If you know where to look, the Outer Banks can be a beachcomber's paradise. With miles of shoreline to explore, hidden beaches that are relatively untouched, and literally piles of shells washing up on the beaches after a storm, shelling on the OBX beaches is simply a matter of timing and area expertise.
First launched as a little carry-out joint on the Beach Road in 1995, Dirty Dick’s Crab House quickly become an Outer Banks favorite. With two full-service restaurants here now, there are also two locations recently opened in Panama City, Fla. and Myrtle Beach, SC. T-shirts with depictions of the restaurant's iconic goofy guy and/or somewhat risqué sayings immediately became hot items, and now there’s a whole line of “Dirty Dick’s” merchandise. In 2001, acclaimed New Orleans chef Beany Macgregor became a partner, which explains why the menu includes such Cajun hits as chicken etoufee; shrimp, oyster or pork chop po’ boy; Creole stuffed crabs; Louisiana crawfish; shrimp Creole over cheese grits ; and for the brave, delicacies like fried frog legs and fried gator tail. There is also more standard fare like crab cakes; linguine and clams; ranch pork chops; ham and swiss Panini; and char-grilled hamburgers. All shrimp is wild-caught and fish is always fresh. If you have kids, you can’t leave without treating them to the “Shark Attack” drink that includes a small vial of grenadine (“blood”) attached to a souvenir cup of 7-Up. And to top it off, all kids’ meals are served on Frisbees they can take home with them.
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