Restaurants in Myrtle Beach

This Roosevelt Island eatery has two parts: a deli side and a bar and grill side. The former opens its doors at 6 a.m., allowing early risers to fill up on bagels, egg sandwiches, and pancakes before the lunch crowd pours in to eat potato salad at the counter or grab cold-cut sandwiches to go. The pub section stays quiet until lunch—save for during weekend brunch—at which point its 15 TVs welcome in sports fans and executive chef Alyssa Gangeri begins searing burgers. Salads with unusually hearty toppings such as steak and potato round out the menu, as do plates of pasta, racks of ribs, and fillets of salmon. Twenty different brews tumble out of taps and bottles to complement the likes of wings and nachos.

At Loggerhead’s Beach Grill, merrymakers gaze out at the Atlantic Ocean while forking into broiled, fried, and steamed seafood. A wooden deck blooming with yellow-and-white umbrellas sets the stage for local shrimp, flounder, and crab to gossip about Poseidon’s sloppy backstroke, and the indoor bar’s palm-frond awning and colorful lights maintain a beachside atmosphere even while landlubbers bite into terra-based half-pound burgers. Flat-screen televisions glow as live reggae or acoustic jams bombard lucky cochleae, inspiring stuffed patrons to lean back, unbutton their top bellybutton, and admire colorful signs hanging from the eatery's peaked ceiling.

Strings of lights, comfortable seating, and a blazing fire pit create a casual atmosphere on 17 North's expansive outdoor patio, complementing a menu that puts upscale spins on classic comfort foods. Part of the Roadside Kitchen consortium of restaurants, the eatery fills bellies with dishes such as fried oysters with Cajun remoulade and crunchy pieces of boneless, buttermilk-fried chicken.:

The refrigerated deli counter between Citrus To Go’s white and orange walls is filled with a bevy of carryout salads, sandwiches, and dinner entrees. Owner and chef Jon Anderson prepares each item from scratch and in small batches to ensure that every dish tastes as fresh as a teenager’s vocabulary. In addition to flaky pot pies and hearty meatloaf sandwiches, he populates the menu with daily specials and multiple vegetarian options including pizza margarita, tabbouleh, and white-bean-and-caramelized-carrot salad. Fresh bakery such as chocolate-chip or peanut-butter cookies, 3-inch raspberry tarts, and gooey brownies sweeten palates at meals’ end.

A gentle breeze rustles the tall grass growing along the river, where boaters dock in the 22 dedicated slips at The HydeOut at Dolphin Cove Marina. Once on dry land, sailors and mermaids on their lunch breaks saunter up a wooden walkway lined with wood planks and ropes to the restaurant's entrance. If they're lucky, live music will fill the air as they dig into their shrimp sandwiches, hillbilly burgers crowned with fried bologna, and Cajun-style gator gumbo. In addition to the southern-inspired cuisine, two stories of outdoor seating and a full bar help fulfill the eatery's mission to create a festive, casual atmosphere.

At Back Home Bar & Grill, chefs toil in the kitchen until 2 a.m. every morning, churning out their entire menu of hearty eats inspired by down-home, regional recipes from around the country. They load up housemade hoagie rolls with gooey philly cheesesteak, boil fresh crustaceans for Maine lobster rolls, and top Chicago-style hot dogs with traditional accoutrements of celery salt, pickle spears, and Cubs fans' tears. Their fryers sizzle throughout the day, ready at any moment to crisp up lightly breaded Wisconsin cheese curds or Louisiana-style catfish to a perfect golden brown. Neon lights and rows of televisions broadcasting sports work in tandem to illuminate the full bar, where crowds dig into buckets of domestic drafts or tap their feet to live music.