​My family and I just returned from an epic trip to Europe, where we ate our way around Italy, Paris, and London at some of the best restaurants on the planet—some of them with Michelin stars. 

So, imagine my surprise when, after I was convinced I had the finest filet mignon dinner in Florence, Italy, I instead found that the steak I ordered at Palm 33 in Murrells Inlet surpassed it. 

The newer steak and seafood chophouse-style restaurant south of the MarshWalk follows a former dining venture in North Carolina for this family-run business, and it’s clear they know exactly what they’re doing behind a charcoal grill. 

The family also knows how to deck out a dining room; the venue is massive, accommodating upwards of 200 patrons, with a central atrium dotted with pretty palm trees wrapped in white lights that stretch up toward the high ceiling. More spacious dining areas, a sports lounge, a private room for special gatherings (think upcoming holiday parties), full-service bars, and booths surround this centerpiece room. Outdoor dining, a live acoustic stage under a pavilion, and a large water fountain greet you on the front covered patio. Your fur baby can even join you alfresco!

Palm 33’s made-from-scratch menu is simple, but flawless. Starters are traditional fried munchies, such as fried mushrooms, onion petals, and oysters, plus wings, bang bang shrimp, and cheese wedges.

James, who was a fabulous server, brought a basket of yummy lavash crackers and pimento cheese to the table to kick the night off to a great start. 

We skipped ahead to the entrees. I chose the nine-ounce filet mignon, with a tossed salad and loaded baked potato side. The salad was anything but basic, tossed with fresh veggies, as well as cheese, bacon crumbles, and crispy garlic croutons. Helpings are generous here, and the steak was seasoned and prepared perfectly (medium temperature for me), and oh-so-tender. My hubby went with the 12-ounce ribeye, prepared medium-rare, paired with the same sides, and he couldn’t have been happier with the delicious results. 

Additional entrees rounding out the menu include a 12-ounce cut of prime rib, herb-roasted chicken, crab cakes, the Palm 33 burger, grilled or fried shrimp, grilled or blackened shrimp, and a half or full rack of baby back ribs. Fresh, local seafood and steak specials are also served up nightly. And additional tempting side offerings include steak fries, mashed potatoes, a baked sweet potato, asparagus, coleslaw, or mac and cheese.

You must save room for dessert, as Palm 33 prides itself on their in-house bakery (a cute dessert counter welcomes you inside the front entrance of the restaurant). Choose from coconut cake, triple chocolate cake, pineapple cake, carrot cake, strawberry cake, key lime pie, bourbon pecan pie, chocolate chess pie, sweet potato cheesecake, Biscoff cheesecake, or plain cheesecake. We took the carrot cake smeared with cream cheese icing to go, which was a sweet treat paired with a glass of wine at home later that night. 

The bars at Palm 33 pour their heart out, with a menu of local craft brews and an assortment of imports and domestics, an extensive wine list, and creative seasonal cocktails, such as the Azalea (vodka, pineapple juice, lemon juice, and grenadine, garnished with a pineapple wedge) or the Hemingway Daiquiri (white rum, maraschino liqueur, lime juice, and grapefruit juice topped with a lime wheel). 

I’m pleased with the future potential of Palm 33 in the Murrells Inlet dining scene. They have finessed the trifecta of delicious, affordable food, a casual, inviting atmosphere, and superior service, which goes a long way—and isn’t easy to accomplish—in this industry.