I see the 10th Street connector is nearing completion. Another three years to paint the lines and we will be on our way,...

The Seahorse: Home of daddy's steaks and mama's cakes

1 of 2

Four-layer, old-fashioned chocolate cake.


Christina Ruotolo

Wednesday, July 11, 2018

The smell and taste of food can catapult us back to our childhood, to a time when trips to family restaurants were weekly affairs, everyone knew our name, what our favorite drink was and how we liked our steak. The best part was the gleaming, rotating dessert wheel that was filled with every flavor of cake, pie and cobbler. It was overflowing with sugar and sweetness just like Grandma made. If you are looking for this same nostalgia, then head over to the Seahorse Restaurant, 2301 Stantonsburg Road.

It’s no surprise that the Seahorse Restaurant has built quite a following since opening almost eight years ago. The nostalgic breakfast menu features homemade sausage and cheese biscuits, and a daily lunch buffet includes some of the best comfort food around. But both are exceeded by the incredible nightly made-to-order steak and seafood offerings, complemented by the delicious, homemade cakes.

Owner Danny Smith is proud that his restaurant has a loyal group of patrons and is known for its courteous staff. He is committed to his customers’ overall experience from beginning to end.

“We invest in our employees and customers,” he said, “and have a commitment to quality, a desire to build relationships with our customers, thus giving them a rewarding experience.”

This is evident in the steaks. Seahorse is known for “Daddy’s Steak,” and Smith is a type of steak whisperer. So it was no surprise that, for my food tasting, I started with the main attraction, the beef!

The Seahorse serves USDA prime Black Angus rib eyes. Smith has a dedicated aging system that allows him to dry age thenbeef (on average 45 days). This process yields steaks that are more tender and flavorful. The Seahorse also offers filet mignon and a flat-iron steak for those who prefer leaner meat.

Every Saturday night, the Seahorse features “One-of-a-Kind Prime Rib Roast.” The loins are coated with Smith’s secret rub, which is more of a flavorful paste, a cross between a wet marinade and dry rub made with lots of garlic, olive oil, salt, pepper and some additional secret ingredients. The steak is seasoned, rested for days, then slow-cooked for 24 hours, never getting above 135 degrees. The result is prime rib that is truly fork tender. You can get two 8-ounce cuts for $34.99. Bigger cuts also are available.

The Friday Night Feature is Chateaubriand (beef tenderloin cooked just like prime rib). It’s an item usually offered at big-city, high-end steak houses. But at the Seahorse, it’s definitely a bargain. A 6-ounce cut is $19.99, and the 8-ounce cut is $25.99.

My 12-ounce rib eye came out on a sizzling iron skillet with a little pool of juices on top and steam rising from its medium-cooked belly. The aroma itself was incredible. It was juicy and tender with a deep flavor profile. The 8-ounce rib eye is $18.49, and the 12-ounce is $22.49.

Now that your mouth is watering for steak, let’s move onto to delectable desserts that will make your tongue swoon. Kathy Smith has been baking mile-high cakes and desserts for many years and cooks the way Grandma does with a dash of sugar, spice and everything nice. The cakes come in either two-layer or four-layer in a multitude of flavors including strawberry, lemon, HoHo, Hershey bar, pineapple, coconut, old-fashioned chocolate and butter pecan. They are so popular that the restaurant goes through an average of 140 cakes per week.

I sampled the four-layer, old-fashioned chocolate cake. The buttery, yellow cake was moist and dense at the same time. The thick, decadent frosting that was cooked on the stove using butter, cream, cocoa, powdered sugar and pecans, so it had that thick, fudge-like consistency and melted on my tongue. With a dedicated baker in-house, cakes are baked daily, so you will always get a fresh, moist slice or full cake for your next party or event. Full two-layer cakes are $18.99, and four-layer cakes (10-12 slices each) are $36.99. Single slices cost $4.49. No matter how you slice the cake, it’s delicious.

The Seahorse also offers a lunch buffet Tuesday-Sunday. The menu changes a little each day, but always features items such as fried chicken, hamburger steak and home-cooked vegetables. Thursday features chicken pastry and country-style fried squash. Sunday is the grand buffet: shrimp, oysters, flounder, fried chicken, hamburger steak, baby-back ribs, chicken pastry and lots of vegetables. On Sundays, the cake comes with the buffet. You can view the daily buffet menus on the Seahorse website. The price for one trip to the buffet is $9.49 Tuesday-Saturday, or enjoy the all-you-can-eat-buffet for $12.49. Buffet prices include beverages. The lunch buffet is served from 11 a.m.-2 p.m. Tuesday-Saturday and 11 a.m.-3 p.m. Sunday. The buffet on Sunday is all you can eat for $13.99.

