If the name Moffett isn’t enough to wrap the crowds around the building of Plaza Midwood’s newest restaurant, the legacy of the Penguin Drive-In (and for a brief moment, Comida) surely will be.
Chef Bruce Moffett has released details about N.C. Red, Moffett Restaurant Group‘s fourth restaurant, opening in the Penguin’s former location. With an opening date set for March, diners can expect a New England shore-style throwback to Moffett’s roots.
“Growing up on the shores of Rhode Island shaped the way I view food,” Moffett said in a statement. “Now, living in the South, I have a unique perspective of how those two different food types blend together to create delicious entrees.”
Even the name itself lends to this: the word Red is named after the Rhode Island state bird, the Red Rooster, and, well — you can guess what N.C. means.
The food itself will blend these two loves, with a Southern-cuisine-meets-Northeastern-seafood menu. Come hungry for fried chicken, lobster rolls and clams.
Andrew Dodd, the executive chef of Stagioni, will move into the role of executive chef of N.C. Red. Dodd is a Nashville native and 2007 graduate of Johnson & Wales University.
Next up for Moffett after N.C. Red will be Bao + Broth, opening later in the spring at Optimist Hall under executive chef Larry Schreiber.