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A steakhouse in Myrtle Beach where the signature move is Angus beef finished with a Pittsburgh-style charred crust, which sounds like a cooking method that belongs in a boxing documentary but works remarkably well on a ribeye. The room skews relaxed and polished without taking itself too seriously, and the bar is a full-service anchor. The Michelin Guide has it selected, which keeps the crowd a notch dressier than the surrounding beach traffic.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Sautéed wild mushroom bruschetta
“appetizers like sautéed wild mushroom bruschetta drizzled with ten-year-aged balsamic vinegar”
Michelin Guide -
Blueberry bread pudding
“Dessert comes in the form of a baked-to-order blueberry bread pudding with lemon sauce and a scoop of vanilla ice cream”
Michelin Guide
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