You know, there's a small town located on the banks of the Pungo River, which is in an area known as the inner banks.

Well, this small town has a big jewel in its possession, a remarkable restaurant that's farm to table and they call it Spoon River.

So, we sent Bob Garner to go sample their weekend brunch.

[upbeat music] - [Bob] The name came from music added to an NPR radio production of the 1915 book, "Spoon River Anthology."

- It's actually, I was painting the floors in my restaurant late at night, exhausted, and I was listening to NPR to keep myself awake, had to get the floors done, and I just heard "Spoon River of Sonata" and it was just lovely.

So I thought it was just a really melodic name.

Hey Bob, how are you?

- So good to see you.

- Good to see you again.

- Been a while.

- Glad to have you in.

Things been doing well for you?

- Yes, they have.

- Good, good.

- And this is absolutely, I just don't know what to say about this.

- Well, thank you.

You're awfully kind.

- It's so beautiful.

There's practically no end to the artistic and design details here.

Teresa's paintings, classic pieces of furniture, even light fixtures featuring removed and lacquered pages of books brought into the restaurant by customers.

The most important values?

- Well, of course the food, but art and aesthetic is very, very important to me.

It's one of my mainstays.

It's what I did before the restaurant and it's what I would do after the restaurant.

- [Bob] Speaking of that, several buildings are now being renovated across Pamlico Street that will definitely be after, or certainly in addition to, the restaurant.

There'll be a gallery and market of various products, but the food will stay where it is now.

So let's look at some of the menu.

Appetizers include strawberry poppy seed salad, fried green tomatoes, topped with a pimento cheese blend of five cheese varieties, and.

Farm raised oysters from Belhaven Oyster Company, lightly roasted with a horseradish butter sauce.

Mm.

I love that those have the light roast on them.

You can eat them raw this time of year, or pretty much any time of year, but that is perfect.

Brunch entrees include a beautiful brioche French toast with fresh strawberry compote, a BLT club sandwich with house roasted turkey, lump local crab meat over creamy cheddar grits served with asparagus, and a most unusual eggs benedict.

Toasted English muffin.

You have a poached egg with horseradish, hollandaise, and some rare, shaved beef tenderloin.

Never had beef tenderloin with eggs benedict.

I love it.

- [Teresa] Dinner entrees, our fried softshell crabs, they're beautiful.

They're just coming into season.

They come in alive and kicking.

- And look at this beautiful seared tuna, cooked to mid-rare with ginger jasmine rice and broccolini.

This lovely tuna is sliced from a 90 pound tuna by Teresa's husband.

That's served with a spicy Thai honey glaze, which is sweeter than some of the tuna you'll get.

Boy, that is delicious.

Probably the most popular dessert on the menu is the salted caramel bar, a German chocolate brownie with lots of other goodies served warm a la mode, an old fashioned carrot cake with cream cheese icing, and a lemon strawberry shortcake with local strawberries.

- So Bob, I'm so thankful you came in to see us today and these are some flowers for your wife.

- Oh, thank you so much.

You can't toast me, but I can certainly toast you with some fine champagne.

- Cheers.

- Cheers.

And thanks so much for all you've added, not only to the food scene, but to the art scene and awareness in this region.

So here's to you.

- Thank you.

Delicious.

[laughs] [upbeat music] - Spoon River Artworks and Market is at 263 Pamlico Street in Belhaven, and they're open for dinner Thursday, Friday, Saturday, and Monday and brunch Saturday and Sunday.

For reservations, give them a call at 252-495-3899 or go online to spoonrivernc.com.