“How y’all doin’?” was the most overheard phrase of the morning while having breakfast recently at local’s favorite, Henry’s Restaurant. Located on the bypass at the north end of Kill Devil Hills, Henry’s serves up traditional Outer Banks breakfasts all year long, as well as family friendly lunches and dinners.

Specializing in down-to-earth, multi-generational-pleasing food, the affable staff is what makes the place truly shine.

No-nonsense southern charm is the hallmark of this beach eatery and even first time visitors quickly feel at home. Sassy, competent and experienced servers keep the front of the house expedient, while guests never feel rushed; a tricky balance.

Sweetie and I stopped by for a quick morning bite and were immediately reminded why we like Henry’s.

Not only is the staff friendly, there is a good chance you will do a good bit of table hopping and how-y’all-doin’ yourself. This place is quite popular with the locals and a good place to catch up on some current news.

On this day, our hostess led us to a generously sized booth by the window, and we glanced at the menu in case we spotted something new. We were bought coffee based on a head nod, and we shared hellos as our server took our order.

Sweetie decided on a classic breakfast combo, The Captain, with eggs, baked apples, toast and bacon.

If you prefer a different protein, Henry’s has many choices; instead of bacon you can choose turkey sausage, ham, country ham, corned beef hash, a pork chop, fried trout, a ribeye steak or even fish roe scrambled into your eggs. The toast can be replaced with a biscuit or hotcakes and the baked apples alternates are grits or hash browns. Basically, you can have it your way, whatever that means to you.

My choice was the eggs Benedict. I am sucker for a poached egg, and these are always cooked just right.

Henry’s poached eggs were served on a split English muffin topped with Canadian bacon and drizzled with hollandaise with a side of the apples, grit or potatoes. I am also a big fan of baked apples for breakfast, so I was set.

Henry’s also offers a crab Benedict, as well as a Canadian bacon and crab Benedict, in case you are hopelessly undecided.

Because we do love to eat, we also ordered a stack of pecan pancakes to share. Part breakfast, part dessert, we both love to alternate bites of salty and sweet.

No, we did not clean our plates, but almost; Henry’s serves generous portions and we slipped the remaining pancake in a to-go box to reheat later with a little ice cream on top. The meals that keep on giving are our favorites.

Henry’s is incredibly family friendly and that isn’t just lip service. They go out of their way to craft a people-pleasing menu and serve all their lunch and dinner kids meals in complimentary toy discs. For the nostalgic generation, they even serve creamed, chipped beef on toast.

Amy Gaw is a food entrepreneur who has eaten, cooked and written about food on the Outer Banks and surrounding areas for more than three decades. A clean food advocate with a focus on local seafood, Gaw is also a salt maker and the founder of Outer Banks SeaSalt.

Amy Gaw is a food entrepreneur who has eaten, cooked and written about food on the Outer Banks and surrounding areas for more than three decades. A clean food advocate with a focus on local seafood, Gaw is also a salt maker and the founder of Outer Banks SeaSalt.

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