Siblings Bridget and Ryan Karg dreamed of owning their own restaurant since they were teenagers. It would be three levels: one for drinks and socializing, one for a dining room, and a third for special events. When Bridget discovered a waterside three-story, cedar shake unit in Manteo was available, complete with a day dock for people arriving by boat, she knew she found their unicorn.
“I’ve been obsessed with this space since I did the Outer Banks Chili Cook-Off here a few years ago,” Bridget says, who comes from a background in catering and events and serves as the president of the Outer Banks Wedding Association.
She called Ryan, who was working at a tax accounting firm in Charlotte. They both knew they had to take a chance on this opportunity. Like his sister, Ryan worked in hospitality throughout high school and college, and as he puts it, he “was kind of over sitting at a desk.”
Salt & Cypress’s first floor offers diners and bar guests panoramic views of the Shallowbag Bay and downtown Manteo. photograph by Ryan and Rach Photography
After months of discussions with the owner, they got keys to the building the first week in November. Their plan: Open for business by Thanksgiving weekend. “We do things a little head on,” Ryan says.
They got to work, remodeling and refreshing the space with a color palette of airy whites and maritime blue and green accents to compliment the coastal surroundings. Friends from around the local food-and-beverage community showed up to help, taking advantage of the off-season’s lull.
As they prepared, the Kargs pulled inspiration from their time in restaurants in Charleston, Alabama, and the Outer Banks, developing a coastal Southern menu with Cajun flair. “The owners of the first restaurant we worked at together in Auburn really instilled in us how important having a positive work environment was, and the way they took pride in their food was just a whole other level,” Bridget says.
Enjoy a twist on crab cakes made with local scallops. photograph by Ryan and Rach Photography
“It was a scratch kitchen,” Ryan says. “I’ve worked in a lot of kitchens, and it’s good food, but it’s not all necessarily scratch-made. Everything here is truly scratch-made. I like to say the only thing coming out of a jar is ketchup, because I ain’t making ketchup.”
He takes regular trips to Wanchese on the southern end of Roanoke Island to visit the fish houses. “My favorite thing has been learning this fish market. Going to watch the fishermen, listening to them talk, asking what they are catching now, if it’s inshore or offshore.” From the Fire Cracker Shrimp appetizer and fish of the day tacos to the hand-pattied scallop cakes and shrimp and grits at dinner, local seafood stands out on the daytime and dinner menus.
They plan to update the menu seasonally, keeping up with fresh fish coming into Wanchese and regional produce throughout the spring, summer, and fall. But fresh ingredients aren’t the only thing the spring months will bring to Salt & Cypress.
Salt & Cypress embraces Southern and familiar flavors in dishes like its Cajun pasta, Caesar salad, and classic burger. photograph by Ryan and Rach Photography
“I’m excited for the time change,” Bridget says, thinking about the 180-degree wall of windows overlooking the Shallowbag Bay and Jockey’s Ridge in the distance — an ideal vantage point to savor golden hour.
“Absolutely,” Ryan agrees. “I want to see this marina in action in the spring and summer.” With the day dock right outside the door, the Kargs look forward to welcoming boaters who travel in to enjoy a late lunch and or early dinner before continuing their voyage.
Salt & Cypress is currently open for lunch and dinner with plans to introduce Sunday brunch starting in the early spring of 2026.
Salt & Cypress
1100 A S Bay Club Drive
Manteo, NC 27954
(252) 421-0257
saltandcypressobx.com
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