The Last Supper

     Our dining experience on North Carolina's Outer Banks had been up to now a big disappointment.  Many of the tourist establishments had not yet open for the season and we were left to our own devises, cooking on our own.  Now that was great as we prepared some pretty fantastic meals of tenderloin steaks, salmon and grilled chicken.  But as our final evening drew nigh we were still searching for a meal that would exemplify our vacation and be a lasting memory of our time spent together.
     And I am happy to report that serindipitous happenstances still occur.  Somewhere, somehow someone in our group happened to read about a very small restaurant in Duck, called simply The Roadside Bar & Grille.  It wasn't much to look at, if you could find it at all.  It was in a small cottage, the oldest in Duck so they say, and was nearly obscured by massive olive hedges.
     There were only 3 booths upstairs by the bar and just 7 more in a downstairs dining nook.  In nice weather diners could enjoy their meal out on a tiny patio area.  So you can imagine how our group of 10 took over the place when we arrived.  Our server was prompt and courteous and forthright about menu items.  (He doesn't care for soft shell crabs). And the philosophy in the kitchen was simple:  Do what you do well and don't get side tracked with the superfluous.  In addition to 2 dinner specials there were only 7 menu items for dinner in addition to starters and salads.  Of course as you might expect seafood was a standout on the menu and many items with a decidedly southern accent like the shrimp and grits with red eye gravy for an appetizer.
     Our week long search for a good meal had a successful conclusion.  Oh yes, and the restaurant had one additional policy that was clearly stated by the following sign on the wall: