With plenty of choice for wonderful dining options in Myrtle Beach, we’ve chosen a few of our favourites.
Dinner of rack of lamb with herbed parisienne gnocchi, roasted asparagus, Provencal vegetables, shallot mint jus at Cyprus Room at Island Vista Resort. The dining room looks upon the ocean, so expect great views.
With a horseracing bent throughout the restaurant, CSL ordered a warming boullaibasse from the ‘seabiscuit’ portion of the menu at Thoroughbreds from creative chef John Thomas Tapper II .
Sea Captain’s House restaurant in Myrtle Beach, South Carolina has won more awards than any other restaurant in Myrtle Beach. The ultra busy restaurant serves up classic seafood dishes in a 1930s cottage overlooking the ocean. CSL tried the Captain’s Seafood Muddle, a hearty soup with Sauteed Shrimp, Scallops, Fish, Clams, Mussels, Bacon, Potatoes and Celery in a Saffron Tomato Broth, and succulent lobster tail with a side of hush puppies. A must-try is the she-crab soup.
Current owners of Hopsewee Plantation Raejean and Frank Beattie. Built circa 1740, 40 years before the American Revolutionary War, Hopsewee Plantation was a major rice plantation and the birthplace of Thomas Lynch, Jr., one of the signers of the Declaration of Independence. Afternoon tea delights at River Oak Cottage Tea Room (served Tuesday through Saturday from 10:30 am to 3:30 pm) at Hopsewee Plantation.
Heidi Vukov, owner of Croissants Bistro and Bakery. Reminiscent of a French cafe, the establishment is open for breakfast, lunch and dinner. No wonder Vukov’s catch phrase here is ‘Bonjour y’all’ (also the name of her beautiful, recently published cookbook). Brunch delights including chicken salad on fresh croissant, quiche du jour and crab cake sandwich at Croissants Bistro and Bakery. Brunch here also features a make-your-own Bloody Mary bar.
Appetizers at Waterscapes restaurant at Marina Inn at Grande Dunes (Maryland crab cake, Maine lobster cake, and buttermilk fried green tomato) from Executive Chef Julien Lancrerot.
Aspen Grille, serves ‘fresh Carolina Cuisine’ with authentic Southern hospitality. CSL tried the local pan seared flounder and shrimp with roasted potatoes, okra, corn & tomato ragout.
Delicious, fresh and a touch spicy – seafood pasta made in house by Chef Sean Villanueva at Cafe Amalfi.
