The Chemist

300 9th Ave. N., Myrtle Beach, SC 29577     (843) 445-7077
What to Know

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Estimated cost: > $50 per person

Types of cuisine

fine-dining, world-cuisine

  • Monday through Friday: 4:00 pm to 10:00 pm
  • Saturday and Sunday: 11:00 am to 10:00 pm

*All hours are subject to seasonality and changes. Please click here to visit this business' website for complete details on hours of operation.

(843) 445-7077

Call the number above of visit the website for more details.

About The Chemist

The Chemist’s culinary laboratory is full of exciting and delicious surprises, from craft cocktails served in beakers that bubble and steam to extraordinary cuisine prepared and presented under the molecular gastronomical supervision of Executive Chef Sean C. Thomas. The ambiance is thoroughly scientific, from the periodic table on the floor, elements on the tables and mad scientist-inspired lighting and glassware. Lab assistants wear lab coats of course, and they guide guests through entertaining and photo-worthy meals.

The Chemist’s Food

Chef Thomas changes his menu seasonally to take advantage of the freshest local foods available. This is why The Chemist has South Carolina’s Fresh on the Menu designation, which means at least 25 percent of the ingredients used are certified South Carolina products.

Appetizers are amazing adventures, such as Buck Rabbit where toasted bread is topped with wilted greens, Guinness-Cheddar fondue, a sunny side up quail egg and Sriracha caviar. There’s a Charcuterie plate with seasonal salumi, olives and manchego cheese; Tempura Asparagus served with sweet Thai chili sauce; succulent Scallops on wakame with sweet Thai butter and lemon foam; and Poke Ahi Tuna bathed in the flavors of mango, poke sauce and Sriracha that comes with Asian-style chips. One of the most popular appetizers is so simple – Sweet Potato Tater Tots served with spectacular bacon maple dip.

Many guests opt for soup and Caesar or House salads, especially since the soup is the chef’s house-made Tomato Basil Bisque that com


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