The house on Hwy 24
Riverside Steak & Seafood opened in June 1999, when owner John Kilgore renovated a century-old house in Swansboro and added an upstairs dining room. The restaurant has about 125 seats. Before Swansboro, he ran Cappers, a well-loved North Hills restaurant in Raleigh. The kitchen team is long-tenured.
How the kitchen cooks
- Several fresh fish on the menu every day, portioned in-house.
- Fish is never fried. Only oysters and shrimp are fried.
- Creole-influenced cooking.
- Roux-based sauces.
- All dressings made in-house.
- Beef aged to the house specifications.
- Every entrée comes with a salad and a house sweet potato muffin.
- Every steak comes with a side.
- Nightly chef specials.
The team
Opened by owner John Kilgore. The kitchen team is long-tenured.