Myrtle Beach · Myrtle Beach

Myrtle Beach Hits and Misses

The Gay Dolphin Gift Shop.  Lots of stuff.  I mean, a lot.

Myrtle Beach Skywheel.  Tip: buy those tickets online.

Pirate’s Voyage.  Here’s my review on Yelp.  Dinner with a show!

 

Captain Juel’s Hurricane Restaurant.  Here’s my review on Yelp.  Sushi and Seafood with a view!

You’re here!
Full view of restaurant
Gorgeous Oaks near restaurant
Hushpuppies
Oysters on the half shell
Crab Dip
Spring Rolls…eh
Spider Roll
Sushi

 

Side Salad (look at that crouton!)
Gumbo
Crab Legs

Croissants.  Here’s my review on Yelp.  Best food in Myrtle.

Croissants
Acai Bowl
Strawberry and Nutella Crepe
Eggs Benedict, Potato Casserole and Ambrosia
Fish tacos
Chai Latte
Cinnamon Sugar Muffins
Banana Chocolate Chip Mini Muffin
Chicken Salad Croissant, Broccoli Cheddar Soup & Ambrosia Salad

Hamburger Joe’s.  See my review on Yelp!

Cheeseburger

MISSES 😦

Baron’s Steaks and Spirits.  Here’s my review on Yelp.

Filet Mignon with potato casserole
Chocolate Cake
Creme Brulee with Caramel Sauce

Margaritaville.  Here’s my review on Yelp.  It’s not horrible, but once was enough.

Margarita Hurricane
Watermelon Margarita
Crab Dip

Lava Lava Shrimp & Calamari
Taco Salad

 

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Hickory

Standard Oyster Company in Hickory

Girl Nosh July was Standard Oyster Company.  We picked it because it is RESTAURANT WEEK and they were close.  And I think I’ve found a new favorite place.

The whole place is a bar.  But kind of upscale.  There are bar stools only!  So, if you have issues that might be effected by that, be aware.  Still, so cool.  The place was a little warm in there, but you know…it’s summer.  I admit though I was hot to the point of being miserable and the wait staff was sweating buckets.  Hopefully just an HVAC issue and not the way they normally keep it.

We all started with a cocktail, of course.  The best of the evening was this Bloody Beast.  That’s a kicked up Bloody Mary made with Tito’s Vodka and garnished with a couple of tiger shrimp, some bacon, olives, pickles and pickled okra and a lime.  Oh, and there was some light salt on the rim.  So so so delish!  Maybe the best Bloody Mary I’ve ever had.

For my first course, I chose the half dozen oysters on the half shell.  These were small and perfect, briny and fresh!  My preference for oysters are smaller, and not those huge ones that lop over the cracker. These were served with a tart mignonette, but I still had to have my cocktail sauce.  Perfect.

Other second courses that my friends got but I didn’t taste: Kale Salad and Seafood Gumbo.  All were pronounced delicious.

We had a limited choice of main dishes, of course, for restaurant week.  All were outstanding, though.  I chose the Seafood Risotto.  It was topped with Tiger Shrimp and Scallops and had spinach studding the risotto.  This was the best risotto I’ve ever had…at a raw bar!

This one was the catch of the day, chargrilled.  It was swordfish, served with their grit cake and sautéed greens.  It was delicious.

The Queen’s feast came with dessert, or I don’t think we’d have indulged.  We were so full!  I chose the Key Lime Pie.  I took one bite at the restaurant and it was so tangy and sweet that my cheeks puckered!  I took the rest home, and might have had it for breakfast.  The crust was homemade and it was really delicious.  The restaurant was warm, as I mentioned, and it was very melty there.  Once I had it in the fridge, it firmed right back up and was perfect.

Kathy and Sienna got the Bananas Foster.  They both said it was delicious.  I could smell the liquor on them, though.  Totally didn’t burn off..they didn’t seem to mind.

Wrap up: This new discovery is a game changer for me.  I crave fresh seafood, prepared in other ways besides frying.  This is a perfect addition to the Hickory restaurant scene.  They execute every part of their craft perfectly.  Crank that A/C down to 72 and you’ve got a fan for life 😉

 

Hickory

Fourk in Hickory NC

Fourk was the last stop on our Girl Nosh Tour.  We had a crazy time getting there: a flat tire while traveling at 75 mph down the interstate and an hour late for our reservation.  Poor Kim waited for us at the bar 😦  But we made it and it was well worth the trouble.

