Our culinary journeys continue on the Outer Banks! To see where we’ve been so far, skim through Part 1.
One favorite stop along Highway 12 is Hatteras Sno-Balls, a simple snow cone and ice cream stand between Frisco and Hatteras villages. There’s nothing special except that it’s familiar and homey, and the owners are always friendly. An ice cold snow cone hits the spot after a busy day on the islands. Their signature is the Hatteras Sno-Ball: a scoop of ice cream topped with flavored shaved ice.
On our day trip to Ocracoke (where we also had breakfast tacos at Eduardo’s and coffee from Magic Bean), we hit up our favorite breakfast stop, Dajio. Doug, Judy, and their crew are always welcoming, and the food is colorful and amazing. They knocked it out of the park with their shrimp and grits.
And their crab cake benedict stands out amongst the island’s offerings.
Back at the beach house, we’re cooking breakfast together. Mrs. Bfast w/Nick and I usually take one morning to make crepes for the whole family.
There are fillings galore – both sweet and savory. And there’s most certainly Nutella involved.
On our continued quest for local seafood, we usually cook up a few pounds of shrimp.
And we hit up the Hatteras Village fish fry, running since 1955. The folks who run it know how to handle the large crowds that line up down the street.
This year we visited Dinky’s restaurant in Hatteras Village, right next to the marinas. The small upstairs eatery came recommended by a family friend, and it didn’t disappoint, especially on the seafood front.
There are a few places on the islands that boil crabs. One spot in Avon will laugh if you request Old Bay seasoning. The owner is apparently from Maryland and mixes his own spices.
On our final night on the island, we had dinner at Pangea Tavern in Avon. The place serves up good pub food, has a nice selection of North Carolina beers, and even offers some live entertainment.