About The Parson’s Table
This charming structure sits in a 1885 church building that has been remodeled using even older materials from the area. Owner and head chef Ed Murray Jr. serves his award-winning cuisine amid a backdrop of antiques, local cypress timber and stained glass windows from the original tenant.
Parson’s Table Food
Murray’s cooking has earned him a spot on the prestigious Best Chefs in America list, one of only 80 to be so honored. He backs it up every night with a Continental and European lineup that attracts a crowd with sophisticated pallets. Try beef dishes like the Filet Au Poivre with green peppercorn pommeray mustard sauce; poultry offerings like the Pan Seared Duck Breast marinated in soy and sherry and served with a raspberry Chambord sauce; and seafood creations like the Pecan-Encrusted Fresh Local Flounder topped with pecans, lump crab and bell-pepper relish. Fresh local oysters, shrimp and crab highlight the long list of seafood dishes and an extensive wine list make this place a must-visit for foodies with discriminating tastes.
Parson’s Table Atmosphere
Sheer elegance greets you at the beveled-glass door and a collection of unique antiques gives guests a greater appreciation for the Grand Strand’s history. The dining room atmosphere is rustic yet upscale, perfect for a romantic evening or a formal family gathering.
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