By Ann Marie Byrd, Feature Writer
Harry’s Blind Tiger
Harry’s Blind Tiger, located at 243 Craven Street in Downtown New Bern, is the much-anticipated addition to the New Bern Restaurant scene, owned by the renowned local chef, Ashley Moser. The inviting space features a large outdoor bar and seating area, with great natural light, tropical plants, and breezy fun; the indoor dining space is both chic and welcoming with warm earth tones and luxe design elements.
“Harry’s is named after my father. He passed away before my first restaurant, 247, opened, and I wanted to honor him,” says Chef Ashley Moser. “The ‘blind tiger’ is prohibition term which means ‘speakeasy,’ which we are not really yet, but the phase two part will be a renovation of the lower-level of the north building. It’s still in its planning stages, but we’re looking forward to a surprise reveal.”
The menu features homemade pasta and pizza, utilizing the freshest local ingredients. Jack Melson, Chef at Harry’s Blind Tiger, says “At Harry’s, we strive to give the same quality and attention to detail of our sister restaurant, Cypress, but in a casual more price-conscious environment. The food is seasonally-driven traditional Italian, featuring local North Carolina ingredients, or on the other hand, North Carolina flavors using traditionally Italian cooking methods. With this in mind, we are looking forward to the abundance of late spring and summer, especially local seafood and tomatoes. We will be running weekly pasta, pizza, and small plate specials, focusing on the freshness of the warmer seasons.”
Some of the favorites on the menu are the Fried Artichoke appetizer with preserved lemon, chili aioli and anchovy breadcrumbs; the Fennel and Asian pears with sweet onion, lemon and white balsamic vinegar; and the Cauliflower with pomegranate, ricotta salada, raisin mostarda and toasted pistachio. Primi courses feature the Fritto Misto with tiger shrimp, calamari, boquerones, Calabrian chili and lemon aioli, and the Chicken Liver Mousse with fig and balsamic jam, celery mostarda and crostini. The stars of the menu may very well be the savory Rigatoni Bolognese with pork and short rib ragu, or perhaps the Bucatini Carbonara with country ham, smoked pepper, pecorino and egg yolk. The Clam and Nonna’s meatballs are also delicious.
And let’s talk about these pizzas: unlike the Cypress pizza, which is a Neopolitan style, Harry’s pizza is thinner and a bit crispier—a Northern American crust with an Italian sensibility. These tasty pies boast the freshest, and most inventive toppings, such as the Smoky Mountain with speck, blue cheese, apple and mozzarella, or the Vongole, prepared with whole belly fresh clams, garlic, lardo, pimento parsley and parmesan.
But one would be remiss to not address the great drinks at Harry’s, which include a wide variety of craft and local brews, including Brewery 99, Shortway, R&D, Mother Earth, and Salty Turtle, amongst others. The wine list is designed to be approachable, pairing with casual but higher-end bar food, pasta and pizza.
Aaron Bucksot, who is the Bar Manager at Harry’s says, “Working with Ashley is like working with family. Through him I have learned unspeakable amounts about the use of fresh ingredients and leadership in the culinary world. Now that he has the new location at Harry’s, we can’t wait to see what the future holds for the restaurant group.”
On the horizon, Harry’s will be adding a gluten free pizza, revising the menu and adding a lunch menu with sandwich options and the famous Cypress wings, and eventually doing a Tiki Thursday with frozen and island drinks.
“Today, with Harry’s having welcomed patrons for nearly three months, we are filled with great enthusiasm, envisioning the bright future that awaits both Cypress and Harry’s,” says Harry’s General Manager, Dave Schaeffer. “While each establishment possesses its own distinctive essence, they share an unwavering commitment to delivering commendable service. Harry’s outdoor space—a haven for repose and tranquility—invites visitors to unwind while indulging in our signature craft cocktails. Meanwhile, the menu tantalizes with its elevated yet unpretentious Italian fare, boasting house made pasta, sauces, bread, and an assortment of fresh, meticulously sourced ingredients—sure to satisfy the cravings of any palate. Adding to this unparalleled dining experience, we take pride in presenting live entertainment, complementing the culinary journey and endowing it with an additional layer of allure. Today, both locals and visitors have the privilege to embrace the charm our urban oasis offers, and I speak on behalf of my valued team members when I say that we are proud to be custodians of this remarkable journey—both in the present and the boundless future that awaits us.”
