William’s Casual Fine Dining: The Finest & Freshest of Local Fare

When William’s Casual Fine Dining lists “Daily Fresh Fish Special” on the menu, the key word is fresh. The local fishermen come by each afternoon, only a couple of hours before the restaurant opens for the evening, with the best of the day’s catch. From there, executive chef William Bell begins designing a mouthwatering offering for that evening’s special. Pan-seared and sautéed fresh (never frozen) seafood are the restaurant’s specialties. The freshness continues with the use of locally-grown, often handpicked, vegetables and fruits from Garner’s Farm and freshly picked herbs grown right outside the door.

William began his education at East Carolina University as a biology major, working on the research and restoration of local inland waterways. From there, he expressed an interest in attending culinary school to his father, Dennis. Knowing the demands and nature of the restaurant business, Dennis advised his son to first try working in the field to be sure that it was truly an avenue he wanted to pursue.            

William began his restaurant experience locally, working with Bryan Carithers at the Front Street Grill. He received his culinary arts degree from Johnson & Wales University and then apprenticed under a French chef for a year, continuing on to work in restaurants in Greensboro, NC and Telluride, CO; then coming back to again work at the Front Street Grill at Stillwater.

In December 2001, William and Dennis opened William’s Casual Fine Dining at its original location on Arendell Street in Morehead City. After two years, they relocated to its current location, 711 B Evans Street, on the Morehead City waterfront. The restaurant is welcoming with a warm and cozy, comfortable, upscale (not pretentious) atmosphere. In addition to the rich warm colors, soft lighting and inviting décor, the walls host an interesting array of fine art from Dennis’ personal collection. Dennis can be found each evening greeting the guests and making his rounds to each table to ensure the utmost in satisfaction and quality during their dining experience. He treats his restaurant guests no differently than he would if they were his house guests. Simply stated, he and the staff strive to offer good food, good service and leave a good impression.

Although the menu is ever-changing and the chef is constantly creating artful cuisine, there are some steadfast favorites. Seafood favorites include the often-requested Shell Pasta Shrimp (it’s been on the menu for five years and is too popular to take off), which offers large shrimp sautéed with Wayco country ham, sweet peas and onions enrobed in a silky Parmesan cream sauce with pasta, and the Shrimp Piccata with flash-fried shrimp in a lemon-caper butter sauce over tomato-asparagus risotto. For those looking for options other than seafood, the menu additionally features lamb and grain fed, North Carolina-raised Black Angus beef offerings.

William’s is open for dinner Tuesday – Sunday, 5:30 – until. The restaurant offers a full bar, large selection of domestic wines and kids’ menu. Details, 252-240-1755.