If you’ve ever driven across the Washington Baum Bridge into Nags Head, you’ve seen it. That large, cedar-shingled building sitting right on the edge of the Roanoke Sound. It’s hard to miss. Honestly, for many families who visit the Outer Banks year after year, Basnight’s Lone Cedar Restaurant Nags Head NC isn't just a place to grab dinner; it’s basically a ritual.
But here’s the thing about "staples." They can sometimes coast on their reputation.
Is the food actually fresh? Or are you just paying for that million-dollar view of the water? When you’re dealing with a place founded by a former State Senator—the late Marc Basnight—there’s a lot of history baked into the floorboards. You’ll find locals who swear by the shrimp and grits, and then you'll find the occasional tourist who thinks the wait time is a bit much. It’s a complex spot.
It’s worth looking at what really happens behind the scenes in that kitchen, especially since they make a pretty big deal about their "local only" seafood policy.
The "Freshness" Claim: Is It Marketing or Reality?
Most seafood joints on the coast claim they’re local. You’ve heard it a thousand times. "Fresh from the boat!" Meanwhile, the truck from a massive food distributor is idling in the back alley unloading frozen tilapia from halfway across the world.
At the Lone Cedar Restaurant Nags Head NC, they take a different approach. They actually list the names of the local fishermen on a chalkboard. It’s a nice touch. It gives you a name to go with that flounder or those blue crabs.
The Outer Banks has a weird, seasonal economy. In the dead of winter, getting fresh local catch is a different game than in July. The Lone Cedar sticks to its guns, though. If the boats aren't going out because of a Nor'easter, you might see certain items crossed off the menu. That’s actually a good sign. If a seafood restaurant has everything available 365 days a year, you should probably be suspicious.
They don't use "fillers" in their crab cakes. That’s a bold move in an industry where breading is way cheaper than lump crab meat. You’ll notice the difference in the texture immediately. It’s flaky. It’s sweet. It tastes like the Sound, which is exactly what you’re paying for.
The Green Tail Shrimp Phenomenon
If you haven't had Green Tail shrimp, you're missing out on a specific North Carolina treasure. These aren't your standard grocery store shrimp. They have a snap to them. They’re sweet. Because the Lone Cedar sources these directly from Wanchese—which is literally just across the bridge—the travel time for the seafood is basically zero.
It’s expensive. Let's be real. You aren't getting a $12 basket here. You’re paying for the fact that a guy named Ricky or Dave spent his morning on a boat so you could have dinner.
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That View and the Legend of Marc Basnight
You can't talk about this place without mentioning the atmosphere. It’s huge. It feels like a hunting lodge met a coastal manor and they had a kid.
The late Marc Basnight was a powerhouse in North Carolina politics. He was the longest-serving President Pro Tempore of the State Senate. But if you saw him at the restaurant, he was usually just a guy in an apron checking on tables or picking up trash in the parking lot. That DNA is still in the building. It doesn’t feel corporate. It feels like a family business that just happens to seat hundreds of people.
The windows face west. This is crucial information. If you time your reservation for about thirty minutes before sunset, you get a show that’s better than anything on TV. The sky over the Roanoke Sound turns these wild shades of purple and orange.
Pro tip: The "window seats" are the high-rent district. If the host tells you there’s a wait for a window, take it. Or don’t, and just enjoy the bird feeders outside. They have a massive array of feeders that attract everything from osprey to purple martins. It’s great for keeping kids occupied while you wait for your hushpuppies.
What to Actually Order (And What to Skip)
Look, not everything on a massive menu can be a 10 out of 10. That's just physics.
- The She-Crab Soup: This is non-negotiable. It’s thick, rich, and they don't skimp on the sherry. It’s a heavy start to a meal, so maybe share it if you plan on eating an entree.
- The Hot Bar: Sometimes they do a buffet or a special spread during holidays like Mother’s Day or Easter. Honestly? Buffets are buffets. They’re good for variety, but if you want the best version of the Lone Cedar, stick to the nightly specials.
- The Fried Stuff: They do a great fry. The oil is clean. The batter is light. But if you’re at a place that prides itself on fresh-off-the-boat fish, getting it fried is almost a crime. Try the broiled or blackened options to actually taste the fish.
