{"id":23410,"date":"2026-09-01T00:00:00","date_gmt":"2026-09-01T04:00:00","guid":{"rendered":"https:\/\/sasee.com\/?post_type=essay&p=23410"},"modified":"2026-08-31T20:48:18","modified_gmt":"2026-09-01T00:48:18","slug":"martini-family-raises-the-bar-in-north-myrtle-beach-bin-2004-and-bar-19-twelve","status":"publish","type":"essay","link":"https:\/\/sasee.com\/ro\/essay\/martini-family-raises-the-bar-in-north-myrtle-beach-bin-2004-and-bar-19-twelve\/","title":{"rendered":"Martini Family Raises the Bar In North Myrtle Beach\u2014BIN 2004 and Bar 19 Twelve"},"content":{"rendered":"

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

Once I entered Bar 19 Twelve, I immediately admired the swanky, speakeasy design. The dimly lit venue reminded me of a speakeasy hidden behind a cafe in Phoenix that I used to frequent with my friends. Once inside (and after your eyes adjust), you\u2019d never know Kings Hwy is directly outside. The concept is simple enough, yet complex in its architecture of the entire experience\u2014from the conceptualization of the space, d\u00e9cor elements, the lighting, and menu engineering. All of the elements work cohesively to create the intended scene. You\u2019ll find several craft cocktails that lean into prohibition-era style offerings, including the Lavender Martini with its egg white froth and the 1912 Old Fashioned served in its smoke box. I recommend the French 75; add Cr\u00e8me de violette; it was delicious. My husband had a domestic beer; I could explain the nuances of his Budweiser, but I\u2019ll spare you the waxing poetic interlude that I considered including, to be funny.<\/p>\n\n\n\n

The tapas-heavy menu is strategically designed to support the vibe of the venue. The menu features appetizers, salads and sides, sandwiches, and entrees. They call the entrees \u201csmall plates\u201d, yet the portions are larger than you would expect. We ordered the Caprese Flatbread and a side of Parmesan Risotto. I\u2019m a sucker for trying risotto, like everywhere. I always imagine that I\u2019m in an episode of Hell\u2019s Kitchen at the expo window when the risotto appears. And, I have to say Chef Vinny nailed the risotto; Gordon Ramsey would be proud. The Caprese Flatbread was inventive. The flash-roasted grape tomatoes added a nice depth, as did the pesto vs. using fresh basil. And rounding out the flavors with a drizzle of balsamic glaze and perfectly grilled crostini complemented the plate nicely. You can tell the place is foremost a bourbon bar by simply perusing the bourbon menu and viewing the enormous selection on display, including some rare finds like Louis XIII and some of the reserve editions of Pappy Van Winkle, IYKYK.<\/p>\n\n\n\n

I was quite pleased with the experience and decided that I should write about them, so I called the owner, Jeff Martini, while we were seated at the bar. We chatted briefly and set up another call for a deep dive, but he highly recommended that I visit BIN 2004 (next door). I followed the suggestion; we settled and headed over to the wine bar. Can I just say, WOW? Seriously.<\/p>\n\n\n\n

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BIN 2004 is a modern-chic spin on retro cool. It, too, reminds me of a few venues in AZ from the talented genius restaurateur, Sam Fox, whose designs are legendary in the hospitality world. BIN 2004 could easily hold its own in higher-end markets like Charleston, Chicago, and Scottsdale.<\/p>\n\n\n\n

The lighting was soft and warm. FYI\u2014MALT (music, lighting, atmosphere, and temperature) is paramount to any dining experience, and without the perfect MALT recipe, everything else will fall short. And every venue has its own appropriate MALT recipe; for a diner it\u2019s louder, brighter, and fast-paced, with a breeze from an open door or a humming fan. You get the idea\u2026 The stage sets the experience for the food and the service, and it\u2019s absolutely different for various types of restaurants. I get the vibe and the vision for BIN 2004, and whether it was intentional or not, they set the stage appropriately.<\/p>\n\n\n\n

When you enter BIN 2004, you\u2019ll want to walk around and take in the design. The moody elements play on modern brass finishes, anchored with retro-style furnishings, like the chesterfield tufted seating. The bar itself is a masterpiece with its temperature-controlled corked wine system, the backlit display alcoves, the beautiful under-lit bar-top, and the window view of the private dining wine room. From floor to ceiling, it all works in an eloquent, choreographed dance of the senses.<\/p>\n\n\n\n

\u201cBar 19 Twelve opened in 2019. How did you decide on the concept?\u201d I asked owner Jeff Martini during a follow-up interview.<\/p>\n\n\n\n

\u201cI really wanted North Myrtle to have something nicer \u2026 I bought the wedding chapel next door (to BIN 2004), and Bar 19 Twelve was born,\u201d Jeff replied.<\/p>\n\n\n\n

