I recommend all these places based
on personal experience. Most were featured in my cookbook/travel guide, Chefs
of the Coast: Restaurants and Recipes from the North Carolina Coast. (Send
me a note at email address below if you would like an autographed copy. Free
shipping.) I have updated the list based on openings and closings that took
place since publication.
Seafoods
play a prominent role in the menus, of course, but you will find opportunities
for widely varied experiences and tastes. Several Italian, Mexican, or Latin
themed places are listed. Get a feel for the place by checking the website.
Corolla:
Metropolis (metropolisobx.com) serves “globally inspired tapas and
craft cocktails.” Soups are a specialty. Also consider Petite Crab Cakes, Jumbo
Sea Scallops, Blackened Quail, and Blue Crab and Bowtie Pasta with Cajun Cream
Sauce.
Duck:
The Blue Point (thebluepoint.com)
overlooks Currituck Sound, with expansive views of the water. One of the
original “farm to table” restaurants on the coast, Chef Sam McGann has always
focused on southern cooking. The interior is elegant, but not formal or stuffy.
She Crab Soup, Cornmeal Fried Softshell Crabs, and Sweet Potato Ham Biscuits
are standouts among the starters; Crab Cakes, Grilled Bone-in Pork Chop, and
Seared Sea Scallops with lentils are especially appealing in the big plate
section.
The Paper Canoe (papercanoeobx.com) is
named after a historic exploration of the NC coast. The kitchen cooks much of
the menu listings in a wood fired oven- Lemon-Herb Roasted Chicken, for
example. Skillet Seared Scallops in puff pastry with risotto, and Center Cut
Bacon-Wrapped Filet of beef bathed in cognac cream are other good examples.
At Red Sky Café (Red Sky Café) the
wide-ranging menu features traditional dishes as well as Thai- and
French-influenced creations, while studiously avoiding pretentiousness. Chef
Wes Stepp is a champion body-shaping competitor; he also offers a “tastefully
fit” menu for those seeking to maintain health and weight.
Kitty Hawk:
Rundown Café (rundowncafe.com) is named after a seafood soup that
is traditional in Tortola. It’s a casual place; the rooftop deck and most
interior seating allows views of the ocean. By all means, start with the
Rundown Soup. Also consider Tuna Bites with ginger slaw and Peel and Eat
Shrimp. Warm Noodle Bowls reflect Asian influences; Cold Noodle Bowls add
Hawaiian. Fisherman’s Dinner is a classic fried platter with crisp coconut
added to the shrimp. Plenty of sandwiches and other smaller dishes complete the
menu.
Trio Restaurant and Market (obxtrio.com) is a unique concept- a
wine and beer bar with casual, small plate food, combined with an upscale
market. The card-operated wine sampling system provides one of my favorite ways
to spend an afternoon or early evening. Consider Jerk Shrimp Tacos, Salmon
Toast, several cheese plates, Roasted Cauliflower, Crab Cake Sandwich, or Aged
Gouda and Roast Beef Sandwich.
Kill Devil Hills:
Bad Bean Baja Grill (badbeanobx.com) serves Latin inspired cuisine
in a casual, inexpensive setting that nevertheless focuses on fresh ingredients
and scratch preparations. Consider Pork Belly Jalapeno Popper Egg Rolls,
Coriander Seared Tuna, various taco and burrito preparations, as well as
familiar burgers and sandwiches.
At Chilli Peppers Coastal Grill (chilli-peppers.com) you might find
dishes growing out of cuisines from anywhere in the world, especially Central
or Latin America. Concealed inside this casual place is one of the most
creative and wide-ranging kitchen staff I have ever encountered. Chimmichurri
Oysters are sautéed in an original sauce of the named ingredient. Cajun Chicken
Bites are brined in pickle juice. Jalapeno peppers are stuffed with a cream
cheese concoction that can be augmented with crabmeat or bacon. There’s also a
steamed seafood bar. You can get a southern style seafood platter, but those
main ingredients can be stir fried if you want to get adventurous. Pay
particular attention to the various original pepper sauces conceived and
executed in house- they’ve won multiple awards.
