Follow that up with any of the hand-cut steaks or hearty seafood selections, like the fried platters, Seafood Florentine, Mixed Grills, crab legs and fresh flounder. You can’t go wrong with the Hill’s Bacon-Wrapped Scallops or Oysters Rockefeller appetizers. Even though, because of that, they’ve slimmed down their menu choices, they never slighted the high quality of seafood and steak offerings. And they wanted the menu to be raved about, from the famous fried lobster bites to blackened prime rib to seared peppercorn tuna to Lowcountry crab cakes to Cajun fried shrimp, Italian pasta specialties and more.įor more than 30 years, Chestnut Hill has proudly stood along Restaurant Row on the north end, strong and steadfast even through the pandemic. The owners, both named Dino and born and raised in Myrtle Beach, designed the Flamingo to scream sexy art deco, from the neons outside to the fun, funky art inside. Tagged as a steak-seafood-pasta grill, the family-owned Flamingo Grill is a name all the locals have eaten up since they opened in 1986. Family-style meals to go and curbside takeout service are also offered. In addition to a menu of traditional Italian pasta dinners, like their beloved Chicken Marsala, another highlight is Anthony’s all-you-can-eat Italian buffet lined with all your favorites prepped for dinner (early bird special at 6 p.m.) and lunch on the weekends. They suggest going even further and topping it with the garlic-bleu cheese butter. Angelo’s namesake, owner Angelo Antonucci, is known as much for his philanthropic generosity to the Myrtle Beach community as he is for his “Greatest Steaks in the Universe.” Their steaks are seriously mouth-watering-cut onsite, perfectly aged and seasoned, then served on a hot sizzling platter for extra effect. When you’ve hit the 40-plus-year milestone in the restaurant industry, you know you’re doing something right in your kitchen and your service for the neighborhood. Try them yourself and you’ll quickly find out why. These three area eateries are Grand Strand institutions. In a region filled with restaurants, it takes a lot to keep that staying power.
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