• Pink Pineapple Bakery & Cafe is a new shop in Surfside Beach serving fresh pastries, breads and sandwiches for extremely affordable prices. Aura Fuenmayor and her daughters, Kristin Mendible and RebecaKipp, recently opened the shop at 810 ThirdAve. S.
They have cupcakes, conventionally-sized cakes, pound cakes, mini-cake shots, cookies, bars, breads, bagels, muffins, turnovers, Whoopie Pies, mini-eclairs, fruit tarts, sugar-free cookies, Tres Leches, shortbread and savory treats including cheese-filled breads, ceviche and deli sandwiches for $5-$7. Pink Pineapple is open from 7:30 a.m. to 5 p.m. Mondays through Saturdays, and the number is 712-1757.
• Spring House Family Restaurant at 2600 N. Kings Highway in Myrtle Beach has the same owners – Edmond Asllanaj and Merita Asllanaj – but it now has a new name: Flap Jack’s Pancake House. It’s open for breakfast and lunch, and the number is 626-5941. The Asllanajes also own Omega Pancake & Omelet House at 2800 N. Kings Highway.
• David Parker and Lisa Parker are the new owners of Twelve restaurant in Garden City Beach, and many changes are in the works. David Parker has decades of restaurant management experience, and this is his first venture as a restaurant owner. He said they are aiming for, “…upscale food in a comfortable and relaxed setting where diners can have a good time. Not a country club, not a beach bar – somewhere between.” John Dabrowski and Cole Gervais are leading the kitchen staff and overseeing menu changes. Parker said all dishes will be made with fresh foods, and the new 12-item menu will change weekly. Italian dishes are featured on Wednesdays. Twelve is at 2520 U.S. 17 Business S. in Garden City Beach, and the number is 651-3222. It’s open from 4-10 p.m. Mondays through Saturdays.
• Bullard Restaurant Group, with offices in Raleigh and Lumberton, N.C., owns 47 restaurants (Burger Kings, Moe’s Southwest Grills and Smithfield Chicken ‘n Bar-B-Qs), and is opening at least three more in the company’s first foray into the Myrtle Beach area restaurant market. Company president, Clif Bullard, says two of the restaurants are Moe’s Southwest Grills. One is under construction in a former bank building near Barefoot Landing and Alligator Adventure in North Myrtle Beach, and the second is going in a new building under construction near the new Target by the intersection of U.S. 17 Bypass and S.C. 544 in the Surfside Beach area. A third Bullard Restaurant Group Moe’s is also a possibility for the Myrtle Beach area.
• Another restaurant Bullard plans to bring to the area is the Grand Strand’s first location of a Smithfield’s Chicken ‘n Bar-B-Q restaurant.
Smithfield’s Chicken ‘N Bar-B-Q has been a North Carolina dining staple for 40 years, and the quick-service restaurants with drive-through windows are known for North Carolina pulled pork barbecue with vinegar/pepper sauce and fried chicken. There are more than 30 locations in North Carolina.
Bullard is the majority stockholder in 19 Moe’s Southwest Grills, a franchise that was founded in 2000 in Atlanta, Ga., and today has more than 440 locations in 33 states. Moe’s is known for freshly prepared Tex-Mex fare such as burritos, tacos, quesadillas, salads and nachos with names related to popular media, such as the Art Vandalay Burrito in honor of a popular “Seinfeld” episode. Customers also are greeted heartily upon entering the restaurants with employees shouting, “Welcome to Moe’s!”
Bullard’s other Moe’s locations are in Raleigh, Charlotte, Pinehurst, Greensboro and Winston-Salem, and his company has purchased the rights (and pre-purchased several existing Moe’s) for Moe’s in Columbus, Ohio, and western Manhattan in New York.
One Moe’s Southwest Grill is already located at University Commons near Coastal Carolina University, but Bullard does not own that one. Another Moe’s in Murrells Inlet closed a couple of years ago, and Bullard was not connected to that unit either.
Bullard said he plans to start hiring employees for the North Myrtle Beach Moe’s around the middle of November, and hopes to be open by the middle of December. The Surfside Beach location will open “by the latter part of 2013 for sure.”
Each Moe’s will employ about 35 people for start-up operations with starting wages between minimum wage and $10 per hour for counter and kitchen employees, depending on their experience. Managers and assistants, Bullard said, will earn between $35,000 and $55,000 per year, factoring in bonuses. Managers will also get health benefits.
