This central Myrtle Beach restaurant serves up aged USDA Choice steaks, fork-tender ribs, freshly-battered seafood platters, and many other tasty dishes, earning it a reputation as a favorite among tourists and locals for many years running. Need proof? Check out the lengthy lines out front during peak season.
The culinary team here takes enough pride in what they do to let diners watch them work in a kitchen that is on view to anyone who cares to see how it’s done.
Appetizers ange from Louisiana Seafood Gumbo (shrimp, oysters, Andouille sausage, spicy broth, rice) and Fried Pacific Calamari, to Chili Cheese Fries and a Basket of Croissants, a house-favorite served with honey butter.
For Entrée Salads, the Roadhouse puts more effort into its creations than most other restaurants, and also makes their own dressings in-house (Bleu Cheese, Ranch, Thousand Island, Almost No Fat Vinaigrette, and House, which is a Honey Mustard with hot bacon). Options include the Broiled Salmon Salad (fresh salmon, scallions, hearts of palm, mushrooms, chopped tomatoes), Roadhouse Chef Salad (chopped sugar-cured ham, turkey, cheese, eggs, real bacon, and almonds), and a Caesar that can be topped with Broiled Chicken, Fried Shrimp, Fried Oysters, or Fried Soft-shell Crab.
The selection of Sandwiches & Burgers includes Po Boys (Flounder, Soft-shell Crabs, Shrimp Oysters), Burgers (Monster or American), a Famous Prime Rib, BBQ (Beef or Chicken), and a foot-long, kosher Killer Dog (topped with fries, homemade chili, cheese, and onions – and served with a fork).
Options on the Chicken Platter menu include Whole Roasted (in American lager), BBQ, Albuquerque (ham, Monterrey Jack), N’awlins (double breast, blackened shrimp, bayou sauce, queso), and a Strips Platter, each served with choice of side (Mac & Cheese, French Fries, Baked Beans, Vegetable, Baked Potato, Creamed Spinach, Garlic Mashed Potatoes).
Seafood & Combination Platters are fried to order and served with hush puppies and fries, and options include Carolina Flounder, Atlantic Oysters, Shrimp, and a Platter (all three).
Top Choice Steaks are prepared Pittsburgh-style, a method of cooking that leaves the exterior charred and the inside juicy and flavorful. Choose from an 11oz Sirloin, 10oz barrel-cut Filet, 14oz Ribeye, or 16oz center-cut NY Strip.
Their Famous Ribs are “fall-off-the-bone,” cooked until the exterior is charred and the meat is easily removed. Choose from a Danish Baby Back Rack or Giant BBQ Beef Rib. Other Roadhouse Features include Country Fried Pork Chops, Oven Roasted Salmon, Shrimp Evil Jungle Prince, and a Fresh Fish of the Day.
This place is in high demand during summer months, and the volume in the dining room is a testament to that. The interior is a unique space, with an open kitchen, vaulted ceilings, and intimate booths lining the wall closest to the bar area. It’s a great place for date nights, evenings out with family, or groups of golfers who still need to add up to the scorecards.
But definitely try to make a reservation; otherwise you’ll risk having to entertain yourselves for a substantial amount of time out front.