Dozens of restaurants have opened in the Myrtle Beach area within the past year. Becky Billingsley – who serves fresh news daily at MyrtleBeachRestaurantNews.com – cites these as offering delicious dishes for excellent values in comfortable surroundings.
Bandito’s Restaurant & Cantina. 1410 N. Ocean Blvd., Myrtle Beach. “An ultimate vacation dining destination, Bandito’s is oceanfront in a brand-new building with gorgeously appointed indoor and outdoor dining areas. The creative Latin menu includes Mexican street corn, grouper wings, mole con pollo and tamarind barbecue pulled pork. The bar stocks more than 100 tequila varieties, and there’s live music.” ( banditosmyrtlebeach.com)
Big Mike’s Soul Food. 504 16th Ave. N., Myrtle Beach. “City councilman Mike Chestnut teamed up with local soul food legend Queen Esther ‘Queenie’ Bowens to cook extraordinary $8 blue plate specials. Expect choices such as well-scalded fried chicken, moist meatloaf, tender barbecued ribs and pleasantly seasoned smothered pork chop. The sides are equally awesome.” ( www.bigmikessoulfood.com)
Farlo’s Burrito Bar. 815 Main St., Myrtle Beach. “Step right up to the customization line and choose from braised beef or pork, marinated chicken or steak and ultra-fresh vegetables like roasted corn salsa to fill your oversized flour tortilla. The burritos are ‘the bomb,’ and Farlo’s also serves quesadillas, tacos and sopapillas.” ( www.farlosburritobar.com)
Gem City Pizza.: 819 Main St., Myrtle Beach. “Three friends from Ohio introduced that state’s special style of square pizzas to Myrtle Beach, and locals love it. Specialty pies include Sweet ‘n’ Spicy and Ohio Valley Style (topped with cold cheese and pepperoni after it’s baked.) Tiny stuffed Roni Balls dipped in Swagger Sauce are addicting.” ( www.gemcitypizzamb.com)
Graham’s Landing. 5225 U.S. 17 Business, Murrells Inlet. “Located south of the Murrells Inlet Marshwalk, near a secluded cove, the natural beauty is complemented by fresh local seafood. Oysters, crab cakes, shrimp boil, shrimp and grits, and Flounder Francaise are excellent. Finely flavored smoked pork is also served.” ( www.grahamslandingmurrellsinlet.com)
Old World Italian. 3850 U.S. 17 Bypass, Murrells Inlet. “While the Hayek family has operated this restaurant for almost 20 years, it’s all brand-new after the Food Network’s ‘Restaurant: Impossible’ came to town in January and in two days completely transformed the decor and menu. New dishes include Eggplant Rollatini, house-made pappardelle with braised bacon and vodka cream, and Shrimp and Scallop Arabiatta.” ( www.oldworlditalian.com)
Pine Lakes Tavern. 5201 N. Kings Highway, Myrtle Beach. “For 17 years it was Droopy’s, but after new owners gave it a thorough remodeling, Pine Lakes Tavern is setting standards for a premium gastro pub experience. Traditional she-crab soup is topped with roe and drizzled with sherry, crunchy Vietnamese spring rolls contain shrimp and veggies, Yucatan soft tacos feature local fish, and daily specials are gourmet all the way.” ( www.pinelakestavern.com)
Pink Pineapple Bakery & Cafe. 810 3rd Ave. S., Surfside Beach. “Three generations of Venezuelans with experience baking in Great Britain bring international flair to cakes, pastries, mini desserts (try the cake shots), pies, tarts, cheesecakes and lovely French macaroons. On the savory side, they have sandwiches on house-baked breads and yummy soups and salads.” ( www.pinkpineapplebakery.com)
Sobaya Japanese Bistro. 3590 St. James Ave., Myrtle Beach. “It has only two dozen seats, but take-out is always an option at Sobaya, which was a hit among locals from the first day it opened. Lunchtime bento boxes include choice goodies like panko pork or sake-cooked shrimp, and the Dragon Wings appetizer is stuffed, crunchy and sweetly spicy. Entree favorites include noodle bowls, duck broth, Korean jabchae and bibimbap served in the traditional hot stone bowl.”
Dilly Beans. 219 Laurel St., Conway. Open for weekday lunches only. “Lowcountry specialties are enhanced by gourmet twists such as pimento cheese with smoked gouda and bacon, Vidalia onion dip, shrimp crepe and the open-face pork tenderloin sandwich. Every entree comes with a deviled egg topped by a Dilly Bean – a pickled green bean flavored with sweet peppers.”
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