51 Sycamore Restaurant & Rockfish Bar opens in Weldon

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Posted: Sunday, March 17, 2013 6:00 am | Updated: 8:14 am, Sun Mar 17, 2013.

WELDON — After months of hard work and waiting, Weldon is celebrating the opening of another new business — a restaurant.

Former Weldon Town commissioner Earl Smith announced the opening of 51 Sycamore Restaurant & Rockfish Bar Friday.

“It’s a soft opening,” he said. “We’ll do the grand opening later.”

During Rockfish season, Smith said, the restaurant will serve breakfast from at 5 to 11 a.m. “The fishermen come in and they have no place to eat,” he said. “We will take care of them.”

Smith added the fishermen do not even have to dock to get fed. 51 Sycamore will deliver to the pier at the Weldon boat landing. Fishermen need only call 252-678-8400 to place an order.

Smith said the restaurant only delivers to the pier, and the hours will run through Rockfish season.

Lunch will be served from 11 a.m. to 3 p.m., and dinner is served from 4 to 11 p.m. and the bar is open all day until 2 a.m.

All hours are seven days a week.

For the next 45 days, Smith wants his clientèle to share their menu preferences with him and the staff, but he wants everyone to know 51 Sycamore will be serving Rockfish dishes.

“We’re serving what this place is famous for — Rockfish,” he said.

The restaurant will also feature European cuisine, along with local favorites.

“What I had in mind when I started this was to have specials representing a country each night,” Smith said. “Like one night will be German, the next French, then Spanish. Plus our regular menu.”

As the weather warms, he said there will be dancing on the European-style patio in the evenings Friday and Saturdays.

Restaurant Manager Mark Leonard said he and the staff are proud of how much has been accomplished in recent weeks.

“We got as much done in two weeks as most places get done in months,” he said.

“This could be the key to the revitalization of Weldon. It will start more traffic and commerce.”

Leonard said 51 Sycamore is designed to be unique to any restaurant within a 50-mile radius.

“From the time they hit the door to the time they leave, they will have service, atmosphere and food like they’re not going to get anywhere else,” he said.

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