The Outer Banks' first farm-to-table restaurant, this casual upscale foodie haven marries Southern roots with contemporary flair. During its quarter-century existence, Blue Point has had several incarnations, but one thing that hasn't changed is the owners' commitment to a sustainable menu sourced as locally as possible, with dishes prepared simply to better highlight their texture and flavor. Try the jumbo lump crab cakes nested in Moroccan couscous, drizzled with watercress
sauce. Or dip your spoon in creamy she-crab soup laced with Spanish sherry, herbs, Old Bay seasoning, and crab roe. Waterfront tables are limited, so make reservations early.