Outer Banks Brewing Station

Button-OBBS
  • 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!

Dinner is served beginning at 4:30 each evening

 

 

The Outer Banks Brewing Station’s is offering both a $20 3-course and a $35 3-course dinner for Fall Restaurant Week 2015.

 
 
 

$20 Dinner

  • 1st Course: Choice of one
  • Soup of the Day
  • House salad
  • 2nd Course: Choice of one
  • Grilled Flank Steak
    with roasted apples, gorgonzola, squash, couscous and walnut pesto
  • Grilled Tuna Sliders
    with miso honey glaze and seaweed salad
  • 3rd Course: Dessert
  • Chocolate Stout Cake
    with malt ice cream, cherry port and chocolate drizzle
  • Tax and Gratuity are NOT included.

$35 Dinner

  • 1st Course: Choice of one
  • Cheese and Meat Plate
  • Scallop Ceviche
    with diced apple, rice and lemongrass infused coconut milk
  • 2nd Course: Choice of one
  • Roasted Chicken Breast
    with rice pilaf, sautéed squash and zucchini, and a smoked jalapeno pan jus
  • Seasonal Fish
    with brussel sprouts, potato hash, almonds and a browned butter sauce
  • Grilled Pork Chop
    with mashed sweet potatoes and country style green beans
  • 3rd Course: Dessert
  • Chocolate Stout Cake
    with malt ice cream, cherry port and chocolate drizzle
  • Tax and Gratuity are NOT included.
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