{"id":22261,"date":"2024-12-01T17:37:04","date_gmt":"2024-12-01T22:37:04","guid":{"rendered":"https:\/\/sasee.com\/?post_type=essay&p=22261"},"modified":"2025-01-06T12:18:02","modified_gmt":"2025-01-06T17:18:02","slug":"celebrating-25-years-greg-normans-australian-grille","status":"publish","type":"essay","link":"https:\/\/sasee.com\/ro\/essay\/celebrating-25-years-greg-normans-australian-grille\/","title":{"rendered":"Celebrating 25 Years: Greg Norman’s Australian Grille"},"content":{"rendered":"

By Tammie Hughes<\/p>\n\n\n\n

Consistently voted as a top restaurant venue, Greg Norman\u2019s Australian Grille in Barefoot Landing blends a familiar casual steakhouse atmosphere with water views and an upgraded menu. The grille widens the palates of its patrons with offerings of kangaroo, lamb lollipops, escargot, and a daily selection of exotic meats for the adventurous diner, coupled with a bounty of seafood options and  mainstream U.S.D.A. Prime beef selections. It is a strong example of upscale casual, and they recently celebrated twenty-five years on October 5th. <\/p>\n\n\n\n

Late Saturday afternoon, David Harrell, the GM, was busy preparing for the Saturday dinner service when he opened the speakeasy door, showcasing a large selection of bourbons. Hidden at the end of a special event dining room, the cozy, private, hundred-member speakeasy can be rented for special  events. Whiskey\/Bourbon lovers will rejoice in the 180+ selection. <\/p>\n\n\n\n

David and his 25-year tenured bartender, John Haynes, had just returned from Louisville, KY where they sampled barrels and chose a private label bourbon \u2014 release party coming soon! The other bartenders I conversed with said that John \u201ccame with the building,\u201d having been at the establishment since its grand opening in 1999. I watched as John arrived and greeted his \u201cregulars\u201d at the bar, bouncing from one area to the next, a celebrity among his patrons, his steps were decided and light. He was charming and excited to share videos of his recent barrel tasting; check them out on Sasee\u2019s Instagram  page. <\/p>\n\n\n\n

David has been with the brand for six years; he is hands-on and engaged with his team. Chef Zac Sondrini moved up from sous chef to replace previous chef Huey Gratto. David and Zac worked together to revamp a large part of the menu and upgrade all beef selections to U.S.D.A. Prime. <\/p>\n\n\n\n

\u201cPrime is the best of the best and deciding to upgrade has positively impacted our customers, even with the higher price point,\u201d David commented. <\/p>\n\n\n\n

\u201cDavid, how do you differentiate yourself from other steakhouses in the area, and to what do you credit GNAG\u2019s longevity?\u201d I asked David as we moved about the kitchen. <\/p>\n\n\n\n

\u201cWhen people come here, they know they will get great quality and service, and we have some unique menu selections, we stand out,\u201d David replied.<\/p>\n\n\n\n

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He suggested I try the Kangaroo or the Wagyu, sourced from Greg Norman\u2019s Farm in Australia. I opted for the Aussie Kangaroo, which was served slightly north of rare. The root vegetable hash was a nice complement to the slightly sweet, tender meat. It was gently seasoned and this dish was the highlight of the entire meal. I had the Greg Norman Estates California Chardonnay, it was surprisingly free from the butter and oak notes that I expected. <\/p>\n\n\n\n

I tried the Imperial Oysters with lump crab cake mix and pimento cheese \u2014a unique spin on a classic and a popular item with the locals. Next up was the shark plate with beer-battered haddock and shrimp. The haddock was lightly breaded and flash fried. It was served piping hot, and the texture was spot on. My guest had the prime rib. It was a thick 12 oz serving of juicy, tender prime beef. The kitchen\u00a0has a massive wood-fired grill that adds a nice flavor boost. We paired our entrees with the Greg Norman Estates Australian Shiraz; the velvety berry notes and subtle spices were splendid. Concluding the evening was the Down Under Peanut Butter Cheesecake, with its airy texture and familiar, comfy flavors.\u00a0<\/p>\n\n\n\n

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When asked about tenant turnover at Barefoot Landing, David stated that LuLu\u2019s and Crooked Hammock have brought more traffic to their corner.\u00a0<\/p>\n\n\n\n

Overall, I would give the experience a 4.5 rating. The staff is great and attentive, the food is flavorful and above average, and the Kangaroo is a must-try! The venue itself is like taking a step back in time, with the dining room\u2019s leather high-back chairs and booths; it\u2019s been well maintained and feels cozy and nostalgic.\u00a0<\/p>\n\n\n\n

I timed the dining experience for Happy Hour. GNAG\u2019s Happy Hour Menu is extensive, affordable, and offered 4-6 PM, 7 days a week. If you find yourself at the bar, ask for John, he came with the restaurant! <\/p>\n\n\n\n

Greg Norman\u2019s Australian Grille\u00a0
4930 US 17 South\u00a0
North Myrtle Beach, SC 29582\u00a0
843-361-0000<\/p>","protected":false},"excerpt":{"rendered":"

By Tammie Hughes Consistently voted as a top restaurant venue, Greg Norman\u2019s Australian Grille in Barefoot Landing blends a familiar casual steakhouse atmosphere with water views and an upgraded menu. […]<\/p>\n","protected":false},"author":7,"featured_media":22262,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"_tec_requires_first_save":true,"_gspb_post_css":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_tribe_blocks_recurrence_rules":"","_tribe_blocks_recurrence_description":"","_tribe_blocks_recurrence_exclusions":"","footnotes":""},"essay_type":[46],"essay-category":[101,100],"class_list":["post-22261","essay","type-essay","status-publish","format-standard","has-post-thumbnail","hentry","essay_type-features","essay-category-businesses","essay-category-local"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay\/22261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay"}],"about":[{"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/types\/essay"}],"author":[{"embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/comments?post=22261"}],"version-history":[{"count":0,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay\/22261\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/media\/22262"}],"wp:attachment":[{"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/media?parent=22261"}],"wp:term":[{"taxonomy":"essay_type","embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay_type?post=22261"},{"taxonomy":"essay-category","embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay-category?post=22261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}