Aspen Grille

We started with the grilled octopus and pork belly — the perfect balance of savory, salty, and umami. The roasted beet salad was a standout, with fresh goat cheese, sweet candied pecans, and generous slices of orange supremes. Warm gluten-free flatbread and a fresh baguette arrived next, paired with sweet cream butter and an assortment of salts — sriracha, rosemary, and Thai ginger. Easily the best butter in Myrtle Beach. For entrées, the pan-seared sea bass was oven-finished to perfection and paired with charred broccolini and ginger-scented basmati rice, all brought together by a delicate lemon beurre blanc. The six-bone lamb was grilled to a perfect medium-rare, served with creamy mashed potatoes and wilted spinach, and finished with a rich bordelaise shallot au jus. Cocktails were equally impressive — from the perfectly dry Kettle martini with blue cheese–stuffed olives, shaken vigorously, to the “Perfect Skate Martini.” The apple cider moonshine–based Barrel Aged Orchard Old Fashioned featured Woodford Reserve, lemon bitters, and toasted cinnamon notes, garnished with a dehydrated honeycrisp slice. Matea’s Campfire mixed Woodford bourbon, cocoa bitters, barrel-aged Vermont maple syrup, and a toasted marshmallow for a cozy, smoky finish. And finally, the Paper Plane — Woodford, Aperol, Amaro Nonino, and fresh-squeezed lemon juice — a smoky, bourbon-forward yet citrusy martini that perfectly closed the evening. We ended the night with an espresso enhanced with vanilla Frangelico and Baileys — the perfect smooth, sweet finish to an unforgettable meal.

We come back every year during our annual Myrtle trip and we've never once been disappointed. The quality, options, and service only seem to improve year after year! I'm gluten free and have enjoyed their well labeled menu and very meticulous caution over cross contamination. Our servers have always prioritized my safety in that way. I can't wait to come back next summer. Tip: Order the lamb and thank me later