(Left to right) Bistro 90; Bistro 217; The Brentwood Restaurant & Wine Bistro
Bistro 217
10707 Ocean Highway, Pawleys Island, (843) 235-8217
Bistro217.com
Since opening in 2004, Bistro 217 has been a pioneer in Pawleys Island, enchanting lunch and dinner patrons with a creative blend of Asian-Pacific and classic Lowcountry dishes. The chef/owner’s meticulous approach is evident in every dish, from the Vietnamese-style fried shrimp Bahn Mi to the petite crabcakes and fresh flounder sourced from local fishermen. This South Strand gem delights both visitors and locals, much like its neighboring sister restaurant, The Rustic Table.
Bistro 90
7209 SC-90, Longs, (843) 390-5151
Bistro90.com
Located just minutes from Myrtle Beach, Bistro 90 has been delighting customers since 2008. The casual/fine dining bistro serves only USDA Prime, dry aged steaks and chops, seasonally fresh seafood, and homemade Italian cuisine. Boasting an incredible bourbon, rye, scotch, and tequila selection, hand-crafted cocktails and an award-winning wine list, including 140 bourbons, 40 Single Malt Scotches, and 425 wines (Wine Spectator’s Award of Excellence recipient every year since 2013), Bistro 90 provides an unparalleled dining experience.
South End Bistro
8151 Ocean Highway, Pawleys Island.
(843) 885-1519
Southendbistropi.com
Enjoy in-season live music from soloists, duos, and full bands while indulging in Italian favorites like Eggplant Rollatini and Bruschetta. Known for their excellent pizzas and calzones, crispy Brussels sprouts, PEI Mussels, Fondue Bacon and Mac, and more. Savor specialty sandwiches, salads, a variety of shrimp dishes, salmon, and desserts. Kids menu available. Weather permitting, dine at the outdoor pavilion, or move inside if needed. South End Bistro offers a heated outdoor bar and a delightful dining experience, rain or shine, year-round.
The Brentwood Restaurant & Wine Bistro
4269 Luck Ave., Little River, (843) 249-2601
TheBrentwoodRestaurant.com
French-inspired cuisine awaits discriminating dinners at The Brentwood, set in a charming Victorian-era home. Specializing in beef dishes and fresh seafood, their diverse offerings include early bird menus, Wednesday night specials, a chef’s tasting menu, prix fixe menu, lobster & jazz and a great happy hour. Additionally, they offer a three-course dinner with a ghost tour! As a Wine Spectator winner, their Wine Club remains popular among regulars. This restaurant takes pride in using fresh, locally sourced ingredients to create an elegant and cozy fine dining experience. Book your wedding and other functions to be held in their large on-site pavilion.
(Left) Pawleys Island Bakery; (right) Croissants Bistro & Bakery
Croissants Bistro & Bakery
8014 North Kings Highway, Myrtle Beach, (843) 448-2253 / Croissants.net
The aroma of fresh roasted coffee beans, a tempting dessert case, along with fabulous brunch and lunch menu options have been the hallmark of this Grand Strand favorite for more than two decades. It’s never too early (or too late) to enjoy Mimosas, Bellinis, and Bloody Marys, along with a variety of satisfying dishes like breakfast pizza, shrimp & grits, pancakes, chicken & waffles, bananas Foster French toast, savory omelets made-to-order, benedicts, crepes, soups, and salads. Owner Heide Vukov (SC Restaurateur of the Year) has created a one-of-a-kind culinary delight at this very popular bistro. Croissants is adjacent to Vukov’s Hook & Barrel, an upscale dinner restaurant, and Coffee & Cream Cabana, an ice cream and specialty coffee parlor. Spend the whole day!
Pawleys Island Bakery
10517 Ocean Highway, Pawleys Island, (843) 237-3100
Pawleysislandbakery.com
Since 2010, Pawleys Island Bakery has been tempting patrons with sweet treats, savory breads, and a full menu of breakfast and lunch sandwiches, soups and salads. A full-service community bakery, everything is made in-house. A kids menu, wedding cakes, catering, and the made-daily cookies, cupcakes, and bars that they are known for await visitors to this South Strand gem. Try the Toffee Crunch cookies, a Grand Strand magazine staff favorite.
