Our local chefs and restaurants across the Grand Strand produce outstanding cuisine, from delicious breakfasts to stellar seafood to fresh salads and more. We have frequently showcased their recipes in the pages of Grand Strand Magazine. With guidance from local eateries, here are a few new dishes to try your hand at, at home.

Bistro 90 Pork Belly

Chef Shane Ratliff

Bistro 90 is committed to providing a casual fine dining experience where the finest quality ingredients, superior service and the pleasure and satisfaction of their clients are paramount. They are proud to serve dry-aged, hand-cut USDA Prime and are the only restaurant on the Grand Strand to hand cut all of their dry-aged, boneless steaks to order. Classic Italian dishes and delicious hand-tossed New York style pizza are also on their menu.

Johnny D’s Oatmeal Cookie Pancakes

Chef Jamie Daskalis (from her cookbook, Making it Delicious, available for purchase at both Johnny D’s locations and at MakingItDelicious.com)

Jamie says, “I am a major chocolate lover, but there is just something about an oatmeal raisin cookie that I just love so much. I enjoy an oatmeal cookie for breakfast every now and again. So instead of listening when people told me I can’t have a cookie for breakfast, I created Oatmeal Cookie Pancakes, and all of a sudden it was OK. You can find more great recipes like this one in my new cookbook, Making It Delicious.” 

The Parson’s Table She Crab Soup

Executive Chef/Owner Ed Murray Jr.

The Parson’s Table offers award-winning dining in a historic setting. The building that houses the restaurant was originally the first Little River Methodist Church, with the main dining room built back in 1885. The Parson’s Table served as a church until 1952 and still features stained glass, antique doors of local cypress and an original Tiffany lamp. The menu features the finest and freshest ingredients.

Barefoot Bistro Salad with Choice of Dressings

Chef Patti Hilton

Barefoot Bistro brings a unique dining experience to Windy Hill. Serving brunch, lunch and dinner daily, they offer an array of mouthwatering delights and daily specials, including fresh and delicious salads with tasty dressings that are perfect for warmer weather.

Sea Captain’s House Salads

Scallop Salad recipe & Shrimp and Berry Salad recipe

Chef Gary Smith

Built in 1930, the building that houses this beloved restaurant was originally a beachfront cottage. In 1962, the property was sold and was to be torn down. While waiting for the financial picture to brighten, the owners decided to operate the building temporarily as a restaurant. This has turned into over 50 years of serving delicious food oceanfront in Myrtle Beach. Sea Captain's House features irresistible culinary creations inspired by the coastal region of South Carolina. 

21 Main Bone-In Ribeye

21 Main offers an experience of world-class dining with the elegance and charm of a contemporary Southern estate. Perfecting the balance of tenderness and flavor, their cuts are heavenly. Their chefs serve up unique and creative takes on the traditional steakhouse menu, complemented with the perfect vintage wine and extraordinary service.

Bay Naturals Vegan Beyond Sausage Ragu over Spaghetti Squash 

Chef Robert Reilly

Myrtle Beach's "original" natural foods market and kitchen, Bay Naturals offers delicious and fresh eats. From juices and smoothies to antibiotic and hormone-free chicken to vegetarian and vegan options, this eatery’s offerings are tasty meals, sides, beverages and desserts you can feel good about eating. Check out the natural market when you visit.

Clark's Seafood & Chop House Bacon-Wrapped Scallops

Chef Luke Parnelle

For a wonderful dining experience where the food is great and the view is spectacular, visit Clark’s Seafood & Chop House. Clark’s serves absolutely the freshest food possible. USDA Choice steaks are bursting with prime aged flavor, and seafood favorites like oysters, shrimp, scallops and the fresh catch of the day are local. The bar menu also includes an extensive wine list, as well as specialty martinis and cocktails.

Wild Wing Cafe Chicken Bog (Catering Menu)

Chef Mike Hilton

Of course, Wild Wing Cafe has the best wings south of Buffalo in 30 different made from scratch sauces, but there is much more to enjoy. With fresh quality ingredients, the Wing also offers juicy burgers, hand-cut onion rings and even fresh salad dressings and dips. This Southern staple from their catering menu is sure to please.

Gio’s Italian Kitchen Chilean Sea Bass Bella Vista

Chef Renato Hoxha

Gio’s is an all-star Italian restaurant located off Ocean Highway in Pawleys Island, family-owned and operated since 2014. A second location is set to open in Myrtle Beach. Chefs make all dishes with the freshest ingredients and highest quality products and Gio’s serves some of the best marinara sauce and tastiest Italian dishes on the Grand Strand. Learn more at giositaliankitchen.com.

Frank’s and Frank’s Outback Softshell Crab & Mediterranean Pasta Salad

Chef Pierce Culliton

Since 1988, the quality and inventiveness of the food at Frank’s is legendary—always seasonally focused using locally grown ingredients. This featured dish is a flash-fried local softshell crab and Mediterranean pasta salad with tapenade vinaigrette of olives, roasted red peppers, olive oil and garlic. Visit FranksandOutback.com for more information and to see additional delicious menu offerings. (Reservations suggested.)

Rockefellers Raw Bar Fish & Chips

Rockefellers Raw Bar is committed to satisfying every customer with great food and excellent service. They offer a variety of crawfish, scallops, mussels, oysters, crab legs, shrimp, tuna, lobster, steaks and more. Whatever you’re in the mood for, you can find it. Relax in a comfy captain’s chair as you watch the bartender prepare your favorite seafood dishes.

The tangy and tasty voodoo shrimp will put a spell on you.

House of Blues Voodoo Shrimp

House of Blues is a rock-and-blues-themed chain, with Southern dishes such as po' boys and jambalaya, plus live music. Dig into their menu filled with Southern-inspired favorites that are guaranteed to satisfy both body and soul.

Perrone’s Grilled Black Angus Hanger Steak with Chimichurri Sauce & Fresh Salad with a Sweet White Balsamic Vinaigrette

Chef/Owner Steven Perrone

Perrone’s offers upscale dining in a casual, laid back atmosphere with local art laden walls, jazz music and a killer craft cocktail bar. Their eclectic menu features world cuisine with a Mediterranean focus consisting of local seafood and organic proteins. This dish has the perfect sauce for any grilled steak in the summer.