Cypress Hall Kitchen + Bar
The tremendously popular Cypress Hall, located at 219 Middle Street in Downtown New Bern, is worth all the hype: the impressive Metro vibe with impossibly high ceilings and brick walls, the stunning bar and refined design elements, and the superb quality of the food. It all features fresh, local, seasonal ingredients prepared and plated with imagination and meticulousness.
“It’s always busy and we have fun with the menu and drinks,” says Chef Ashley. “We’re just happy it is going so well and we can continue to help people have a good time.”
Daniel Murray, Chef de Cuisine, is looking forward to the new summer menu. He says: “I’m excited to be adding more plant-based and seafood-based options to our menu and we will be utilizing even more local farmers and fisherman than we ever have at Cypress Hall this summer.”
But it’s not just the dining and drinks that make Cypress Hall great, it’s the commitment of the remarkable staff.
“Our staff is family. We encourage each other to be better every day, and when you work in an environment that lifts you up, it creates greatness,” says Cypress General Manager, Kat Stilley. “The level of experience in our culinary and bar program, without a question sets us above the rest. We do a lot of research and development. Someone has to taste all of these great drinks and food to see if it works! We all see the standards from Michelin Star Restaurants and James Beard Award Winning chefs, and we use those observations to create our own menus and our own vibe. Our menu is food from our gardens and seas, and recipes from our families. It just tastes good and feels good to eat. When you sit down to dine here, you can feel the growth that is happening in New Bern but also the comfort, familiarity and the home we have created here.”
Patrick Glynn, who is the Assistant Manager and Sommelier for Cypress Hall says, “Cypress Hall has been a game changer for New Bern and me personally. When I moved back in 2019, I didn’t think I would find a restaurant in New Bern that I would want to work for. Ashley and Andy have been extremely supportive and made it so I’ve been able to grow in my career in ways I never imagined. Most importantly, though, or guests make every day worthwhile and fun, and their passion for downtown New Bern has inspired us to be the best we possibly can be.”
The Man Behind It All: Ashley Moser
“I first realized that I loved food when I was very young. I grew up here in New Bern and my grandfather was a fisherman and crabber, and I remember catching fish in the Neuse and the Trent River,” says Ashley. “He would cook up the fresh fish and those are my first memories of food. My Grandmother would make the strawberry cake, and I remember being outside in the garden with the apple tree. It was just good old home cooking, and that’s how I fell in love. Most of what I do is based on my grandparents cooking tradition.”
During his Junior and Senior year of high school, Ashley started dabbling with his own recipes, then went to college at North Carolina State University. But after three years, he just wasn’t feeling it, and decided to change paths and go to culinary school at Johnson & Wales University in Charleston, South Carolina. “I loved the area because there was so much happening. Culinary school was hectic. We worked 7am-1pm, then 3 to close, but I loved it and had a great time,” says Ashley.
He then moved back and forth from Ashville to New Bern over the next six years, and helped a friend open a restaurant called Cucina 24, then returned home to open his own place on Craven Street in 2010, called 247. “247 was a stepping stone with only 30 seats, but it was, in a sense, like Cypress Hall in microcosm,” says Ashley. “It allowed me to experiment and explore, and it opened the eyes and mouths of New Bern.”
Five years later, his life changed when he met his business partner, Andy Shiff, who has had a profound influence on his life. Andy—who resides in DC and spends a generous amount of time in New Bern—has been an integral part of the creative force that works to create unique and exciting spaces with Ashley.
“When Andy and I met in 2015, we started talking about a bigger restaurant with a better atmosphere, and three years later the dream came true. Andy has a good eye for decor and atmosphere,” says Ashley. “We have a great relationship; we talk every day. I’ve learned a lot of business and life lessons through this relationship, and we are really good friends. But honestly, I was dreading the concept of having a business partner because I’m a difficult person to work with. I’m very particular and I don’t like to compromise. I need to be my own boss, and I need to feel independent and free.”
But that being said, in no way does Ashley feel that his success has happened single-handedly. “Above all, I am most proud of our staff, especially our managers—I couldn’t do it without them. I’m extremely lucky to have all of our team, and their integrity separates us from other operations in town,” says Ashley.
“I also appreciate the customer loyalty that we seem to have. I love to see the look on someone’s face when they try something new, or they are having a good time—that’s what makes me the happiest.”