{"id":22404,"date":"2025-02-01T01:00:00","date_gmt":"2025-02-01T06:00:00","guid":{"rendered":"https:\/\/sasee.com\/?post_type=essay&p=22404"},"modified":"2025-02-01T10:56:45","modified_gmt":"2025-02-01T15:56:45","slug":"date-night-upgrade-bistro-90-delivers-plated-perfection","status":"publish","type":"essay","link":"https:\/\/sasee.com\/ro\/essay\/date-night-upgrade-bistro-90-delivers-plated-perfection\/","title":{"rendered":"Date Night Upgrade \u2014 Bistro 90 Delivers Plated Perfection"},"content":{"rendered":"\n

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

Arguably the best restaurant in Greater Myrtle, Bistro 90 delivers nothing less than plated perfection.<\/p>\n\n\n\n

I met with the owner, Roland Sciotto, just before the Friday dinner service. His love of food began when his grandmother of Naples, Italy taught him to make \u201cSunday Sauce\u201d and authentic Italian meatballs at a young age. He went on to work in a NY Deli and a Pizzeria and later honed his butchering skills at Grand Union Grocery. The Italian-Sicilian Manhattan transplant landed in SC in the late nineties, and Bistro 90 opened its doors in 2008.<\/p>\n\n\n\n

\u201cThe housing boom meant tremendous growth; however, the 2008 housing market crash made those first three years challenging,\u201d Roland explained.<\/p>\n\n\n\n

He further explained that the \u201coff-the-beaten-path\u201d Longs, SC location was prime with development plans that fell through after the market dropped. He stayed diligent and hit the streets running with take-out menus and collaborations with resorts and hotels along the Grand Strand to recommend the new establishment to their guests. We are all glad he was persistent!<\/p>\n\n\n\n

Early on, they were primarily a pasta and pizza restaurant. Six years ago, the slightly removed location presented an opportunity to fill a gap, and the fine-dining steakhouse transition began.<\/p>\n\n\n\n

\u201cShortly after we transitioned to becoming a full-on steakhouse, the restaurant was going through an identity crisis, and that\u2019s when we decided to move the pasta and pizza across the street,\u201d Roland offered.<\/p>\n\n\n\n

The goal was to offer fine dining fare with the highest quality ingredients, along with a superior dining experience \u2014 and that is exactly what has occurred. Bistro 90 can hold its own against some of the top steakhouses in the region, including Charleston.<\/p>\n\n\n\n

Most of their traffic is derived from their \u201clocal patrons,\u201d stretching from Southport, NC, down to Pawley\u2019s Island. Locals are greeted by name; it feels like family here.<\/p>\n\n\n\n

Roland is refreshingly hands-on and leads by example. His management style supports guest experience and team accountability. The staff\u2019s devotion is evidenced by their long tenure and interaction with one another.<\/p>\n\n\n\n

\u201cThe average tenure is around seven years, and some have been here nearly fifteen. We treat employees like family, not workers,\u201d Roland smiles.<\/p>\n\n\n\n

\"\"
Sous Chef Zach (left) and Chef Jacob (right)<\/figcaption><\/figure>\n\n\n\n

Chef Jacob Rateliff, who has worked in Miami and Charleston, and sous chef Zachary Campbell executed dinner service flawlessly. Bistro 90 sources only the best USDA Prime Beef and Wagyu, with several \u201chand-cut-to-order\u201d options, allowing patrons to opt for a larger serving, along with the highest quality seafood selections \u2014 including Faroe Island Salmon and U-10 New Bedford Scallops.<\/p>\n\n\n\n

Additionally, they are committed to supporting certified organic farmers in NC and SC \u2014 with seasonal menu changes to highlight the local harvest.<\/p>\n\n\n\n

