• It started as a small country store, then became a bar and house of ill repute before Eford Lee and Isla Pearl Lee bought a tiny Murrells Inlet building in 1948 for $800 and turned it into Lee’s Inlet Kitchen. Sixty-five years later, the third generation of the Lee family – Kelly Lee Dorman and Dexter Dorman – own and operate the thriving seafood restaurant. Kelly Dorman’s great-aunt, Alzata Lee, was its first waitress at age 20. Now at 84, she still works there as a hostess and pitches in on whatever needs to be done. Lee’s Inlet Kitchen specializes in light and crispy Lowcountry Style fried seafood. Lee’s Inlet Kitchen is at 4460 U.S. 17 Business in Murrells Inlet, and the number is 651-2881. It’s open for dinner starting at 4:30 p.m. Mondays through Saturdays.
• Kudzu Bakery has opened at 7223 N. Kings Highway in Myrtle Beach. Joey Rabon and Stacy Rabon opened the first Kudzu Bakery in 1989 in a 600-square foot space on Front Street in Georgetown, and now 24 years later the couple has opened their fourth location. The new store’s hours are 9 a.m. to 6 p.m. Mondays through Fridays and 10 a.m. to 2 p.m. Saturdays, and the number is 213-0605.
• Pizzoli’s Pizzeria at 3901 S.C. 544 in the Big Block Junction Shopping center in the Socastee area of Myrtle Beach has closed, and the phone is disconnected. Anthony Favoroso opened the shop in September 2012.
• Enjoy a second-floor ocean view at Café Amalfi, inside the Hilton Myrtle Beach Resort at 10000 Beach Club Dr., during an Easter brunch buffet from noon to 5 p.m. Sunday. An impressive number of gourmet dishes will be served at a price of $34 for adults, $27 for seniors and $19 ages 4-12. Call 449-3145, Ext. 3138 for reservations. Diners can feast on Indigo Farms Baby Greens; Perez Farm Heirloom Tomatoes with Fresh Buffalo Mozzarella; Oysters on the Half Shell; Salmon Gravlax with Mustard Dill Sauce and Fried Capers; Smoked King Mackerel; Roast Prime Rib au jus; Apple Wood Smoked Ham with Bourbon Glaze; Herb Roasted Mini Lamb Chop with marmalade and mint jus; Eggs Benedict Florentine with brie cheese made with local free range eggs; Eastern Coconut Cake; made-to-order Crepe Suzette Flambé in Grand Marnier and Tahitian Vanilla Ice Cream; and much more.
• Chef Caitlin Brady at Vintage Twelve is preparing a fixed-price four-course Easter dinner featuring farm-to-table freshness. Tomato Pie is one of the second-course choices. Entrée decisions will have to be made between Pork Tenderloin with Cheese Corn Pudding and Green Beans; Lamb with Spring Onion Tart, Arugula and Garlic Oil; Roasted Chicken with Fingerling Potatoes, Leeks and Blackberry Jus; and Local Fish with Baby Carrots, Greens, Radishes and Smoked Honey Vinaigrette. One of the dessert choices is Chocolate Coconut Nest with Almonds, Pecans and Chocolate Mousse. This meal is $45 per person, and the number to call for reservations is 497-7300. Vintage Twelve is at Kingston Resorts at 9800 Queensway Blvd. in Myrtle Beach.
• The Easter Bunny will visit during two Easter egg hunts scheduled at the Marina Inn at Grande Dunes on Easter Sunday, and from 11 a.m. to 2:30 p.m. an extravagant Easter brunch will be served. The price is $42 for ages 13 and older; $15 ages 6-12; and free for ages 5 and younger. Call 913-2858 for reservations. A few of the dozens of dishes include House-made Breakfast Breads; Exotic Fruit Display; Mediterranean Couscous Salad; Creek Shrimp Salad; Buttermilk Waffle Bar; Roasted Baron of Beef; Leg of Spring Lamb with Cranberry Aioli and Pistachio Mint Pesto; Grilled Pastured Chicken; Fruit Tarts; and Trifles. A Children’s Buffet will have hand-breaded Chicken Fingers, Mini Corn Dogs and more.
• A luxurious a la carte brunch will be served at Crady’s in Conway on Easter Sunday. A few of the tempting dishes include She Crab Soup, Scotch Eggs, Crab and Avocado Salad, Barbara Whitley’s Famous Cinnamon Rolls and Herb Crusted Lamb Chops. Crady’s Eclectic Cuisine is at 332 Main St. in Conway. Call 248-3321 for reservations.
• Separate a la carte brunch (10 a.m.-1 p.m.) and Easter dinner (3-7 p.m.) menus are being offered at The Brentwood in Little River on Easter Sunday. A few choices are Seafood Crepe, Crab Cake Dijonnaise, Leg of Spring Lamb Provencal and Filet Béarnaise. The Brentwood is at 4269 Luck Ave. in Little River, and the number for reservations is 249-2601.
• Coastal Grill at the Embassy Suites Hotel at 9800 Queensway Blvd. in Myrtle Beach is serving an Easter Sunday brunch from 11:30 a.m. to 3:30 p.m., for $19 ages 4-12; $27 for seniors; and $34 for adults. Call 497-4520 for reservations. Some of the holiday dishes are freshly baked Muffins and Danish; Calamari Salad, made-to-order Sushi and Sashimi; Roast Prime Rib au jus; Roast Leg of Lamb; Cheese Blintz with Wild Berry Ragout; and Easter Coconut Cake.
Crossroads at House of Blues is set for Easter Sunday. The Sunday Gospel Brunch ($25 ages 12 and older, $11 ages 7-11; free ages 6 and younger) is from 9 a.m. to 3 p.m., with live music by Glory. An Easter Buffet (same price as the Gospel Brunch) is from 3-6 p.m. with Slow-roasted Steamship of Beef with Horseradish Cream Sauce and jus; Baked Honey Ham with Creole Mustard Sauce; Asian Noodle Salad; Country Gravy and Biscuits; Red Beans and Rice; Jambalaya; Southern Fried Chicken; Jalapeno Cornbread; and White Chocolate Banana Bread Pudding. The restaurant is at 4640 U.S. 17 S., at Barefoot Landing, in North Myrtle Beach, and the reservations number is 913-3746.
• Chestnut Hill, known for its regular Sunday brunch buffets, is preparing an extra-special spread to be served from 9:30 a.m. to 1:30 p.m. on Easter Sunday. The heavily laden tables will be filled with Southern Fried Chicken, Roasted Leg of Lamb, Prime Rib au jus, Smoked Oysters, fresh and local Shrimp, Fried Flounder, Baked Crab Soufflé, Grilled Quail, Waldorf Salad, Carrot Cake and Pound Cake from Priceless Desserts, and Fruit/Nut Cobbler. The price is $30 ages 12 and older; $14 ages 4-11; and free ages 3 and younger. Chestnut Hill is at 9922 U.S. 17 N. in Myrtle Beach, and the number is 449-3984.
• A Smoked Salmon Mirror, Salami Horns, Shrimp and Crab Salad, Roasted Leg of Lamb with minted gravy, Seafood Newburg, Stuffed Pork Loin and a make-your-own Ice Cream Sundae Bar are a few of the choices at an Easter Sunday Buffet that will be served from noon to 3 p.m. at the Four Seasons Restaurant at Ocean Creek Resorts at 10600 N. Kings Highway in Myrtle Beach. The price is $25 for adults and $13 for children; call (800) 621-2192, Ext. 1010 for reservations.
Becky Billingsley serves daily restaurant news at MyrtleBeachRestaurantNews.com.