Small, locally owned businesses are the backbone of the Outer Banks. In the Outer Banks Originals blog series, we will visit with the local entrepreneurs who are taking chances on their ideas and building Outer Banks businesses that are uniquely their own, along the way shaping the character of our barrier islands.
First up, Huanchaco Lounge, opened in Kill Devil Hills in April 2025 by locals Jharixa and Seth Pugh, both age 29. A new kind of gathering place, Huanchaco is a cozy, plant-filled lounge that blends Outer Banks roots with Peruvian influence and a modern twist on drinking culture. Here, craft beers, global wines and sake cocktails share the menu with THC seltzers, kava elixirs, lion’s mane cocktails, Peruvian purple corn and even herbal recipes passed down from Jharixa’s grandmother.
It’s a space built intentionally for decompressing, perfect for service industry workers just getting off work, social butterflies and introverts seeking an off-the-beaten-path social scene and anyone curious about non-alcoholic adaptogenic drinks.
In this Outer Banks Originals Q&A, Jharixa shares the story behind the lounge, the inspiration for her Pachamama elixirs, and how the couple created a space that feels a little like your living room – with way better drinks.
Photo: Jharixa Pugh behind the bar whipping up an adaptogenic cocktail
How long have you been open?
We opened April 18 (2025).
Who owns the lounge, and what do each of you focus on?
My husband and I opened it. He was in charge of the construction and all the woodwork here. He’s really taken a dive into the beer, so all the beer selections are him. And I focus on the wine, sake cocktails and what I call my spirits – THC, lion’s mane, kava, adaptogenics and whatnot. Then we play around together with whatever is packaged, the merch, the art and the things I put on my shelves. The local art is from people I went to school with, which makes it extra special.
Photo: Seth and Jharixa unpacking a shipment of a much-loved Peruvian beer called Pilsen Callao
Did you grow up on the Outer Banks?
We grew up here. I went to Manteo, and my husband went to First Flight. We didn’t meet until later on, but we both grew up here.
What inspired you to start this business?
I’ve always liked to create things. I’ve done bartending and serving for the past almost 10 years – I was young when I got behind the bar. I started bartending in Miami, and I think seeing a lot of art and possibilities down there inspired me. I knew I wanted something of my own; I just wasn’t sure what it was going to be. When the opportunity presented itself, we just went for it. We got this place not really knowing how we wanted to go about it. We sat down to the very last moment to come up with the name and what it was going to be. It even took us the first couple months to realize what it really was.
Where does the name come from?
My grandma’s from Trujillo, which is where Huanchaco (the beach) is. It’s a big surfing and fishing spot. The history made me feel like it could be a portal for the Outer Banks. People who surf and fish have heard the name and can relate. The community is very similar. … So I brought a little of my Peruvian culture, but I grew up here with so many different cultures. I wanted to bring them together in here.
Did you always envision a lounge?
I wanted a place where people could come, whether they’re in the industry or more introverted. I wanted a low-lit hangout spot with comfortable seating. I was going for your living room vibe … well, my living room, with plants, art, pillows. … A safe, comfortable space for people to unwind from the busy places on the beach. I thought of the industry – friends getting off late and saying, ‘I want a drink but don’t want a loud bar.’
Photo: Seth's selection includes local and regional favorites
What are your hours?
Right now we close at 11, but that’s flexible. If people are here and want to stay, we stay open till midnight.
You have craft beer, wine and THC/adaptogenic drinks. Why was that important?
I wanted something for everyone, and that’s where the adaptogenic menu – my Pachamama elixirs – came in. People who are curious or want a night of self-care can have THC, kava, lion’s mane, tinctures, vitamins. People can have fun and feel good about what they’re drinking.
I also wanted to incorporate ingredients from other cultures. Like hibiscus, which is big in Mexican restaurants. And from Peru, where my family is from, I picked lucuma – a jungle fruit from the Amazon – and papaya. Purple corn is my staple. We pride so much on it in my country; it’s our lemonade. We drank it with every meal.
How do you help people decide what to order if they are not familiar with the your elixirs?
When people ask what to order, my first question is always: ‘How do you want to feel?’
Photo: Jharixa's Pachamama elixirs (the first four are named for their dogs)
Where did you learn to work with adaptogens?“
There’s so much information out there. I’ve just done my research, but I also grew up around herbal things. My grandma was very in touch with Mother Earth.
Do you drink alcohol yourself?