The Colington Café (colingtoncafe.com) occupies a picturesque Victorian
house nestled near the sound. Wine pairings are of particular interest here.
Scallops Rumaki- wrapped in bacon with a teriyaki ginger glaze, Coconut Shrimp,
and She Crab Soup reflect the relationships the owners and chef maintain with
local providers. Among the entrees, Shrimp and Scallop Napoleon is ladled with
sherry cream sauce. Several pastas and multiple steak/beef dishes round out a
sophisticated menu.
JK’s (jksrestaurant.com) is primarily a steakhouse concept, with
plenty of seafoods to honor the coastal location. Oysters and Shrimp are fried
in tobacco flour. Quail are grilled over mesquite coals. Baby Back Ribs get a
dry rub. JK’s special is a mesquite grilled filet mignon with béarnaise sauce,
joined by a skewer of shrimp. About seven other steaks complete the meat
section of the menu.
Mako’s (makosobx.com) leans toward casual, with Grilled Wings,
Spicy Tuna Bites, and Calamari prominently featured. But you can go upscale,
too, as illustrated by Oysters Rockefeller, baked in a wood oven with applewood
smoked bacon, or Lobster Mac’ and Cheese. Sandwiches, burgers, and Fish Tacos
are popular. The Seafood Sampler can be broiled or deep fried. Crab Norfolk is
treated with butter and Old Bay seasoning. Black Angus beef and wood oven
pizzas complete a wide range of offerings.
Outer Banks Brewing Station (obbrewing.com) was one of the first
brew pubs in North Caolina. The building is modeled after an Outer Banks
lifesaving station. A windmill powers an electricity generator. Indian Curry
Spinach soup accommodates vegan requirements and tastes good, too! Most of the
current menu emphasizes casual dishes that are suitable for takeout as well as
dine in.
Two Roads Tavern (tworoadstavern.com)
is a casual restaurant-bar. The menu features salads, oysters in a variety of preparations, hand-pattied burgers, seafood entrees, and a variety of sandwiches. I have been following Chef Brad Price
for years, and although I have not eaten here myself, I feel confident in my
recommendation based on his work in the past at other locations.
Manteo:
Lost Colony Café & Brewery (lostcolonybrewery.com) is another
brew pub concept, operating since the mid-1990s in downtown Manteo. Beers have
earned multiple awards. Their popular Crab Dip is served with a large pretzel. Cheesy Fried are
loaded with bacon. Multiple salads cater to the lighter side. Shrimp and Grits,
Oyster or Shrimp Boat, and Fish and Chips earn praise, as do the Latin
influenced enchiladas and quesadillas.
The ambience at Ortega’z (ortegaz.com) is like
“throwing a party every night.” The atmosphere is casual, the food mostly
Southwestern. Pork Nachos, Chili Rubbed Wings, and Roasted Pork Taquitos could
start things off. Sample from a selection of street tacos for adventure. For
more formal entrees, Grilled Seafood Trio is topped with fresh grilled
pineapple. Shrimp and Chorizo Alfredo is a creamy rich pasta dish. Chicken is
marinated overnight in bourbon and apples, then smoked in house.
Stripers Bar & Grille (stripersbarandgrille.com) chef-owner
Alfredo Landazuri came to the Outer Banks after formal culinary training in
Peru. Every seat has a view of Roanoke Sound. Although the menu includes Latin
dishes, diners will find plenty of familiar choices as well, such as Crab Dip
and Buffalo Shrimp, in addition to Chicken Cheese Nachos. Lobster Bisque, Cream
of Crab, and Caramelized Onion are enticing soups. You can bring your own
caught fish and arrange for the kitchen to cook it for you. Menu seafoods
include Rockfish with house-made wasabi aioli, Shrimp and Grits, and Fried
Flounder with house cut fries and homemade slaw.
