Surf and Turf with a Side of Iconic History - Carolina Seafood and Steak

By Tammie Hughes

Tangible history of the iconic Ocean Forest Hotel can be found throughout Carolina Seafood and Steak, with salvaged and preserved pieces of Myrtle Beach’s forgotten opulent past.

The grandiose vision of John T. Woodside of Greenville, SC, his three brothers, and architect Raymon Hood was certainly out of the ordinary in the 1920s, but they were determined to realize their dream, and they purchased 65,000 acres from the Myrtle Beach Farms Company, which included fourteen miles of white sand beach along the Atlantic coastline. Its location was at an almost exact midpoint between New York City and Miami.

At the time, the project’s scope and design were unmatched throughout the country; in fact, even today their ambition could hardly be rivaled. The glorious Ocean Forest Hotel was often referred to as the Taj Mahal of the area and was a testament to the roaring twenties. It was also known as the “million-dollar hotel” and the “castle on the ocean.” It took six years to finish and opened in February of 1930. Architect Raymond Hood, who also designed Rockefeller Plaza in NY and the Chicago Tribune Tower (among others), was renowned for his classical interpretation of Greek and Roman revivalist designs, and the neoclassical behemoth was an attempt to create a playground for the wealthy. It was a masterful tribute and a nod to the Gilded Age.

In its early twentieth-century incarnation, the majestic hotel attracted celebrities, actors, dignitaries, and an upper-class/elite clientele—who flocked to the area for lavish parties in its grand ballroom and concerts from the era’s big bands. The amenities were luxurious for the 202-room hotel, including elevators, glorious crystal chandeliers strung from the massive ceilings, a theater-in-the-round boasting top actors and performers, air conditioning, running fresh and salt water (for saltwater baths to cure ailments), piped ice cold water for plunge baths (not a new thing!), exercise/spa rooms, bowling lanes, expansive gardens, tennis courts, an archery and skeet range, bird hunting, stables, hiking and riding trails, inland freshwater lakes for fishing and canoeing, indoor and outdoor pools, an acoustically proper outdoor amphitheater, and of course an adjacent 27-hole golf course with a state-of-the-art clubhouse and 60-room golf inn. The oceanfront was inviting with cabanas and sailboats. The lighthouse spire was the crowning jewel atop the hotel and was used for navigation. It was also host to evenings of gambling and later, the Grand Strand’s first radio station. The innovative design, amenities, lavish details, and service standards created a blueprint for opulent resorts built later throughout America’s landscape.

The stock market crash of 1929 broke the bank for Woodside, and shortly after its completion the lenders foreclosed on the main property, and portions of the land were reverted back to the Myrtle Beach Farms Company. After a handful of ownership changes, a group of investors purchased the property in 1973, but unable to maintain its necessary upkeep, it was demolished on Friday, September 13, 1974, at the behest of its insurers. Area residents and patrons of the beloved hotel described that fateful day as a funeral—bidding adieu to a larger-than-life dream realized, the end of an era, and a piece of bygone history lost.

Tevos Zatikyan, a former professional volleyball player from Armenia and owner of Carolina Seafood & Steak, purchased the venue in 2014. He fully embraces the nostalgia of the Grand Strand’s long-lost Ocean Forest Hotel and was pleased to give me a tour, pointing out the artifacts and salvaged remnants found throughout the 14,000-square-foot space built in 1969. Archways, columns, the bar, signs, and other pieces of the historic hotel can be viewed throughout the venue, and it’s a fabulous treat to explore. The extensive building is perfect for private, catered events. The multi-use rooms are varied and unique—the garden room has a stained glass roof, and the main dining room is expansive. There’s also the bar area, the large yet cozy wooden room, and the adjacent Carolina Lounge. The Carolina Lounge and Bar, just past the main dining room, is open nightly, can be reserved for private functions, and often hosts stand-up comedians, jazz on Sundays, a wide array of music, and other live events.

This modern, yet classic, upscale-casual American restaurant showcases coastal-inspired cuisine with southern flavors. Tevos is committed to creating a memorable experience for each guest.

“People remember how you make them feel, the experience they have. That’s what I want to create… a wonderful experience for every guest, a pleasant memory…,” Tevos shared.

The location is ideal, with its proximity to area golf courses, hotels, beaches, and area entertainment. The building is paramount to his “memorable experience vision” with its rich history, expansive footprint, and overall uniqueness. Upon arrival, guests are greeted warmly and allowed to revel in their surroundings. Servers and other staff have a flawless attention to detail. And for the grand event, the menu was created to highlight local seafood, to feature the daily fresh-catch fish and quality cuts of meats, to offer local-seasonal produce, and to exude a Carolina-style flair. The restaurant, with its numerous spaces/dining rooms, along with its varied menu, will please most everyone, and it is a frequent destination for golf groups after an afternoon round, casual dinners for couples, friends, and families, special date nights, small to large social groups, and even happy hour chasers and early birders. Be sure to reserve a private space for larger parties, remember they are open for lunch on the weekends, and check out the featured entertainment for the lounge on their socials.

