistro offers casual contemporary cuisine in an intimate atmosphere. Chef/owner Kyle Swain brings more than 20 years experience to his craft. Swain began his “restauranteering” at Clawson's at only 13.

In completing his master’s degree at Chapel Hill, Swain was employed by Savory Fare catering, working under esteemed chef Gary Wein. He also helped open the Governor's Club and worked as executive sous-chef there. Returning to the coast, after five years as co-owner/chef at Morehead City's Windansea Restaurant, Swain decided to take a year off. But when the popular Blue Moon Café & Breakfast Bar in Beaufort’s 175-year-old Dill House became available, Swain couldn’t resist. He purchased it in 2001. Coming into their fifth season, Swain and the Blue Moon Bistro have provided customers the moon and stars, an intimate fine-dining experience that’s also casual and fun.

Swain prepares his dishes using the freshest local ingredients to create an eclectic menu. He also works very closely with the local farmers and fishermen, and is appreciative of the collaboration between his restaurant and the local community stating that “it is a group effort,” and he is extremely proud of that. He also credits his staff, as most of them have been with the restaurant from the very beginning, for their dedication and hard work. He says customers often comment on and appreciate seeing those familiar faces each time they dine there.

Swain’s desire is to give customers a menu with selections they can't find anywhere else. The Blue Moon Bistro excels with appetizers including the decadent Shrimp and Grit Martini in which Vermont cheddar grits are topped with shrimp, mushrooms, scallion, bacon and garlic and then touched with lemon and spice. Entrees include the uniquely divine Shrimp Veracruz, featuring sautéed shrimp with prosciutto ham, pimento, Spanish olives and leeks with a touch of citrus and garlic over linguine.

The dessert menu amazes as demonstrated in the flourless chocolate cake with mango-herb and espresso anglaise or the lemon tart with berry sorbet and warm chocolate sauce. At Blue Moon Bistro, everything is prepared from scratch, including the ice cream for desserts. The restaurant has been featured in Metro Magazine, as well as Greensboro’s News & Record. Located at 119 Queen Street, just one-half block from Front Street, Blue Moon Bistro offers a comprehensive wine list for the perfect pairing with dinner. Details, 252-728-5800, bluemoonbistro.biz.

Blue Moon Bistro’s Rosemary/Garlic Rubbed Grilled Spring Lamb Chops

1 T chopped fresh rosemary needles

1 T minced fresh garlic clove

3 T extra virgin olive oil

1 rack fresh spring lamb

Mix rosemary, garlic and olive oil in bowl. Cut lamb rack along bones to create individual chops. Put in marinade; toss to coat. Marinate overnight in refrigerator. Prior to grilling, dust off excess garlic from each chop. Season with sea salt and fresh ground pepper; grill. Serve as an appetizer or plate several for an entrée.

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