Mad props to the staff.  They held our reservation for an hour and were very gracious when we finally arrived, not at all snarky.  I’ve been to other places where they’ll wait 15 minutes and give your reservation away, regardless of the circumstance, so this was a pleasant surprise, and certainly helped in turning the disastrous night around.  We sat down, breathed a sigh of relief and took a moment to look around.  The decor is the industrial/farm chic that is so popular right now.  It is very pleasant and current.  The servers are trained well and are kind, make excellent suggestions and are completely attentive to all needs.  The best service I’ve had in a very long time. But the food…that’s what makes this the perfect dining excursion.

“Daily Serving”

“Pinky Swear”

“Flaming Thai Shrimp”

“Ahi & Avocado”

“Sea ‘Pearl’ Scallop Rockefeller”

“Bruschetta”

“Baked Brie”

“French Onion Soup”

“Lobster Bisque”

“Rosemary and Lemon Chicken”

“Stuffed Chicken”

“Champagne Berry Cheesecake”

“Chocolate Cake”

So let’s talk about the food.  We each try to order different things so we can taste each other’s to form a really broad and enlightened opinion of a place.  Yeah, that’s the ticket.  The appetizers came out quickly and were so good we couldn’t wait for our food.  The scallops were cooked perfectly, but the best thing about that dish was the spinach mix served as a garnish.  So flavorful!  A surprise was the tuna and avocado. I’m not a big fan of raw fish, but this was a nice balance with the spiced crust on the seared tuna, the acidic sauce and the cool, creamy avocado made it a really outstanding dish.  The Thai shrimp were crispy with a spicy sweet sauce. The brie was a different presentation, being breaded and baked.  Buttery brie spread on bread slices, who wouldn’t love that?  Kim had to have her appetizer while she waited on us to fix our flat and get to her, so we didn’t get to sample the bruschetta, but she pronounced it the best she’d ever had, citing the balsamic drizzle as the element that tipped it over the edge.

I’ve heard it said that a simple soup is the true test of a cook’s abilities.  I’ve come to believe that.   The best soup I’ve ever made was simmered all day long, and that’s what these taste like.  Made with love, expertly.  We tried three this night.  The French onion Soup was very deeply flavored with beef stock and simmered onions.  The cheese atop the brioche is just icing on the cake.  It was a really good soup.  We also tried the butternut squash soup, I didn’t take a taste, so can’t personally comment but Megan said it was really good.  The winner of the night was the lobster bisque; it was velvety and packed a punch of flavor.  Also, seasoned perfectly.  I still think about that soup.

The main dishes were all just a fabulous as we’d hoped.  I have to say that I might have enjoyed the garnish more than the protein.  My charred brussels sprouts were a real treat.  Roasting them that way gives them such a depth of flavor.  My chicken was the airline chicken, which is where the breast is boneless but still has the drummette attached.  They then cleaned the bone so it looks fancy.  I appreciate the effort.  It was delicious!

If I had one (tiny) complaint about the experience it is dessert.  I had the small chocolate cake and it was dry and underwhelming.  I was disappointed.  My friends enjoyed the cheesecake and faired a bit better, but we all agreed next time we’d skip.  Upon questioning the waitress we learned that someone else made the desserts for them, so likely that is the problem.

Don’t let that deter you.  Go!  Lunch or dinner, both are great and very comfortable.  I can’t wait to get back.
Fourk Menu, Reviews, Photos, Location and Info - Zomato

Destin

The Back Porch in Destin, FL

backporch

The Back Porch has been become somewhat of an icon for most people visiting the beach.  Each night throngs of people stroll up from the beach to get a picture in the oversized beach chair and let their children play on the sand while they wait for a table.  And it won’t take long, not really.  It just seems long because you are hot.  And sandy.

Forget your troubles.  If you are a tourist, there’s no getting around it.  You have to go to the Back Porch.  The restaurant itself is basically outdoor seating inside.  All of the windows open up to allow the beach air to flow through.  Hope to sit by a window with a cross breeze.  On my last 2 visits, I have not and have nearly died from heat exhaustion.  A bit of an exaggeration, but my teenage son really did get sick to his stomach because he was so hot in an interior room.

