Our Story
Salt & Cypress is a family-owned restaurant nestled along Shallowbag Bay, sharing the flavors of the Outer Banks with both locals and travelers alike.
The story began back in 2011, when siblings Ryan and Bridget each found their start in the hospitality industry—Ryan in the kitchens of Summerville and Charleston, SC, and Bridget in banquets and events in Auburn, AL. The first time they worked side by side was at a restaurant in Auburn, where they discovered not only a shared passion for food and service but also a dream: to one day open a restaurant together.
Over the years, their paths crossed time and again, each experience strengthening that vision. Ryan took a brief detour into the tax world (yes, really!) before finding his way back to the kitchen, where his creativity truly belongs. Most recently, the pair reunited on the Outer Banks, where they’ve planted roots and begun bringing their long-held dream to life.
Now, they’re proud to bring their journey full circle—combining years of experience, countless shared memories, and a deep love for hospitality into a place they can finally call their own.
meet our team
A family run business planting roots in the Outer Banks
Bridget Karg
Owner, Gerneral Manager
With over 15 years of experience in the hospitality industry, Bridget has built a thriving career around managing catering operations and restaurant management here on the Outer Banks. She has planned and flawlessly executed hundreds of events and became a thought leader in the OBX wedding industry, all while actively managing day to day restaurant operations.
Driven by a commitment to excellence and a love for connecting people through food, Bridget takes pride in building teams that share the same dedication to hospitality. Every detail — from the menu to the ambiance — reflects her belief that dining is more than a meal; it’s an experience meant to be remembered.
Ryan Karg
Owner, Head Chef
Chef Ryan Karg began his journey in hospitality in 2011, working in kitchens across Summerville and Charleston, South Carolina, where he first discovered his passion for food, flavor, and the creative energy of restaurant life. Immersed in the fast-paced culinary scene, he developed a love for crafting dishes that balance comfort, creativity, and a sense of place.
After several years honing his skills in professional kitchens, Ryan’s path took a turn toward the world of tax and accounting, where he built a successful career outside the restaurant industry. Yet, no matter how rewarding the work, his passion for food—and the unique rhythm of the kitchen—never left him.
Now, Ryan is returning to his roots, bringing with him both the precision and discipline of his accounting background and the heart of a true chef. His approach blends culinary craftsmanship with thoughtful attention to detail, aiming to create memorable dining experiences that feel both elevated and approachable.
