With a name like Ocracoke Oyster Company, it’s a given that oysters in their various incarnations will blow your mind. Ten different oysters on the half shell await, from classic raw to ceviche, sushi and BBQ preparations and Rockefeller, Crabby and Mon Louis baked with homemade toppings. But when you learn that owners George and Janille Turner regularly chop down small jungles of fig wood for smoking their BBQ, you’ll realize that this oyster restaurant is rocking its other menu options too. The local fig wood makes a sweeter taste for their BBQ brisket, ribs, chicken and wings, and the chef-owners make sauces from scratch — their sweet and spicy mustard vinegar can be purchased by the bottle and has locals scratching their heads to figure out the recipe. Burgers are another specialty, made from fresh-ground Angus chuck in a variety of styles served on a Brioche roll. Fish, scallops, shrimp and oysters are sourced from local waters, and many options from the full bar include ingredients grown in their backyard. With outdoor seating that’s pet friendly, a game room for kids and live music most nights in season, oysters aren’t the only reason to come visit Ocracoke Oyster Company. They’re open all year, so drop in anytime.
875 Irving Garrish Highway, Ocracoke
(252) 928-0200 | ocracokeoystercompany.com
About the Author Heather Frese
Heather Frese fell in love with the Outer Banks when she was three years old. She grew up camping every summer on Hatteras Island, and her writing is deeply influenced by the history and wild beauty of the area. Her debut novel, The Baddest Girl on the Planet, won the Lee Smith Novel Prize and is set on Hatteras Island. 