We started our dinner with an order of raw oysters and an order of fried calamari.  The Oysters were fresh and plump and absolutely perfect.  My only complaint is that I wish they were served on a bed of ice, because they’d begun to warm up before we finished them.  The calamari was crispy and tender, served with a tart marinara sauce.  My kids loved them.

backporchs

The crab stuffed shrimp (pictured above, blurry) were really delicious.  Stuffed with crabmeat and topped with a lemony butter sauce, then broiled to a crispy perfection.  The stuffed potato was creamy and cheesy and needed just a touch of salt.   The Southern corn medley is studded with peppers and beans and was a flavorful accompaniment to the seafood.

backporchd

My husband ordered the blackened ahi, rare.  He reported that though the seasoning was delicious, his tuna was overcooked.

It’s never perfect, but it’s always good.  My favorite times at the Back Porch are coming in from the beach in the afternoon for a late lunch in flip flops and a cover up.  Smoked tuna dip never tasted so good.

Back Porch Restaurant on Urbanspoon

Recipe

Pan-Fried Shrimp With Creole Mayonnaise

These fried shrimp are so yummy!  They remind me of some I’ve had at Carabba’s.  They have an Italian flavor that would also be yummy on Shrimp Parmesan as well.

 photo panfriedshrimpwithcreolemayo_zps330a4063.jpg

 

Pan-Fried Shrimp With Creole Mayonnaise

Ingredients

  • 2 1/4 ounces all-purpose flour (about 1/2 cup)
  • 1 1/4 teaspoons salt-free creole seasoning, divided
  • 1/8 teaspoon salt
  • 1/4 cup nonfat milk
  • 3/4 cup dry breadcrumbs
  • 1 1/2 lbs large shrimp, peeled and deveined
  • 3 tablespoons olive oil, divided
  • 2 tablespoons canola mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce

 

directions

  1. Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.

  2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.

  3. Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.

Recipe

Roasted Lemon Garlic Herb Shrimp

We love shrimp.  So, here’s another shrimp recipe.  Hope you love it as much as I do.  Serves 2

 photo RoastedLemonGarlicHerbShrimp3_zpse510fd2d-1.jpg

Roasted Lemon Garlic Herb Shrimp

Ingredients

  • 1/3 cup olive oil
  • 1 lemon, zested then half cut into thin slices and other half into wedges
  • 3 -4 fresh thyme sprigs, leaves removed
  • kosher salt and fresh black pepper
  • spaghetti or pasta, couscous or rice, for serving
  • 1 lb fresh shrimp, medium-sized, deveined with tails off
  • 5 garlic cloves, minced

directions

  1. Preheat oven to 400 degrees F.

  2. In a 9×13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper.

  3. Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.

  4. Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don’t squeeze them), toss to coat with oil mixture.

  5. Bake for 8-10 more minutes or until shrimp turn pink and start to curl.

  6. Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

 

 

Recipe

Garlic Shrimp

Seafood is my passion.  I love it, LOVE IT.  I need to cook it more often, but it does intimidate me at times.  This recipe is simple and delicious.  Not low calorie, but 2 out of 3 ain’t bad.

Garlic Shrimp

Ingredients

  • 8 fresh Texas toast thick bread, slices
  • 5 tablespoons olive oil, divided
  • 1 1/2 lbs peeled large raw shrimp (2 0/25 count)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 4 fresh thyme sprigs
  • 2 tablespoons jarred minced garlic
  • 2 tablespoons minced shallots or 2 tablespoons sweet onions
  • 1/3 cup fresh lemon juice
  • 2 tablespoons chopped fresh parsley Garnish
  • lemon zest
Garlic Shrimp
Garlic Shrimp

directions

  • Preheat grill to 300° to 350° (medium) heat. Drizzle 1 side of bread slices with 3 tablespoons olive oil. Grill bread slices 1 to 2 minutes or until toasted. Cut bread slices into triangles. Place on a serving platter.

  • Devein shrimp, if desired. Season shrimp with salt and pepper. Melt butter with remaining 2 tablespoons olive oil in a large skillet over medium-high heat; add shrimp, thyme, and next 2 ingredients, and sauté 2 to 3 minutes or just until shrimp turn pink. Add lemon juice and parsley. Serve immediately over grilled bread. Garnish, if desired.

Source: Southern Living