Meander past the main dining room at Morgans to the back area, and you’ll find tall stools lining a bar overlooking the cook’s station. From here, it’s easy to watch the chefs searing scallops or encrusting yellowfin tuna in pretzels.
Morgans offers a kind of old-school seafood. Apps abound, like oysters surrounded by a cornbread coating, then fried and set atop an herb-butter sauce and served back on their shells. The scallops come seared and swimming in a rich sauce, topped with spinach, bacon, and a blue-cheese aioli. There are specialties, like cedar-planked salmon, and the daily chef’s catch: a choice of a range of fish that can be grilled, blackened, or pan-seared, then served with a choice of three sauces — lemon butter, salsa verde, or jalapeño-lime butter — and a choice of two sides. Even the specials seem a hearty throwback: Sundays there’s prime rib; Wednesdays it’s lobster with angel hair. The Monday special, though, marks an enticing departure, with lobster paella.
Catch This: The shrimp-and-crabmeat gumbo with Carolina scallion rice, chorizo, and Cajun specialty tasso ham offers a rich and slightly spicy kick.