Diners are presented with homemade cornbread served with two house-made butters (jalapeño butter and honey butter), a delectable Southern starter for the table! While nibbling and perusing the menu, you’ll find yourself desperately trying to narrow down your choices.

I arrived hungry, which made it almost impossible to decide on what to order, and dining alone further complicated this dilemma. I decided to start with the Seafood Chowder, which, you should know, I am picky about chowder and she-crab soup. The generous portion of chowder was served piping hot. I am pleased to report the chowder was creamy, flavored nicely, and had an ample ratio of seafood to base. The chowder includes a nice combination of crab, shrimp, scallops, and fish. I wanted to consume the majority of the bowl but refrained to save space for the forthcoming plates. Next up, I was intrigued by the description of the Oyster Kisses, lightly fried oysters served in their shell over a base of creamy spinach and house-made béarnaise. I would be remiss if I didn’t share that the béarnaise sauce was one of the best I’ve had in years. The plentiful amount of fresh tarragon was pleasingly aromatic and tasty; so often the tarragon isn’t forward enough for my taste. The inviting sauce was a glorious addition to the dish. I confess, I ate the entire plate of Oyster Kisses. Moving on, I opted for a popular item, the Carolina Grouper. The grouper was charred to amazing accuracy and served on a bed of comforting mashed potatoes, alongside grilled asparagus and Campari tomatoes that burst open when forked, as intended. The house-made sauce of a citrus-caper beurre blanc was savory and bright. It complemented each component of the entree. Admittedly, I did consume the entirety of this wonderful main course. Feeling absolutely stuffed, I simply could not partake of a dessert.

As stated previously, the menu is extensive and varied. Some of the starters sound amazing, like the Smoked Pork Belly—with a peach and pepper jam and aged balsamic, Oyster Kisses!, Lowcountry Fried Green Tomatoes—topped with crab meat, shrimp, and bacon succotash, Pan Seared Scallops—served over a pimento grit cake and topped with a tomato-pepper relish, the Carolina Crab Cake, and Fried Calamari. There are numerous soup and salad offerings; to note, the Beet Burrata Salad sounds delish.

“From The Sea” choices include the Carolina Grouper, Salmon Rockefeller, Pan-Seared Flounder Oscar, Shrimp and Grits (served over house-made pimento cheese grits), Seafood Jambalaya, the Seafood Platter, both Snow and King Crab Leg options, and of course the Fresh Catch of the Day.

Land options are plentiful with the Love Me Tenderloin (an 8 oz. Angus Filet), a 14 oz. Black Angus Ribeye, NY Strip, Prime Rib, and Cowboy Ribeye for 2 (35-40 oz. bone-in, whoa!). There’s also the Merry Me Chicken. St. Louis Ribs, and a grilled 16 oz. Bone-in Duroc Pork Chop with a fig-rosemary glaze.

Carolina Seafood and Steak follows through on their name “seafood + steak”—check out the five different “Surf and Turf” options: there’s Filet Oscar, Filet and Lobster, Filet and Shrimp, Cowboy Ribeye and Shrimp, and Filet and Scallops.

And the choices continue with Brick Oven Pizza’s using hand-tossed dough and house-made marinara, as well as two pasta options. The dessert menu is enticing, listing Tiramisu, Cheesecake, Key Lime Pie Trifle, Chocolate Eskimo Cake, Coconut Cake, and Red Velvet Cake (shhh! Don’t tell my husband about the Red Velvet!). The wine and beer list is nice, with a liberal amount of choices spanning price points, and the signature cocktail list is extensive and interesting. Upon my next visit I look forward to trying the Blood Orange Cosmo or the Myrtle Beach Mule, alongside the Lowcountry Fried Green Tomatoes and the Seafood Jambalaya. The prices are very reasonable and they frequently run magnificent specials.

Revisiting the intro of this feature, I’d like you to immerse yourself for a moment in the bygone era of the Ocean Front Hotel and all of its majestic glory—imagine the Gibsons, gin martinis, gimlets, and Manhattans being served at decadent galas, amid the waft of salty air, with guests donning tuxedos, ball gowns, and furs, listening to Billie Holiday on the outdoor patio, after a gourmet dinner and theater performance featuring Veronica Lake. The opulent lifestyle emulated the Great Gatsby era, and it was on full display at the iconic hotel. It’s a forgotten part of our past here along the Glorious Grand Strand and you can see a part of that unique history at Carolina Seafood and Steak while enjoying a wonderful meal!

CarolinaSteakhouse.com

9911 N Kings Hwy, Myrtle Beach, SC 29572
(843) 945-9288
Open M-F 4-9:30 and Sat & Sun 12-9:30
Early Bird Open until 6 PM | Happy Hour 4-8 PM Daily (Bar Only)

*They frequently feature various menu specials and entertainment in the lounge.
*Follow their socials for more!
https://www.facebook.com/Carolinasteakhouse | https://www.instagram.com/carolinaseafoodsteak

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