Kill Devil Grill

2008 S. Virginia Dare Trail (Beach Rd.) MP 9 ¾
Kill Devil Hills, North Carolina
Bill Tucker, Owner (252) 449-8181

The original former owner’s interest in Vintage diners led to the purchase of this 1939 Kullman diner in Richmond, Virginia.   Once restored to its’ former glory, it was moved to its present site in 1996 to serve as the former Millie’s restaurant.  Today, this Landmark Diner Bar is one of only six diners listed in the National Registry of Historic Buildings in this country.  Classic individual Seeburgs are found at each booth and on the counter.  Chrome tables and old rock and rhythm & blues LPs frame the walls and give the Kill Devil Grill a classy look.  Tongue-and-groove ceiling also add a special touch.

Food at the Kill Devil Grill is creative, distinctive and delicious.  They use only the freshest local seafood and ingredients purchased daily. Meals are prepared from scratch daily; The dinner menu offers both light fare or full blown entrees such as crab cakes, shrimp, BBQ ribs and chicken, ribeye steaks served with homemade mashed potatoes and grilled mushrooms, salads, wood roasted chicken.  Be sure and check out the blue plate special and fresh fish of the day on the chalkboard. Lunch menu items include the catfish reuben sandwich, burgers, grilled chicken sandwich, Southern fried chicken, salads, and big plate dinners. 

The desserts are wonderful and best of all, home made.    A children’s menu is available. Open year-round with ABC license and a full bar. Carry-out is available. Call for winter hours.  

Hawaiian Steak Marinade

Shelf life:  4 days

Sensitivity:  Mix dry spices until lump free, marinade may be used (1) time only

Tools: Quart & cup measuring containers, large stainless steel bowl, wire whip, 1 gallon Cambro containers with lids.

1 pint Soy Sauce
1 ½ cups rice vinegar
¾ cup ketchup
1 1/3 tablespoons Paprika
2 tablespoons garlic powder
2 tablespoons fresh minced garlic
24 ounces pineapple juice
1 ounce pureed ginger root, peeled

  1.       Place ketchup in a large stainless steel bowl.  Add paprika, garlic powder, and minced garlic.  Whip until lump free

2.       Add Soy sauce and rice vinegar; blend well.  Transfer to 1 gallon Cambro containers.  Cover, label, date and refrigerate,

3.       Marinade may be used one time only, and then thrown away.     Services 4