Croissants Bakery and Bistro is one of many restaurants offering specials and discounts during Restaurant Week 2018.
Restaurants & Dining
10 Hot Restaurants to Try During Myrtle Beach Restaurant Week
January 1, 2018
Restaurant Week South Carolina is a celebration of the culinary treats of the state. Local restaurants participate in Myrtle Beach Restaurant Week with special menus and discounts, giving food lovers the change to try out the best dining spots at the beach at a great price. This year’s event is set for January 11-21, 2018. Some of the biggest names in dining feature special multi-course menus sure to delight your taste buds. Check out these great restaurants participating in Myrtle Beach Restaurant Week:
The award-winning 21 Main at North Beach Plantation in North Myrtle Beach will offer a special three-course Restaurant Week 2018 menu for $35 per person. The first course includes choice of Cashew Caramel Brie; Ricotta Gnocchi; Collard Green Wontons; or Stuffed Portobello Mushroom; Second course includes choice of Delmonico Ribeye steak with mushroom risotto and asparagus; Seared Tuna with jasmine rice and crisp Asian slaw; Chicken Sous Vide with whipped sweet potatoes; Grilled Beef Short Rib; or Pork Portobello. The third course offers a choice of Crispy Creme Bread Pudding or Turtle Cheesecake. A wine pairing is offered for an additional $15 per person.
Angelo’s Steak and Pasta is offering a Taste of Italy menu for $21 per person during Restaurant Week. The four-course meal includes Minestrone Soup, Antipasta Salad, a generous sampling of Tortellini Alfredo, Italian Green Beans, Pasta with Meatballs and a Baked Breaded Chicken Breast. Dessert is Cannoli. Meals include tea or coffee and fresh garlic rolls.
The Brentwood Restaurant & Wine Bistro, known for fine French cuisine in Little River, is serving a three-course Prix Fixe menu for $30/person. The first course is a choice of Pear & Blue Cheese Salad, French Onion Soup, Beet & Goat Cheese Salad, or Smoked Tomato Bisque. Second course includes a choice of Chicken Cordon Rouge, Crab Stuffed Flounder, Salmon Pamplemousse, Low County Cassoulet, and Beef Bourguignon. The Third Course is a choice of French Apple Tart a la Mode, Foundantau Chocolate, Whiskey Bread Pudding and Profiterole. Diners can add two glasses of chef’s wine selection for $10.
The oceanfront Cafe Amalfi, located in the Myrtle Beach Hilton, is serving a special three-course menu for $30/person. The first course includes your choice of House Salad or Caesar Salad with romaine hearts, torn croutons and parmesan cheese. Second course is a choice of Fresh Catch of the Day with wilted spinach and purple mash potatoes; Chicken Forestiere with airline chicken breast, purple mash potatoes, forest mushroom cream and baby carrots; or Smoked Gouda Mac & Cheese with cavatappi pasta, smoked bacon and bread crumbs. The third course is choice of Seven Layer Chocolate Cake and Strawberry Shortcake.
Croissants Bistro & Bakery is offering a three-course prix fixe brunch menu for $20 per person. The first course is a choice of French Onion Soup or Petite Chicken Salad Croissant. The second course includes a choice of Shrimp & Grits or Eggs Benedict.The final course is any slice of Cake or Individual Pastry (Excludes mini cakes or desserts for two.)
Myrtle Beach-area Fuddruckers locations are participating in Restaurant Week with lunch and dinner specials for two for $20. Options include 1/3 lb specialty burger, wedge fries and soft drink plus a made-from-scratch cookie. Specialty burgers offered are Smokehouse Bacon Cheddar, Chili Cheese, Mushroom Swiss Melt, Three Cheese and The Works with bacon, cheese and grilled mushrooms.
8014 N. Kings Highway Suite B, Myrtle Beach, SC 29572
A newcomer to the Grand Strand culinary scene, Hook and Barrel will be offering a three-course dinner menu for $35 per person. The first course is a choice of She Crab Soup or Charred Caesar Salad. The second course is a choice of Harvest of the Sea; Chicken Farfalle with tender local chicken, Benton’s bacon, mushrooms, sundried tomatoes, baby peas and homemade alfredo sauce; or S.C. Peach Pork Tenderloin topped with a Carolina peach and bourbon glaze. The third course is a Chocolate Tower or Key Lime Pie.
The Parson’s Table in Little River is offering a three-course menu for $30/person. Starters include Fried Green Tomatoes with goat cheese and sweet red bell pepper coulis; Sesame Seared Tuna with soy, ginger, wasabi, apricot glaze, toasted sesame seeds, and pickled ginger; and CharlestonShe Crab Soup with fresh crabmeat, crab roe, and sherry. Entrees include: 8-oz Slow Roasted Prime Rib of Beef served with au jus; Pan Seared Duck Breast with soy and sherry marinated duck breast and raspberry Chambord sauce; Cornbread Encrusted Iceland Haddock with tomato, bacon, and butter sauce; or Shrimp and Grits with shrimp, bacon, tomatoes, mushrooms and shallots. Desserts are Raspberry Sorbet, Chocolate Mousse au Kahlua, or Keylime Pie.
Ruth’s Chris Steak House, located on the Intracoastal Waterway, is serving a three-course prix fixe menu for $40/person. Start off with your choice of Steak House Salad with a choice of dressing or Louisiana Seafood Gumbo, featuring onions, celery, garlic, bell pepper, okra, shrimp, crabmeat and Andouille sausage. The second course includes a choice of Petite Filet, Salmon Filet served broiled and seasoned with lemon, butter, and parsley; or Stuffed Chicken Breast stuffed with garlic-herb cheese and served with lemon butter. Dessert is a Bread Pudding with Whiskey Sauce. Additional offers include $1 off any vegetable, $2 off an additional potato, and $3 off any appetizer.
Vintage Twelve, located at Kingston Plantation, is serving a three-course menu for Restaurant Week for $30/person. The first course is a choice of Baked Georgia Onion Soup or Grilled Romaine with Parmesan crisp, sour dough baguette and garlic drizzle. The second course is the choice of Steak and Shrimp, a grilled ribeye with spicy gulf shrimp, candied sweet potato and creamed spinach; Pork Tenderloin, glazed bourbon BBQ, cheddar chive grits, sweet and spice collard greens; or Seared Grouper with lemon Chardonnay cream, fingerling potatoes and grilled asparagus. The third course is triple chocolate mousse cake or Vanilla Creme Brule.
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