Elizabeth's Cafe and Winery

• Gift Certificates:  Yes
• Credit Cards:  MC, Visa, AmX
• Attire:  Casual
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• Handicap Accessible:  Entrance, Restrooms, Ramp
• Pet Friendly:  Yes
• Recognizes Birthdays and Anniversaries:  Yes
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• On Site Parking:  Yes
• Green Initiative:  Yes
• Table Side Service:  Yes
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• Outdoor Seating:  Yes

Elizabeth’s Café & Winery was opened in 1990 in Duck, North Carolina by proprietor Leonard Logan in a small space that had once been a hotdog joint. With big dreams and a tiny restaurant, Logan spent the formative years of Elizabeth’s Café juggling both a full-time career as an attorney and working countless hours as owner, manager and head chef of the restaurant. In the mid-1990s, Logan retired as an attorney and gave his full attention to Elizabeth's. Expanding into a larger, though still intimate, dining area and adding an extensive wine shop has been his focus in recent years. Newly redecorated, Elizabeth’s features an intimate, romantic Tuscan backdrop to perfect food and wine pairings created by first selecting the wines and then finding the ideal food match from the freshest available ingredients.

Brad Price began his culinary career in Florida, where he studied at the Florida Culinary Institute and mastered his art at Paletti's, a fine-dining Italian restaurant. After relocating to the Outer Banks in the early 1990's, Price spent his summers broadening his range as a chef at the Caribbean-themed Rundown Café and his winters at Snowshoe's upscale Red Fox.

Since 1998, Price has been showcasing his talents as the Executive Chef at Elizabeth's Café. Rather than rely on recipes or fads to influence the dishes at Elizabeth's, Price takes his cooking cues from wine-pairings, tried-and-true "Country French" favorites, and the freshest and best ingredients he can find. For the past four years, the International Restaurant and Hospitality Rating Bureau has named Price one of America's Top 100 Chefs.

Brad is also a talented artist and his work is featured in a rotating showing in Elizabeth’s Wine & Art Gallery. www.bradpriceart.com

Leonard Logan's passion for wine, love of good food, and knack for entertaining has garnered him a reputation on both a local and national level. As the owner of a restaurant that has won countless awards-from "The Best Fine Dining Wine Restaurant in the United States" (Santé Magazine, 2003) to "The Award of Ultimate Distinction" (The Wine Enthusiast, 2004 and 2005) - Logan has been honing his craft since his college days at Duke University as an amateur caterer for football games and college parties. The barbecue shrimp that graces Elizabeth's menu was a Logan-creation from those early days.

Back then catering was both a means to socialize and a quick way to earn money while working towards his law degree. Logan spent a summer in college as the assistant manager for a restaurant in Cape Cod, Massachusetts. He loved the restaurant business, but his father made him promise to first finish the law degree he was pursuing before delving into the world of food and beverage.
And finish he did. Logan graduated from both Duke University School of Law Juris Doctor in 1962 and the University of Virginia JAG School in 1969. During Logan's impressive law career he served as outside counsel to the North Carolina General Assembly, both the House and Senate; he was a consultant to the EPA and was one of three consultants to the National Association of Attorneys General with Watergate Counsel Sam Dash and Professor Arlen Christianson. Logan taught at Wake Forest University School of Law as an adjunct professor, was a Real Estate Law instructor at College of the Albemarle and a practicing attorney in Dare County.

It wasn't until 1990 that Logan returned to his first love, the restaurant business, and opened Elizabeth’s Café & Winery. In addition, Logan is a writer for several publications on the subject of wine and frequently lectures at wine and food seminars. He recently passed the Court Master Sommeliers Introduction Course, along with Melissa and Deborah of the restaurant.

During dinner service Logan can usually be found explaining, recommending, and tasting wine with his diners. His knowledge of countless wines and his ability to pair the perfect wine with each dish makes every evening at Elizabeth's Café a magical one.

• Regional Produce: 

  Local fresh produce when available!

• Menu Seafood: 

  Local varities of seafood when available.

• Beverage Specials: 

  Extensive wine selection.

• Course Specialties: 

  Nightly dinners paired with the perfect wine selection.  Flame grilled Prime Angus Beef Tenderloin Medallions. Pan seared sesame crusted Tuna with a soy ginger beurre blanc and Asian seaweed salad.  During the summer there is Blueberry Buckle.