Carrabba’s Italian Grill

Enjoy one of the 3 locations in the Myrtle Beach area serving up the best Italian cuisine around town.

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Hi my name is Craig Payne. I’m the managing partner at Carrabbas Italian Grill, 68th Ave in Myrtle Beach but we do have two other locations, one in North Myrtle Beach and the other in Murrells Inlet. But today we’re in the original on 68th ave in Myrtle Beach. Today we’re going to go over a couple of food items with you. I’m also going to start here in the bar and start our house made, blackberry sangria. They’re pretty easy to make. So I’m going to pour all the ingredients. First I’m going to start with our house red wine, the ______ …ugh we have the ______that Italy makes for us. They do a fantastic job. So I’m going to put a whole bottle of this in here. Need a little trick on how to get it out of the bottle faster. Tip it down. Next ingredient we’re going to with chawalka. Chawalka is a vanilla and citrus liquor. 70 proof on this, it will sneak up on you so be careful. Next we have a blackberry sangria mix. Simple sugar with extra flavors. Then we’re going to go to cranberry juice. Sangrias always have cranberry juice, excuse me, fresh fruit, fresh juices, fresh fruit, which makes everything come together. That’s it. That’s all you gotta do. We have three different sizes that we serve here in the restaurant. We have a glass which is five ounces, go to a quartino, eight and a half. We call it a quartino because it is essentially it’s part of a bottle, quarter of a liter or a third of a regular size bottle. And then we go to our liter size right here. The cool thing is on Wednesdays they’re $10 off on Wine Wednesday so come in here and get some of that. I’m going to over just the short pour on the glass here. A little bit of ice in the glass, a little hit of sprite. Take the glass and pour it in and then we’ll top it off with fruit, which is an orange, fresh blackberry…wow look at that thing and a lemon. Reach over an put a straw in it and there you go. And that’s Carrabbas Tango Blackberry Sangria. Okay, so we just had some fun at the bar now we’re over at the kitchen. We have an open exhibition kitchen, so when you come in you can see the chef’s do their thing all night long. See the fire from the grill, see the fire from the pizza and watch the guys do their thing. It’s a lot of fun. And here comes John with some of my favorite dishes here at Carrabbas. Now we’ll go over what these are right here. First I’m going to start on the lighter side. This is our Pene Franco pasta. It starts off with some shaved garlic silhouette with extra virgin olive oil. We sauté those to a nice a golden brown and we toss in some sun-dried tomatoes, artichoke hearts, sautéed mushrooms and toss that with our fire roasted grilled chicken. Toss it together and shave some ________ cheese on top. Next we’ll move over to one of my favorite things in the world. This our filet Bryan. What this is a nine ounce single barrel tenderloin filet. Again, fire roasted over oak pecan wood grill. Very important to have the oak pecan. Oak is for heat, pecan is for flavor. It brings out a lot of life into anything we’re cooking. We’re partnered it up with zucchini stuffano, which is zucchini strings with a picky pockay sauce and fresh tomatoes, sliced garlic silhouettes, extra virgin olive oil, basil, salt and pepper and a little parmesan cheese on top and then everybody’s favorite finishing, fed echini alfredo. We top the steak with a caprino goat cheese, sun-dried tomatoes and basil lemon butter. For deserts we brought out a couple here. One is our desert Rosa. This is a vanilla butter cake with layers of vanilla pudding, pineapple, strawberries, bananas and whip topping on top with a chocolate dipped strawberry. Next we have a chocolate Sonio, which is the chocolate dream. It sits in a pool of our hand-made chocolate sauce with a fudge brownie, chocolate moose, whip cream, chocolate shavings and a whole other layer of the brownie, the moose, the whip topping, and chocolate sauce on top. Thank you for joining me here today at the bar and our kitchen and we’d love to see you in one of our three area locations in Myrtle Beach and we hope you enjoy your time in Myrtle.

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