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>>> ON THE WESTERN EDGE OF MOREHEAD CITY, SOUNDSIDE
RESTAURANT IS KNOWN NOT ONLY FOR ITS FINE PRESENTATION OF
CERTIFIED ANGUS BEEF, BUT ALSO FOR FRESH, LOCAL SEAFOOD.
IN TONIGHT'S "HOUSE SPECIAL," BOB GARNER INVITES US TO JOIN
HIM AS HE CHECKS OUT THIS EXTREMELY POPULAR RESTAURANT.
>> LEE TAYLOR HANDLES THE BAR.
LAUREN INSCOE GETS INVOLVED IN PRACTICALLY EVERYTHING.
AND CHEF GUS HEADINGTON WOWS THE PATRONS WITH HIS CREATIONS.
IT'S AN EFFECTIVE TEAM.
>> WE DO OUR BEST TO ATTRACT EVERYONE, NOT JUST A PARTICULAR
CLIENTELE.
IF YOU'RE LOOKING FOR A WONDERFUL PIECE OF BEEF, GOOD
QUALITY, YOU SHOULD DEFINITELY COME SEE US.
>> A RESTAURANT THAT REALLY ZEROS IN ON FABULOUS RED MEAT
AND, YET, CAN BRING OUT THE BIG GUNS WHEN IT COMES TO THE FINE
SEAFOOD.
MMM.
AND SPEAKING OF THE SEAFOOD, LOOK AT THESE BIG, PLUMP OYSTERS
ROCKEFELLER WITH THE OYSTERS, THE SPINACH, AND THE CHEESE.
MMM.
MMM.
BOY, IS THERE A LOT GOING ON THERE.
THAT'S SWEET.
IT'S SAVORY.
IT'S A LITTLE DRY AND CRUSTY AROUND THE EDGES.
PERFECTLY MOIST AND TENDER AND JUICY IN THE MIDDLE.
I CAN HONESTLY SAY THAT'S ONE OF THE BEST OYSTERS ROCKEFELLER
PRESENTATIONS I'VE EVER ENCOUNTERED.
BEAUTIFUL, GOLDEN BROWN, SAUTEED SCALLOPS WITH A ROSEMARY ROASTED
GARLIC VINAIGRETTE.
THIS IS SERVED WITH A WARM SPINACH SALAD.
IT HAS SOME PEAS.
IT HAS SOME JULIENNE CARROTS, OTHER GOOD THINGS IN THERE, WITH
A WILD RICE.
MY, MY, MY, MY.
MMM.
LET ME TELL YOU, I HAVE A REAL APPRECIATION OF THE SKILL IT
TAKES TO GET THE SCALLOP TO TASTE THAT SWEET WITH JUST THE
RIGHT RESISTANCE TO THE TEETH.
OH, THE FLAVOR OF THAT JUST EXPLODES IN YOUR MOUTH.
THAT IS FABULOUS!
BIG, JUICY, GORGEOUS PORK CHOP WITH A NICE FRENCH BONE.
THAT HAS A MAPLE SYRUP REDUCTION.
IT'S GOT SOME APPLE, SOME GOAT CHEESE, SOME RED ONION, SOME
BACON, SERVED ON TOP OF A REALLY NICE MOUND OF MASHED POTATOES.
MMM.
MMM.
MMM, MMM.
WHAT A NICE JOB OF COOKING THAT.
I'D SAY THAT'S PROBABLY DONE TO ABOUT 145 DEGREES.
IT'S JUST SLIGHTLY PINK, WHICH IS JUST PERFECT.
THAT IS SO JUICY.
THAT MAPLE SYRUP GIVES IT THAT HINT OF SWEETNESS, BUT I LIKE
THE LITTLE BIT OF GOAT CHEESE AND THE BACON IN THERE.
OH, OH, OH, OH.
NOW, THE STEAK IS REALLY THE PIECE DE RESISTANCE AT
SOUNDSIDE.
THIS IS SURF AND TURF, A BEAUTIFUL FILET WITH CRABMEAT ON
TOP.
IT'S RESTING ON TRUFFLE BÉARNAISE SAUCE WITH A FAN OF
ASPARAGUS SPEARS, SOME NICE GREEN BEANS THERE ON THE SIDE.
OH, OH, OH.
MMM, MMM.
I KIND OF MISSED OUT ON THE CRAB CAKE AND MOST OF THE CRABMEAT
THERE AS WELL AS SOME OF THAT TRUFFLE BÉARNAISE SAUCE.
OH.
NOW, SOME PEOPLE SAY THAT SOUNDSIDE, ALONG WITH ONLY ONE
OR TWO OTHER RESTAURANTS IN THE ENTIRE STATE OF NORTH CAROLINA,
SERVES THE BEST STEAKS, IN THEIR OPINION.
MMM.
THAT'S SUBJECTIVE, BUT I'D SAY IT'S A REAL POSSIBILITY.
NOW, THIS IS A TRIPLE LAYER CHOCOLATE CONCOCTION.
WE HAVE A FLOURLESS CHOCOLATE TORTE ON THE BOTTOM, A LAYER OF
CHOCOLATE GANACHE, A BAILEY'S MOUSSE CONTAINING BAILEY'S IRISH
CREAM ON TOP, SPARKLING RASPBERRY SAUCE WITH CHAMPAGNE
IN IT, WITH FRESH WHIPPED CREAM AND MINT LEAVES.
AH.
MMM!
SOUNDSIDE'S LOCATION IN A SHOPPING CENTER ON MOREHEAD'S
WEST SIDE DRAWS A LOT OF TRAFFIC FROM BOGUE SOUND-CENTERED
RESIDENTIAL COMMUNITIES.
BUT FROM ANY DIRECTION, IT'S WELL WORTH THE TRIP.
FOR "NORTH CAROLINA WEEKEND," I'M BOB GARNER
BOB GARNER.