As its name suggests, The Brine and Bottle caters to folks who appreciate the good things in life: beer, wine and food --- and good sea salt. Not to mention the fragrant sea air that evokes old Nags Head. Classy yet casual, this eatery is co-owned by a highly trained wine buyer and chef who each honed their skills at some of the best restaurants in the country.  After working together at award winning restaurants in Manhattan, they decided to bring their love of craft beer, small wine production and Southern fare to their beloved Outer Banks, and opened the restaurant on the Nags Head-Manteo causeway in Sept. 2010. The result is not your ordinary menu.

Lunch offerings include spinach salad with pickled beets and shaved red onion; mac ‘n’ cheese cavatappi pasta with goat cheese mornay and toasted breadcrumbs; and shimp & grits with Falls Mill grit cakes and cava cream.  Dinner options include local-caught speckled trout with wilted spinach and fingerling potato confit; pan-seared sea scallops with sherry-roasted mushroom-camembert risotto; and maple-roasted pork tenderloin with cider-braised collard greens.  Microbrew and domestic beers are available by the bottle, and wine is sold by the glass and the bottle. The restaurant is located along the Roanoke Sound, so come at sunset and enjoy nature's show. 



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