One Restaurant, Three Unique Experiences
Rudee’s Legendary Waterfront Restaurant Entices Visitors with Fresh Caught Seafood and Sweeping Water Views
Every beach town has its handful of seasoned, must-visit eateries; Rudee’s Restaurant & Cabana Bar is one of them. The popular restaurant nestled along Rudee Inlet has weathered nearly 40 years of serving Virginia Beach patrons. At the helm of the operation is Owner and Operator Carter Turpin.
Turpin launched his career in the restaurant business at 14 years old, rising in the ranks from a dishwasher to working in a corporate restaurant chain. He has since honed his skills as a restaurant owner and is constantly seeking ways to diversify the Rudee’s experience. “I’ve always wanted our customers to have an experience when dining at Rudee’s,” explains Turpin. “First and foremost is the quality and preparation of our menu items.”
Gracing the waterfront menu are the best in beachfront eats. Choose from steaks and pasta dishes to more seafood-focused plates like Crab Bites, Lobster Rolls, Buffalo Fish Bites and a selection of daily fresh catches pulled straight from the Rudee’s dock. Be sure to try the Rudee’s Oyster Rockefeller too. The tasty bivalves have been celebrated not once, but twice by Food Network foodies.
To round out the Rudee’s experience, Turpin pairs savors with sights. “[Our customers] love watching the boats while they dine or enjoy a libation in our Cabana Bar overlooking Rudee Inlet.”
Turpin hints at the Cabana’s most popular “docktail,” The World Famous, Rudee’s Ruckus. This boozy creation is so popular that guests are limited to only two per person. Cabana bartenders are able to shake or stir a number of equally intoxicating libations to quench your thirst.
Although arguably the most popular, especially with its addition of fire pits in the cooler months, the Cabana Bar is only one of Rudee’s unique dining spaces. Accompanying the outdoor bar are three themed dining rooms, a working raw bar that allows guests to witness the steaming and shucking of oysters, outdoor decks and glider tables.
“We are always refreshing our décor and surroundings. Due to the recent explosion in popularity of outside dining, we also added a Marina Deck in addition to our outside decks and patios in 2020,” says Turpin. “Visitors love our view, location and atmosphere.”
Turpin recognizes that Rudee’s success is largely due to the hard work and support of his staff. “Some staff have been with me for over 25 years, both back of the house and front of the house.”
Rudee’s Restaurant & Cabana Bar is one restaurant with a host of relaxing experiences you don’t want to miss.
Rudee’s On the Inlet Restaurant & Cabana Bar is located at the Virginia Beach Oceanfront, Southend Marina District at 227 Mediterranean Ave. For info, call 757-425-1777 or visit their website at rudees.com.
A Sampling of Rudee’s Menu
½ dozen local VA Eastern Shore oysters baked with a special mixture of spinach, parmesan and cream cheese, and topped with
bacon and scallions.
Tender young squid cut into rings, deep fried, and served with choice of spicy marinara or homemade volcano sauce.
Rudee’s mini Chesapeake Bay lump crab cakes.
Creamy crab bisque with
lump crab, sherry and Old Bay seasoning.
Blackened Tuna Nachos
Corn tortilla chops topped with blackened tuna, cheese, jalapeños, guacamole, sour cream, scallions, and black beans with homemade salsa.
Rudee’s Carolina Jumbo Shrimp
Fresh local jumbo shrimp served lightly fried or broiled.
Fried Shooting Point Eastern Shore Oysters
Local VA oysters lightly breaded and fried to a crisp golden brown.
Rudee’s Sea Scallops
Fresh local jumbo shrimp or sea scallops served lightly fried or broiled.
Rudee’s Crabcake Dinner
Chesapeake Bay lump crabcakes, fried or broiled, guaranteed to bring you back again and again.
Sautéed plump shrimp, fresh sea scallops, locally caught Chef’s choice fresh catch, tomatoes, peppers, and onions tossed with alfredo sauce and served over pasta.
Sautéed plump shrimp, fresh sea scallops, and locally caught Chef’s choice fresh catch, tossed with a red pepper pesto sauce and spinach tortellini.
Mariner’s Fried Platter
Fresh local flounder, shrimp, scallops, a crabcake, and hush puppies all lightly breaded and deep fried to perfection.
Broiled half lobster tail, scallops, lump crabmeat, and shrimp.
For a melt-in-your-mouth filet, the chef recommends this 6 ounce Choice Cut be cooked rare to medium.