David Brennan: Outstanding Myrtle Beach Japanese hibachi restaurant. Alec Cheung: Very generous portions on the fresh fish platters.
John Gang: Simply amazing food and service. I regret not fasting all day coming more hungry because of how wonderful the food, wine, service and atmosphere was.
Peg C: Awesome Italian food... a local radio personality sent us there. Vicki N: My Dissertation: Carrot cake, New York style cheesecake and their chocolate chip lava cookie.
Proud to say I tried all three :) Who knew to find dessert treasure in a seafood shack? Jenn Shivers: Delicious eggplant part.
Staci cooper-hoffmann: Prime rib & steak was excellent! They don't have Russian or A Thousand Island so bring it from home.
Cheryl Biggest: Flounder Cagney & Teriyaki Salmon Kristin S.: Get the Chicken Rollatini-parmesan encrusted chicken filled with spinach, roasted peppers, prosciutto, and mozzarella in a white wine sauce YUM.
Southeastern Traveler: Photo Tip: Walk about five minutes south of the pier for a great viewpoint for the Hot Summer Nights fireworks every Wednesday night during the summer. Amy Brien: Excellent dinner and great atmosphere.
Henry Haggard: Great place to go if you don't want to fight through the crowd and get a $30 burger. Patrick Manning: Had the angel hair with meat sauce.
Nick Wilson: Happy Hour specials are great. Sanded S: One of my favorite happy hours in myrtle and the best nachos iv ever had.
$$ ... lobster, and shrimp without all kinds of fillers. I got the (blackened) fish of the day (grouper) sandwich, with chips and pickle.
The staff assigned to a group this size was top-notch.... The surrounding group ordered various sandwiches, appetizers and salads.
$$ The group of four had Jerk Chicken BLT Poor shrimp sandwich Everything was good. $$ ... beer and bar food with the ocean as a backdrop.
I believe our group of 4 adults and 1 child ended up getting 10 egg rolls between us and a sandwich. The grouper bites are fantastic and the menu variety of appetizers and sandwiches make this place one the picky eater will enjoy.
The Atlantic Ocean inlets and saltwater marshes offer up a banquet of seafood. Fishermen haul in shellfish, grouper, flounder, yellow fin tuna and a host of other fresh fish daily.
If you love seafood, this South Carolina destination is the place to dig in. Gather around a table with your family and friends and a bib around your neck to enjoy your next meal at these top seafood restaurants in Myrtle Beach.
Captain John’s Seafood Grill (1401 29th Ave N., Myrtle Beach) provides a laid-back, casual dining experience on Parleys Island. Relax in this small, quaint restaurant, where the walls are lined with fishing mementos and the stories are plentiful.
Diners rave over the haddock sandwich, whole belly clams and Maine lobster rolls. Captain Dave’s (4037 US-17 BUS, Murrell Inlet, SC) has been a local institution since 1974, and the menu is a testament to decades of experience in preparing delicious seafood.
In addition to the super-fresh fare, you’ll enjoy a stunning view of the sunset or of wildlife in the saltwater tidal inlet below. Start with their artisan flatbread, the Portabello mushroom or house made chorizo are local favorites.
Prepare for a unique, interactive dining experience at the Flying Fish Public Market & Grill (4744 Highway 17 South, North Myrtle Beach), which is located at Barefoot Landing in North Myrtle Beach. Then add your choice of toppings, like fresh herb cream, honey lime butter, mango salsa, Asian sesame glaze or Abner orange chutney.
You’ll smell the wood-grilled goodness at Bone fish Grill (7401 N. Kings Hwy., Myrtle Beach) from the parking lot. Bone fish offers friendly, casual dining and daily fresh fish specials.
While you wait, sip on an infused cocktail at their Big City Bar, the Bone fish Pomegranate Martini is a local favorite. Can’t miss appetizers include the charred octopus with baby arugula and the chilled lobster pesto pasta.
Frank’s entrées are innovative and infused with bold flavors, like the pan-fried cornmeal and black pepper encrusted grouper. It's served with shrimp over fried Jacksonville grits in creamy Dijon three-peppercorn sauce.
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