There are various diversions from standard entrees, including Pekin Duck, a New Zealand Elk Chop, and a couple of southern staples \u2014 Jumbo Shrimp & Grits and Lowcountry Fried Green Tomatoes. Higher-end offerings like Golden Osetra, Royal White Sturgeon Caviar, and Hudson Valley Grade A Foie Gras round out a well-curated menu.<\/p>\n\n\n\n

Not to be upstaged, the wine and spirit offerings are extensive. The decade+ Wine Spectator\u00ae Awards are well deserved, having received the \u201cAward of Excellence\u201d distinction annually since 2013, as well as the coveted Two Glass Award <\/em>for three years running. The wine list boasts 438 selections, including varied and sufficient choices of red, white, and bubbles for their \u201cby-the-glass\u201d pours.<\/p>\n\n\n\n

Bubbles span the globe and price point, from Chandon Sparkling and Ruffino Prosecco to Billecart- Salmon and Veuve Cliquot \u201cLa Grande Dame\u2019s\u201d namesake, a homage to the audacious and innovative widow, Madame Barbe-Nicole Ponsardin Clicquot [The documentary Widow Cliquot <\/em>is a must-see].<\/p>\n\n\n\n

There are refreshing and complex whites, like Sauvignon Blanc, Pinot Grigio, Chardonnay, White Burgundy, and Spanish Albari\u00f1o. Notable California Reds ride the ridge from Napa\u2019s Heitz Cellars \u201cMartha\u2019s Vineyard\u201d Diamond Creek to Paso Roble\u2019s Justin Isosceles. There is an excellent selection of Syrah, Pinot Noir, Cabernet, Merlot, Old-Vine Zinfandel, and Red Blends. The list becomes increasingly inviting with the Burgundy and Bordeaux regions of France and the Italian offerings of: Super Tuscan, Valpolicella, Montalcino, and Chianti \u2014 among other varietals.<\/p>\n\n\n\n

For bourbon and whiskey aficionados, there are 176 bourbon bottles to wet your whistle and 46 single-malt scotches to boot. The list boasts no-longer-produced rare reserves, like 23-year Pappy Van Winkle Bourbon and Fitzgerald\u2019s 20-year limited twelve-barrel run.<\/p>\n\n\n\n

The Bistro 90 team and the two sommeliers on staff meet weekly to taste and curate their massive collection serving both the distinguished and younger palate; there is something for everyone.<\/p>\n\n\n\n

Our culinary journey was extensive and occurred in two separate visits.<\/p>\n\n\n\n

The first evening started with Trivento Golden Reserve Malbec with its notable plum and peppery bite, which was a fine pairing for the soup of the day, Lobster Bisque. The bisque, with its generous portion of lump crab atop and its nuanced umami flavors, danced on the palate like a symphony, one flavor supported by the next, with a harmonious finish that resembled a sexy saxophone wafting out of a smokey speakeasy. Decadent.<\/p>\n\n\n\n

My husband enjoyed the Ironstone Merlot (Lodi), which had a pronounced black cherry front that blended with a hint of vanilla and finished with a cedar spice. This was paired with the Lowcountry Fried Green Tomatoes, topped with lump crab and bacon succotash. The tomatoes were crisp, and the accouterments were well-suited.<\/p>\n\n\n\n

Our fellow bar mates ordered the special appetizer of the day, Wagyu Tartar. I snagged a photo, and they were quite pleased with the dish. It was garnished with a quail egg, beef fat aioli, and osetra caviar.<\/p>\n\n\n\n

\"\"
Sea Bass<\/figcaption><\/figure>\n\n\n\n

On to the entrees of the evening\u2026<\/p>\n\n\n\n

I had the Chilean Sea Bass. The preparation changes daily, but the spot-on sear remains the same. The night\u2019s version was complimented with gnocchi, lump crab, heirloom tomato, pesto cream sauce, and pine nuts. It was divine.<\/p>\n\n\n\n

