Outer Banks Posts

We couldn't be more delighted or proud to share this interview with UPLIFT North Carolina, where our very own tour guide extraordinaire, Tree, speaks to his passion for ethical treatment, education and understanding of wildlife. Congratulations, Tree!

Come witness the magic of the Outer Banks' wild mustangs in their natural habitat. Our family-friendly off-road tours get you up close (safely and respectfully) to these beautiful living legends.

Sizzled up a jambalaya at the restaurant today—shrimp, chicken, and sausage dancing in a spicy, soulful pot of rice. It was a hit, plates licked clean! Got me thinking about jambalaya’s fancy cousin, paella. Let me take you on a quick culinary journey to compare these two rice-loving dishes and uncover their shared roots. #Jambalaya #Paella #FoodieVibes
Picture a sun-drenched field in Valencia, Spain, where paella was born. Farmers tossed seafood, rabbit, and golden saffron into a wide pan, letting the rice crisp into a perfect socarrat. Across the ocean in Louisiana’s bayous, jambalaya emerged, a Creole-Cajun lovechild. Here, the “holy trinity” of onions, celery, and peppers mingled with shrimp, andouille sausage, and a fiery cayenne kick, all simmered into fluffy rice. While paella flaunts its elegant, uncovered simmer and short-grain Bomba rice, jambalaya’s a cozier, covered affair, often with long-grain rice and a stew-like vibe.
Their stories intertwine through history’s threads. Spanish settlers in Louisiana likely brought paella’s spirit, swapping saffron for local spices and adapting to the New World’s bounty. Both dishes carry echoes of their lands—paella’s Moorish roots and jambalaya’s African, French, and Native American influences. They’re less cousins than siblings, born from rice, culture, and community, each telling a tale of shared tables and bold flavors.
So, are you Team Paella with its crispy elegance or Team Jambalaya with its spicy heart? Drop your pick below! #FoodTales #TasteHistory

We recently hosted a guest that was returning this year for a repeat tour. We chatted a bit about the reasons she enjoys the Outer Banks, and the memories that she's made here. Then she showed us this photo, stating that she's been one of our advocates for a long time. This photo was from May of 2023 --still stunning, still breathtaking.

Thank you, Linda R.! We loved having you back.

So far, BLUEFISH. Nice clean waves. Ocean water temp 65 degrees and air temp 69 degrees. There's a gentle breeze from the SW at 9 knots. High tides 10:50 a.m. and 11:09 p.m. Low tides 4:57 a.m. and 4:50 p.m.

Despite Tuesday's torrential downpour bringing an unexpected challenge—a leaky roof—our team proved its resilience. Within an hour of spotting the issue, our roofer was at the restaurant, patching things up. His quick response kept our dining room dry and our guests comfortable, showcasing the kind of dedication that keeps this place running. Thank you, Daniel!

That same grit has been vital as we navigate a quieter season. Business has been noticeably slower than in years past, and while there could be many reasons, we’re staying focused on what we do best. Our loyal customers are proof of that—yesterday, as I walked through the dining room, I noticed over half of our guests had already dined with us two or three times this week. That says a lot!

This kind of loyalty tells me we’re hitting the mark, even in tough times. It’s a reminder to keep pushing forward, delivering great food and experiences. Thank you all for your continued support as we weather the storms—literal and figurative—and keep this restaurant thriving!

This kind of support inspires us to keep pushing forward, and we want to ensure every visit is exceptional. While reservations aren’t as critical as in busier times, booking ahead helps us schedule just the right amount of staff and prepare the perfect amount of fresh ingredients for a seamless dining experience. So, next time you’re planning to join us, a quick call or online reservation goes a long way. Thank you! We can’t wait to welcome you back!

Just an update on situation that happened today. These same dogs were aggressive towards a customer on Monday when they were leaving the restaurant. Customer is ok but did have a bite mark. I reported everything to the Hyde County Sherriffs Department and they are investigating the situation. Thanks for everyone's love and concerns! I love all fur babies including dogs but this kind of behavior is unacceptable.

I'm absolutely heartbroken that a Ocracat that we had been feeding was killed by 3 dogs that jumped out of a gray Toyota Tundra in the restaurant parking lot. These dogs looked like they were hunting dogs with spiked collars. Be on the lookout Ocracoke. Just so sad.💔

There's still time to enjoy 15% OFF your next race! Take part in this year's Memorial Day offer before it's too late. Register by Sunday, June 1st and save.