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|Papa's in downtown Myrtle Beach ranks as one of WorldGolf.com Staff Writer Brandon Tucker's favorite spots to chow down on the Grand Strand. (Courtesy: Myrtle Beach National)|
Between the golf courses and the bars, you've gotta eat. Myrtle Beach restaurants are varied: from BBQ joints to upscale seafood on the water. WorldGolf.com writers Tim McDonald, Chris Baldwin and Brandon Tucker have all spent time golfing the Grand Strand, and this Myrtle Beach dining guide is filled with their recommendations.
Yes, it's a chain restaurant. But it's a surprisingly good chain with nice views over the water. Greg Norman's tries to be a man's man place with a cigar bar, but in truth plenty of families and couples can be found here. Try the Aussie pot pie. Unlike Greg Norman himself at the Masters, you won't choke.
It's a Myrtle Beach institution for a reason. This is the rare edible hot dog place. Get chili on it, order one of the beers on tap and pick a stool at the counter. Sam's is open 24-7 and it's best enjoyed in the wee hours after a night out. You might run into a few loud characters, but that's part of the fun.
It may sound alarmingly like a place that would have a dork dressed in a captain's suit standing out front and laminated menus with tarter stains from 2004's diners, but fear not. Capt. Dave's is actually a sweet place right on the water. Boat owners can pull right up to the dock, drop anchor and eat. Try the whole snapper and low country shrimp and grits. Yes, shrimp and grits. Don't doubt.
If you have a hankering for real English fish and chips β or just like using phrases like hankering β this place started by two brothers from London could be your salvation. There are British beers like John Courage Ale and Woodpecker English Cider on tap, liver and onions on the menu and of course vinegar offered with all french fry ... er, chip ... orders. You're not just stuck watching soccer either. All the NFL games are shown on Sundays.
Martinis in North Myrtle Beach is one of my favorites. It can get rowdy late in the evenings. A big bonus here is the filet mignon with shrimp, with the best sauce I've had on the Grand Strand. It's a local hangout that's been through a number of changes over the years and keeps coming back. I hope it stays the way it is.
Away from Broadway at the Beach, way down yonder in Murrell's Inlet, the Dead Dog Saloon serves fresh, local seafood, including the "world's greatest crab dip." The place has a big, outdoor deck that they say is the largest on the Grand Strand. It seats 260 people with a great waterfront view of the inlet. You can dance and play horseshoes, too.
City Bar is an upscale restaurant just north of Myrtle Beach on Ocean Highway that takes on a "small plates" theme. It's great, because you can order a few to share β then look at the menu and order more. There are these little lobster spring rolls that are awesome. But you really can't go wrong with a plate, because they are small enough you just let whoever you're with eat the rest if you don't fancy it. If you're a wine snob, City Bar has an award-winning menu.
This trendy little place is just a couple blocks off the main drag downtown and has a great sushi bar in a trendy, Euro-atmosphere. They also have grilled steaks and seafood dishes if you're not into the raw stuff. On certain nights after 10 p.m. the place turns into a lounge with electronic music. I was shocked, I thought Myrtle Beach would be all Honky-Tonks and Skynyrd karaoke tributes.
This place had me once I read one of their combos on the menu: chicken wings and ribs. As genius as it is, I don't know if I've ever seen that combo for an entrΓ©e, but there it was. This BBQ joint doesn't mess around, sauces are varied from tangy to hot in a pretty casual, upbeat atmosphere. You can get chicken, beef, ribs, wings, whatever, and the table has all the sauces already on it if you're up to sample a bit.
If you're staying on the main drag, this place is located right on Ocean Highway on the beach, across the street from the mega Breakers Hotel. It's got a wide variety of seafood and usually has some good specials nightly. There is a create-your-combo option where you can mix in lobster, steak, shrimp, scallops and more.
December 3, 2007
It might be a great time to be a golfer, but few would claim it is the best time to own a golf course. Competition is stiff, and the time, cost and difficulty of the sport make it a tough sell in today's fast-paced world. Therefore, course operators are being challenged to think "outside the cup." Here's case study on one course that's doing it right.
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