My husband had the Japanese Kurobuta Cowboy Pork Chop. Kurobuta refers to the breed of pork, and it\u2019s generally slightly sweeter, juicer, and more flavorful than its counterparts. The honey-mustard-peach compote was amazing. The sauce complimented the sweetness of the pork in a way that ignited an explosion of complex flavors on the palate and made me want to dance.<\/p>\n\n\n\n

We paired our entrees with the Macaroni & Cheese side. It was a very nice, white-cheddar cavatappi with an ample cheese-to-pasta ratio.<\/p>\n\n\n\n

We ended the first visit with the rotating seasonal cake choice \u2014 a coconut cake with a Pina Colada attitude! It was luscious and extremely moist, and the frosting was magnificent.<\/p>\n\n\n\n

The next night, bartenders Shaun and Frankie were behind the bar, buzzing about when we arrived.<\/p>\n\n\n\n

\"\"
Wagyu Tartar<\/figcaption><\/figure>\n\n\n\n

We started with Oysters Rockefeller. Impeccable. The oyster beneath the spinach and parmesan was at an ideal temp, the membrane was dislodged for easy extraction, and there wasn\u2019t any shell or sand in a single bite.<\/p>\n\n\n\n

Next up was the Burrata Salad. The baby arugula had a nice peppery bite, the basil vinaigrette was perfectly light, and the cucumber was a nice addition.<\/p>\n\n\n\n

Then we went for the gold \u2014 USDA Prime Beef. They are, after all, a steakhouse. We opted for the Ribeye, which typically has more flavor than leaner cuts of beef \u2014 thanks to significant marbling. I asked for au Poivre on the side. The sauce is generally made with green and black peppercorns, cognac, butter, shallots, salt, and a touch of cream to round it out \u2014 give or take some thyme or stock. It was the best I\u2019ve had. The steak had a light salty crust that enhanced the perfect sear of the beautiful hand-cut, dry-aged ribeye. The temperature and flavor could have been gauged against top chefs; after all, the proprietor worked as a butcher and knows a thing or two about wet\/dry aging, quality selection, and hiring the right people for the right position.<\/p>\n\n\n\n

They were recently nominated for a James Beard Award!<\/p>\n\n\n\n

The dining experience is complemented by the soft, elegant steakhouse atmosphere that feels inviting and familiar, as if you\u2019ve entered a portal to another era, much like a \u201cSinatra – Rat Pack Haunt\u201d in vintage Vegas. The warm-colored walls are adorned with numerous paintings from a local artist \u2014 Daniel Simeonov.<\/p>\n\n\n\n

Off the beaten path, but only minutes from Myrtle, Bistro 90 in Longs is tucked away, yet easily accessible. They are open 4:30-9:30, six days a week, and closed on Sundays. Reservations can be made with OpenTable\u00ae or call directly at 843-390-5151.<\/p>\n\n\n\n

7209 Highway 90
Longs, SC 29568
843-390-5151<\/p>\n\n\n\n

Their other brands include Aspen Grille in Myrtle and Pizzeria 90 in Longs. <\/p>\n","protected":false},"excerpt":{"rendered":"

By Tammie Hughes Arguably the best restaurant in Greater Myrtle, Bistro 90 delivers nothing less than plated perfection. I met with the owner, Roland Sciotto, just before the Friday dinner […]<\/p>\n","protected":false},"author":7,"featured_media":22405,"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":[101,93,100],"class_list":["post-22404","essay","type-essay","status-publish","format-standard","has-post-thumbnail","hentry","essay_type-features","essay-category-businesses","essay-category-food-drink","essay-category-local"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay\/22404","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=22404"}],"version-history":[{"count":0,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay\/22404\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/media\/22405"}],"wp:attachment":[{"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/media?parent=22404"}],"wp:term":[{"taxonomy":"essay_type","embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay_type?post=22404"},{"taxonomy":"essay-category","embeddable":true,"href":"https:\/\/sasee.com\/ro\/wp-json\/wp\/v2\/essay-category?post=22404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}