A Culinary Visit on the Outer Banks of North Carolina

By Lori Bruton
Jan. 01, 2024

Lori Bruton visits NC Coast Grill & Bar to take in the waterfront setting and the food of Chef Wes Stepp, including the memorable Chef’s Board.

Dinner at NC Coast Grill & Bar in Duck, North Carolina began with a welcome from Chef Wes Stepp that felt as inviting as the sunset just enjoyed from the restaurant patio. The waterfront location, coastal design, and sightline into the open kitchen gave the evening an easygoing feel, and watching the kitchen at work became part of the experience.

As the menu was reviewed, the server handled drink orders with care, and the broad beer and wine selection offered plenty of choices. Chef Stepp, who owns the restaurant as well as leads the kitchen, made a point of speaking directly with everyone in the party. His enthusiasm for hospitality, cooking, and guests came through clearly, making the visit stand out for more than the meal alone.

The source article includes comments from Chef Wes Stepp about the way food connects with memorable moments, his preference for lively and flavorful eating, the tapas-style inspiration behind the Chef’s Board, his path from West Virginia to the Outer Banks, his time in restaurants and at Kelly’s Restaurant, and his belief that hospitality and community are central to the restaurant business.

The Chef’s Board at NC Coast Grill & Bar is designed as a dramatic, shared presentation of favorite appetizers and entrées arranged on a rustic wooden board. For a party of 11, it took three employees, Chef Stepp among them, to carry the 8-foot Board to the table. Its arrival drew attention across the dining room and made the meal feel like a special occasion. The Board is also adaptable for smaller parties. Created by Stepp, the Chef’s Board functions as both dinner and an experience.

The spread encouraged everyone to try a range of small plates and unexpected flavor combinations. Even cauliflower was prepared in a way that could win over someone who usually avoids it. The sampling included Scottish salmon, scallops, shrimp, pork shanks, fried oysters with pimento cheese, and seared rare tuna, all forming part of the Chef’s Board centerpiece.

Chef Stepp’s cooking journey began with the influence of his grandmother and mother in West Virginia. His career later brought him to the Outer Banks, where summer work led to a role at Kelly’s Restaurant. He started in an entry-level position and eventually became head chef in about three or four years. Over time, his cooking changed alongside his own life. Earlier menus leaned toward classic dishes that were not especially healthy, but after he developed personally and became involved in competitive bodybuilding, his food shifted as well. Today, the menu includes health-minded choices that support clean eating.

Travel also shaped Chef Stepp’s cooking. He explored new flavors, spices, and dishes around the country, with Korean food making a strong impression and broadening his palate. Those influences now come together in his own recipes, pairing locally sourced produce and seafood with globally-inspired cuisine.

Bubble and Squeak offers one example of that approach. While many diners in the States may not know it, in England the dish is familiar comfort food. Traditionally, it uses leftover pot roast ingredients: potatoes, carrots, and cabbage are chopped and fried in a cast iron skillet. The potatoes create the bubble, while the cabbage makes the squeak as it cooks. In the South, the same idea is known as hash. Chef Stepp’s version becomes crab cake bubble and squeak, built with pan-fried North Carolina crab cakes over an English-style hash. For diners from England, the dish may feel like a familiar favorite; for others, it can become a new discovery.

Dessert at NC Coast Grill & Bar takes inspiration from New Orleans through beignets, the only dessert listed on the menu. Served warm and covered in powdered sugar, they were impossible to stop at just one.

Chef Stepp takes pride in memorable food, personal connection, and a dining experience that stays with guests. For a visit to the Outer Banks, NC Coast Grill & Bar belongs on the dining itinerary. It is not simply a place to eat, but a full culinary experience built around flavor, hospitality, and lasting memory.

Category: Culinary

Author

Lori Bruton is an inspirational writer, published book author, ghostwriter, blogger, and speaker expanding into food and travel writing.

Her stories have appeared in Foodie Flashpacker, with upcoming work for Wander With Wonder, Trip Savvy, and Travel By Vacation Rental. Her website is loribruton.com.