Feasting on Fall

As Southerners, what’s not to love about local North Carolina, South Carolina and Virginia seafood? From oysters, to crabs, to shrimps, there’s not much left to be desired at the hands of master chefs, James Clark and Bill Hartley. After celebrating a prominent success as the executive chef and executive sous chef at The Carolina Inn in Chapel Hill, the pair decided to open up their newest venture- Postal Fish Company.

Located at 75 W. Salisbury Street in Pittsboro’s old post office building, Postal Fish Company opened its doors in late October to an excited wave of “seafoodies.”

From the Ground Up:

Last August, Clark and Hartley encouraged the rumors and excited anticipation of opening their own restaurant. If you had the chance to speak with them, or try one of their locally-sourced dishes at many of the local food festivals and pop-up restaurant events at The City Tap and Oasis Open- Air Market, you may have heard the news early on.

The beginnings of Postal Fish Company surfaced as a vision of a casual eatery, dedicated to celebrating local seafood from the Atlantic coast. While Clark and Hartley have enjoyed serving up more unusual eats, like striped bass and white grunts, they will also be expanding their markets into oysters, crabs, shrimps and other fish with the local relationships they have built with the fishing community.

Before their grand opening and continuing on, the two chefs have committed to make trips twice every week to buy whole fish and seafood. Not so much a seafood lover? Their menu will also feature local meats and produce!

The Restaurant:

Open from Tuesday to Saturday from 5 p.m. to 10 p.m., there are a wide range of options for foodies who enjoy a taste of American cuisine, seafood and good old fashioned seafood served right. The perfect spot for groups and kids, Postal Fish Company accepts reservations and walk-ins!

While sections of the menu may change daily, there will be a consistent three sections: shellfish, small plates and entrée items.

Serving both dinner and drinks, there are a few menu items that may stand out to you. From Shrimp N’ Grits, to Michael’s Autumn Squash Ravioli, to Crispy Oysters, you’ll find something new to try every time you visit! Enjoy your main course with a side of Bubba’s Fresh Milled Grits, Icebox Slaw, Hushpuppies or Roasted Fingerling Potatoes.

What to Expect:

Experience the epitome of comfort food in the comfortably warm atmosphere of Postal Fish Company. Whether you are dining solo, or with a group, you can always expect to be greeted with a kind welcome. The two chefs have attributed this warm environment to its fun, cozy demeanor, with sounds of jazz and classic rock wafting through the air. Not to mention, the sights and smells of the ocean will make you feel like you’re on your own personal beach vacation!

Why they’re Different:

The chefs at Postal Fish Company are looking forward to expanding on all of the culinary genius that is circulating in the Triangle area. What may set them apart from the rest of the culinary institutions in the area is their adamant commitment to personally travel twice weekly to select the top fish and shellfish from the coast. Among the many relationships they have built in the fishing community are Bill and Cathy Livingston, who farm clams throughout the year as well as shrimp and crab. With this commitment to supporting local agriculture and quite literally bringing the sea to the table, Hartley and Clark know that they will be providing the very best for their visitors.