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SEASONAL SEAFOOD, FRESHLY COOKED.

Good Fish, That's the Hook.

The SALTBOX SEAFOOD Story

Located in Durham, NC Saltbox Seafood Joint is redefining what seafood is in an urban area. Chef Ricky Moore drew inspiration from the classic American fish camps and waterside seafood shacks, placing an emphasis on local, fresh seafood. He's created a Triangle staple so popular the Joint expanded in late 2017 to two locations.

 

Chef & Proprieter Ricky Moore

With over 20 years of fine dining restaurant experience, owner and chef Ricky Moore believes that ordinary, simple food can be extraordinary when executed at the highest level.

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THE ORIGINAL JOINT:
Little five Points

Address
608 N Mangum Street
Durham , NC 27701
Walk-Up Window Only

Hours
Tues - Sat 11am - 5pm

Phone
919.908.8970

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THE Second jOint:
Rockwood

Address
2637 Durham-Chapel Hill Blvd. 
Durham, NC 27707


Hours
Tues - Sat 11am - 7pm

Phone
919.237.3499

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Catering, Let us come to you

From rehearsal dinners and family reunions to company parties and anniversary celebrations, let Saltbox Seafood come to you! With our fully equipped food truck, bring the taste of Eastern North Carolina fish camps, elevated and re-envisioned, to your special event. 

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Press & Praise 

Chef Ricky Moore’s Hookup Roll changes daily based on what fisherman catch. Try the magically battered shrimp, oysters, red snapper, and dogfish on a roll with a dab of smoky house-made cocktail sauce. The joint is so popular, he’s set to open a second location...”
— Jennifer Rice, Vogue
A surge of seafood restaurants opened this year, but Ricky Moore was among the first to make coastal fare accessible to a more landlocked audience here in Durham when he opened Saltbox in 2012. The long lines at his no-frills shack on Mangum Street—rain or shine—are proof that we’re fans of fresh seafood (and maybe even helped the rest of the new restaurants feel confident in getting on board).
— Victoria Bouloubasis, The Indy Week
Moore’s cooking has received notice in national magazines, such as Travel+Leisure and Saveur. In 2015, he was invited to cook at the Southern Foodways Aliance’s annual symposium in Oxford, Miss. Last year, SFA’s executive director and acclaimed writer John T. Edge wrote about Moore’s fried oysters for Garden & Gun magazine in an article, “Southern Food in 50 Dishes.”
— Debbie Moose, The News & Observer

GIVE US A HOLLER

phone
919.237.3499 Rockwood
919.908.8970 Little Five Points

 
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