8/16/2023 0 Comments Stack em high nahs headBoth meats are chopped and cost $2.75 for regular size and $3.70 for jumbo. Some good bets include the mildly seasoned barbecued turkey sandwich and pork barbecue sandwich at Pigman’s, between Mileposts 9 and 10 on the Bypass in Kill Devil Hills. The restaurant has windows on three sides that offer relaxing views of the ocean.įor lunch, the choices are just as varied. Down Under, with flags proclaiming “I Love Australia” and a kangaroo’s picture on the menu, is at Rodanthe Pier (a good place to fish). Besides the croissants, muffins and cheesecake at the First Colony Inn, two especially tasty options are the cinnamon-spiced French toast, with bacon, juice and fresh strawberries ($6.50) at Stack ’em High (between Mileposts 4 and 5 on the Bypass in Kitty Hawk) and the decadent, sauce-covered crab omelet ($4.95) at Down Under in Rodanthe, a town about 20 miles south of Nags Head on Hatteras Island. Not to get too far ahead of things, start with a good breakfast. Another tasty concoction is the French onion soup – spicy, cheesy and $2.50 a serving.īut wait. It is thick with chewy clams and potato chunks in a milky broth. Regardless, if a light meal like soup fits your taste or budget, then there’s a tasty New England clam chowder ($1.95 for a cup, $2.95 for a bowl) to be slurped at Woodies, a fernbar-style eatery down on the Bypass at Nags Head. With all the cafes and restaurants in Duck, there could be duck soup somewhere around, too. Just to name a few, there is also the Bizzare Duck Bazaar, the Duck Blind Art Gallery and – heaven forbid a decoy shop be outdone – the Duck Duck Shop. The Duck area is full of treats, from the Amaretto chocolate-swirl fudge at the Lucky Duck gift shop in Wee Winks Square to watercolors and contemporary pottery at craft galleries such as Duck Blind Ltd.Īlmost every business in Duck, it seems, plays off the name of the community. The fritters were between golf ball and tennis ball size, spiced with cinnamon and filled with corn kernels and bits of apple. A basket of eight fritters with honey sauce, and drinks for two, can be had for under $10 in the restaurant, a blond-wood-furnished, decoy-decorated, converted lifesaving station next to the inn. Besides, just stepping inside will make you feel rich. Its quiet dignity and its Jaguar- and Mercedes-laden parking lot might first lead to you to think of it as a rustic version of the venerable and more clubby Breakers hotel in Palm Beach.Įven if you don’t stay at the Sanderling Inn (a $100-$280-per-night proposition for two unless you opt for the $800-per-night, 1,500-square-foot presidential suite), it is worth a trip just for the corn fritters. It is a 61-room, 1890s-style beach hotel that blends in with the bluish-gray, cedar-sided beach houses that line the road and hug both shores. Situated where the land between the Atlantic Ocean and Currituck Sound becomes narrow as a reed, the Sanderling seems to come from out of nowhere. One of the many beauties of the Sanderling Inn is that it seems miles and miles from anything. From the pastries (including cheesecake – yes, cheesecake! – for breakfast) offered on the morning buffet and the cotton robes hanging on the back of the bathroom door to the game boards in the library, white wicker porch chairs and king-size antique-reproduction poster beds everything here is inviting.įirst Colony Inn is, in addition to all its gentility, practically in the middle of the action on the Outer Banks. To the eyes and the palate, the results are tasteful, to say the least. Room rates vary according to size and amenities and range from $100-$200 for two from May 22-Sept. Last year, the first year of operation since the restoration, the inn was booked 100 percent on weekends during peak season and nearly filled on weekdays. This presents a good image for Nags Head,” Lawrence says. “We didn’t swindle anybody or twist any arms. Three years later, both the family and, he thinks, the town, believe everything was worth it. There were wetlands laws to deal with, sanitation regulations, historic landmark standards to follow. It was, Alan Lawrence recalls, one bureaucratic battle after another.
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