Couples Therapy: The Dynamic Duo Behind OBX's SaltBox Café

Tucked away in a charming coastal cottage in Kill Devil Hills, North Carolina, The SaltBox Café has earned a devoted following among Outer Banks locals and visitors alike. Behind its cozy eight-table dining room and seasonal, locally sourced seafood menus are husband-and-wife team Chefs Randolph and Amanda Sprinkle. The dynamic duo’s shared journey spans culinary mentor roots, years of dining adventures, and a joint passion for unpretentious hospitality that has made The SaltBox Café a hidden gem of the OBX.

How did the two of you meet and was food a big part of your initial connection?

Randolph: This may sound salacious, but I first met Amanda as her culinary arts instructor when she was a student at Chesapeake Community College in 2007. We didn’t date for many years later. She’ll tell you differently, but she was definitely smitten.

Amanda: HA! Wrong. Actually, I didn’t really like him when we first met. Needless to say, our friendship over the years led to more than just friends.

Chef Randolph, before settling on the Outer Banks, you had a bit of a journeyman culinary career. What were some of the most memorable places you worked in, and how did those early experiences shape you as a chef?

Oh my gosh, where to begin with a 45-year career. From great beginnings with Dave McKinney at un Poco di Roma and learning the REAL basics of Italian cuisine, to the hard work, organization, and leadership of Horst Pfeifer at Bella Luna, and the sheer artistry of Michael Fennelly at Mike’s on the Avenue. It’s kind of funny that the biggest influence must be the worst chef I have ever worked for. Amazing palate, the MOST remarkable presentations, imaginative, creative, and couldn’t run a kitchen! He had no understanding of food cost and couldn’t hold down ANY station at any time, but he taught me not to get trapped by my training and think outside the box.

Chef Amanda, what was your own background before taking on both pastry and front-of-house operations? Did you always have a passion for baking and hospitality?

Growing up I thought I would become a dancer or something in the performance arts. It wasn’t until college where I fell in love with the art of cuisine. I graduated with a culinary degree at Chesapeake College near my hometown. I then finished my bachelor’s in hospitality management at Baltimore International College. It’s a common misconception that I only bake or work in front of the house at The SaltBox. Yes, I prepare all the desserts for the restaurant. I do many of the front of house operations and enjoy the customers, but I prefer to work in the kitchen. I actually prepare all the food, cook, and menu plan just as much as Chef Randolph. We work as a team in that department. We have a wonderful staff who is responsible for serving, bartending, and hosting the restaurant. A big help on that part is my sister April, who moved down from Maryland to help with opening The SaltBox. 13 years later, she is still a staple and heart of our little restaurant.

What was the turning point that made you decide to stop traveling and open your own restaurant in 2014?

Amanda: Although my husband has spent many years in other states and another country, the Outer Banks was where we both were drawn to call home. Almost 17 years later, still no regrets.

Randolph: For me it was definitely Amanda. We went to the Outer Banks to open a restaurant. We looked at a few places, but they didn’t seem to fit. But she gave me confidence, and really lit a fire in me. She got me thinking if not now, when?

Saltbox’s congenial Chef Randolph Sprinkle checking in.

What drew you specifically to this cozy Colington location?

Amanda: We spent a few years planning our restaurant. We moved to Colington in 2011 and drove by the same little cottage house every day for almost two years. On our way to Maryland to visit family for Thanksgiving, we noticed the “for lease” sign. We chatted about it for the whole 4.5 hour trip. It seemed silly at first, but the more we talked about it, the more it sounded like a real possibility. We returned a few days later to look at the property. It looked a lot different back then (it was mustard yellow and called Dockside, I believe), but we saw the possibilities. It felt right. We felt the connection. The building had an almost ghost-like presence. It wasn’t scary. It wasn’t necessarily welcoming, but it was there with an almost, “we believe you have something special” aura.

The Saltbox Cafe, Colington, NC.

