Rudee's on the Inlet
Virginia Beach, VA
Customer Story:
Entering the market on St. Patrick's Day in 1983 Carter Turpin had no idea that twenty five years later Rudee's on the Inlet would have become a Virginia Beach landmark beloved by locals and tourists alike.
The restaurant opened as a modest fifty seat waterfront eatery. After the addition of the "sunroom" in 1986, the east patio in 1987, a kitchen addition in 1988, the surf deck in 1993, and the most ambitious and popular addition "The Sun Deck" featuring the cabana bar, Rudee's now boasts 140 inside seats and 160 outdoors. Guiding Rudee's through this successful journey has been Carter Turpin.
Q. Is there a particular member of your staff that really makes a difference?
A. Tim Booker our Kitchen Manager is such a valuable asset to the restaurant. Considering the volume of business we do it is vitally important to have a dependable leader in the kitchen to assure that the necessary controls are maintained. Without him costs could rocket out of control rapidly.
Q. Tell us about your website and how it helps your business.
A. We are very proud of our website www.rudees.com. The most popular feature is our two live cameras featuring the action on the Sun Deck and at the cabana bar. We also sell a great many gift certificates over the website. I think the photos of our setting on the waterfront and the menu entice folks to dine with us who might not be otherwise familiar with the restaurant.
Q. What makes your establishment unique?
A. I believe geography is the most unique aspect of Rudee's. We are situated in a beautiful marina that is surrounded by a neighborhood of 1200 homes. Many of our decisions are based on the impact that they will have on our neighbors. Additionally these neighbors are great supporters of the restaurant which is a great boost during the off season. We are truly a year round destination.
Carter Turpin, originally from Richmond, attended and graduated from Old Dominion University and has been in the area ever since. Carter's two biggest interests are boating and the Redskins. He is a former two term president of the Virginia Beach Restaurant Association and board member of the Virginia Restaurant Association. He is also fomer director of the Cooke Recreation League.
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Tuna Chesapeake featuring PORTSIM Yellowfin Tuna Stk. 8oz., SUPC # 1493675
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Product Focus
Q. Is there a particular recipe you are proud of?
A. Our Tuna Chesapeake style was featured on the Food Network. We saute crabmeat with bits of Smithfield ham then smother a piece of grilled or blackened Tuna with this mixture. We then generously ladle bearnaise sauce over the entire creation. This is a very popular presentation. The focus product is a PORTSIM Yellowfin Tuna Stk. 8oz., SUPC # 1493675
Q. What are your specialties and what do you feel you do better than anyone else?
A. Our Raw Bar is one of the few truly rustic fully functional Raw Bars in the area. The large quantity of shrimp, oysters, and clams is an indication of just how popular this is.
Menu Style: Steaks/Seafood/Pasta
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