For siblings Bridget and Ryan Karg, the dream of opening a restaurant together started long before Salt & Cypress Kitchen and Cocktails overlooked the waters of Shallowbag Bay.
As teenagers growing up in Charleston, South Carolina, both gravitated to the hospitality industry, falling in love with fast-paced restaurant environments and delivering memorable experiences to customers. Ryan headed into kitchens, while Bridget was building her career at the front of house, management and event management.
Bridget and Ryan used to imagine opening their own restaurant – a waterfront spot with multiple floors, a U-shaped bar, dining rooms stacked above the water and a place that felt equal parts elevated and welcoming. Their winding journeys took them through Charleston, Auburn, Greenville and Duck. Ryan took a detour to Charlotte, where he took a break from cooking and worked as an accountant for several years. The siblings’ shared dream stayed in the background for years – until the former Stripers restaurant space in Manteo became available in late 2025.
Bridget immediately called her brother, who was recovering on the couch after a round of Sunday morning golf in Charlotte.
The waterfront building overlooking Shallowbag Bay had almost everything they had envisioned years earlier: a U-shaped bar, multiple levels for dining and events, and panoramic water views from nearly every angle.
“This is pretty much our unicorn right here,” Bridget says. “We just had to go for it.”
Both in their early 30s, the siblings decided the timing was finally right to take the leap.
“The way we looked at it, we don’t have kids yet, we don’t have any thing holding us back, we have the energy and we’ve wanted to do this since we were kids, so why not give it a try?” Ryan says.
Ryan and Bridget officially took over the building in November of 2025 and moved fast. They renovated floor by floor, brightening the former restaurant into a lighter, more coastal-inspired space that highlights the sound views and marina atmosphere. The pair, along with family, friends and community members, worked tirelessly to make sure the restaurant and menu matched their brand vision, Salt & Cypress. By Thanksgiving, Salt & Cypress Kitchen and Cocktails was open and moving full steam ahead.
Today, all three floors are open for service, each with its own vibe. The first floor serves as the main dining room and bar, with moody, hunting club inspired decor, an homage to the history of the Outer Banks and Shallowbag Bay. Outdoor seating spills into the marina-side dock, allowing boaters to tie up and walk directly into the restaurant. The second floor, a lighter space with wide open views of the bay, boasts an additional bar with a full dining room and private event options. The third floor is open and airy with a gorgeous private patio, perfect for rehearsal dinners, showers and celebrations.
While the setting is striking, Salt & Cypress is ultimately built around the food.
Ryan, who heads up the kitchen, spent years learning under chefs he deeply respects.
“I worked for probably five or six phenomenal chefs over the years,” he says. “I just kind of took what they did and learned from them.”
Those years shaped a culinary philosophy centered on fresh sea food, scratch-made cooking and creative freedom. Ryan sources fresh fish and shellfish from Wanchese, building specials around whatever he picks up that day.
“We really try to let the fish talk to you,” Ryan says. “We don’t want to pigeonhole ourselves.”
Depending on seasonal and daily local availability, guests will find rockfish, red or black drum, swordfish, sheepshead or tuna prepared with entirely different flavor profiles and presentations.
The kitchen also prides itself on scratch cooking.
“Everything’s homemade,” Ryan says. “We want people to enjoy our food because we made it ourselves, not because we took it out of a bag.”
That attention to detail extends beyond seafood. Sterling Silver ribeye, handmade sauces and Southern-inspired seasonal dishes all play a role on the menu. Ryan’s Charleston roots show up with elevated takes on coastal Southern cuisine. At the same time, Ryan and his kitchen staff like to surprise people.
Wild game offerings – including elk, bison, venison and even kangaroo – have become some of the restaurant’s most talked-about menu items.
“We’ve had people asking when we’re getting kangaroo back,” Ryan says with a laugh.
Despite the popularity of the wild game, it’s the seafood dishes that continue to anchor the menu. Customer favorites include the she-crab bisque, Wanchese Shrimp and Grits and the restaurant’s signature Salt & Cypress Staple: Parmesan-crab crusted blackened fish of the day.
In the front of the house Bridget focuses heavily on atmosphere and hospitality.
“Come as casual or as dressed up as you like, but still feel welcome,” Bridget says.
Small details, what she calls “pretty little things” matter to her – cloth napkins, heavy silverware, real glassware, flowers on the table – as do staff members who genuinely care about the dining experience instead of just delivering plates.
The restaurant’s personality also shows up behind the bar, where the specialty cocktails are named after Benson and Bowie, Bridget’s corgis, and Milli and Lola, Ryan’s beagle and poodle. Several other seasonal drinks are named after dogs of employees and friends.
To Ryan and Bridget, opening Salt & Cypress has felt more like a dream come true than a gamble, despite the risk of opening a new restaurant in a small coastal town.
“If you’re going to work 50 or 60 hours a week, you might as well like what you’re doing,” Ryan says. “We enjoy what we do, so it’s nice when we see people enjoy it too.”
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.
