Visionary Baker Gives Rise to Restaurant Group — Heidi’s Corner (Hook & Barrel, Croissants Bistro & Bakery, Coffee & Cream Cabana)

Heidi Vukov was on the heels of a work trip when she carved out time to chat with me. We grabbed coffee at her lovely adjacent Croissant’s Bistro & Bakery and headed over to a quiet space inside Hook & Barrel, which is only open for dinner service.

Heidi is gracious and kind—in a very genuine way. The interview felt more like girls catching up, and I soon found myself opening up to her more than I expected. Wait, wasn’t this supposed to be the other way around!? She exuded confidence and shared insights into her life and business. Her knowledge gleamed through, and I soon realized that she might be the perfect role model—not only for women but anyone looking to push themselves and follow their path.

She’ll be the first to tell you that opening her bakery in the early nineties didn’t present any additional challenges because she was a woman…

“I don’t think it makes a difference if you’re a man or a woman or who you are. If you have motivation, drive, and work hard, you can do whatever you want. I don’t feel like being a woman has been a challenge or deficiency in any way. I had a business plan, had a place in mind, and had pictures of what I wanted to do; I guess you could say I did my homework. I asked for a hundred thousand dollars to open my business, and they gave it to me.”

When asked about the early days of being recently divorced and a single mother…

“I moved here from Pennsylvania. I had no relatives here; I had a few friends after living here for a while, but I really didn’t have anyone. I would get the kids up, still in their pajamas, and bring them to work and bake bread; then I’d get them dressed, take them to school, and then go back to work.”

That couldn’t have been easy. “No, it wasn’t easy!”

Grand Strand patrons flock to her venues for more than great food; they also appreciate her dedication to community, support of the environment, and sustainable practices implemented into each location. The nuance of tiny details speaks volumes.

Heidi’s culinary expertise was crafted from her experiences visiting her grandmother in Germany and trips throughout Europe. That early exposure developed into masterful pastry skills. She coupled this with the influence of her Pennsylvania grandmother—whose talent was seated in depression-era frugality that yielded ingenious dishes using available staples and farm-fresh ingredients while eliminating waste.

“When I was a child, I spent many summers in Germany with my grandparents, and we would always plan another trip to a different country when we were there. It was very food-focused. My grandmother was an amazing cook. She would get up at five in the morning and take us to all the markets—the meat market, the fish market, the fruit market, and the floral market—and then we would go back home and prep for the big meal of the day. Then she would go to work, only to return later for the meal and then back to work for the rest of the day.”

The adage of hard work and dedication is paramount to Heidi’s success. Heidi is an integral part of elevating the local food scene from its nineties-era existence. She is an acclaimed cookbook author (Bonjour, Y’all!—2015), was named 2010 South Carolina Restaurateur of the Year, and was a 2018 South Carolina Chef Ambassador. She has served on the board for both the Myrtle Beach Area Chamber of Commerce and the South Carolina Restaurant and Lodging Association, which enlisted her knowledge and expertise during the COVID pandemic to help chart a path for reopening.

A culinary leader, Heidi continues to push the boundaries of normalcy and advocate for the community. Her steadfast efforts in supporting sustainability and environmental initiatives are non-negotiable.

After the success of Croissants, Heidi opened her legacy brand, Hook & Barrel, in 2017. Thoughtfulness went into the build in every imaginable way. The plumbing is centralized throughout the entire footprint to maximize space and efficiency, and even the trees cleared for the location were used for the walls.

“The lot was filled with longleaf pine trees. We had them cut and milled, and then they sat out to dry. Then we had them planed, and that’s what’s on the walls. We have no gas cooking here; it’s all induction. The only gas in the building is for roasting our coffee beans. We roast a lot of coffee and sell it to some wholesale accounts and other restaurants.”

While each concept sharing tenancy in the building has its unique style, they are complementary in many ways. The fresh and airy bistro with its large profile windows invites the sun to adorn tables, while the understated coastal cottage vibe makes you want to stay for a while. Hook & Barrel is tastefully whimsical and a masterful display of nautical uniqueness. The entire space is elegantly designed, and there’s a giant fishhook on the wall that I bet could snag Moby Dick.

