Outer Banks Posts

Monday Employee Spotlight: Jacob!
If you’ve dined with us at NC Coast or Red Sky, chances are you’ve crossed paths with Jacob—this is his fourth season with our crew and honestly, it wouldn’t be the same without him!
Born and raised in Kitty Hawk, Jacob is as local as it gets! He started with us as a busser and worked his way up to serving at both the restaurant and our catering events. 💪
He’s always smiling, helpful, and just brings the best kind of energy wherever he goes. Whether it’s your first time dining or your fiftieth, Jacob makes everyone feel right at home.
When he’s off the clock? You’ll probably find him soaking up sunshine at the beach or on the soccer field.
We’re so lucky to have this hometown all-star on the team!

#EmployeeSpotlight #OBXLocalLove #RedSkyCrew #NCCoastFam #outerbanksrestaurant

Enjoy a delicious dinner with us tonight! While we hoped for calmer winds to open outdoor dining, it looks like the breeze is sticking around. No worries—our indoor dining area has plenty of tables available! Reserve your spot now on Tripadvisor, OpenTable, or our website. We can't wait to serve you!

Chef Peele’s Fresh grouper caught by Lil Will Etheridge topped with Hyde Co grown sweet corn sauce and Fresh NC Blue crab caught by
Dennis Foreman topped with house grown micro greens served with house made pimento cheese grit cake and house grown squash bake #localseafood #waterfrontdining

Owning a restaurant has always been my dream as a chef—a place where my vision for exceptional food and hospitality comes to life. That dream hinges on a team that shares your passion and executes it with precision. Every year brings unique challenges, but sometimes, everything clicks. When I first opened Rusty's Surf and Turf we were overwhelmed by an unexpected rush. The crowds came faster than we could handle, and I lacked the experience to tame the chaos. We nearly crashed and burned, losing great employees and loyal customers in the process. The next few years were about rebuilding our brand—refining systems, perfecting recipes, and earning back trust. Then came COVID, the years of lost opportunity. The island was buzzing, but help was nearly impossible to find. There were moments I considered walking away, letting the dream die. But with my son in school and no better path forward, I pressed on. Every day, I tackled the tasks I dreaded because they had to be done. My reward? A few precious hours cooking and connecting with our guests—the heart of why I do this. Year after year, we improved our processes, our food, and our consistency. The traffic through our front door grew steadily as our deliverable became something we could be proud of. This year, despite its own challenges, we’ve built a team that truly gets it. They understand me, the brand, and our vision for high-quality, consistent food delivered at volume. They’re not just staff—they’re partners in making this dream a reality. If we ever fell short in those early years and disappointed you, I’m sorry. Please give us a chance to win you back. Come experience the Rusty Surf and Turf we’ve worked so hard to become—your table is waiting.

Seeing double!?

Nah...just a perfect pairing in paradise captured by our tour guide extraordinaire, Rick last week!

Interested in joining us on the beach? Give us a call and one of our friendly team members will be happy to help you find a tour that's perfect for you and your crew. 252-489-2020