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From Starting Gate to Homestretch – Thoroughbreds Chophouse Is A Triple Crown Winner
A fine dining experience should exude elegance, sophistication, and attention to detail. Think warm candlelight, fireplaces, white tablecloths, gourmet cuisine, and impeccable service. They should hit the mark on all fronts. Thoroughbreds delivered, and the triple crown in this case is ambience, food, and service.
Thoroughbreds Chophouse has changed hands a few times, and every subsequent owner has vehemently maintained the unique equestrian theme that makes this venue feel regal and old-school sophisticated. The Harrelson Brothers (a.k.a. the original owners) had a specific vision in 1988, and coupled with their profound love of horse racing, they went about bringing that idea to life. The venue changed hands twice before the current owners, Jim Hanley and Latifa Chute, took over the establishment. There have been a few additions and renovations along the way, while keeping all the spaces beautifully adorned. They’ve created a welcoming, elegant, equestrian-country club atmosphere. The venue boasts six private dining rooms and two expansive event spaces.
As I toured the rooms and event spaces, I found myself thinking of viewing a polo match or somehow acquiring an invite to the next Kentucky Derby. The appealing design and appointments are accentuated with exquisite lighting throughout that bathed each of the dining rooms with a soft warm glow, beckoning guests to linger over dinner service and savor the evening fully. Every room is varied and unique.
I observed the pre-opening team meeting from a distance as I perused the menu. The staff was cheerful and energetic. Cool and collected bartender Mark Seeber has been providing amazing cocktails at the location for over 25 years. The management must be doing something right to keep people engaged for that long.
I sat down with the General Manager, Chase Clardy, to learn more about Thoroughbreds…
“The owners are invested and hands-on. They maintain quality food and menu standards and pay attention to the details,” Chase said.
When asked about popular menu items, he said the tableside service offerings of Caesar Salad, Chateaubriand, and Bananas Foster are well-received. He also suggested the Angels on Horseback and The Trifecta.
“The Herb-Crusted Elk Chops are phenomenal, and our menu is better than it’s ever been with the highest quality cuts of Prime CAB and Wagyu,” Chase said proudly.
Chef Dalo De La Paz has over thirty years of experience under his belt cooking and baking in the DC area. He was an acclaimed pastry chef for the Four Seasons Hotels. He came to Thoroughbreds three years ago and has put his own spin on the menu, which is altered seasonally to highlight fresh trends and utilize local goods. The menu standards and favorites remain throughout the seasonal changes.
As the holidays approach, the Thoroughbreds team is gearing up to deck the halls with Christmas cheer.
Be sure to make reservations soon! Open Thanksgiving Day, 1-7 PM. Christmas Eve and Day have normal operating hours.
“The holiday decorations are massive and elegant; you’ll have to come see them! We have a fantastic Thanksgiving Day menu with traditional favorites and à la carte steaks. We also offer an At Home Thanksgiving Meal that customers can simply reheat and serve,” Chase said.
The “At Home Menu” is sold in service for four units. If you have eight people, get two orders, etc. It includes two appetizers, one entree, four sides, and one dessert—all family style. These meals can be ordered through November 23 and picked up on November 25 and 26 between 1 and 5 PM.
Chase shared the Thanksgiving Day Feature, and it sounds absolutely fabulous. Choose a starter, a main course that comes with stuffing and cranberry relish, two additional side choices, and dessert. At $65, it’s an amazing deal. They also offer select steaks and enhancements if you’d rather skip the traditional fixings.
Christmas Eve and Day will have their full menu available with a few holiday-inspired features.
After the interview, I sat down to taste the menu. I ordered the Angels On Horseback, per Chase’s recommendation, and it did not disappoint. The sweet potato puree and bacon-bourbon glaze added a subtle sweetness to the perfectly seared scallops. I could have eaten another serving! Other starters to highlight are the Escargot, Grilled Garlic Butter Oysters, and the Carb Cake Croquettes, among others. The Autumn Harvest Salad sounds delicious.
The Trifecta is popular for a reason; it includes an 8 oz. Filet, lump crabmeat, grilled asparagus béarnaise, and a grilled cold-water lobster tail. Oh my! The menu boasts Rack of Lamb, Herb Crusted Elk Chops, Braised Short Rib, and a variety of Prime CAB Beef and Wagyu features. I also have to share another menu highlight—Chateaubriand Bouquetiere, for two, flamed-grilled tableside.
They offer six different style additions, including Au Poivre Style, Cabernet Demi-Glace, Coffee Encrusted, Sauce Béarnaise, Compound Butter, and Pittsburgh Style. Other enhancements include Oscar Style, Main Lobster Tail, and U-10 Scallops. Sides include asparagus, a daily vegetable, cabernet mushrooms, mashed potatoes, caramelized onions, shaved Brussels sprouts, and fingerling potatoes.
The Sea Biscuit offerings are Pan-Seared Sea Bass, Twin Maine Lobster Tails, Jumbo Seared Sea Scallops, and the Fresh Catch of the day. They have something for everyone to enjoy!
There are two fully stocked bars, one in the front area and another for the Paddock Pub space. The Paddock Pub has a smaller pub menu with a few bar-exclusive items. They have a nicely curated wine list by the bottle and a fabulous selection of single glass pours. Some notable bottles are Rodney Strong Symmetry (a favorite of mine this time of year), Frog’s Leap Cabernet, King Estate Pinot Noir out of the Willamette Valley, Castle Rock Red Zinfandel, Stag’s Leap Artemis (yum), and Trivento Golden Reserve Malbec from the Mendoza region. Overall, the list of cocktails and spirits is quite extensive and sure to please patrons. The Bananas Foster Martini sounds like a decadent dessert.
I had a glass of Meomi Pinot Noir out of Monterey, CA, that paired nicely with my Filet entree, presented Oscar-style. The filet temperature was spot on, the mashed potatoes were creamy and inviting, and the grilled asparagus was awesome. The Béarnaise had a silky, slightly thicker texture than I was accustomed to, and after a few bites, it was decidedly the best iteration of the classic tarragon sauce that I’ve had.
I ended the evening with the Grand Marnier Crème Brûlée. It had a wonderful crust, the subtle orange flavor was a unique touch, and the fresh raspberries and cream created a perfect bite.
I’m looking forward to my next visit to see the holiday decorations. I can imagine that it will be an elegant design that blends nicely with the equestrian/country club vibe. If you plan on dining at Thoroughbreds for Thanksgiving or Christmas, reservations are highly recommended.
ThoroughbredsRestaurant.com
9706 N Kings Hwy, Myrtle Beach, SC 29572
843-497-2636
