Long before there was ever a JK's Restaurant, J.K. Norfleet, the founding father of wood-fired grilling on the Outer Banks, had a very basic philosophy about cooking. Start with an excellent raw product and keep the preparation as simple and unadorned as possible. A lifelong love of good food coupled with Norfleet's vision of a restaurant as an extension of his home, provided the underpinnings of the original JK's Restaurant established in 1984. Now, dividing his time between Manteo, N.C. and Tucson, Arizona, Norfleet still keeps his hand in the restaurant with menu planning, recipe development and by sharing his abundant wine knowledge. General Manager Doug Schmoyer and Executive Chef Juan Esparza are at the controls.

JK's beef comes exclusively from the Midwest and is corn-fed approximately 170 days, providing the restaurant with a product that has superior marbling, tenderness, and flavor without the artificial stimulus. In addition to JK's famed beef selection, our lamb is selected from only those animals raised in the western states, and the veal is specially fed and picked for tenderness and flavor. JK's signature ribs also come from the grain fields of the Midwest.

Trusted friends at regional docks provide JK's with the freshest seafood on the east coast. Savor the fresh salmon, grouper, red snapper, tuna and other popular fish varieties that we prepare in many innovative ways.

JK's wine list embodies the restaurant's long tradition of offering a selection of fine wines in every price range. It's JK's goal that a good, fair-priced bottle of wine be enjoyed with the restaurant's varied menu.

It is a privilege to have this opportunity to serve you and be a part of your special evening.