When you visit the Outer Banks, be sure to bring your appetite. In this seemingly remote area of the world, we have the basic ingredients from which world-class cuisine is created. We have bounty from the mainland, the sounds, and the ocean. We have innovative, educated, experienced chefs and restaurateurs. And we have an atmosphere that lends itself to an eclectic variety of hip, funky, chic, laid-back, comfortable, rustic, family-style places. In short, we have cutting-edge cuisine and we know how to serve it.

Just across the Wright Memorial Bridge on the Currituck mainland grow the vegetables found on many Outer Banks menus: Silver Queen sweet corn, red bliss potatoes, sugar snap peas, luscious tomatoes, brightly colored bell peppers, slender green beans. And we can't forget about the fields of strawberries and melons or the orchards of trees laden with succulent peaches and figs. The source of smoke- cured country hams and the largest peanuts you've ever eaten lies farther inland. Wanchese Produce on Roanoke Island plays a starring role on a daily basis supplying restaurants with herbs. Organic lettuce, mesclun mix, and bunches of fresh basil, thyme, rosemary, lemongrass, dill, and edible flowers are just a few of the fragrant wonders delivered to the back doors of kitchens all along this sandy bar.

And then there's the seafood. So much tuna is caught in the warm waters of the Gulf Stream that the tiny fishing village of Wanchese exports literally thousands of tons each year. In addition to tuna, local menus sport mahimahi, wahoo, and mako shark from the Gulf Stream. From inshore ocean waters and our sound waters come fresh flounder, Spanish and king mackerel, bluefish, black grouper, drum, striped bass (locally known as rockfish), speckled trout, gray trout, oysters, clams, mussels, shrimp, and crabs. Along Colington Road and the streets of Kitty Hawk Village, you can easily spot the long wooden shedder beds, brightly lighted all night long, where soft-shell crabs are gathered as soon as they molt.

Big-city purveyors supplement our local seafood and produce; while the grocery stores carry mainly the basics, our restaurants pride themselves on offering daring ingredients.

Wine has become one of our restaurants' biggest drawing cards. Wine dinners abound during the off-season, and many are attended by the vintners themselves. Wine-loving restaurateurs are happy to accommodate a variety of tastes, as evidenced by the increasing number of wines by the glass that we see cropping up on lists. Lists of bottled wines lengthen each season, and restaurants along the northern beaches sometimes offer 100 or more varieties of the world's finest wines. A surprising number of Outer Banks restaurants have received coveted awards of excellence from Wine Spectator for their wine selections and for their pairing of wine with food.

Many area restaurants serve alcoholic beverages, at least for dinner; however, those in Southern Shores and those on Colington, Roanoke, Hatteras, and Ocracoke Islands are forbidden to offer mixed drinks and serve only beer or wine. Some establishments allow brown bagging, which means you can bring in your own liquor.

Restaurants are opening earlier in the spring and staying open longer into the fall each year. The shoulder seasons have become popular times to dine out. Most eateries open by March and don't close their kitchens until after Thanksgiving. Some open briefly for the holidays. A few stay busy enough to stay open year- round.

Dinner isn't the only meal to eat out, of course. A variety of bakeries, diners, and even seafood restaurants serve big breakfasts, lunches, and weekend brunches. A few welcome bathing suit-clad customers just off the beach. The majority of restaurants, however, require you to wear shirts and shoes. Many cooks will package meals to go and some eateries deliver, with menus offering much more than just pizza.

If you're eating an evening meal out, feel free to dress as comfortably as you desire. Even most of the expensive, elite establishments welcome sundresses, sandals, and shorts. Restaurant managers say everything from evening gowns and suits to jeans and T-shirts is acceptable at their tables.

Reservations aren't taken at many restaurants. Others, however, suggest or even require them. The Blue Point, The Left Bank, and Elizabeth's Cafe in Duck; Carolina Blue in Southern Shores; Ocean Boulevard in Kitty Hawk; Colington Cafe on Colington Island; and 1587 in Manteo all get so booked up during summer that it's best to call at least three days ahead to secure a table. The fare at these fabulous places, however, is well worth the advance planning.

If sticking to a budget is a concern, you can have homestyle meals from tuna steaks to North Carolina barbecue for less than $8.00 in many Outer Banks family- style restaurants. Sure, you'll find a few of the nationally popular fast-food chains, complete with drive-through windows, uniformed employees, and a known commodity, but if you want something ranging from a little bit different to extraordinary, read on. With our diversity of restaurants, you're bound to find something to suit any appetite.

Restaurants in this chapter are arranged from north to south from Corolla through Ocracoke. Seasons and days of the week each place is open are included with every profile. Unless otherwise noted, these eateries accept MasterCard and Visa, and many accept other major credit cards as well.

We've included some primarily carry- out and outdoor dining establishments that offer quick, cheap eats, cool ice-cream concoctions, and perfect items to pack for a picnic or offshore fishing excursion.