Upon entering this Island Vista Resort restaurant, the namesake becomes clear – local cypress adorns the walls and ceilings. The wood gives the space a certain Southern charm, and the sweeping views of the Atlantic add to the natural theme.
The restaurant opens early in the morning for breakfast, serving things like Sweet Potato Pancakes and Heuvos Rancheros, along with other, more common items like bacon and grits and waffles.
For dinner, the menu gets a little more creative. Divided into three sections – Appetizers, Salads, and Main Courses – the offerings are based in Southern cuisine with an occasional European influence.
Highlights from the Appetizer list include Smoked Salmon Terrine with pickled red onion, watermelon radish, celery, and basil oil; the Berkshire Pork Belly with cauliflower-pistachio-golden raisin couscous, and popcorn sauce; and the Baked Goat Cheese Tart with prosciutto, melon, fig, and a port reduction. The Salad list is just a Caesar and a Wedge, but the lemon-garlic and white anchovy dressing is a unique twist on an old classic.
The Main Courses include selections of fresh fish, beef, pork, and vegetarian dishes, all paired with creative sides. The Seared Diver Scallops are served over a charred corn and roasted asparagus risotto with roasted tomato and a shellfish cream broth; the Roasted Pork Chop comes with cornbread apple stuffing, white cheddar cheese macaroni, wilted kale, and a cider jus; and the Herb-Roasted Natural Chicken is accompanied by sweet potato fingerlings, corn pudding, green beans, and a roasted garlic jus.
The dessert options are also tempting, for those who can will themselves to save room. Standouts include the Pecan Tart, White Chocolate Mousse Bomb, and Seasonal Fruit Cobbler.
The floor-to-ceiling windows open up the room to some great light and sights. The space is on the fancy side (white tablecloths), but this is Myrtle Beach, so guests should feel free to be a bit casual if necessary.