Recipe for Success
A Superlative Guide to Myrtle Beach’s Signature Southern Dishes
You’ve got to admire a destination that forges its own path, and Myrtle Beach epitomizes that spirit. Usually known for its shag dance culture, with its iconic belly rolls and boogie walks along the Grand Strand, Myrtle Beach’s culinary scene has recently stolen the spotlight. It caters to its staggering seventeen million annual visitors with a delicious array of options, from traditional boardwalk favorites to sophisticated chef-driven menus, alongside no-frills family eateries serving up Lowcountry classics. While the allure of the beach, the golf courses, and the open-air dance floors remains strong, this genuine culinary hub adds an irresistible flavor to the mix that you won’t want to miss. A great place to start would be with the following signature dishes.
Chicken Bog
She-Crab Soup
If you’re in the mood for a creamy bisque, a bowl of hot she-crab soup should not be missed. The Lowcountry favorite arrived on South Carolina shores with Scotch-Irish settlers, who introduced the broth and crab blend in the 1800s. Why “she” crab? The dish’s pièce de résistance is a dollop of orange crab roe. Sample a bowl at Tidal Creek Brewhouse or Pine Lakes Tavern, which uses lump crab; or spoon some up at Hook & Barrel—claws included.
Soul Food Plate
The phrase “fix yourself a plate” means so much more than the act of merely picking up a dish. It’s an invitation to come to the table and share in the bounty—typically fried chicken, collard greens, mac and cheese, and cornbread—staples you’ll find at Simply Southern Smokehouse and Magnolia’s at 26th.
Steam Pot
A cousin to the seafood boil, a steam pot is made with seafood,
potatoes, and corn, steamed to order, to maximize sweetness. The dish is great for a crowd, and you can serve your entire party with toasty hot oysters, shrimp, and crab legs at Bimini’s Oyster Bar. Prefer littleneck clams? Indulge in the classic mix of clams, oysters, crab legs, peel-and-eat shrimp, red potatoes, and corn on the cob at Nance’s CreekFront Restaurant.
Learn more about these and other Southern dishes at VisitMyrtleBeach.com
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Chicken Bog
This is a Lowcountry staple, similar to a pilaf or jambalaya, that originated in nearby Loris—home of the Loris Bog-Off Festival, which takes place every October. Plan a trip for that festive event or enjoy a taste of the shredded chicken, rice, and spices at Shorty’s Grill, Big Mike’s Soul Food, or Socastee Station.
Fried Green Tomatoes
Fried green tomatoes have been a favorite American food since the 1870s, and they remain a trademark Southern dish. But in Myrtle Beach, the recipe isn’t limited to traditional interpretations of the sliced, breaded, and fried variety. At Blueberry’s Grill, the tomatoes are the stars of a salad that includes pimento cheese and pork belly. While at Dead Dog Saloon, they get an added hint of heat thanks to Cajun-spiced grilled shrimp and a Thai chili glaze.
Hush Puppies
A hush puppy is a deep-fried ball of cornmeal most often served with honey butter. The Southern dish has been gracing tables as an appetizer for years, and you’ll find it in a variety of places in Myrtle Beach. Hush puppies come hot and ready at Drunken Jack’s, a local institution known for its hearty Murrells Inlet MarshWalk fare. Waterfront spot Sea Captain’s House makes them with a heaping helping of buttermilk. You can even grab a bag of them to go from Chesapeake House
This is a Lowcountry staple, similar to a pilaf or jambalaya, that originated in nearby Loris—home of the Loris Bog-Off Festival, which takes place every October. Plan a trip for that festive event or enjoy a taste of the shredded chicken, rice, and spices at Shorty’s Grill, Big Mike’s Soul Food, or Socastee Station.
Fried Green Tomatoes
Fried green tomatoes have been a favorite American food since the 1870s, and they remain a trademark Southern dish. But in Myrtle Beach, the recipe isn’t limited to traditional interpretations of the sliced, breaded, and fried variety. At Blueberry’s Grill, the tomatoes are the stars of a salad that includes pimento cheese and pork belly. While at Dead Dog Saloon, they get an added hint of heat thanks to Cajun-spiced grilled shrimp and a Thai chili glaze.
Hush Puppies
A hush puppy is a deep-fried ball of cornmeal most often served with honey butter. The Southern dish has been gracing tables as an appetizer for years, and you’ll find it in a variety of places in Myrtle Beach. Hush puppies come hot and ready at Drunken Jack’s, a local institution known for its hearty Murrells Inlet MarshWalk fare. Waterfront spot Sea Captain’s House makes them with a heaping helping of buttermilk. You can even grab a bag of them to go from Chesapeake House
Fried Green Tomatoes
Fried green tomatoes have been a favorite American food since the 1870s, and they remain a trademark Southern dish. But in Myrtle Beach, the recipe isn’t limited to traditional interpretations of the sliced, breaded, and fried variety. At Blueberry’s Grill, the tomatoes are the stars of a salad that includes pimento cheese and pork belly. While at Dead Dog Saloon, they get an added hint of heat thanks to Cajun-spiced grilled shrimp and a Thai chili glaze.
Hush Puppies
A hush puppy is a deep-fried ball of cornmeal most often served with honey butter. The Southern dish has been gracing tables as an appetizer for years, and you’ll find it in a variety of places in Myrtle Beach. Hush puppies come hot and ready at Drunken Jack’s, a local institution known for its hearty Murrells Inlet MarshWalk fare. Waterfront spot Sea Captain’s House makes them with a heaping helping of buttermilk. You can even grab a bag of them to go from Chesapeake House
Hush Puppies
A hush puppy is a deep-fried ball of cornmeal most often served with honey butter. The Southern dish has been gracing tables as an appetizer for years, and you’ll find it in a variety of places in Myrtle Beach. Hush puppies come hot and ready at Drunken Jack’s, a local institution known for its hearty Murrells Inlet MarshWalk fare. Waterfront spot Sea Captain’s House makes them with a heaping helping of buttermilk. You can even grab a bag of them to go from Chesapeake House.
She Crab Soup
If you’re in the mood for a creamy bisque, a bowl of hot she-crab soup should not be missed. The Lowcountry favorite arrived on South Carolina shores with Scotch-Irish settlers, who introduced the broth and crab blend in the 1800s. Why “she” crab? The dish’s pièce de résistance is a dollop of orange crab roe. Sample a bowl at Tidal Creek Brewhouse or Pine Lakes Tavern, which uses lump crab; or spoon some up at Hook & Barrel—claws included.
Soul Food Plate
The phrase “fix yourself a plate” means so much more than the act of merely picking up a dish. It’s an invitation to come to the table and share in the bounty—typically fried chicken, collard greens, mac and cheese, and cornbread—staples you’ll find at Simply Southern Smokehouse and Magnolia’s at 26th.
Steam Pot
A cousin to the seafood boil, a steam pot is made with seafood, potatoes, and corn, steamed to order, to maximize sweetness. The dish is great for a crowd, and you can serve your entire party with toasty hot oysters, shrimp, and crab legs at Bimini’s Oyster Bar. Prefer littleneck clams? Indulge in the classic mix of clams, oysters, crab legs, peel-and-eat shrimp, red potatoes, and corn on the cob at Nance’s CreekFront Restaurant.