- The Desserts: They have an in-house pastry chef. The coconut cake is legendary. It’s massive. It’s moist. It’s probably enough calories for three days, but who’s counting on vacation?
One thing people get wrong? Thinking this is a "fancy dress code" spot. It’s Nags Head. You’ll see people in flip-flops sitting next to people in sundresses. As long as you have a shirt on and you aren't covered in sand from the beach, you’re fine.
Understanding the Wait Times
In July and August, the Lone Cedar Restaurant Nags Head NC is a madhouse. Seriously.
If you show up at 6:30 PM on a Tuesday, expect to wait. They don't take traditional reservations for small groups during the peak of summer, though they do have "Call Ahead" seating which helps. Use it. Or better yet, go early. 4:40 PM might feel like "senior citizen hour," but you’ll get a window seat and you won't be hangry by the time the bread hits the table.
The staff is mostly local kids and long-time career servers. That’s a rarity in a resort town where most help is seasonal J-1 visa students. It means your server actually knows the menu. Ask them what came in today. They’ll tell you.
Why the "Local" Focus Matters for the OBX
The Outer Banks is changing. Big chains are creeping in. You can get a Starbucks or a generic burger pretty easily now.
Places like Lone Cedar act as a bulkhead against that. By sourcing only from North Carolina, they keep the money in the local economy. When you buy a plate of scallops there, that money goes back to Wanchese. It goes to the fuel docks. It goes to the net makers.
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It’s also about the heritage. The recipes—like the corn pudding and the slaw—are based on the Basnight family's own history. It’s "Old Nags Head" style cooking. It’s not trying to be a trendy bistro in Brooklyn. It’s trying to be a fish house.
Is it the cheapest meal in Nags Head? No. You can go to a drive-thru for that. But for a "last night of vacation" meal, it hits the mark because it feels authentic to the geography.
Dealing with the Crowds and Logistics
The parking lot is big, but it’s also weirdly shaped. If you have a massive SUV or a dually truck, park further out toward the road. It gets tight.
Also, the bar area is a great place to wait. They have a solid selection of North Carolina craft beers. If the dining room is packed, check the bar. Sometimes you can snag a spot there and get the full menu without the hour-long wait for a table.
Another thing: the gift shop. Usually, restaurant gift shops are tacky. This one is... okay, it's a little tacky, but they sell the seasonings and some of the local preserves they use. If you liked the salad dressing, you can usually buy a bottle.
The Impact of the Environment
Because the restaurant is literally over the water, they are very conscious of the Sound. They were one of the first in the area to really push for oyster shell recycling. They take the shells from your table and return them to the water to help build new reefs.
It’s a full-circle thing. You eat the seafood, the shells go back, more seafood grows.
If you’re a bird watcher, bring binoculars. Seriously. The Roanoke Sound is a major flyway. While you’re waiting for your appetizers, you can often see brown pelicans diving for their own dinner just a few yards from your window. It’s nature’s dinner theater.
Making the Most of Your Visit
If you want the "real" experience at Lone Cedar Restaurant Nags Head NC, don't just order the first thing you see.
Talk to the staff about the daily catch. If they have tilefish or triggerfish on the special board, get it. Those are "locals' secrets" that are way better than standard mahi or salmon.
Also, don't skip the vegetable of the day. They try to source from regional farmers as well, and the southern-style preparations are usually spot on. It’s the kind of food your grandmother would make if she lived on the coast and had access to a commercial kitchen.
Next Steps for Your Outer Banks Trip:
- Call Ahead: Check their current "Call Ahead" policy on their website or by calling (252) 441-5405 before you leave your rental house.
- Check the Sunset: Look up the sunset time for Nags Head and aim to arrive 45 minutes prior to ensure the best views.
- Ask for the Specials: Specifically ask which fish were landed in Wanchese that morning; the menu changes based on what the boats bring in.
- Explore the Grounds: After dinner, take a walk on the decking outside to see the osprey nests and the sound-side views before the light fades completely.
- Save Room: The homemade desserts are massive; plan to share one or take a slice of the Atlantic Beach pie back to your house for later.