Stories by Jim Trotman | Outer Banks Voice
Ever since Chef Phongrit Choeichom let word out he’d be creating a full-scale sit-down restaurant, the opening of Single Fin Bistro Bar & Grill has been one of the most anticipated happenings on the culinary scene here in some time.
The chef is the utterly charming Anne-Marie Marzetti. She opened La Dolce Vita eight years ago and co-owns the restaurant with her mother, Barb. The Italian cooking springs from her father’s parents, who both hail from Italy.
After a setback, Dawn and Sonny Holcomb are qoing strong with Dawn's Kitchen catering. The Currituck-based business recently participated in the Pop Up Oceanfront Restaurant, a new feature of Taste of the Beach.
Starting from the 12 o’clock position on our iced platters, we began with the smallish, creamy and bright-tasting Kumamoto, almost “cute” with a black velvet lining. The taste is mild and has notes of salted cucumber.
Back in 2009, Pennsylvania native Tony Northrup was in transition. He was closing out a partnership, and when a friend asked to come down to Corolla to help open a restaurant, Uncle Ike’s Rock 'n Roll Bar 'n Diner, he thought it might be a fun, short-term gig.
The Invaders were at the gates. So we caught them and ate them. And they were delicious. We recently joined about 30 other interested folks for the “Fish & Flights: Fighting Invasive Blue Catfish with Forks and Knives.”
In larger cities, particularly in Nashville, you'll find the culture of burger bars. Such a place was on the minds of Kyle Forbes, B.J. Austin and Mark Ballog. But they felt they needed another element.
The menu changes with the seasons but is extensive, and it includes a wide variety of vegan, vegetarian and gluten-free cuisine, the options helpfully denoted with a V, VV and GF.
From the humble beginnings of a little Curritucker selling crabs from a red wagon to being featured in a national publications, the Stuart family's storefront eatery has grown into a mecca on the Outer Banks
Over the course of three non-consecutive Tuesday evenings, Café Lachine in Nags Head created nine dishes featuring cape shark, also known as spiny dogfish, which is landed locally.
The thrust of the Sea Grant project is to explore the possibilities of keeping and using the local catch of spiny dogfish, or part of it, here where it is caught. The fish is also known as the cape shark.