There was a time when visitors to Myrtle Beach had a choice of two foods: fried and deep fried. Well, scratch that. Comfort food abounds but a coterie of talented chefs have sprouted and are working hard to introduce the best of tradition with a reasoned approach.
As a general description this fare is known as lowland coastal cuisine. Translation from y’all: sustainable, locally sourced ingredients prepared in health conscious ways. It shows a growing concern for the environment and the well being of clients
Like learning how to swim by being thrown into the water, our introduction to old and new food styles was immediate as we checked out F.L.A.V.O.R. (Fresh, Local, Appetizing, Valuable, Original Restaurants), a signature spring culinary event.
$1 to $3 coupons buy samples of food and drinks from local restaurants and producers set up at the Myrtle Beach Convention Center. Entry is free; parking is $3. Ostentatious it’s not, but tasty it is, with some innovative vendors like one grower of Muscadine grapes for medical purposes who ended up with a full-fledged winery. Everyone has time to talk, and for Beach residents it’s a family night out.
Next day we picked up the food trail as it went deliciously cold at a seafood lunch inside historic Sea Captain’s House on Ocean Boulevard. Built in 1930 as a cottage, it became a guesthouse and by a lucky quirk of fate has continued as a popular restaurant since 1962. An ocean view soothes digestion. www.seacaptains.com
From traditional to contemporary, an interview with executive chef and owner Curry Martin of Aspen Grille showed us a personable side of coastal cuisine. Born in the South, apprentice to restaurants in Paris and Lyons plus food and wine in Napa Valley, Curry strives for the best overall dining experience using only top quality local ingredients. Is the food fresh? Our hostess made the dessert.
Over at the Marina Dunes Resort ‘Waterscapes’ Restaurant distinguished executive chef C.R. “Robbie” Nicolaisen continues the path of former chef James Clark. These chefs represent a new generation raised on local cooking with a fresh eye to environmentally friendly, sustainable products like Carolina rice, stone-ground grits, shrimp, blue crab, grouper and country ham.
If you’re looking for soda fountain style beach food, Sam’s Corner Restaurant on South Waccamaw Drive near the pier in Garden City, just south of Myrtle Beach, is well patronized by local folks. It’s where Bob Dylan lyrics are punctuated by shrill calls for “Order number ten!” Foot long hot dogs are a specialty.
For trendy evenings there are always snacks at the bar tables at Nacho Hippo, located in the new developments of The Market Common, and soon to be at the airport as well.
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Story and photos copyright © Gary Crallé 2013. No commercial reproduction without written consent.
Myrtle Beach Area Chamber of Commerce/CVB www.visitmyrtlebeach.com
Aspen Grille www.aspen-grille.com
Marina Inn at Grande Dunes http://www.marinainnatgrandedunes.com/