Dining a la Carteret
Sanitary Fisk Market & Restaurant, Morehead City
by
Sherley Buckland
Growing
up in
Time
passes, and some things have changed since then.
Table 70 is no longer there, yet the number marking its location is
still on the wall. A No. 12 is
still a No. 12 on the menu, some of the finest golden fried shrimp to be
found, now served with your choice of potato or vegetable of the day, a side
salad or cole slaw and those famous Tar Heel Hush Puppies.
The hush puppies look, smell and taste exactly like they always have,
golden brown, warm and delicious.
There
is a lot of local history surrounding not only the Sanitary Restaurant, but
also surrounding the food.
Opened
in 1938 by Tony Seamon and Ted Garner Sr., the Sanitary Restaurant is now
owned and operated by Ted Garner Jr. and his children Jeff and Lisa Garner.
Recipes still used for items, such as their homemade coleslaw and
tarter sauce, were originated by a gentleman named Bud Mayo, one of the
original cooks (Also Jeff and Lisa’s maternal grandfather).
Another cook, Roy Henderson, is credited with perfecting the hush puppy
recipe in the late 1930s.
During
my visit to the Sanitary Restaurant, I was able to visit with owners Lisa and
Jeff Garner and manager John Tunnell (who Lisa claims came with the building).
Mr. Tunnell is a remarkable local historian who never forgets a face,
seldom forgets a name, knows all of his regular customers very well, and
within minutes of meeting a new guest can tell them something about where they
are from or their family history.
I have
a weakness for homemade soups, and during this visit sampled four of the five
hot soups from the Sanitary’s menu. Both
the Bogue Sound clam chowder and conch chowder are perfect dipping companions
for the famous hush puppies. The
Bogue Sound clam chowder is a water-based stew full of clams, shredded
potatoes and a little onion.
The
conch chowder, also a water-based stew, is full of very tender conchs and
chunks of potatoes. I have to
admit, even though I am a “local girl” this was my first experience with
conchs. It was positive.
The
she crab soup with its sherry base was rich and creamy.
My favorite of the four soups was the corn and crab chowder. This
delicious, milk-based delicacy is full of corn, fresh crabmeat, red peppers,
potatoes and ham. I love soups
with bold flavors, and this one instantly jumped to the top of my list.
With each bite you taste something different.
First, I noticed a peppery sensation, followed by hits of ham or bacon.
The corn flavors are present and balance the mildness of the crabmeat.
The
next item up for sampling was a personal menu favorite, shrimp Creole (No.
14). Served over a bed of steamed
rice, the shrimp Creole at the Sanitary is a spicy tomato base filled with
shrimp, chopped tomatoes, green peppers and onions.
I prefer spicy foods and the heat is rising in this entrée.
The secret here is not to add the shrimp until the last minute.
This prevents overcooking the shrimp, which causes toughness.
The shrimp Creole at the Sanitary is just right every time.
Following
that was a shrimp and crabmeat stuffed potato.
This is probably the most popular item on the menu.
A recipe developed by Jeff Garner, this potato is loaded with shrimp,
crabmeat, butter, sour cream, chives, bacon bits and cheese.
Sound heavenly? It is.
Jeff
came up with the shrimp and crabmeat stuffed potato idea several years ago as
a twist on the previous stuffed potato. These
potatoes are so popular that each year at the N.C. Seafood Festival they are a
sell-out item, a portion of the proceeds benefiting the Juvenile Diabetes
Foundation.
Although
seafood has been their specialty for many years, there is something for
everyone at the Sanitary Restaurant. They
also prepare
The
newest combination platter on the menu is the No. 1G mixed grill.
This entrée is a combination of a 10-ounce ribeye steak, fantail
shrimp and sea scallops.
All
items are grilled traditionally, or per restaurant recommendation, basted with
a garlic ginger sauce that will make your mouth water.
This combination platter is definitely a meal fit for a king.
Our
visit is not complete without dessert. Options
were once homemade lemon pie or vanilla ice cream.
Now
the dessert menu includes a variety of items such as hot apple or blueberry
pie à la mode, Islander key lime pie, bourbon pecan pie, gourmet turtle
cheesecake and quadruple chocolate mousse.
The
homemade lemon pie is still available, of course, and it is the same recipe
started many years ago by Mrs. Myrtle Pittman using a Ritz cracker crust.
The
Sanitary Restaurant has an extensive senior citizens menu, as well as a full
children’s menu. The atmosphere
is very family friendly.
Visit the Sanitary Restaurant in
Quick
Bites
Sanitary
Fisk Market & Restaurant
Location:
Phone:
(252) 247-3111
Hours:
Monday-Sunday from 11 a.m. to 9 p.m.
Reservations:
Not required.
Payment options: Cash, local check, MasterCard, Visa, Discover.
3/31/06
See the previously reviewed restaurants on the Restaurant Archive page
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