Myrtle Beach area restaurant news and notes; including New Year’s Eve specials

For Weekly SurgeDecember 18, 2013 

•  The former Chili’s Grill & Bar at 8739 U.S. 17 Bypass near Surfside Beach is becoming a sports bar called Lincoln Park. Restaurateur Lenoir Sturkie is helping his son open it. The building was constructed in 2008 as Chili’s, and it closed in April 2012.

•  Meathead Brothers Deli opened in early 2013 at 5702 S. Kings Highway in Myrtle Beach, which is a bit south of Myrtle Beach State Park. Owners and brothers Todd Leggens and Shawn Leggens closed that location, and soon they’re reopening in Northwood Plaza in Myrtle Beach, which is the shopping center at 76th Avenue North where Steinmart, Bay Naturals and the new Fresh Market are located.

•  Gem City Pizza opened in January 2012 at 819 Main St. in Myrtle Beach, and its owners, A.J. Hunt and Eric Archey, introduced Ohio Valley-style square pizzas to the local restaurant scene. In October 2012 the men opened a second location near Steubenville, Ohio, and in December 2012 they opened a third location in Yorkville, Ohio. The friends and partners decided to not renew the lease on the Myrtle Beach location. They may reopen in a different Grand Strand spot, however.

•  Brooklyn native Lou Giaconne opened Bella New York Style Italian Restaurant in January at the Litchfield Exchange Mall in Pawleys Island, but it has closed.

•  In February 2011, Mike Zemke of Tidewater Restaurant Group opened Donatos Pizza at 2607 U.S. 17 Business in Garden City Beach, but it has closed. Donatos is an Ohio-based chain that serves pizzas with chewy and hearty crusts, stromboli, subs, salads and more, and this was the first Grand Strand location. Zemke said he is “seeking a way to re-open the restaurant this spring.”

Travinia Italian Kitchen & Wine Bar at The Market Common in Myrtle Beach is planning its “biggest New Year’s Eve Party Ever” with live music and a special chef’s menu with dishes such as pignoli-encrusted salmon and Madeira filet. The price is $45 per person; call 233-8500 to make a reservation.

•  Crady’s at 332 Main St. in Conway has holiday trays available with goodies baked by renowned southern baker Barbara Whitley. She’s whipping up gingerbread houses, cheese biscuits, whiskey pecan tarts, lebkuchen, chocolate covered Medjool dates, Scottish shortbread, palmieres and more. To place an order, call 248-3321.

•  Ralph Carbone and Jean Carbone, owners of Fibbers on the Water in Little River, bought Cozy O’s Italian Bistro at 1699 U.S. 17 in Little River. The restaurant is being remodeled, and Cozy O’s will be open for dinner on New Year’s Eve with its full regular menu and several specials such as sea scallops over risotto, crab-stuffed grouper and prime rib. The number to call for reservations is 280-3001.

•  At Fibber’s on the Water, which is at 4498 Waterfront Ave. in Little River, a New Year’s Eve dinner will cost $60 per couple; the regular menu will also be available. Call 280-2271 to make a reservation.

•  Bistro 90 at 7209 SC 90 in Longs is serving a New Year’s Eve dinner with seatings at 5, 6:30 and 8:30 p.m. For $99 per person, the deal includes a champagne toast and a four-course meal with choices such as duck confit potstickers and seafood lasagna. Make reservations by calling 390-5151.

•  For $99 per day or $149 for two days, people who think they need help running or opening a restaurant can attend a Restaurant Business Development Conference on Jan. 8-9 at Coastal Carolina University. Breakfast and lunch are included in the registration fee. Topics that will be discussed include Web page design, social media marketing, financing, buying and selling a restaurant and more. Call 349-4010 for more information.

Becky Billingsley serves daily restaurant news at

Weekly Surge is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service