Revisit: The Flying Melon Cafe

July 15, 2014

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During our recent Outer Banks trip (you can read part 1 and part 2 of the culinary highlights), we spent a day on Ocracoke Island. Mrs. Bfast w/Nick and I refer to it as one of our happy places. It’s a small village on the southern end of a long island that’s mostly National Seashore, which means a casual vibe, small town feel, and unspoiled beaches. Last year, we discovered the newly-relocated Flying Melon Cafe on the day of its re-opening, and on our return trip this year, we were eager to bring the rest of the family along to experience their brunch.

On arriving, I noticed the above framed note on the wall. Very cool!

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Overall, we had another superb brunch. They were able to accommodate our large group, and food came out quickly. The brunch menu highlights southern flavors and seafood. Here, for instance, we see a shrimp po-boy with hand-cut fries.

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Or my grillade and grits. Grillade is a New Orleans preparation of seasoned and seared (usually) beef, often ladled with a rich gravy on a bed of cheesy grits.

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New Orleans-style French toast, aka battered and fried French toast. More like a donut, and therefore awesome.

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Even Flying Melon’s take on a NYC specialty is well done, with house-smoked salmon and bagels.

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Or what about these dense sweet potato pancakes?

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Flying Melon gets high marks for their plating, too. Take a look at the shrimp mash, with potatoes, shrimp, sausage, poached eggs, and hollandaise.

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Even their basic breakfast of eggs, bacon, sausage, potatoes, and toast was well done!

photo 3And finally, the fried green tomato BLT. Just beautiful.

I guess this ranks as a “Sorry, just had to share!” post, but no apologies here. We’ve enjoyed our visits to Flying Melon (as well as nearby Dajio Restaurant). It’s a colorful and welcoming breakfast that utilizes the best ingredients they have around. If you’re traveling the Banks and visit Ocracoke (which you should!), make Flying Melon a brunch stop!

 

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FOOD + TRAVEL WRITER

I go by Dr. Breakfast, but in addition to restaurants and recipes, I write about family travel, breweries and distilleries, the arts, outdoor fun, and so much more.

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