Top Chefs in Myrtle Beach and Their Restaurants
Myrtle Beach pleases locals and tourists alike with its beautiful beaches, serene marshes, entertaining nightlife, and excellent golf courses. Additionally, Myrtle Beach delivers award-winning cuisine created and executed by dedicated chefs at our area's best restaurants. These Top Chefs have a passion for well prepared food ranging from the unique to the traditional. Here is a list of Myrtle Beach's Top Chefs and the restaurants they call home.
Chef Bradley Daniels focuses on creating regional cuisine with fresh, local products in artful presentations. Think traditional southern flavors with a unique flair in a bistro setting. Start your meal with the Ceviche of South American fish or the Carpet Bagger Brie with bourbon fig preserves wrapped in a pastry crust. For a light meal the Watermelon Salad with tomatoes, kalamata olives, and yogurt feta dressing is sure to please. Your appetite and palette will be more than satisfied with an entree of Apricot Glazed Crispy Flounder on creamy grits or the unique Not Your Mama's Meatloaf that combines veal, pork, and beef served on pimento cheese grits. Try the Peanut Crusted Tuna “Pad Thai” with rice noodles, vegetables, and peanuts, a dish that will make your mouth sing. The menu is so tempting that you'll want to try all the selections but remember to save room for one of their amazing desserts! Desserts are baked daily in-house by owner and cake artist Heidi Vukov and her staff. Open from 7:00 am until 9:00 pm.
Sophisticated yet simple is what Chef and Owner Curry Martin is passionate about at the Aspen Grille. After working in restaurants for many years he wanted to bring something unique to Myrtle Beach's fine dining so he opened Aspen Grille. Experience his vision of fresh and flavorful starting with an appetizer of Escargot with toast points or a serving of Fried North Carolina Oysters with arugula and bacon. For dinner try the Cedar Springs Domestic Lamb Rack with potatoes au gratin and bacon braised brussel sprouts or the divine Seared New Bedford Sea Scallops with roasted mushroom risotto. For the steak connoisseur, the Angus Beef NY Strip steak is charbroiled and served with your choice of sauces- Bernaise, Bordelaise or Bleu Cheese Butter. Chef Martin strives to create the best Carolina cuisine with his unique twist to keep guests returning for more. Open from 4:30 pm until 10:00 pm.
The Cypress Room
Chef Michael McKinnon strives to ensure his guests have a memorable dining experience at The Cypress Room. A Myrtle Beach native who has years of experience in our area's finest restaurants he now brings his passion and dedication to the Cypress Room. Start with an appetizer of She Crab soup with Blue Fin Crab and aged Sherry for a warm, creamy delight, or try the Smoked Salmon Terrine with watermelon radish and basil olive oil. For dinner try the Carolina Flounder Crab Roulade with kale and wine tomato relish. There is even a children's menu for family friendly but elegant dining and a delectable selection of desserts. Casual yet elegant with a view of the Atlantic, The Cypress Room is memorable fine dining experience. Open in the mornings from 7:30 am until 10:00 am and in the evenings from 5:00 pm until 8:30 pm.
Serving breakfast, brunch, lunch and dinner, Chef Andrew Fortner excels in creating delectable Southern dishes that keep guests returning to Sea Captain's House time and again. His dishes have won Sea Captain's House the "Best Seafood Restaurant" award for four years in a row. Enjoy a view of the Atlantic as you start with an appetizer of their famous She Crab Soup or warm McClellanville Crab Dip. Another customer favorite is the Avocado Seafare Salad with shrimp, crab, and avocado with remoulade sauce. For dinner, Chef Fortner perfectly prepares the Filet Mignon Neptune topped with shrimp, crabmeat and bernaise sauce. The Sautéed Crab Cakes are buttery and rich and the Jambalaya is a spicy, traditional Cajun dish of seafood and sausage served over dirty rice. With all the delicious selections that Sea Captain's House offers it seems like you can't go wrong with any of Chef Fortner's creations. Open for breakfast 6:00 am until 10:30 am, for lunch 11:30 am until 2:30 pm, and for dinner from 4:30 pm until 10:00 pm.
Since 1974, The Library restaurant have excelled at white linen and tuxedo staffed service and European-French cuisine. Chef Jesseriah Gass strives for the layered flavors unique to European cuisine. The Library's guests return again and again to savor the delicious foods and fine dining atmosphere. Start with the Library Mushrooms baked with Gruyere, the Steak Tartare, or the Caesar salad prepared table-side. Try the chilled Cucumber Doria soup, a potato soup finished with cucumbers and chives. For your main dish, savor Chef Gass' Duck L'Orange, half of a semi boneless duck traditionally prepared in an orange sauce. Taste the decadent Strip Au Poivre, a NY strip steak seared with peppercorns and Cognac or the Veal and Artichoke dish, a veal tenderloin sautéed with artichokes and mushrooms. The Chef's Selections include many delicacies, two of which are Sweetbreads flamed in Cognac and Burgundy or the Steak Diane both prepared table-side for your delight. All entrees are served with baked baguettes and the romain house salad. Open during the spring and summer Monday-Saturday at 5:00pm, and in the winter and fall Tuesday-Saturday at 5:00 pm.
Known as the Sushi Queen, Chef Laura Heryadi has been serving her masterful sushi, Thai, and Japanese hibachi since 2009. Their menu is includes Thai favorites like Tom Ka Kai soup a coconut milk soup with chicken, lemon grass, and vegetables or the Curry Puff stuffed with ground chicken, sweet potato served with curry sauce. Their Thai entrees include Fresh Basil Leaf served with chicken, beef, seafood, or vegetables or the Singaporean Noodle with rice noodles, egg, meat, vegetables in curry. Try the Red, Masama, or Yellow Curry. The Japanese menu includes hibachi grilled meats, seafood, and veggies grilled with rice. The piece de resistance of Indo Thai is their sushi menu! From the unique Hawaiian Roll with salmon, pineapple, asparagus, cream cheese with coconut flakes over coconut pineapple sauce to the traditional sushi/sashimi raw fish pieces on rice. Chef Heryadi creates unique and specialty rolls like the Sea Which with soft shell crab, spicy tuna, asparagus, cucumber with Masago and tuna or the Crab and Salmon Tempura with cream cheese, scallion, Masago and avocado on top over Sweet n Spicy sauce. Try a Sushi combo platter or go a la carte. Open Monday-Friday 11:00 am until 10:00 pm and weekends noon until 10:00 pm.
Chef Julien Lancrerot works with local farmers to procure the freshest ingredients for his dishes at Waterscapes. Using grits farmed on Edisto Island, produce from Murrells Inlet, meat from Waltersboro, and pork from Tennessee to create his signature dishes with a Mediterranean flair. Waterscapes' dinner menu is divided into small and large plates. For an appetizer or light meal, try a Small Plate like the flavorful Lobster Bisque or the unique Sweet Pea Risotto created with local shrimp and a chive cream emulsion. For a heartier portion, try one of Chef Julien's Large Plates like the Pastured Roast Chicken with potato gnocchi, wild leeks, and shiitakes. The Flaked Black Bass is served with puréed garlic Yukon potatoes and tarragon chips in a champagne sauce. The NY Strip Steak 10 ounce is served with fingerling potatoes, roasted cauliflower and a green peppercorn sauce. For unique decadence try the Lobster Macaroni and Cheese with Maine lobster, a béchamel sauce, and orecchiette pasta. Waterscapes has gluten free and vegetarian options as well as a children's menu. Serving breakfast 6:30 until 11:00 am, lunch 11:00 until 2:00 pm, and dinner 5:30 until 9:00pm.
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