• Chef C.R. “Robbie” Nicolaisen has been on the job for a few months at WaterScapes restaurant in the Marina Inn at Grande Dunes in Myrtle Beach, and he has been busy finding local vendors to provide the fresh foods on the new menu he recently debuted. Appetizers ($7-$14) include incredibly tender Heritage Pork Belly with house-smoked blackberries and sorghum glaze; Cornmeal Fried Oysters with butter corn and leek ragout, guanciale (unsmoked bacon made from pig jowls) and smoked tomato jam; and McClellanville Lump Crab Cakes with late summer corn chow-chow, smoked onion jam and red chili mayonnaise.
The fresh fish board changes daily, but a couple of examples the chef might prepare are Grilled Barrelfish with sweet and sour cabbage, Carolina Gold rice and mustard “Q” sauce; or Pan Seared Dotted Rose Snapper with Anson Mills “farrotto”, braised fennel and tomato jam.
Other entrees are $19-$42, including Painted Hills Bistro Steak with butter bean risotto, pickled ramp butter and whole roasted heirloom carrots with coriander; NC Rock Shrimp over stone ground grit cake with sea island purple cape bean succotash, tasso-corn and red-eye gravy; Fudge Family Pork Chop with butternut squash and country ham gnocchi, collards and grilled peach-sumac nectar; and Ashley Farms Roast Chicken with beet ravioli filled with sweet corn and mascarpone, and with broccoli rabe and roasted fennel agrodolce (an Italian sweet and sour sauce).
New lunch and dessert menus will soon be in effect. A sneak peek at the desserts Pastry Chef Miriela Ross will prepare includes Ricotta Doughnuts with sweet cherry jam, chocolate-hazelnut sauce and tarragon espuma; and a deconstructed “Carrot Cake” comprised of carrot genoise, cream cheese ice cream, maple glazed carrots and good bourbon reduction.
WaterScapes is inside the Marina Inn at Grande Dunes at 8121 Amalfi Place, Myrtle Beach and the number is 913-2858.
Other restaurant news
• Do you know a person who puts, “…the needs of others before their own, who rise above their own challenges to help others and the community?” If you do, through Nov. 15 you can nominate that person to be awarded a free Thanksgiving dinner for themselves and their immediate family (spouse and children) at Captain George’s, located at 1401 29th Ave. N. in Myrtle Beach. Visit www.captaingeorges .com/CaptainCares.aspx to nominate someone.
• Looking for restaurants serving Stone Crab Claws? Louis’s at Sanford’s in Pawleys Island (251 Willbrook Blvd., Pawleys Island, 237-5400) and Mr. Fish in Myrtle Beach (3401 N. Kings Highway, 839-3474) are serving the seasonal delicacy. At Mr. Fish, you can have the huge claws steamed in the restaurant, or buy them uncooked in the market.
• From 6-9 p.m. on Sundays, Angelo’s Steak & Pasta features live music – jazz and Dixieland – plus New Orleans-inspired dining specials such as Jambalaya. Angelo’s is at 2311 S. Kings Highway in Myrtle Beach, and the number is 626-2800.
• Fans of fresh local and organic produce and other foods (including cheese, eggs and chickens) at Millgrove Farms, located southwest of Georgetown, don’t have to drive so far to get them. The farm has a new town market at 1711 N. Fraser St. in Georgetown, near the Prescription Shoppe. Hours vary; check the Millgrove Farms Facebook page for the latest information: www.facebook.com/pages/Millgrove-Farms.
• From 1-4 p.m. on Sunday, Nov. 11, Liberty Tap Room & Grill at 7651 N. Kings Highway in Myrtle Beach is having an Oink ‘N’ Oyster Roast, when you get all the barbecue and steamed oysters you care to eat for $16. If you bring a canned food for donation to Helping Hands of the Grand Strand, the deal will cost you $14.
• Ten dollars will get you a choice of lasagna or spaghetti, salad, bread and beverage from 5-7 p.m. on Sunday, Nov. 11 at Boston Pizza Plus, which moved recently to 2500 Oakheart Lane (the former Giovanni’s location) in the Carolina Forest section of Myrtle Beach. This is a fundraiser for Morgen Mays, a local teenager who suffered debilitating chemical burns she received in July in a swimming pool at a local oceanfront resort. The evening will also include a silent auction, raffle and entertainment.
• Liberty Steakhouse & Brewery at Broadway at the Beach in Myrtle Beach is offering 15 percent discount on food purchases on Friday, Nov. 16, if you bring in a canned food that will be donated to Helping Hands of the Grand Strand.
Becky Billingsley serves daily restaurant news at MyrtleBeachRestaurantNews.com.