The term “creative” is especially apropos when discussing Chef Bryan Carithers. He worked for many years in Raleigh as a line cook and drummer as he persued his culinary and musical talents in preparation to be the next "Great Drummer". But when he took a trip to Beaufort in 1990 to visit his parents he was overcome with an inspiration for a restaurant of his own—a restaurant that would celebrate an intoxicating combination of local flavors and exceptional wine.

Chef Carithers and his sister Tracey poured their new found passion into Front Street Grill a small fifty seat restaurant in Beaufort and over the next few years traveled the Caribbean and South to refine their culinary art. Even though Front Street Grill was filling a definite need for fine dining without pretension, it wasn't long before Bryan became restless, wanting to take advantage of the stunning view and experiment with the seasonal flavors of "both south’s"— the local south, and the Caribbean as well.

After a decade in the business, Carithers, his stellar reputation for fantastic food and his substantial following, all moved across the street to enjoy, share and profit from the spectacular sunset views over Taylor’s Creek. Buttery-colored walls donned with vintage posters and subtle lighting is the setting for the intimate dining room while the bar exudes a lively energy with locals and travelers alike. At Stillwater, humble southern ingredients, such as stone ground grits and country ham, meet Caribbean spices creating superb flavors and elegant balance.

Front Street Grill at Stillwater brings to tangible form the passion Bryan has for the romance and allure of the regions the restaurant represent.

In addition to returning to Caribbean and traveling the south whenever possible, he is always researching old and new recipe books, anything that may spark an idea for something new or add richness to a dish already on the menu.

Bryan's focus and determination to strive for only the best is not limited to "back of the house." His staff is quizzed and coached to make sure that their knowledge of the menu is thorough. Visiting winemakers from around the country conduct seminars and daily staff meetings to provide a time for continuing education and sometimes a taste of the newest additions.