As the owner and chef of Rx Chicken & Oysters, James Doss brings fresh-caught flavor and local pride to every dish. His culinary roots run deep, inspired by his grandmother’s Eastern North Carolina cooking and refined by time in fine dining kitchens.
In 2012, Doss opened Rx in a historic drugstore building in Castle Street Arts District, located just a few blocks from Downtown Wilmington. From its own oyster farm to spearfishing for invasive lionfish, Rx blends sea-to-table freshness with Southern comfort – always evolving and rooted in community.
Read on to discover more about Chef Doss’s culinary journey:
Are there aspects of your culinary journey (leading up to the opening of Rx) that you’d like to highlight?
I learned a lot about good food from my grandmother, Kathryn Williams, who started her own catering business and managed country clubs in Eastern North Carolina for 30 years.
Starting out, I worked in a few high-volume restaurants in Wilmington, such as Dockside and Elijah’s, where I enjoyed the camaraderie of the kitchen and the buzz of high volume. I went on to work at Harvest Moon and Port Land Grille, where I became more serious about fine dining and honing my skills, which eventually led me to work under Sean Brock at Husk in Charleston, S.C. Before Husk, I had a pretty decent skill set, but working there was like going to grad school. I learned about whole animal butchery, charcuterie, preservation techniques and so many other skills. Even 13 years after opening Rx, I still enjoy learning and trying new things.
Can you describe your culinary philosophy and the thought process behind Rx?
I believe that what’s seasonal and locally available tastes better. Using the knowledge of the best local ingredients along with good technique, I create simple, balanced dishes that allow those ingredients to shine.
What menu items would you consider must-tries for visitors?
Our Lucy Bea oysters, we farm them ourselves in the Topsail Sound. Or, our fresh catch, which is usually speared or caught by us. Definitely try the fried chicken, the clam ceviche appetizer, collards when they’re in season and the pig ears and pork belly bites, just trust me.
Although Rx’s menu changes based on seasonal availability, can you highlight some standout dishes?
Our N.C. Shrimp and Grits, which highlights locally sourced shrimp from Davis Seafood, has been a best seller since we opened in 2012.
What would you say is your signature dish or cooking technique?
I grew up in Eastern North Carolina, so my signature cooking technique is a blend of classical French, Eastern North Carolina and low country. Plus, I love preparing seafood.
Rx recently underwent renovations – can you describe how the refreshed space contributes to the atmosphere and how you want guests to feel when they dine there?
We have a laid-back, casual vibe that celebrates our community. My wife Sarah is an artist, and she is very dialed in with the local art community, so we have a mix of paintings and sculptures produced by Sarah and other local artist friends.
Rx feels light and coastal with handmade tables and a bar built from reclaimed wood from a friend’s Eastern North Carolina tobacco barn. The bar and tables were built by local craftsman Patrick “Frenchie” Arnold and our friend Jess Jewell of Cape Fear Carpentry. We want guests to feel at home in our space, like they’re at a friend’s house eating fish that they caught that day, but with perfectly shucked, briny oysters. We love it that guests frequently run into friends and neighbors while dining with us.
What led to your decision to open Rx in Wilmington?
Wilmington is my home. I’m from Goldsboro but have been in Wilmington for 30 years. My dad grew up here, my mom’s family is from Rocky Point and Burgaw, and I grew up spending parts of my summers here. I feel deeply connected to this area.
How has the city itself influenced/complemented your vision for Rx?
First and foremost, the ocean, sounds and estuaries provide all the seafood that we serve, which is the majority of our menu. There’s also a strong farming community that I have longtime connections with, and they provide the rest of the menu. Our downtown neighborhood community is the glue.
How do you incorporate the local Wilmington culture or ingredients into your restaurant and menu?
We support all local producers – several oyster and clam farmers, crabbers, shrimpers, fishermen, farmers, breweries and distilleries, as well as local artists and makers. Our current menu is based on 10 years of a daily-changing menu, and some of the community's favorites have become staples.
Are there any local farms, fishermen or purveyors you’re particularly proud to work with?
Rx and Red Beard Farms started about the same time, and we’ve really grown together. Black River Organics is a favorite – Stefan was practicing organic farming in the 1980s, and he taught some of the new generation. Shelton Herb Farm is another – I’ve known Meg since the 1990s. It’s good to see Terra Vita, along with Morgan, carrying the torch on the next generation of farming.
We buy mushrooms from Joe at Wholesome Greens. We also have a longstanding relationship with Herbie Cottle and Feast Down East. James Hargrove with Middle Sound Mariculture is always represented on our menu – he’s our mentor and helped us start our own oyster farm.
Others are Three Little Spats, Hold Fast Oysters, Ghost Fleet Oyster Farm, Waterman’s Choice, Sewee Shellfish, R&R Shellfish, Davis Seafood, Seaview Crab Co. and Motts Channel Seafood. We’re proud to catch, spear and harvest a lot of the seafood we serve ourselves. We also support local breweries and distilleries.
Your menu features oysters, mussels and clams you’ve farmed and harvested yourself. What inspired you to start an oyster farm and obtain a commercial fishing and dealer’s license for Rx?
I’ve spent the majority of my life outdoors or on the water. COVID probably made everyone evaluate their lives a little – it did for us – and Sarah and I decided we wanted to incorporate being outdoors on the water into our work lives. Our friend James Hargrove took us under his wing and allowed us to apprentice with him, and continues to mentor us and answer numerous questions about oyster farming!
Sarah and I both love diving and spearfishing, and it’s a fun quality time activity that we’re able to do together for work. There is no better meal, in my opinion, than one you get straight from the water. So, we’re taking what we do for fun and putting it on a plate for others to enjoy.
In your opinion, what sets the city's culinary scene apart from other cities and coastal destinations?
In my opinion, NC oysters are the best in the world. Our estuaries and proximity to deep blue water provide a wide variety of fish species, crustaceans and shellfish. There’s also a vibrant, sustainable farming community here. A cool downtown, access to water and a mix of big city amenities with a small-town feel make Wilmington unique.
What are some of your personal favorite things to do in Wilmington and its surrounding beaches (Carolina Beach, Kure Beach and Wrightsville Beach)?
Some of my favorite things to do in Wilmington are fish, surf, island hop, visit the beaches and scuba dive (I’d recommend booking with Carolina Beach Scuba). I also love going to see shows at Greenfield Lake Amphitheater or Ted’s for a more intimate listening room-style experience.
Stop in to see us for a true taste of what Eastern North Carolina food is all about – many times the fish on your plate was swimming that morning, and you can compare some of the best oysters in the world from different N.C. creeks and sounds and notice their subtle differences. We’d love to give you a true Eastern North Carolina experience!
