Outer Banks Posts

In addition to our wild horse adventures, we also point out other natural adventures along the way. Check out this great shot from Outer Banks Beyond -- if you are touring with us in the next several months, you will see this nest in the trees on your way to the beach. Listen carefully to your tour guide when they point it out, so you can get a bird's eye view.. (😁 ..get it?!)

Inner Circle is coming to Outer Banks Brewing Station this summer!

Kicking off the season on Sunday, June 1st, doors open at 8 PM and the show kicks off at 9 PM. Tickets are $25 in advance and $30 at the door. We can’t wait to kick off the summer season with Inner Circle!

Get your tickets here! ➡ https://www.obbrewing.com/event/inner-circle-2/

Found this gem today. This goes back about 20 years, we used Suburban's for horse tours then. Times have changed, but the tours are still best on the beach, in our humble opnion!

When I first returned to Hatteras island from culinary training in Philadelphia, long before Rusty Surf and Turf, I landed at a spot called South Shore Grill. One night, I decided to share one of my favorite dishes as a special: beef bourguignon, a French farmhouse dish I love. It’s braised beef with pearl onions, beef marrow, and a rich red wine broth—comfort food with a fancy edge.
That evening a regular customer asked to see me, so I stepped into the dining room, which I’ve never enjoyed. He leaned in and said, “We don’t go for that chefy, saucy sauce stuff around here.” Ouch. That night, I sold maybe one plate—maybe none.
The next day, I rebranded it. I told the servers to pitch it as “tender beef with red wine gravy.” Same dish, different name. Sure enough, that same customer called me out again. This time, he grinned and said, “That was the best damn gravy I’ve ever had!” we also sold out.
It was a lightbulb moment: know your audience. I learned to balance the line between intriguing and familiar—what I call “optimally different.”
Tonight, I’m serving that same tender beef with red wine gravy as a special. Bon appétit!

There's a strong breeze of 23 knots from the SE. Anglers caught SHEEPSHEAD early. Water temp 68 degrees and clear despite wind chop. Low tides 8:44 a.m. and 9:19 p.m. High tide2:56 p.m. A lone bottlenose dolphin breaks the surface for a look around earlier this week.

Whether you're rolling into Duck for a beachy getaway or you're one of our amazing locals, we invite you to join us for the freshest coastal flavors and handcrafted cocktails all week long!
Here’s when you can join us:
📅 Monday–Wednesday: 4:00 PM – 8:30 PM
📅 Thursday–Saturday:
➤ Lunch: 11:30 AM – 3:00 PM
➤ Dinner: 4:00 PM – 8:30 PM
📅 Sunday Brunch Vibes: 10:30 AM – 2:30 PM
📍Reservations are highly recommended! ➡️ www.redskycafe.com

Our sauces will be available soon. You don't have to wait, so we'll see ya at the restaurant.

Anglers are catching SHEEPSHEAD and TRIGGERFISH around the Pier pilings. Also, BLUEFISH are biting again today. Ocean temp 65 degrees and there's a moderate North breeze at 13 to 15 knots. Low tide 7 a.m. and 8:12 p.m. High tide 1:50 p.m. Aiden Buren a Northeast Academy 10th grader caught and released this undersized TRIGGERFISH while on a field trip yesterday.

The NC Aquarium on Roanoke Island has been named a winner in the 2025 Newsweek Readers' Choice Awards contest for Best Aquarium. Nominees from across the United States were selected by an editorial panel of travel experts and Newsweek contributors.

🚨KILL DEVIL HILLS, NC🚨 JUST ANNOUNCED! Nirvani will be returning to Outer Banks Brewing Station on July 25th! Don't miss the explosive performance from the most authentic Nirvana tribute band touring the country! Tickets are on sale NOW! 21+😃

Tickets & Event Info: https://facebook.com/events/s/nirvani-a-nirvana-tribute-expe/95084466926...