I look back and don’t really know how we did it. There were hurdles, some very high, but we managed. We opened just 3.5 short months after. We worked seven days a week, breakfast to dinner with maybe six employees. After a few months we found our flow. Of course a whole lot has changed since. The hours are still long, but more manageable than in the old days. We wouldn’t trade those old days for anything.

Randoph: Fate! Luck! Kismet! And all the stars aligning combined in one cosmic flash. A great owner with some bad luck, right place right time, and a genuine, good feeling about a building. It certainly took some imagination and Amanda’s artistic touch, but we’re getting there. It’s also important for us to be part of the community. Colington is full of real people and we’re grateful to be a part of it.

How do you adapt to the rhythm of packed summer seasons and quiet winters each year?

Amanda: It seems the off season becomes shorter every year. Of course we had Covid days and off seasons due to bad weather (hurricanes!). However, a unique part of our little restaurant is we have an AMAZING local clientele. They keep us busy in the off season with our wine dinner events, private parties, catering, and tapas nights. Every year we are evolving and growing. We enjoy working with our community on culinary events and fundraisers such as the Food Pantry’s “Holiday Chefs Challenge” or the All Saints Church “After Dark Program” to help raise money for community programs.

Chef Randolph: How do you work with local fishermen and docks, and what is your philosophy when taking a fresh catch like tuna or sea bass to the plate?

Local fishermen are the backbone of the Outer Banks. My philosophy is simple: they do their job, don’t haggle, always whole fish (no fillets), know who you’re buying from (thanks Dave). Don’t screw it up.

Chef Amanda: Guests rave about your desserts, especially coastal staples like key lime pie. How do you balance traditional beach-town favorites with your own pastry style?

I love to create desserts that are fun. I like to experiment with different ingredients such as tofu, butterfly pea flower, or soaked cashews. I often make sweets with a twist such as a pistachio tiramisu, a vegan chocolate and coffee “cheesecake,” mango key lime pie, or a play on a Piña colada pie. I like to offer our customers different, indulgent desserts. There are hundreds of restaurants on the Outer Banks, so I try to offer something unique over the basic chocolate cake or brownie sundae. I also like to be able to offer everyone an option, so having gluten free, dairy free, and vegan dessert options is very important to me.

Chef Amanda Sprinkle’s dessert lineup.

How do you divide and conquer between the kitchen and front of house without bringing work home?

Amanda: That’s easy. We are too dang tired at the end of the day to bring home work problems!

Randolph: Every day is an all-day affair. Amanda is proficient at most of the computer work and online presentations. I’m doing maintenance and lunch. She’s pastries, we’re both personnel, front and back. I do most of the ordering and deal with purveyors. She (grudgingly) has taken over the wine list. Collab on dinner, both clean, I’m taking out the garbage while she closes out. At home, she’s on the computer and I’m sleeping. Wash, rinse, repeat, and we love it!

What does a rare day off look like for the two of you on the Outer Banks?

Amanda: I am big into self-care and time management. I take time for myself every day to work out, try to eat right, and make the appointments necessary to feel good or stay healthy. Tuesday is our traditional day off, so I catch up on emails, invoices, and event planning. However, a good part of the day is also spent in my fitness classes and lifting. If it’s summer and the days are long, I will try to make it to the beach. However, one of my favorite things to do is snuggle my cat Malo in a quiet house while my husband is out golfing (haha).

Randolph: I love to hang out with my wife (she didn’t make me say that). Sleep in. And 18 holes of golf when I can.

Does travel help you recharge and bring fresh energy back to the restaurant?

Amanda: I am vegetarian and love to visit vegan/plant based-only restaurants in cities we visit.

Randolph: Travel really gives us a chance to see what others are doing. We believe stealing is the best form of flattery. It’s so motivating seeing people doing things you can’t. Either on a skill level or with products.

When you’re done with a long day at work, what is your ultimate late-night comfort food?

Amanda: I am simply boring and enjoy pretzels and protein water or drinks of some sort. (Told you, boring).

Randolph: Is wine a food group?

Editor’s Note: This story was sourced by Beyondish contributor Ken Carlton upon his happenstance meal in late August. Read his review here.