Passing through Duck, I spotting the sign for Elizabeths (recommended to us by a fellow foodie). I was seized by the desire to stop for a glass of wine (and a peek at the menu). I had no idea how delightful, delicious and special this evening was going to be.
Following another couple in the gallery door (wrong door) we inquired if we could get a glass of wine. Executive Chef Brad Price pleasantly told us that although they were not yet open, Alice would be happy to accommodate us. As I passed through the restaurant, I realized were not really dressed appropriately (jeans and hiking boots), yet this made no difference in the service we received, nor in the attitude of the staff.
Alice pleasantly served us some wine and gave us some tips about the area. While we were contemplating our dinner move (Elizabeths didn’t open for an hour and we were underdressed), Leonard the owner, on his way to run an errand, struck up a conversation. Leonard is extremely personable, delightful, joyous, and a totally entertaining person to converse with! Upon hearing that I was disappointed to have missed the wine and duck festival in Duck, Leonard advised his duck would be the best, and we should consider staying for dinner. Oh my, the promise of perfect duck!
We stayed and OMG what a fabulous meal complete with awesome service. Executive Chef Brad Price is a superb Chef (an artist actually) and he is also an accomplished painter, whose work is on display in the gallery.
We started with the seared scallop in a Chardonnay pear sauce. I love pears and the sauce was the perfect complement to exquisitely cooked scallops. I had the roasted half duck with bing cherry merlot sauce. The duck was absolutely superb, moist, flavorful and the bing cherry sauce was to die for. My husband had the grilled Tenderloin Medallion served with French Courvoisier cognac porcini mushroom sauce, accompanied by garlic mashed potatoes with caramelized onions. The beef was very, very tender and flavorful. The Cognac Porcini sauce so delicious I kept requesting bites of the beef, just get the sauce. The mashed with caramelized onions were a wonderful compliment.
And just when we thought it couldn’t get any better we had dessert. I had a pot de crema (at least I think that was the name), a pot of chocolate heaven (kind like mouse but way better). It was so fantastic that I have trouble describing it adequately. My husband had a pineapple cobbler that was no ordinary cobbler. It was a totally unique. His description was although not cake like the flavor was “a pineapple upside down cake on steroids”. What an amazing dining experience. Everything from the food, to the wine to the service was totally perfect. This made our last evening in OBX very special!
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