Travel + Leisure
Southern Food in 50 Dishes
Garden & Gun Magazine
August/September 2015 Issue
Saltbox Seafood Joint; Durham, NC
Ricky Moore, a graduate of the Culinary Institute of America and a white-tablecloth restaurant veteran, has staked out a coastal fish camp on the fringe of downtown Durham. He succeeds, sourcing his oysters from Swan Quarter, North Carolina, frying the little jewels in impeccably clean grease, and seasoning them with salt, lemon zest, and not much more. This is minimalist cooking perfected, a melding of art and craft worthy of Bauhaus.
The News & Observer
"Saltbox Seafood Joint Keeps It Fresh, Simple"
May 25, 2015
Iron Chef Contestant, Ricky Moore!
A profile of Iron Chef contestant and 22-year veteran Ricky Moore and his new Durham-based seafood joint.
Jill Hamilton and Mike Jones "Joint"
"Ricky Moore, a Culinary Institute of America graduate and former Iron Chef competitor, sells fresh seafood dishes from an extremely small wooden shack."
Say Yes to The Chef - Radio Show
Listen to a fun and lively conversation with Chef Ricky Moore from Saltbox in Durham on today's radio show. August 25, 2015.
Bull City buzzing about the Saltbox Seafood Joint
In a city with many tall buildings, Durham is buzzing about one of its smallest restaurants--the Saltbox Seafood Joint.
Read more online!
Yahoo News, July 2015
There's a Price to Pay for Not Eating America's Ugly Seafood
“In my experience, there’s a lot of cultural conditioning when eating seafood,” Moore said. “Nothing in the market speaks to the quality and celebration for the level of species we have. I thought, ‘Let me investigate this concept,’ and people have really connected with it.”
- Chef Ricky Moore
Bit and Grain, June 2015
Take The Bull By The Fork (3/28/15)
"When you get to the counter, check out the menu for the list of today’s catch. The head chef, Ricky Moore, drives to the coast every day to purchase fresh fish. Everything you eat for lunch or dinner was swimming that morning. This is the definition of fresh and local.
Saltbox is an interesting place. You have to respect a chef who rises daily to reach the Atlantic Ocean’s edge for supplies. The menu changes seasonally as the aquatic ecosystem offers new delicious fare. Everyone who stumbles across this place feels as if they’ve unearthed a hidden gem within the bull city. Be the next to appreciate this emerald."
Rock Fish Stew