Opening of a restaurant combining barbecue and seafood in South Stratford | To eat
Two seasoned restaurateurs have brought together two popular cooking styles at the former Cimarron Steakhouse at 3260 South Stratford Road, on the outskirts of Clemmons.
Hawgfish Shack opened July 25 with a menu of barbecue and seafood dishes.
Partners Alex Kazakos and Steve Kontos bought the property in 2020 after Cimarron ended its 25-year existence as a steakhouse.
The building has been gutted and now has a brand new kitchen and dining room. The latter includes approximately 2,500 square feet of additional space.
The new dining room can accommodate 150 people. The restaurant, which serves dinner seven days a week and brunch on Sundays, also has a dedicated take-out room with its own side entrance for picking up on-call orders.
The core of the menu consists of meat and seafood platters, but there are also sandwiches, soups and salads.
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Appetizers include fried pickles ($6.99), BBQ nachos with pulled pork or beef brisket ($9.99), and firecracker shrimp ($8.99).
Customers can order a house salad for $7.99, but they can also get salads with brisket, pulled pork, shrimp, salmon, or chicken tenders.
There are three po boys on the menu – shrimp, oysters and catfish ($10.99 to $12.99). Other sandwiches ($9.99 to $10.99) include ground or pulled pork, the BBQ bacon burger, and the fried plaice.
Soups ($5.99) include clam chowder and Brunswick stew.
In addition to pork shoulder and beef brisket, smoked meats include St. Louis pork ribs, half chicken, turkey breast, and cheddar jalapeno sausage.
Hawgfish uses indoor gas stoves with a combination of hickory, cherry and pecan wood chips.
Meat plates — which include coleslaw, an extra side, and a choice of Texas toast or cheddar-jalapeno cornbread muffin — start at $9.99 and go up to $21. $99 for a three meat combo.
Seafood plates are available grilled or fried.
Fried seafood platters come with coleslaw and a side dish. Fish choices include flounder, catfish, tilapia and whitefish. The menu also features fried oysters, clam strips, sea scallops and three styles of shrimp (popcorn, jumbo and coconut). Plates start at $10.99 and go up to $18.99 for a combo of three seafood.
The grilled plates ($12.99 to $19.99, with a salad and a side) are similar except for the salmon and crab cakes.
Sides include barbecued beans, onion rings, sweet potato casserole, collard greens, fried okra, and mac and cheese.
The menu also offers a handful of add-ons. These include all meats and a large portion of seafood. So diners can essentially create a combo plate as varied and as big as they want.
Desserts include cobbler – with or without ice cream – and banana pudding.
Drinks are sodas, tea and coffee. The restaurant does not serve alcohol.
Owners Kazakos and Kontos said they originally considered putting an old-fashioned fish camp-style restaurant in the space.
Kontos was previously a partner in the Dry Dock Seafood Restaurant in Siler City for 16 years, and his father, Gus Kontos, owned the popular Yacht House on Country Club Road.
Kazakos owns a handful of Breakfastime restaurants in and out of Winston-Salem and is also a partner in several Captain’s Galley seafood restaurants that his late father, Andreas Kazakos, founded years ago.
“We both grew up in (the seafood restaurant business),” Kontos said, and their first jobs were at their fathers’ restaurants.
Although most diners are used to finding extensive barbecue and seafood menus at two restaurants, Kazakos and Kontos said they noticed the combination at restaurants in other cities — and the combination started to take off. makes a lot of sense in light of changing customer habits since the start of the coronavirus pandemic.
Hawgfish – despite having a good sized dining room – is primarily designed as a take-out restaurant. “Captain’s Galley restaurants, they just exploded during COVID, and it was 70% take-out,” Kazakos said. “Barbecue and seafood are both great take-out foods.”