Dajio opens with Flavor and Fun

Dajio opens for the season on Friday, March 2, serving lunch and dinner.

Kenny Ballance was wiping the remnants of maple and orange glazed ribs from his face when I arrived.  "The shrimp nachos were wonderful," he said.  "The ribs were, ahh, yum, outstanding."  

The grilled shrimp and blue corn nachos were a hit with many of the twenty-odd locals who turned up to taste selections from the new menu.  Erick O'Neal said the spicy shrimp nachos, topped with manchego and homemade salsa, were his favorite dish of the night.  Former Ocracoke restauranteur Carol Ritchie agreed.

Adam Collins and Peter Williams both said the new steak salad was their favorite.  The $15 entree salad features grilled eggplant, squash and romaine topped with either marinated beef tenderloin or tuna.  

I love eggplant, and wished it were sliced a bit thicker, but scooped up every bite, relishing the perfectlybalanced sugar and acid in the plum vinaigrette.  The tenderloin shined, with the balsamic marinade providing a winking kiss of flavor.  The accompanying baked parmesan crisps pretty much ruined traditional croutons for me, forever.  Can I get a large side of the parmesan chips, please?

"The seviche was fantastic," said Peter, of a new starter which features local yellowfin tuna, avocado, and pickled onion and peppers served beside freshly made blue corn tortillas for dipping.  Who doesn't love dipping?

Lisa and Penny from Nags Head and Kill Devil Hills were on the island to celebrate Laurie Yonce's leap year birthday.  Both were big fans of the Cioppino.  "I don't even like seafood, and I loved that pasta," said Lisa.  

"The word I would use is 'lovely,'" said Penny.   The women promised to return for opening day lunch on March 2.

Ashley Harrell also said the Cioppino was her favorite of the dishes she tasted.  The tomato and saffron broth enhanced, but did not overwhelm, the flavors of the shellfish.  The pile of freshly julienned squashes topping the dish were fork-ready for swirling up the delicate pasta and sopping up the yummy sauce.

Owner and chef Doug Eifert said he likes to change the menu every year.  "I try to take it up a notch if I can," he said.  2012 will be the fourth season he and his wife, Judy, have owned and run Dajio in the former home of the Pelican Restaurant.

They try to make "constant improvements," said Doug.  This year they invested in central heat and air for the restaurant, which is in an historic island home.  The screened dining porch now has glass windows which close.  The space can be cooled during the sweltering summer months and warmed when the weather is cold.

All of the kitchen staff is returning, and most of the floor staff.  They are lucky to have "one big family

that works here," said Doug.  Dajio added about 50 seats between inside and the patio, and Doug and Judy have hired several Community Store employees to round out the crew.  

Last year they re-structured the outdoor bar and began serving distilled beverages.  "I think it's working out," said Doug of the new set up.

"You rock.  I am so happy right now," Kimberly Emery told Doug after sampling the new menu.  She particularly liked the chicken and mushroom roulade entree, with sauteed shitakes, blackened tomatillo sauce, and served with pan roasted potatoes.

Lunch begins at 11 a.m. and dinner is served until 9:30 p.m.  The patio bar will stay open . . . until it seems prudent to close.  On April 1, Dajio will begin serving their savory and satisfying breakfasts.