“American cuisine with local roots” is the goal for one of Georgetown’s newest restaurants, and it’s a spot-on mantra. At Root, creative appetizers include Carolina-caught shrimp on toasted sesame toast and a “colossal” crab cake that’s pan-fried with tomato chow-chow. Entrees (served with soup or salad) include North Carolina wild-caught shrimp and grits, grilled local striped bass, housemate ricotta tortellini and more. Tempting cocktails give a nod to local roots with the Steel Worker and the Harborwalk, and there’s a variety of craft beers, too.

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