TheodosiaRestaurant

TheodosiaRestaurant Refined coastal dining by Vivian Howard at The Sanderling Resort. Inspired by Outer Banks history, culture & the mystery of Theodosia Burr. Opens May 2025

Time flies when you're having fun, they say. We looked at the calendar today and realized we only a few days left of reg...
09/03/2026

Time flies when you're having fun, they say. We looked at the calendar today and realized we only a few days left of regular season service. Beginning on September 8, we'll be open only Wednesday through Saturday at 5pm. We look forward to seeing y'all over a long weekend!

Two years in and we're still pinching ourselves that we get to welcome you into the most beautiful space on the Outer Ba...
08/31/2026

Two years in and we're still pinching ourselves that we get to welcome you into the most beautiful space on the Outer Banks.

Let's have a moment for our surf & turf, shall we?
08/30/2026

Let's have a moment for our surf & turf, shall we?

You already know our team is helmed by the one and only Vivian Howard and you may remember Chef Charlotte Coman () from ...
08/29/2026

You already know our team is helmed by the one and only Vivian Howard and you may remember Chef Charlotte Coman () from last season, too. These two are a culinary powerhouse together. In fact, her friends call the Show Pony so Charlotte dubbed herself the Work Horse this offseason. How accurate! 😂

We wanted to introduce you to another stellar woman we added to the leadership lineup this year, Lori Grow. Lori joins us with deep roots in fine dining (Herons at The Umstead, for one) over the last 25 years. She's a consummate professional and leader of the highest level of service. But one of our favorite things about her is that she has a doodle named Betty White.

Clearly, we love a strong sense of humor around here. Say hello to Lori next time you dine with us!

We named one of our signature cocktails after Pin Hill—the Pinhiller. Sweet potato-infused kill devil rum, pineapple, or...
08/28/2026

We named one of our signature cocktails after Pin Hill—the Pinhiller. Sweet potato-infused kill devil rum, pineapple, orange, cream of coconut, molasses. It's a painkiller riff with true Outer Banks roots. Order one and taste the legend.

Our tomato pie uses summer tomatoes at their peak—sweet, jammy, loaded with umami. We slow-caramelize onions until they'...
08/26/2026

Our tomato pie uses summer tomatoes at their peak—sweet, jammy, loaded with umami. We slow-caramelize onions until they're nearly jam themselves. Combine them with raw tomatoes AND roasted tomatoes (that's the secret). Top it with mayo mounted with fontina and parmesan. Baked in an individual cast iron until it's bubbling. Garnished with basil.

This recipe is a classic and it travels with her everywhere — an heirloom dish that tastes like a mid-century church supper and a farm stand all at once.

For fifty years, Nellie Myrtle Pridgen walked the beaches of Nags Head collecting fragments of shipwrecks—pieces of Euro...
08/25/2026

For fifty years, Nellie Myrtle Pridgen walked the beaches of Nags Head collecting fragments of shipwrecks—pieces of European exploration, remnants of wars, artifacts of violence and commerce that the Atlantic had claimed and the sand had half-buried. She founded what became The Outer Banks Beachcomber Museum, a place where broken things could tell their own stories. She was, in a quiet way, an archaeologist of her own shore.

At Theodosia, we honor her and the other Remarkable Women of the Outer Banks who shaped this place.

Dispatches from the kitchen this week. Sheepshead, gray tilefish and triggerfish. Fresh shrimp from the Newman Family in...
08/12/2026

Dispatches from the kitchen this week. Sheepshead, gray tilefish and triggerfish.

Fresh shrimp from the Newman Family in Belhaven, NC.

Asian pears grown in Calabash by the mother of one of our line cooks, Anna.

More than two thousand ships have gone down off this coast — shifting sandbars, storms, and currents that have made the ...
07/31/2026

More than two thousand ships have gone down off this coast — shifting sandbars, storms, and currents that have made the waters off the Outer Banks some of the most treacherous in the world since record-keeping began. Sailors called it the Graveyard of the Atlantic for good reason, and the wrecks, the lighthouses, and the lifesaving stations built to answer them are still part of how this coast tells its own story.

Our mai tai is built in that spirit. Kill Devil pecan rum, lime, Gran Gala orange liqueur, salted pecan orgeat, and a cherry-lime finish — a little dark, a little sweet, made for sipping while the sun goes down over water that's seen its share of ghosts.

There's a moment right before the sun drops behind the sound when the whole dining room seems to slow down — glass in ha...
07/28/2026

There's a moment right before the sun drops behind the sound when the whole dining room seems to slow down — glass in hand, plate on the way, the sound turning every color of the rainbow. It's the kind of view that makes you overwhelmed with gratitude simply.

Address

1461 Duck Road
Duck, NC
27949

Opening Hours

Monday 4pm - 9pm
Tuesday 4pm - 9pm
Wednesday 4pm - 9pm
Thursday 4pm - 9pm
Friday 4pm - 9pm
Saturday 4pm - 9pm
Sunday 4pm - 9pm

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