I do. I can do wine, I love sake, and I like a good dark beer in the winter. But I take my time to cleanse. The THC helps me, and the kava helps me sleep.
How has being on the Outer Banks influenced the business?
Everybody’s been so excited to have something different. In the off-season people have a hard time figuring out what to do, and honestly, everyone around here drinks more in the off-season. I’m excited to see how many people gravitate toward elixirs that are non-alcoholic.
We’ve had so much love and support from the community, neighbors, family, friends. The only challenge has been people trying to understand that the lounge not one specific thing. Some expected it to be fully Peruvian, but that’s not what it is. It’s a mix of all that we are. I am Peruvian, but I grew up here – I’m a mix of everything, and that’s what I want to represent.
Do you also operate as a bottle shop?
Yes. Everything we serve behind the bar, we sell in bottles so people can take it home and benefit from it.
Photo: The bottle shop sells wines, growlers, THC- and CBD-infused beverages and more.
What learning curves have you experienced?
Figuring out what exactly we are was tough. The Latino community especially wanted it to be all Peruvian, and that was hard because I’m still learning about my own culture. But I want everyone to find something they can relate to. We’ve also had the usual issues — walk-in problems, backed-up toilets – typical things. But we resolve it.
You collaborate with local restaurants for food. How did that happen?
The Island Bites collaboration was the best decision. We wanted people to have something to nibble on while still supporting our neighbors. We work with the owners of Eventide, Shaddai and other restaurants to offer globally inspired snacks, it’s been perfect.
What’s your favorite part of the business?
Making drinks. That’s my love language. That’s always been what drives me – putting things together that are unique, exciting, different. I like to personalize drinks to people. Everything is made from scratch and made separately, so I have flexibility to make things off-menu.
What do you want people to feel when they walk in?
Safe. Comfortable. Like they found their space. Warm and comfortable – like your living room, but not literally taking off your shoes. A special, safe space.
What keeps your creativity flowing?
The multicultural aspect of the business. There’s so much to discover, taste and find. There are endless possibilities.
What’s something you’ve created recently that excited you?
Emoliente. It’s very Peruvian – made from eight different plants – traditionally served hot in the streets to keep people from getting sick. Now that I’m making it and looking up all the ingredients, I’m like, ‘Why am I not drinking this every day?’ I’m excited to put a twist on it – people can make it alcoholic, add THC, whatever. I’m adding purple corn for flavor and color and serving it in a clay mug. I’m really trying to make the whole feel of the drink true to itself.
Who helps you behind the scenes?
My grandma and my cousin – she’s a Michelin-star chef in California – are who I talk to most about ingredients. Seth, of course, with all his help and beer selections. My friends. Evan Tillett does trivia here and loves that it’s an adults-only space. I was scared putting up the ‘no children’ sign, but the feedback has been positive. People like a space where they can talk and relax.
Any memorable customer stories?
A lot of people are emotional about our adaptogenic menu. It’s tough on this island to not drink. People ask if we’ll be open in the off-season because they love the elixirs. … Some people have tried new things and said, ‘I love kava,’ or ‘Lion’s mane is my new coffee.’
What are you dreaming of next?
I wouldn’t want anything too big, but I could imagine another location. I’m just so happy with what we have and how well it’s going.
What advice would you give someone who wants to start a business?
I’m an overthinker and a planner. But this was the first thing I said yes to without thinking twice. It was scary, but it was what I needed. We didn’t have a business plan. We just said, ‘We’re going to do this.’ We said yes and then asked questions.
Anything else you want people to know?
We want to do more events — music, game nights, unique things to get people out of the house. And we want to give to the community. For October gave 10% of all sales to Hotline for domestic violence awareness. Women’s causes are important to me. We also want to work with the SPCA – we have four dogs, two rescues. Bringing awareness and helping the community is so important to us.
TASTE THIS
Nikkei Sour
Jharixa says: "The Nikkei culture is all about blending Japanese and Peruvian influences. This drink is based on purple corn, revered by the Incas in their offerings to Pachamama Mother Earth. This drink is not only a celebration of culture but is also rich in antioxidants thanks to its high concentration of anthocyanins. Blended with sake, fresh lime and a touch of cinnamon, the Nikkei Sour offers a delightful fusion that transports you straight to the heart of Peru with every sip."
Want to go?
Huanchaco Lounge
1006 S. Virginia Dare Trail, MP 8, Kill Devil Hills
Open Monday through Thursday 4 to 11 p.m. and Saturday 2 to 11 p.m. Closed Sundays.
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.