Seahorse offers a breakfast buffet from 8-10 a.m. Saturdays. Enjoy breakfast favorites like scrambled eggs, homemade cheese biscuits, homemade hash browns, high-end breads, homemade sausage gravy, sausage and thick-cut bacon. Price is $8.99 for adults, $5.99 for kids 5-10 or $2.99 for kids 4 and younger.

The Seahorse is open from 7:30 a.m.-9:30 p.m. Tuesdays-Saturdays and 7:30 a.m.-3 p.m. Sundays. Catering is available. For more information or to place an order for cakes or catering, call 758-6958 or visit www.the seahorserestaurant.com.

Ice Cream Festival

Simply Natural Creamery, 1265 Carson Edwards Road, Ayden, will host an Ice Cream Festival from 10 a.m.-7 p.m. Saturday.

The event will include wagon ride tours, food vendors, pony rides, mini train rides, face painting, crafts and a classic car ride in. The event will include a food drive being held in partnership with Hope of Glory Ministries. People donating selected items for Hope of Glory’s food co-op program will receive a discount on their ice cream purchase. Call 746-3334 or visit simplynaturalcreamery.com. Visit hope-of-glory.org for a list of food items needed.


Humans of Greenville


Local photographer Joe Pellegrino explores Greenville to create a photographic census of its people.


July 18, 2018

I am the queen of rustic desserts, which is a nice way to label desserts that are rather imperfect. The good news is that there is plenty of room for rustic and, yes, imperfect desserts in anyone's repertoire. In fact, most cuisines tout their own homey version of bubbling, squidgy desserts cobbled…


July 18, 2018

If you are looking for an unpretentious gathering place with tasty American and Irish pub food, plus karaoke, trivia and live music, then head over to A.J. McMurphy’s Irish Pub at 1914 Turnbury Drive. A.J. McMurphy’s is known for great domestic and imported beer, as well as an expansive…


July 18, 2018

Q: I like to try new foods and heard that nut butters are better for you than peanut butter. Is that true? — J.K., Greenville

A: There are of choices of nut butters, and many are being marketed with what I would call exaggerated claims. Many of the butters will tout their micronutrient…


July 18, 2018

Q My husband’s daughter just announced she and her boyfriend are getting married, and we are very happy for them. They are planning a wedding that is not out of line with the kinds of weddings their friends have been having, but that we consider over the top. The cost will likely exceed her…

Carolyn Hax

July 15, 2018


A TV viewer who I’ll call “Joe” recently commented on Facebook about my review of The Prime Smokehouse in Rocky Mount.

“Thanks for the review, Bob, but while I live in Raleigh, I'm a native of Rocky Mount,” Joe said with pride. “It once called itself the…

Bob Garner

July 14, 2018


■ Browns Chapel Holiness Church, 2260 N.C. 33 West, will host a youth service at 6 p.m. today. Evangelist Talitha Stallings will speak.

■ Burney’s Chapel Free Will Baptist Church, 2628 VOA Site B Road, will host its annual men’s day service at 11 a.m. July 22.

■ Burning Bush…

July 14, 2018

Mint, sage, rosemary, thyme, horehound, catnip, bee-balm, marjoram, pennyroyal, lemon-balm, hyssop, lavender, dittany and basil (is it BAY-zil or BAAA-zil?): what an aromatic bunch of plants these are! All of these are fragrant members of the widely distributed “mint” family, one of the…


July 11, 2018

The Leroy James Farmers Market vendor of the week is Yates and Bailey Bee Farm.

Yates and Bailey Bee Farm has been a vendor at the Leroy James Farmers Market for almost six years.

“I am a lifelong farmer,” said Bobby Yates, a Virginia native who got his first hive of bees at age 14.…


July 11, 2018

The smell and taste of food can catapult us back to our childhood, to a time when trips to family restaurants were weekly affairs, everyone knew our name, what our favorite drink was and how we liked our steak. The best part was the gleaming, rotating dessert wheel that was filled with every flavor…


July 11, 2018

Q I am trying to get more vegetables into my meals but still am struggling to make my goal. Got any suggestions? W.L., Winterville

A Congratulations on your efforts to improve your vegetable intake. As it happens, Kara Massotti, a new Registered Dietitian Nutritionist with ECU Family Medicine, just…

292 stories in Look. Viewing 1 through 10.
«First Page   «Previous Page        
Page 1 of 30
        Next Page»   Last Page»