While the wide beach at Sanderling Resort is a beautiful setting for a sandy sunset, our favorite place to watch evening arrive here is Kimball’s Kitchen. Don’t miss sipping a handcrafted cocktail — an Outer Banks-inspired, cranberry-infused Duckberry, perhaps — at the restaurant’s bar as the sun dips behind Currituck Sound. Just across the street from the rest of Sanderling Resort, Kimball’s Kitchen is the perfect place to unwind after a day spent surfside on the Atlantic Ocean. But don’t say good-bye to the sea entirely; when making your reservation, request a table by one of the waterfront, floor-to-ceiling windows.
Chef John Lawrence, whose previous posts include chef positions at Virginia’s Tides Inn and The Ritz-Carlton, Naples, in Florida, focuses on local grass-fed beef and seafood sourced from the Atlantic Ocean. Start your meal by enjoying the restaurant’s terroir and merroir, pairing a glass of vino from the extensive wine list with raw-bar oysters from Virginia’s Rappahannock River or from waterways up to Massachusetts. For your main course, grill selections include New York strip, porterhouse, filet mignon and rack of lamb. Fresh-catch seafood highlights include salmon, halibut, scallops and ahi tuna. Kimball’s Kitchen also serves pasta, such as lobster ravioli and potato gnocchi carbonara.
Most items are served à la carte, and rarely is choosing side dishes this much fun — we recommend the lobster mac and cheese, cauliflower gratin or duck-fat roasted fingerling potatoes. If those sound like dishes you could talk your kids into trying, you’re right; children are welcome at Kimball’s Kitchen, and they can order smaller portions of any regular menu item.