Benito’s Brick Oven Pizza and Pasta opened in 1989 by Paul Himmelsbach and has developed an extremely loyal fan base at their North Myrtle Beach location. Jay Langeneck, Joe Guevara, Paul Himmelsback and Ernesto Molina are the driving forces at the popular eatery. The original building was demolished in 2010 and they moved next door into a larger space in March 2011 to allow for more seating and parking and a larger bar area.
The highlights of the extensive menu are the specialty pizzas, calzones and strombolis. Favorites include the Fra Diavolo with pizza sauce hot peppers, shrimp and mozzarella and the Chicken Florentina Pizza with Alfredo with spinach, chicken, ham, mozzarella and parmigiana cheeses. If you’re feeling creative you can make your own small or large pizza with endless toppings- anything from ricotta and fresh mozzarella to cherry peppers and meatballs. Pasta is another staple at Benito’s and there’s no shortage of delicious options on the menu. Try the Shrimp and Chicken Alla Benito served with pesto and marinara over linguini or the Sausage Contadina that’s sautéed with onions, mushrooms and peppers over rigatoni. Benito’s also offers veal, seafood and chicken dishes each served with bread and a side salad.
Once you step inside Benito’s Brick Oven Pizza and Pasta you’ll be surrounded by the smell of fresh wood-fired pizzas. The restaurant features neatly exposed brick walls in a relaxed atmosphere. Sit at the cozy bar or find a table with your favorite waiter from years past.