CityView Magazine

ON THE MENU Shrimp and White Stone Grits with a pancetta (Italian bacon) cream sauce Sirloin Filet 6 oz with house marinade, twice baked potato and steamed broccoli Pork Tenderloin Medallions lightly Panko breaded and served with Portobello mushroom “Picatta” sauce with twice baked potato and shoestring green beans Super K’s BBQ Chicken topped with smoked gouda cheese, applewood thick-cut bacon, diced tomatoes and scallions; served with sweet potato au gratin and shoestring green beans The restaurantÕ s cozy log cabin feel is dressed up with a Ò polished casualÓ dŽ cor that pays tribute to the Cape Fear and the nearby creek that is its namesake. Look closely and you can see the railings from the old Person Street bridge or the 300-year-old wormwood on the walls, dredged right from the river. Even the menu gives diners a quick history lesson. Steps away from where they sit, the Tories were once pinned to the banks of the Cape Fear. Confederates burned the bridges to slow ShermanÕ s march. And Fats Domino came to play one night at BreeceÕ s Landing, right here on these shores. But hungry patrons may be too busy taking in an almost overwhelming assortment of choices. Locks Creek specializes in seafood, naturally, but it also offers steaks, salads and other dishes. Chef Terry Taylor says he takes pride in offering fresh ingredients. Steaks and seafood are hand-cut. Menu offerings are made from scratch, sauces to dressings. Ò LockÕ s Creek is the best restaurant in Fayetteville,Ó Taylor said. Ò We serve the freshest of fish which comes in every other day.Ó Taylor is a Maryland native with an extensive background in cooking seafood and steaks. ÒI love to cook seafood,Ó he says. Ò You can really show your love for cooking with seafood and the many different flavors that you can create with it.Ó But Locks Creek is not just another fish house. One of the restaurantÕ s gems is its fresh catch menu. Seafood combinations allow for limitless mixes of shrimp, fish, oysters, scallops, even lobster. And the restaurant has become as famous for its side dishes as the main courses. It would be hard to find sides such as sautŽ ed spinach, cauliflower casserole or grilled corn salad anywhere else in town. Locks Creek opened in the fall of 2008 and has quickly become a hotspot, particularly on weekends when it offers live entertainment. The oyster bar is the CityViewNC.com | 31 Jumbo Lump Maryland Style Crab Cake with house made remoulade; served with grilled corn salad and warm potato salad Cedar Plank Salmon with brown sugar soy glaze; served with cauliflower casserole and 7-cheese macaroni and cheese Seared Shrimp Scampi served in a garlic butter with a side of linguine in olive oil with spinach, sundried tomatoes and artichoke hearts Smothered Mahi Mahi lightly blackened and topped with sautéed shrimp and Cajun coconut cream sauce; served with sautéed spinach and twice baked potato Roasted Chicken over Penne in pepper- jack cream sauce with black beans and roasted red peppers

• Cover