Featuring locally sourced and delicious offerings, these farm-to-table menus please even the pickiest palates. Dig into dishes that taste great and that you can also feel good about eating.

Crooked Oak Tavern
328 Laurel St., Conway, 
(843) 488-0007
crookedoaktavern.com

The Crooked Oak Tavern has made a name for itself in downtown Conway as a cornerstone of the brick-faced Black Water Market on 4th and Laurel. But it’s more about what they’re making in the kitchen that landed Crooked Oak on our list. They are truly committed to specializing in hormone-free, organic, farm-to-table menu offerings that include locally farmed meat, fish and produce. We suggest the flat iron steak locally sourced from WK Price Farms out of Fork, S.C., drizzled with a smoky blackberry glaze, and served with a fresh garden salad, fluffy mashed potatoes and a healthy serving of crisp, flavorful haricot verts. There’s also Crooked Oak’s version of shrimp and grits with creamy Parmesan cheese grits and fresh Carolina shrimp, Carolina Crunchy Dijon Flounder, and more.

Root
919 Front St., Georgetown, 
(843) 461-9344
rootgeorgetown.com

This newer restaurant in historic downtown Georgetown has laid its roots down in a menu of locally sourced offerings. It’s also a swanky fusion of modern, rustic and coastal-cool that transports you to the same vibes that are the norm in one of the many Charleston foodie hotspots. Choose to sit in booths in the dining room, in the back room that overlooks the Sampit River or at cafe tables outdoors along Front Street. When you’ve picked your spot, you’ll also love what you see on the menu, such as Southern Bouillabaisse, Shrimp Creole with locally caught shrimp, Meatball and Grits, and more.

Hook & Barrel
8014 North Kings Highway, Myrtle Beach, 
(843) 839-5888
hookandbarrelrestaurant.com

You’ll be hooked on Hook & Barrel when you realize how committed they are to serving locally sourced seafood, produce and ingredients in their eco-friendly restaurant on Heidi’s Corner. There’s the Fried Flounder and Grits in smoked tomato gravy, fresh oysters in the shell, fresh oyster stew prepared right in front of you at the steamer bar, or roasted chicken with local radishes, whipped potatoes and broccolini. But sustainability isn’t just served on a plate; Hook & Barrel also cooks with the most environmentally friendly equipment in the kitchen, uses eco-friendly paper products, and recycled the trees cut down on the property into construction materials inside when the restaurant was built in 2016.