Nags Head:
Basnight’s Lone Cedar Café (lonecedarcafe.com) is a large,
waterfront property that does an amazing job of maintaining quality, fresh
ingredients. Seafoods come from local boats, poultry and vegetables from area
farm partners. The Basnight family has a long history on the Outer Banks.
Friday nights bring special menus and Sundays feature sushi. On the regular
menu, Jumbo Lump She Crab Soup, Bacon Wrapped Scallops with homemade pepper
jelly, and Crisp Pork Belly lead the starters. Burgers, sandwiches, and light
fare are provided as well. From the main courses, Sea Scallops can be broiled
or fried; Combination Platters include shrimp, scallops, and fresh catch fish;
Prime Rib is slow roasted; and Chicken Breasts get a parmesan crust.
Johanna’s Café Lachine (cafelachine.com) serves sandwiches on fresh baked breads, plus
homemade soups and pastries, as well as salads. If you are looking for
specialty coffees, this is the place! A few samples, from the hot side of the
menu: Avocado Toast with eggs, Portobello Stack on croissant with spinach;
Blackened Tuna on brioche bun; and Scallop
Po’Boy on garlic toasted hoagie with remoulade sauce.
Mulligan’s Raw Bar & Grille (mulligansobx.com) had been serving
Carolina coastal cuisine for over 20 years. Local publications have named their
burger “Best on the Beach.” The Crab Stack combines lump crabmeat with corn and
avocado, plus smoked goat cheese, all stacked between two fried green tomatoes.
Buffalo Shrimp come with ranch dressing. Coconut Shrimp are fried crisp, served
with honey jalapeno sauce. Entrees include seafood platters, fried or boiled;
Sea Scallops with caramelized onion and bacon jam; and the ever popular
Mulligan’s Meat Loaf.
Sugar Creek Seafood Restaurant (sugarcreekseafood.com) overlooks
the sound, providing an exceptional water view from just about any seat. Fried
Green Tomatoes, Buffalo Oysters, Fried Onion Rings, and Calamari with marinara
sauce lead the way. Flounder, Scallops, Shrimp, and Crab Cakes can be fried or
broiled, ordered as single entrees or in various combinations. Pasta Primavera,
Seafood Pasta, and Shrimp Scampi are popular. Various beef and steak dishes
include Prime Rib, slow roasted. Blackened Chicken Breasts are augmented with
Key Lime sour cream.
Buxton:
The Inn on Pamlico Sound is a
rustic elegant boutique property. Café
Pamlico (innonpamlicosound.com) is the restaurant, perched on a ridge that
provides wide ranging views of the sound. Breakfast and dinner are served. On
the evening menu, starters include Curry Mussels, flavored with Thai basil;
Fried Green Tomato Stack with blackened shrimp; a vegetable Summer Risotto with
balsamic reduction; and Brussels Sprouts with bacon. Duck Confit is one of the
sophisticated entrees. Scallops Carbonara rest in cream sauce with bacon and
sweet peas. Meatloaf blends beef and veal. Tuna is served over Thai noodles.
Ocracoke:
At the Back Porch (backporchocracoke.com), you can sit on the screened in
porch or inside. Consider starting with Poke, sashimi grade tuna tossed with
ginger and sesame sauce. Other options include Shrimp Empanadas with
chimichurri sauce, Korean Style Pork Brisket Tacos, Crab Cakes with lemon caper
sauce, and homemade Pimiento Cheese on fried crostini. Fire Grilled Steak and
Vegetable Salad and Beet Salad with herbed goat cheese could serve as intermediate
courses or entrees. They have a Seafood Platter, of course. But other entrees
are often unique and intriguing: Bourbon Pecan Chicken, Filet Mignon with
Roquefort butter and mushroom ragu, Fish Filet with Vietnamese lime sauce, or
several vegetable or grain bowls.
