Salt & Lime at the North Shore hotel in Myrtle Beach is one of only a handful of true oceanfront restaurants for indoor or Al fresco dining.
If you’ve ever been to Salt & Lime, it’s because you intended to be. There’s no accidentally driving by and deciding, “Oh, a new spot, let’s try there.” Salt & Lime is one of the relatively rare true oceanfront restaurant/bars on the Grand Strand, and it sits completely hidden from the road (Ocean Boulevard) at the base of the North Shore Hotel along the north end of Myrtle Beach. (201 75th Ave. N. Myrtle Beach).
The hotel’s in-house restaurant, going back at least three decades, if not longer, received a major makeover. The new owners and some very clever interior designers completely overhauled, rearranged and reimagined the space, creating something welcoming and altogether new and original.
Before you nibble your first bite, or sip your first in-house signature margarita, you’ll know by the inviting dining room, shaded outdoor patio and lively bar and lounge area, that this will not be a typical hotel dining experience.
Salt & Lime opened in April, 2025, and is focused on Latin-inspired seafood, beef and chicken dishes, specialty margaritas and creative craft cocktails. Ana Melquiades began on day one as a bartender and server and less than a year later is now the restaurant’s general manager.
“We’ve had a great first year,” she said. “The reviews have been great and we’re looking forward to this new season starting.”
Salt & Lime offers seating inside a modern and spacious main dining room at their hip inside/outside bar, stylish lounge, and ample outdoor patio, just steps from the sand. It’s here, snuggled up to the dunes, on a nearby adjacent stage that live soloists, DJs and bands entertain seasonal crowds.
The food and drinks are the real draw, however, and Salt & Lime does not disappoint.
Melquiades mentions a few best sellers, such as the Surf & Turf, which is a fusion of salad greens and the tastiest, tenderest blackened beef filet tips, local greens, charred pineapple, sesame seeds, avocado, queso and chimichurri. Optional: add shrimp, chicken or tuna to this flavor fiesta for a twist on the traditional.
She’s also a fan of Camarones Al Ajo, a blend of jumbo shrimp, garlic chili butter, onions, cherry tomatoes, island rice and topped with toasted sourdough.
The Salt & Lime menu includes flavorful takes on many Latin mainstays: Empanadas from South America and tacos and birria from Mexico. For example, The Chili Lime Chicken Bowl is loaded with tender marinated chicken breast, avocado, roasted poblano corn, tropical pico, rice and creamy queso. It’s just one of four specialty bowls made fresh to order. Fajitas, enchiladas, quesadillas, chimichangas (chicken, steak and shrimp) and even a 16-ounce prime ribeye tempt for lunch or dinner.
Seafood includes wild-caught grouper topped with jumbo shrimp, crab cakes served over island rice, grilled herb marinated octopus, crispy whole snapper, ceviches, apricot chili salmon and a house specialty, Salt & Lime Shrimp and Grits.
Appetizers include Elote (grilled Mexican street corn), plantains, mini chimis, coconut shrimp, nachos, chicken wings, house-made guacamole, and much more. Sliders, flatbreads and steak skewers are offered at discounted rates during happy hour.
As well known as Salt & Lime is for their menu, their craft cocktail offerings have a devoted following.
“We have our own custom-blended tequila,” said Melquiades, “made for us by Patron. It’s so smooth customers have asked us to sell them bottles of it, which we can’t do. So you just have to come in,” she laughs.
Many of their margaritas, including the signature Salt & Lime version, includes this custom blended Patron, along with triple sec, and homemade sour mix. Customize by adding Blue Curacao or Grand Mariner. It’s one of 13 house margaritas on the cocktail menu. The popular Grand Coconut Margarita starts with 1800 Coconut tequila, lime, agave, and pineapple juice.
The cocktail menu also includes mules, mojitos, and more Latin-inspired creations. Beer (domestic and imported), wine, sangria and a Beach Menu of frozen daiquiris, margaritas along with traditional beach drinks, Blue Hawaiian, Sex on the Beach, Bahama Mama and more, round out the offerings.
There’s free parking adjacent to the restaurant, more metered parking available along the 74th and 75th avenues North extensions to the beach and free parking at the North Shore Hotel parking garage.
Open 7 days per week for lunch and dinner, with seasonal entertainment and even the occasional dance party on the dunes, Salt & Lime has quickly become a neighborhood and hotel visitor’s favorite.
(Left) Rooted in Spain, Mexico and throughout Latin America, the popular Camarones Al Ajo, is created from a blend of jumbo shrimp, garlic chili butter, onions and cherry tomatoes. (Middle) Salt & Lime's Surf & Turf is a fusion of salad greens, blackened beef filet tips, charred pineapple, sesame seeds, avocado, queso, chimichurri and a choice of shrimp, tuna or even chicken. (Right) House margaritas are made with a proprietary tequila blend made exclusively for Salt & Lime by Patron, the master Tequila distillers of Mexico.
Salt & Lime
www.saltandlimemyrtlebeach.com
201 75th Ave. N. Myrtle Beach
(843) 692-5193
