The 42^nd Meridian or latitude line runs through the Mediterranean Sea into Spain, along the coasts of France and Italy and through the heart of Rome. The flavors and smells of the Mediterranean are those of a fresh abundance. The sea, soil and air of the region provide a perfect harmony of food resources. It is our desire to capture all of the elements of these resources and bring them to new heights while maintaining their Old World standards. We strive use only the freshest resources and ingredients to produce quality dishes with a hand-made appeal. From the daily made baked goods, pastas and simplest tapas to the complexities and nuances of the region's wines and ocean's abundance, you will always find something new and exciting to experience at Meridian 42.

The Owners
The Meridian 42 restaurant concept, developed by Chuck Arnold (shown at right) and Bryan Ellis (shown at left), is the result of over 40 years of collective restaurant experience.

Chuck Arnold is best known for his 10 years of expertise at two of the Outer Banks best known restaurants. Beginning at The Blue Point Bar & Grill, and most recently ending a six year run as the Chef de Cuisine at Ocean Boulevard. Chuck's original style is unsurpassed and highly acclaimed. Chuck has worked his way up through many kitchens and cuisine over the years garnering important experience and honing his culinary skills. Chuck was raised in Blacksburg, VA, schooled at Buncombe Technical in Asheville, NC, apprenticed under Andre Argaud, formerly of La Gavroche London, England, and has been the executive chef at a four star inn and several independently owned restaurants throughout Virginia.

His accolades include a guest chef appearance at the distinguished James Beard House in New York City, a first place regional and second place national award for his recipes in The Maple Leaf Farms National Recipe Contest, and has been printed in Gourmet Magazine.

Bryan Ellis, known on the Outer Banks for his four years of work at Ocean Boulevard and most recently at Miriam's in Corolla, began his restaurant experience 20 years ago as a dishwasher and prep cook and quickly moved up to assistant kitchen manager in just one year. Bryan has also cooked in many different kitchens over the, years including The Sheraton Washington Hotel under Chef Reed Groban and several independently owned establishments. The last 10 years have been spent working in "front of the house" gaining experience in all aspects of service, hospitality and management.