THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Sunday, May 5, 1996 TAG: 9605020171
SECTION: CAROLINA COAST PAGE: 12 EDITION: FINAL
TYPE: Restaurant Review
SOURCE: BY JOHN HARPER
CORRESPONDENT
DATELINE: KILL DEVIL HILLS LENGTH: Medium: 92 lines
I FOUND MYSELF thinking about the Beatles' song, ``Octopus' Garden,'' as I sat in the waiting room of Mako Mike's restaurant last Saturday night.
Although I didn't sing out loud, the words danced in my head:
``I'd like to be under the sea in an octopus' garden in the shade.
We would shout and swim about the coral that lies beneath the wave.
Oh what joy for every girl and boy in an octopus' garden under the sea.''
General manager Rayne Willis says she understands the experience. ``People have said it feels like they're sitting on the bottom of the ocean.''
No kidding, Rayne?
Renowned Outer Banks restaurateur Mike Kelly's latest creation is like no other. Fish mobiles hang overhead. Local artist Edith Deltgen's flying papier-mache fish occupies a wall.
Denise Carrico and Elizabeth Kays' seductive sharks-swimming-in-the-ocean mural decorates another entire wall. The three-tiered eatery is alive with psychedelic pink, blue and purple walls, tables and chairs.
The wait for a table was about 10 minutes. And I have to admit I felt a little goofy holding the wooden blue shark that helps the host identify me as next-in-line.
My party of three was taken to a table on the non-smoking second tier. Our server, Ann, was prompt. She read us the list of specials, which included several tuna dishes.
While Ann fetched our drinks, Susie, Jennifer and I decided on an appetizer: Bluewater Bites ($4.95). The blackened rockfish proved a tad spicy for the women, so I had the lion's share.
For the main course, Susie and Jennifer decided to split the broiled flounder ($10.95), which was cooked in real butter (Susie asked - she always does) and wine. From the nine pasta choices on the menu, I selected sun-dried tomato ($9.95), a concoction of chicken with tomatoes and mushrooms in a sun-dried tomato cream sauce.
All entrees are served with fresh baked bread, vegetable du jour and your choice of rice, potato du jour or french fries.
The food arrived in about 10 minutes. Ann checked on us once during the wait.
My pasta was perfect. It was spicy without being overbearing. Jennifer and Susie's flounder was white and flaky. ``Tastes fresh,'' Susie said as she added some homemade tartar sauce. ``It's cooked to perfection.''
All three of us joined the clean plate club.
I was full, but my dining companions wanted dessert. Jennifer chose chocolate mousse ($2.95), and Susie settled on lemon pie ($2.95).
Jennifer liked hers, saying it was rich without being too sweet.
Kelly opened Mako Mike's in July 1995. He also owns Kelly's Restaurant and is part-owner of George's Junction and Penguin Isle, all in Nags Head.
``We've had some changes from last year,'' said Willis, who has worked for Kelly for 11 years.
``Billy Short recently joined us as head chef. We offer a varied menu. We can catch everybody's mood.''
Mako Mike's caught ours. MEMO: Carolina Coast dining profiles are based on a single, unannounced visit
by Virginian-Pilot writers. Restaurant managers are often contacted
later for more information. The Virginian-Pilot pays for the meal.
ILLUSTRATION: Staff photo by DREW C. WILSON
Dining at Mako Mike's restaurant is a feast for the eyes as well as
the stomach with all avalable space given over to depictions of
marine life.
Staff photo by DREW C. WILSON
The three-tiered eatery, Mako Mike's, is alive with psychedelic
pink, blue and purple walls, tables and chairs. The food and the
service are good, too.
MAKO MIKE'S
Where: U.S. 158 Bypass, Milepost 7, Kill Devil Hills.
Phone: 480-1919.
Features: Gift shop, banquet facilities, children's menu.
Prices: Entrees $6.95 to $14.95.
Credit Cards: Visa, MasterCard, American Express, Discover.
Drinks: Full service bar, coffee, tea, sodas.
Hours: Serving lunch and dinner daily.
Reservations: Not required.
Handicap accessible: Yes.
by CNB