(252) 207-5092
Outer Banks Brewing Station
600 S. Croatan Highway
Kill Devil Hills, NC
(252) 449-2739
The Outer Banks Brewing Station began as a concept in 1992 while the founders, Eric Reece and Aubrey Davis were Peace Corps volunteers alongside Tina Mackenzie in Thailand. Aubrey had grown up spending summers at his grandparents’ place on the Outer Banks, and felt it was the perfect place to start a brew pub.
Eric and Aubrey had developed an interest in home brewing, and Eric worked at a brewery with Scott Meyer in Berkeley, California. As their concept grew, they envisioned an environmentally friendly restaurant that celebrated the uniqueness of the Outer Banks and its history. Along with Tina's homemade desserts and award winning cuisine, they have tried to stay true to their original idea: Innovative Brewing and Cuisine, Environmental Consciousness.
And the cuisine is exceptional. OBBS has won first place people's choice TOB'y (Taste of the Beach) in both 2011 and 2012, in addition to numerous other awards. You will be hard-pressed to have a better meal in a more welcoming atmosphere than the Outer Banks Brewing Station. And do save room for dessert!
House Salad
Mixed greens with grape tomatoes, red onions, and cucumbers topped with candied pecans and your choice of dressing
Caesar Salad
With Parmigiano Reggiano and garlic herb croutons
Mac-n-cheese Balls
Four truffle mac-n-cheese balls breaded with seasoned bread crumbs, fried and served over marinara with gremalada drizzle
Mediterranean Burger
Ground beef from Cartwright Farms mixed with ground lamb then topped with feta cheese, olive tapenade, mint aioli, fresh spinach, cucumbers and tomato
Beverage choice of One house beer OR coffee, tea, or soda
House Salad
Mixed greens with grape tomatoes, red onions, and cucumbers topped with candied pecans and your choice of dressing
Caesar Salad
With Parmigiano Reggiano and garlic herb croutons
Mac-n-Cheese Balls
Four truffle man-n-cheese balls breaded with seasoned bread crumbs, fried and served over marinara with gremolada drizzle
Shrimp and Grits
Seared over coarse stone ground grits, red eye gravy, and sweet potato chips
Tuna Brewdha Bowl
Soy ginger noodle salad with pickled cucumbers, power vegetable blend, avocado and edamame topped with fresh seared tuna and a soy reduction
Grilled Salmon
Served over a tarragon and lemon zest quinoa, sauteed spinach, then topped with fennel salad and goat cheese crumbles
Petite Filet
5 oz. certified Angus beef filet with garlic herb mashed potatoes, broccolini and demi-glace topped with lump crab meat and Hollandaise sauce
Local's Pasta
Linguine tossed with sauteed vegetables, garlic and chicken in a Cajun cream sauce and topped with cheese crumbles
Choose one of your house-made favorite desserts
Complimentary coffee, tea or soda