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No shortage of seaside views, Theodosia is wrapping up its first full season on September 28. Baxter Miller When Chef Vivian Howard was a kid, she was the one around the campfire with her head buried in the book Legends of the Outer Banks, that included coastal lore and mysteries from the region. Last spring, she brought some of that lore to life through Theodosia, a new restaurant at The Sanderling Resort in Duck, within the Outer Banks of North Carolina. It wraps up its first season on September 28, and as Chef Howard and the team reflect on the restaurant’s first run, there’s plenty to smile about. Howard’s love of history also had her playing Hamilton, The Musical on repeat amidst her comings and goings from her “middle of nowhere” home in Deep Run to her restaurants and national television appearances. So when The Sanderling Resort reached out to her about bringing new life back into a vacant space on the recently renovated property, Howard immediately thought of an old life that could ignite the whole project: Theodosia Burr, daughter of the one and only, Aaron Burr, who mysteriously disappeared from the schooner Patriot in December 1812. With the spirit of the region and the mysterious story of Theodosia Burr in the back of her mind, her concept came to life. To celebrate the new restaurant and the rebirth of the resort, which turned 40 this year, Theodosia opened to a bustling new audience in May. Interior of Theodosia Restaurant with an expansive view of the Currituck Sound. Michael Clifford When you walk into the restaurant, there’s a feast for the eyes and a sea of red decor. It’s plush not brash. It is more ruby than cherry. It is warm and inviting. It’s luxurious yet approachable. And yet, “I said, the only thing that I have to say is ‘I hate red’,” Chef Howard laughed when she recalled the team’s first discussion about design and color. But as the renderings rolled in, and she laid eyes on the space, she soon changed her mind. “ When I saw the space, I was like, I’ve got to take back everything that I ever said about red,” she said. MORE FOR YOU Unlike so many seaside restaurants that lean--perhaps too heavily-- into nautical blues and whites, Theodosia is nothing of the sort. It feels like a luxurious 19th century salon that just happens to have expansive views of the Currituck Sound. The staff gets to enjoy the view as well, unlike so many restaurant kitchens that feel sequestered from the dining room. “Every seat in the dining room overlooks the sound. But in the kitchen too, we can also see the water and the sunset.” The restaurant also features a wall of black and white framed photos of pioneering women from the Outer Banks, some of whom were cooks who spent lifetimes preserving the food and recipes of the region. Chef Vivian Howard. Baxter Miller If you know anything about the region, you know that getting to some areas of the Outer Banks or having access can be tricky. Given the geography and the climate, planning is key. “Everything that you do here in the Outer Banks is a little bit harder than doing it anywhere else, based on being at the end of the Earth," she said. So, it takes extra effort to supply the restaurant with ingredients. It’s not just a matter of coming up with a great menu. “I did a lot of research in community cookbooks of the Outer Banks looking for things that appeared in a lot of them so that I could understand what people historically ate here,” Howard mentioned. Howard could wax poetic about the abundance of figs and Muscadine grapes she discovered in the region. “But then had to figure out where we were going to source fish, was a bit of a challenge.” “Everything that you do here in the Outer Banks is a little bit harder than doing it anywhere else, based on being at the end of the Earth." Chef Vivian Howard on the challenges of sourcing ingredients in the Outer Banks Looking out along the sea, one wouldn’t think finding seafood there would be an issue, but logistically, there was not an automatic, easy solution. “So three times a week, we drive to Wiess and go to the docks and pick up whatever was caught overnight,” Howard said. Despite a long culinary career, Howard says, going right to the source with her staff has been a new development, “And one of the coolest things.” Chef Howard said of all the tremendous dishes on the restaurant, she does try to get everyone who is into fish to try the Fish Toast. Even during the weeks she’d be at the restaurant every day, she said she was hard-pressed not to order it while she was checking in on the quality and consistency of other dishes. Bar and Dining Room at Theodosia Restaurant, The Sanderling Resort, in Duck, Outer Banks, North Carolina. Michael Clifford Depending on the catch [Sheep’s Head during my visit], the skinny end of the fillets are trimmed and turned into a mousse that gets seasoned and spread on top of the fillet, with a piece of toasted bread then served over peas and roasted cherry tomatoes. “It’s crispy and absorbs the basil Buerre Blanc on the plate," Chef Howard said. "It just all comes together so nice.” When talking to Tommy Hine, the Marketing Manager of The Sanderling Resort, about the resurgence of guests coming to the area, many of whom have specifically trekked out to try the new restaurant, he said, “From day one, we’ve felt embraced by locals and travelers alike who have shown genuine excitement for a dining experience that reflects the charm and coastal elegance of Duck.” The notorious Catch of the Day Fish Toast at Theodosia. Baxter Miller The Sanderling first opened in 1985 and stretches approximately 12 acres between the Atlantic Ocean and the Currituck Sound. The recently renovated resort has 123 rooms with multiple venues for events and activities. The successful launch of Theodosia will undoubtedly open the door to more creative pursuits at the resort. “The response to Theodosia has proven that our guests are excited by fresh, thoughtful experiences,” Hine said. “And we’re eager to build on that momentum. This season was the start of a dynamic new chapter that blends luxury, authenticity, and a true sense of place here on the Outer Banks.” Theodosia will close after September 28 for a seasonal pause, only opening occasionally for private events, until reopening in May 2026. “Guests have consistently praised the thoughtful curation of our menu, the refined yet welcoming ambiance, and the attentive service that complements the high standards of The Sanderling. Our staff has also taken great pride in being part of something new and inspiring.” Tommy Hine, The Sanderling Resort Menu Highlights Down East Light Rolls with cheddar cheese curds, apple preserves. Baxter Miller TUNA TARTAR - kitchen sink aioli, salt & pepper cucumber, potato chips LOCAL FRESH CATCH CEVICHE - charred scallion and strawberry, crispy shallots, pork rind SHRIMP TWO WAYS - shrimp cocktail & “Miss Vivian’s Shrimp Ball” DOWN EAST LIGHT ROLLS - Ashe Co. cheddar cheese curds, apple preserves FLAKED BLUEFISH & POTATO PUFFS - herbed horseradish cream LOCAL FRESH CATCH FISH TOAST - succotash, basil beurre blanc BLUEBERRY BBQ DUCK - creamed cabbage and peas, tiny hushpuppies STICKY FIGGY PUDDING - spiced pecans MUSCADINE SORBET - oat, almond and coconut crunch Theodosia is not the only new venture Chef Vivian Howard has tackled this year. With a long list of culinary pursuits, including her much-beloved, ever-evolving Chef & the Farmer concept, to her PBS Series A Chef’s Life, and Somewhere South, Chef Howard will return to television screens again with Kitchen Curious airing on PBS nationwide on October 6. Chef Vivian Howard has won numerous culinary and television awards. Among them, in 2014 she was the first woman, since Julia Child to win a Peabody Award for a culinary program; she’s earned two James Beard Awards (for hosting, in 2026; instructional video, in 2018); and an Emmy for directing in 2016. Welcome to the renovated lobby of The Sanderling Resort who celebrates its 40th Anniversary this year with a redesign by New York City-based interior design firm Ward + Gray. Michael Clifford Editorial StandardsReprints & Permissions
