
1

"Owned by Mark Ballog, who conceived Soft Shell Crab Week inspired by Nashville Hot Chicken Week, this Nag’s Head tavern is offering a Nashville-style hot soft crab served with grilled corn, cucumber relish, and a buttermilk dill crema. As a local restaurant-community leader, the owner sees the week as a way to draw customers during the slow stretch after Mother’s Day and hopes the event becomes an annual tradition; most participating specials are expected to be around $12 so diners can enjoy the crab along with other menu items." - Matt Lardie