a steakhouse but a landmark, one Iris has preserved since Joe’s passing in 1995. While the eclectic décor remains untouched, Iris has added her native Scotch touch. The Burns Supper, her January event filled with bagpipes and dancing, honors Scottish poet Robert Burns. In her 44 years as employee-turned-owner, she has felt respectful to both guests and ghosts. “The Squire was Joe’s passion. He’s definitely around here somewhere — he might even be listening to me,” laughs Iris. “I’m like every employee. I’ve heard voices, music and witnessed things that made me say, ‘hmm?’” Guests range from beachgoers to Duplin County locals. Iris says while some know of the hauntings, others don’t. What was Joe’s life work is best summed up by a sign out front, which reads: “Who passes thru this friendly gate comes neither too early, nor stays too late.”
A photo of the farmhouse, with what could be the “wee girl” visible in the lower-left window
Emory Rakestraw is a Wilmington-based freelance journalist. Her love for North Carolina and its history has inspired a wide range of stories — read more of her work at emoryrakestraw.wordpress.com.
“Joe West was a scavenger. He’d go in and anything he could find he would put it in here. The brick, the wood, this whole place is built from different places,” Michael says. “The McGowan Farmhouse dates to 1780 — Joe moved it to the Squire as an addition.” Today, the McGowan Farmhouse serves as the Tartan Wine Tasting Room and Gift Shop, showcasing the original hardwood flooring. Ask Iris, and she’ll show you the sepia-toned photo of the decrepit farmhouse, wherein the lower-left window sits what appears to be the wee girl’s apparition. From the Jester’s Court to the Pantry Room, an array of makeshift spaces comprise the Squire. Yet the heart and pulse is the original cabin restaurant that Joe built by hand. “Terry Southerland has worked here since the Squire opened. When Joe West was teaching school, Terry was his student. For the log cabin, Joe hired some of his students and men to cut down the trees,” says Squire employee Jenny Bratcher. “They used crosscut saws, axes and a horse team. Terry was one of the kids, he still comes in and hand-cuts meat to this day.”
Preserving a landmark Inside the cavernous restaurant, daylight seeps through small windows amid a void of time and space. There are candles dripping wax and tables hung by chains that rattle in darkness. In the Wine Cellar Walkway, a bowl of apples sits beneath paranormal certificates, while jester puppets dangle about the Tavern windows. Turn a corner toward Mead Hall, and you’re greeted by a live tree the structure was built around. The 460-seat Squire isn’t just carolinacountry.com | 29
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