The dinnerware is pretty awesome. It’s melamine, unbreakable, and gorgeous. Every nuance and detail in this venue has been carefully curated and contemplated with precision.

Upon our arrival, I met with Hook & Barrel managers Nick Saddlemire and Cory Richardson, who shared menu highlights and specials for the evening. We were seated at the bar, a great vantage point for the bustling venue. Our bartender, Toni Mastrangelo, enthusiastically greeted us and presented a welcome dish of crispy lavash and house-made pimento cheese on a wooden board in the shape of South Carolina, a nice conversation starter. We arrived during happy hour, and I was pleased to try a new white wine, Bodegas Borsao Macabeo Chardonnay—a Spanish white with citrus, pineapple, and vanilla notes.

The happy hour menu boasts a nice selection of small plates; we opted for the Fish Bites and Ceviche. The Fish Bites were lightly dusted, cooked perfectly, and served with a house remoulade (my husband begged me to obtain the recipe for the remoulade). The Shrimp Ceviche was bright with lime, a little jalapeño heat, and balanced with avocado. The Steam Galley menu presented some great options; we couldn’t pass up the Oysters Ala Heidi. The spin-off of traditional Rockefeller was exceptional. Oysters are topped with bacon, spinach, onions, mascarpone, sambuca, and creamy tarragon hollandaise. The anise flavor was up front, compliments of the sambuca and tarragon, which paired quite well with the nutty, buttery hints from the mascarpone, the salty ocean of the oyster, and the bright lemon from the hollandaise. The dish had layers of flavors that popped just right.

We lingered within the small plates menu and simply had to order the Bourbon Bacon, if only for the presentation. Thick-cut Duroc bacon is glazed with brown sugar bourbon and presented hanging from a metal jellyfish (handcrafted by a local metal artist). Duroc refers to the breed and offers a more intense flavor profile with nice marbling. The Bourbon Bacon was incredibly delicious with a smoky sweetness, slightly crispy edges, and a fat-tender thick midsection, another must-try.

Upon hearing of the evening’s specials, which change often, my ears perked up to the Corvina (a thick, buttery, firm-fleshed fish resembling sea bass) with a setup of a coconut-curry-ginger broth, jasmine rice, and beer-battered cauliflower. The fish had a nice crispy sear, and the broth was delightful, with hints of light coconut milk swirling like a ballerina in unison with the umami flavor of the curry and the spice of the ginger.

We finished the evening with the Sticky Toffee Bundt. A warm mini bundt cake with candied pecans and a rum caramel sauce—served with homemade gingerbread ice cream. The cake was moist, the brown butter and fall flavors were prominent, and the ice cream was creamy and had the exact amount of gingerbread notes needed to create a food memory not soon forgotten.

The menu for Hook & Barrel changes often to highlight seasonal fare and tempt the palate.

Shout out to the Culinary Director—Chef Juan; Kitchen Manager/Head Fish Cutter—Chef Miya; and Executive Pastry—Chef Sara. Great flavors, execution, and plating across the board.

Heidi and her team have created a great internal culture, an environment filled with passion, and it clearly shines through with every staff member. Another patron made his way to the bar before exiting and complimented the entire team for such an amazing evening. I asked manager Nick if that was commonplace, and he said it happens often. How did they find all these fabulous people?! I was blown away to see such a great in-house culture; I wish it were more commonplace.

A visionary, a voice for community, sustainability, and environmental solutions, a leader, and a role model—Heidi is tenacious, eloquent, and humble. She is still a busy bee, and there’s no stopping in sight for this go-getter.

I asked Heidi if she has plans to expand with another Croissant’s or Hook & Barrel location… She was coy, and her sheepish smile told me there’s more in store for our coastal community. Heidi’s Corner Restaurant Group includes Croissants Bistro & Bakery, Hook & Barrel, and they have expanded to include Coffee & Cream Cabana, which is open seasonally.

www.hookandbarrelrestaurant.com | www.croissants.net | www.thecabanasc.com