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Back in 2000 Outer Bankers witnessed the creation of Outer Banks Brewing Station, and over the next 23 years, we enjoyed every minute of its evolution into one of the most-loved eating and drinking establishments on the beach. The Brewing Station grew into not only an award-winning brewery and restaurant, but also a family gathering spot, the area’s most popular live entertainment and nightlife venue and, perhaps best of all, a locals’ community space hosting everything from cancer fundraisers to nonprofit events to awards celebrations.
And now we are seeing a new chapter for Outer Banks Brewing Station. The two couples who originally started this venture have stepped down, handing the reins off to another two couples who share their vision of keeping Outer Banks Brewing Station squarely in the hearts of Outer Banks residents and visitors. New owners Keith Acree and Steve Cordea, along with their spouses Heather Acree and Deanna Cordea, have taken ownership – and their goal is to keep it as great as it already is.
Of course that starts with Head Brewer Dave Virgil’s exceptional house-brewed beer served alongside Executive Chef Tony Duman’s menu that goes well beyond traditional pub fare.
“We are here to maintain the high quality of Outer Banks Brewing Station,” says Cordea, who is back in the restaurant business after a 30-year food service career and four years of retirement. “Our goal is to continue the legacy of great food, great service, great beer and great live entertainment.”
The new owners are especially passionate about keeping the Brewing Station as the community gathering spot it already is.
“We really like that the Brewing Station is something like an ad hoc community center,” says Acree, a retired Air Force veteran who flies for United Airlines and is excited to apply his business acumen to the task of running a restaurant.
“We want people to continue to gather here for all of those events that benefit the community at large.”
The new owners appreciate the fact that the business is eco-friendly with a functioning wind turbine, pasture-to-plate options, EV charging stations and acknowledgement as an Ocean Friendly Establishment.
They also like that it is a multigenerational restaurant, seamlessly transitioning from a lunch and dinner restaurant with a super kid-friendly backyard bar to a regional hub for nightlife after dinner. With a real stage and sound system for live music and 23 years of die-hard dedication to booking the best bands, the Brewing Station is the epicenter of the Outer Banks social scene. Acree and Cordea plan to keep the live music going, including the backyard acoustic music, and hope to expand the entertainment options in the future.
Photo: The new owners of Outer Banks Brewing Station on the left, and the founders and outgoing owners of the brewery on the right.
The Dream Team
What has always made Outer Banks Brewing Station a standout place is the staff, and Cordea and Acree recognize that.
The new owners had no doubts about keeping the core management team and staff in place and have even lured a longtime favorite employee back into the fold.
A staff member since 2005, General Manager Diana Healy Marlowe is a trusted face at the forefront at the Brewing Station. “One of the many reasons I’ve been with the Brewing Station so long is because it’s always changing and evolving, which makes it a fun and interesting place to work,” she says. “So, I’m ready to continue with our team on this next adventure while keeping the integrity and legacy of the pub alive.”
Elizabeth Clark-Gomez, who’s been working off and on at the Brewing Station for 18 years, since she was in high school, is back as assistant general manager. “The Brewing Station has always been like a second family for me,” she says. “I’m excited to be back and to continue what the previous owners established and to hold true to what the Brewing Station means to our community.”
Bar Manager Jay Ammons, a familiar fixture at the bar over the past eight years, is extremely proud of his bar staff. “I’ve got the best crew on the beach in terms of talent, diversity and abilities,” he says. “We’ve all got our miles behind us, and it shows.”
Executive Chef Tony Duman has been working in the kitchen at the Brewing Station for 12 years, eight of them as executive chef. He says he’s focused on keeping the high quality going strong and always getting better. “If people are worried we’re going to change, they should know we’re always improving. The system isn’t broken so there’s nothing to fix,” he says. Duman’s ever-popular off-season tapas nights will continue.
Finally, Head Brewer Dave Virgil, who has been in the brewing game since the ‘90s and the brewer at the Brewing Station since 2017, is still at the helm of the 10-barrel brewery, maintaining the superior quality of the longtime favorite brews while also having an innovative streak that drives him to experiment.
Keeping this team in place ensures that the Outer Banks Brewing Station’s transition into new ownership will be seamless. Longtime regulars will be thrilled to be greeted by all the familiar faces, and everyone who visits will continue to enjoy the great beer, food, service and fun that Outer Banks Brewing Station has been providing for the last 23 years.
(252) 449-2739
600 S. Croatan Highway, Kill Devil Hills
About the Author Molly Harrison
Molly Harrison is managing editor at OneBoat, publisher of OuterBanksThisWeek.com. She moved to Nags Head in 1994 and since then has made her living writing articles and creating publications about the people, places and culture of the Outer Banks.
