Coastal Calling

By Michaela Bankston
Photos by Amanda Pritchard

Cool blue and gray enwrap the outside of Wharf Casual Seafood. Inside, reclaimed wood and sheet metal combine to compose the walls adorned with fish and life ring decor. String lights hang from the ceiling confirming the festive atmosphere.

A smiling face stands behind the counter. Wooden tabletops and red booths await after placing an order, but drink machines are not seen in the dining room.

“Once you place that order and then have a seat, you’re gonna realize that it really turns into full service without the expense of full service,” Noah Griggs, CEO and co-owner, said.

The fast-casual-turned-full-service concept was born out of financial necessity, while maintaining quality service, but that was not the first time the people behind Wharf Casual Seafood had to pivot.

The Beginning

When Early and Eva Duggar married, he joined her family’s fourth generation fishing business. They eventually took what they had learned and started their own wholesale seafood business, which became one of the most successful in the world—until three hurricanes caused a massive decline in sea life.

With that, they relied on their seafood and business knowledge to open The Wharf Seafood restaurant in 1986. The fine dining establishment saw much success, and after growing up in the business, the Duggars’ son, Stephen Duggar, now Executive Chef and co-owner, decided to go to culinary school. Then 2008 hit.

Stephen described a gradual decline in sales, starting with desserts, then appetizers and the return to appetizers, but as meals, over about two years. Once again, the Duggars refused to fail and transitioned to Wharf Causal Seafood, which Griggs described as “a better value.”

A handful of years later, Early was diagnosed with a brain tumor, and the couple needed to bring someone else on to help continue the business. An introduction from a commercial realtor later, and Griggs, who had already spent decades in the restaurant industry, joined the team in 2015.

“[Early] could buy the seafood; Stephen knew how to prepare it,” Griggs said. “My experience was such that I knew operations, finance, how to make money and how to serve guests, so it was a perfect partnership.”

That partnership lasted five years until Early passed away. Since then, Griggs and Stephen have worked together to expand and maintain Wharf Casual Seafood.

“I’m very good at what I do. He’s very good at what he does,” Stephen said. “I don’t want to do what he does. He doesn’t want to do what I do, so we work together very well.”

Moody

When Griggs joined Wharf Causal Seafood, they had three restaurants, all in Florida. Since then, they have launched eight more—one in Georgia and seven in the Alabama native’s home state.

The Moody location opened last July, and Griggs and Stephen have both grown fond of the area. Stephen said it is the “strong sense of community” they like so much about Moody.

“Not only is it a great community, but I was shocked to see you’ve got so many that come in from elsewhere,” Griggs said.

Compared to their other restaurants, the Moody location is the largest and has a prominent location easy to see from the interstate, which draws in guests from surrounding locations.

It features a full bar, which Griggs said will continue with future locations under one condition.

“It’s always gonna be a family setting, but if somebody wants to sit at the bar or compliment their meal with a glass of wine, we’re the perfect setting,” he said.

Overall, the environment is fun, festive and casual enough for lunch, any night of the week or anytime someone wishes they were at the beach.

American Seafood

As executive chef, Stephen has curated an exquisite menu with a variety of options while staying simple enough to ensure quality across the board. He described the food as “Southern coastal cuisine.”

That blend begins with the appetizers, which range from chargrilled oysters and crab claws to loaded fried green tomatoes and mushrooms. Moving along, Stephen has put his spin on Southern classics, including gumbo, shrimp and grits and red beans and rice. (His contains shrimp.)

More lighter lunch options include an assortment of tacos, sandwiches and po’boys.

Seafood entrees include several fish options, oysters, crab cakes and of course, their best-selling shrimp. Not in the mood for seafood? There is still more to Wharf Casual Seafood’s vast menu.

“If you want a steak and a baked potato, you can get that. If you want honey pecan chicken or a salad or a burger, because you’re not a seafood person, there’s good variety,” Griggs said.

While all the food looks amazing and tastes delicious, perhaps even more important is where it comes from.

“Stephen has been adamant about serving U.S. domestic seafood,” Griggs said. “It is not just about the quality, but it’s about helping the American fisherman.”

Stephen referenced the importance of his roots that drives his decision to serve around 95 percent domestic seafood.

As for the items they do import, Griggs had a straightforward answer.

“There are a few products out there that are better elsewhere,” he said.

As an example, he said crab legs are a cold water product, so they typically import those from Canada.

National Brain Tumor Society

Another important aspect of the restaurant is their commitment to raising funds in support of the National Brain Tumor Society. Griggs said after he joined the team in light of Early’s diagnosis, his father and longtime career mentor were also diagnosed with brain tumors.

“We realized very quickly that we were going to support the brain tumor society,” Griggs elaborated.

They do that via two fundraisers each year: one in May, Brain Tumor Awareness Month, and another in September, Childhood Cancer Awareness Month. They also attend the National Brain Tumor Society’s Georgia Brain Tumor Walk & Race each year where they present the Georgia Courage Award.

“We give this award to somebody else in the brain tumor community on behalf of Early who has done something amazing,” Carli Burt, director of marketing, said.

She said last year’s award went to a preteen boy who raised thousands of dollars for the National Brain Tumor Society after losing his mom to brain cancer.

For Stephen, the cause is especially personal, and he praised the National Brain Tumor Society for the work they do. He also said he thinks his dad would agree.

“My dad would be very happy with what Noah (Griggs) has done,” Stephen said.

Wharf Causal Seafood is located at 2023 Village Drive in Moody. It is open Sunday-Thursday, 11 a.m.-8 p.m., and Friday and Saturday, 11 a.m.-9 p.m. For more information or to place an order, call 205-352-3223 or visit wharfcasualseafood.com.