a la Carteret
The Sand Bar
by
Sandy Craft
WARNING: Climbing the steps to The
Sandbar Restaurant at Town Creek Marina may be hazardous!
All around, the walls, ceiling, steps, even the railings, are covered
with interesting and colorful paintings and graffiti-style artwork which are
great fun to look at, so watch your step! Sometimes I get a little carried
away and don’t pay attention, but we all made it safely upstairs (there’s
an elevator for those as challenged as I am) and inside to the equally
dazzling interior. With deep red
walls, interesting metal sculptures and a fabulous painted ceiling, it has a
very up-town bistro feel.
We were met by owner Claire Tulevich,
who is no slouch herself when it comes to being colorful and entertaining.
Claire has worked in the restaurant business since she was a teenager
and loves it because every day is different.
You never know what’s going to happen.
“That’s the fun,” she says.
I’m learning so much from these clever young restaurateurs.
I must learn to embrace life’s turmoil with joy.
I probably wouldn’t have so many wrinkles, for sure.
Philosophy aside, eight years ago,
Claire took over the restaurant upstairs in the attractive Town Creek Marina
building and sweet-talked her buddy from Raps, Dave Saylor, into signing on as
chef. She changed the name to The
Sandbar (for reasons I’ll never tell, but you should ask), and then
successfully revamped and spruced up the menu as well as the interior. They
kept the gorgeous view.
Local seafood is prominently featured,
served just about any way you want it. I
would suggest one of their original creations such as the pan seared red
snapper topped with cheese, crab salad and a roasted red pepper hollandaise.
Served with light potato crepes and fresh asparagus, I have to issue
yet another warning: you will want to lick your plate.
This is a nice restaurant, folks, so be good.
The Mediterranean seafood soup was
flavorful, not at all heavy, and chock full of fresh seafood.
We also enjoyed the shrimp bisque with delicious homemade croutons. The
seared yellow fin tuna with soy sauce and wasabi was the favorite with one of
my CiE’s. The
sesame-encrusted wahoo served with a milder wasabi sauce was definitely a nice
variation, especially for those who are not as keen on rare fish.
There are a few seasonal menu changes
that Claire and Dave are working on. The
roasted pork tenderloin was fork tender and a definite winner with the creamy
scalloped potatoes and fresh asparagus. They also offer several salads and
pastas that you can order as is, or add chicken, shrimp, fresh catch or other
goodies to satisfy a heartier appetite.
Unfortunately,
the killer key lime pie was sold out — what does that tell you?
So, trying hard to mask our great chagrin, we settled for the chocolate
lava cake (and that rich, gooey chocolate center….) and a Kahlua bar, chewy
and crisp at the same time. Both
served with vanilla ice cream. My,
but I am learning to embrace life’s ups and downs well.
Claire has opened a rather amazing
looking Tiki Bar right next to the building.
It will be open right through the winter, and powerful outdoor heaters
and canvas sides will keep it cozy. There is live music Thursday through
Sunday and you can order dinner out there, if you like.
A game room with darts, fooz ball and pool is due to open fairly soon.
I can see it now: ladies jiving to the music, guys shooting pool. Fun for
everyone!
The Sandbar is open for lunch and
dinner daily starting at
They will be closed on Tuesdays during
the winter, but otherwise they are on go to serve you right. Make a
reservation, embrace that challenge of crossing the bridge (not required if
you live in Beaufort) and enjoy a wonderful dining experience.
And don’t forget to ask about the name!
Quick Bites
The Sandbar Restaurant and Tiki Bar
Address:
232
Phone:
(252)
504-SAND (7263)
Hours:
Tiki
Bar open until
Will
close on Tuesdays during the winter.
Lunch
starts at $7.99
Dinner
entrees start at $17.99
Payment:
MasterCard,
Visa, American Express
Reservations:
Advised
for dinner
Other: There is smoking at the bar inside. Staff and menu are kid friendly. In good weather, there is dining on the porch.
10/28/05
Sandy
Craft owned and operated a catering company in Atlanta
for 17 years.
She is one of the few people who actually still cooks, but she finds
following
a recipe goes against her nature. When traveling she likes to visit local
grocery
stores and farm stands, and she thoroughly enjoys good food.
See the previously reviewed restaurants on the Restaurant Archive page
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