Myrtle Beach-area Restaurant News

For Weekly SurgeSeptember 26, 2013 

If strolling a lovely Lowcountry zoo in a natural setting while sipping a glass of craft beer sounds like fun, you’re going to love the second edition of Brew at the Zoo at Brookgreen Gardens. Scheduled for 5:30-8:30 p.m. Saturday (which means attendees get to visit Brookgreen after normal operating hours), tickets are $40 per person for those who are not Brookgreen members or $35 for members. The evening includes live music by Bullfrog, a silent auction (one item being auctioned is a private tour of the Samuel Adams brewery in Boston), and food prepared by Louis’s at Sanford’s. Wine will also be available for purchase. Brookgreen Gardens is at 1931 Brookgreen Garden Dr. between Murrells Inlet and Pawleys Island. Brew at the Zoo tickets can be purchased online at or by calling 235-6016.

One of the best food festivals in the Myrtle Beach area is the annual Greek Festival at St. John The Baptist Church, and this year it’s scheduled to begin at 11 a.m. today (Thursday) and will continue through Sunday. The church is located at 3301 33rd Ave. N. in Myrtle Beach, and its grounds and community hall will be filled with Greek pastries and entrees, live music, dancing, wine, incredible Greek coffee and several vendors selling everything from soap to souvlaki.

Add another barbecue restaurant to all the new ones that have opened this year in the Myrtle Beach area. Joseph Evans and his family launched True BBQ on Sept. 19 at 4002 Socastee Blvd., which is the former site of Lil’ Taste of Rhody and Beach Boys Deli. Evans has two Cookshack pits that he is fueling with oak wood and is serving smoked pork, brisket, chicken, turkey and ribs. Side dishes are coleslaw, baked beans, macaroni salad and potato salad. Prices start at a $5.75, tax included, for a pulled pork sandwich on a toasted bun. Combo sandwiches come with a side and a drink for $7.50, while a barbecue plate has one meat, two sides, a slice of toasted bread and a drink for $8.95. Hours of operation are 11 a.m. to 6 p.m. Thursdays through Saturdays. Hours will be extended in the summer. The phone number is 267-1787.

On Sept. 20 SeaBlue resumed its lunch service during the off-season. Lunch will be served from noon to 3 p.m. Wednesdays through Fridays. A few lunch dishes include Potato and Corn Chowder with fresh goat cheese and bacon ($6), Charred Caesar Salad ($5), Jumbo Lump Crab Cake Sandwich with fries ($12), Black & Blue House Ground Kobe Burger with fries ($12) and Caramelized Onion & Pancetta Ravioli ($12). SeaBlue is at 503 U.S. 17 N. in North Myrtle Beach, and the number is 249-8800. The restaurant has a pretty covered outdoor dining area perfect for enjoying al fresco lunches this time of year.

Angelo’s Steak & Pasta in Myrtle Beach is also open starting at 11:30 a.m. for Saturday and Sunday lunches. The new lunch menu has prices from $4-$15 with choices including Fried Calamari, Philly Cheese Steak, Wings, Grilled Sausage with peppers and onions, Meatball Sub and Caesar Salad. Angelo’s has the NFL Sunday Ticket. The restaurant is at 2311 S. Kings Highway, and the number is 626-2800.

A Lobsterfest and New England Clam Bake is going down from 3-7 p.m. on Oct. 12 at the Live Oak Center at 9630 Ocean Highway in Pawleys Island. For $52 per person, the feast includes lobster or steak, steamer clams, New England clam chowder, potato, corn on the cob and one beverage. Local rock outfist The Foreclosures will perform, and proceeds will benefit Teach My People, which is, “…a non-profit organization dedicated to educating needy youth in our community.” Its programs are “spiritually driven” according to a press release.

The St. Nicholas Winterfest in Conway has been renamed the St. Nicholas BBQFest, and in addition to having a barbecue cook-off and piles of great barbecue to eat, activities will include vendors, inflatables, a petting zoo, boat rides, games, pony and train rides and loads of live music. It’s taking place from 9 a.m. to 5 p.m. on Nov. 16 at the Conway riverfront.

Becky Billingsley serves daily restaurant news at

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