Southport Magazine

MOO for Blue Cow
Delicious food and friendly atmosphere at the new Blue Cow Grille in Southport
Story by Kass Fincher
When John and Sheila Barbee met 38 years ago at the once-popular Southport seafood restaurant on the river – Port Charlie’s – they shared a common love for the industry. Managing the restaurant from 1990-1995, they envisioned someday buying their own place. So when the little building on Brown Street became available in 1996, they made the leap, and what is now Dry Street Pub and Pizza was born.

Now, 22 years later, Dry Street Pub is a local favorite, and the couple has built on their success by opening a second restaurant downtown this past April – the Blue Cow Grille on Moore Street. The Grille is another labor of love, actually a long-time goal for John in particular.
Sheila describes John’s idea for the restaurant. “He always wanted a burger place,” she relates. “I said John, tell me why you are naming it Blue Cow. I don’t know why – he just came up with that name.” And they went with it – their daughter designed the logo; a friend created the stained glass art above the front door.
Their restaurants are a family affair. Son Michael runs the kitchen at Dry Street. Daughter Grace is finishing up at Appalachian State. Daughter Sarah is a junior in high school who will help out front this summer at Blue Cow.
But the decision to open Blue Cow Grille was not a slam-dunk in the beginning. “When this space became available,” Sheila says, “we came and looked at it. At first, we said no way, it’s just too small. But we got several quotes on renovation, and decided to go ahead with it. The whole renovation started in October 2017 and it took awhile. We exposed the brick on one wall, opened up the ceiling (it was a dropped ceiling before), put in all new storefront windows and a new door to let more light in.
Less than 1000 square feet in total, the renovations made the space feel much more open. “Once we gutted it, it made a big difference,” says Sheila. “That’s the original ceiling – they didn’t have to do much to it once it was exposed. They left the original paint, just sanded and sealed it.”
Starting out with a small staff of four and Sheila and John doing the cooking, the initial hours were 11 a.m.-3 p.m. The Barbees hope to go to 11 a.m.-8 p.m. like Dry Street Pub, but Sheila says they need more cooks to do that. Speaking about how she and John work together, Sheila laughs. “It’s hard to believe – we’ve been together almost 30 years and we’ve worked together all that time too. We cook differently. He knows what goes with what. I’m just a country girl; I was raised in Charleston. I can do fried chicken, mac and cheese, seafood. So we complement each other – he will make a cheese sauce and I’ll do a chili.”
They’re still experimenting a bit with the menu, but a few items already stand out. For starters, the chili cheese fries and wings are the most popular. Of the six burger options, the “Blue Cow” burger – with blue cheese, bacon, onions, mayo, lettuce and tomato – is by far number one. The “Dwight YOLKam” (a shout-out to country singer and actor Dwight Yoakam), made with bacon, fried egg, cheddar and mayo, is also a favorite.
But the burgers are just part of the menu. Sheila makes the seafood salads and sandwiches using local fresh catches from Royce Potter’s market. She also makes a unique veggie burger – the “Black Betty” – from black bean/quinoa cake, chipotle mayo, cheddar, arugula, tomato and salsa verde on brioche. The “Big Tasty” is a slow cooked brisket, bacon cheddar, onion, arugula, salsa verde and chipotle mayo sandwich on a sub roll. And the “Henny Penny” – a chicken breast sandwich – rounds out the menu favorites.
No doubt the Barbees’ experience with the restaurant business bodes success for the Blue Cow Grille. But as many restaurateurs would agree, challenges remain in areas such as staffing. “Help, we need help,” Sheila says. We need to find cooks so we can stay open later. That’s one reason John and I were successful at Dry Street. For years, it was just us in the kitchen; we did it all. But that’s when I was 30 years old. Now, if I could just find a couple more cooks, I’d be, as they say, ‘nanacakes.’”
We think that word means “happy,” or, more probably, “ecstatic.” If you’re a cook, go see Sheila. If you’re a burger fan, visit Blue Cow Grille and enjoy a fresh, mouth-watering sandwich that will put a smile on your face.
Blue Cow Grille
108 E. Moore Street
Southport, NC
910-363-4402
On Facebook
@bluecowgrillesouthport
Now open for dinner!