\u201cIt\u2019s truly filling a gap here in North Myrtle. There\u2019s nothing comparable. It reminds me of a venue you\u2019d find in the Charleston area; the space for Bar 19 Twelve feels like a swanky speakeasy \u2026 and the design for BIN 2004 is incredible. I love it,\u201d I complemented.<\/p>\n\n\n\n

\u201cBar 19 Twelve was doing well, and we decided to build on that idea, and we re-designed Midtown into BIN 2004,\u201d Jeff explains the transition.<\/p>\n\n\n\n

\u201cThe design is exceptional. I understand your wife, Amy Martini, was the mastermind?\u201d I asked.<\/p>\n\n\n\n

\u201cAmy has this unique talent for decorating and style. You know she also had a clothing store, and she understands what looks good. We\u2019ve traveled a lot and have always loved going to nice places. She had this vision. I gave her an unlimited budget (he chuckled in an \u201cOh, no!\u201d sort of way) for BIN 2004, and she created this truly amazing space,\u201d Jeff credits his wife for the design of both venues.<\/p>\n\n\n\n

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They have talented mixologists behind the bar who can create wonderful craft cocktails, and the wines by the glass selection are housed in a state-of-the-art wine dispensing system that keeps the offerings at the precise temperature for the wine selected, and the system eliminates oxidation\u2014ensuring each pour is as fabulous as the first. This professional wine station technology enables precise pours from a taste to a full glass (2 oz, 4 oz, and 6 oz)\u2014perfect for those wanting to try a new vintage sans commitment. And, if that weren\u2019t enough, long-time team member Ashley Richardson, who is a certified sommelier, has curated a by-the-bottle wine list that is a veritable kaleidoscope, in both price and vintage. You\u2019ll find wines from every region around the globe, all hand-picked to create a harmonious symphony of wines to please patrons, regardless of their level of wine knowledge and appreciation.<\/p>\n\n\n\n

For white wines, you\u2019ll find everything from a Kim Crawford New Zealand Sauvignon Blanc to a Chapelle De Blagney Puligny-Montrachet Premier Cru, hailing from Burgundy. For red wines, the list is a sexy, sumptuous deep dive into all things that are right with the world. You can get an easy-drinking bottle of The Four Graces Pinot Noir from Willamette Valley, Oregon, or the Montepulciano from Casal Bordino, Abruzzo. Or you can opt for the dark fruit and spice of Penfolds Bin 28. You can easily jump around the Napa Valley offerings of a familiar Caymus Cabernet Sauvignon, Justin\u2019s Reserve Cab, or a Stags Leap Artemis. The list is well balanced, distinctive, and considerable in size.<\/p>\n\n\n\n

When you visit BIN 2004 (and I know you will), wait to hear the daily features and the fresh catch options. Did I say fresh<\/em> catch? I\u2019m talking fresh from the owner’s boat \u201cThe Dirty Martini,\u201d where Jeff pulls in outstanding species seasonally. He has a commercial fishing license, and he makes great use of it, supplying Chef Vinny with prime proteins that he enthusiastically prepares for the eager evening patrons. Jeff partners with Platt\u2019s Seafood in Cherry Grove to handle the cleaning and processing of his fresh catch to serve at his restaurants, often from sea to plate on the same day. That\u2019s what I call fresh.<\/p>\n\n\n\n

Fishing is a passion for Jeff, and he particularly likes to spearfish. He often heads out early mornings with his son, nephew, and a couple of buddies… They\u2019ll go about 60-90 miles offshore to snag some of the best grouper, hognose snapper, and spiny lobsters around. He shared a few photos of their catch, including grouper, wahoo, and Mahi-Mahi\u2014the smile on their faces says it all.<\/p>\n\n\n\n

Speaking of their chef… Chef Vincenzo Tumminello hails from Maryland, and he brought his crab cakes with him; well, the recipe at least. Previously with Chianti South in Little River, Vinny found a new place to hang his chef’s coat in 2019 at Bar 19 Twelve, in the early stages of construction. Seeking creative freedom worked out well for the chef, who now has two venues to showcase his amazing talents. He also had the opportunity to help with the design of the kitchen in both venues; a dream scenario for any chef.<\/p>\n\n\n\n

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\u201cVinny is so talented, across various cuisines\u2014Asian, Italian, American, Korean, you name it, he\u2019s unbelievable. I asked him once where he got all this stuff, and he said he just reads, studies, and does research. He is self-taught and incredibly amazing in the kitchen.\u201d Jeff shared a glowing review of his chef.<\/p>\n\n\n\n

There are a lot of award-winning, insanely talented chefs throughout the country who have not had formal training. That said, I can tell you what that means to me: being a self-taught chef in the food scene means they likely learned 75% of everything they know from their grandmother and the other 25% came from experience and trial and error\u2014they take chances, experiment, and aren\u2019t boxed in by the bounds of traditional expectations; this equals genuine passion for the food and we all know what love on a plate tastes like. Damn delicious!<\/p>\n\n\n\n

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On my visit to BIN 2004, I had the outstanding Orecchiette (oh-rek-KYEH-teh). It literally translates to \u201clittle ears\u201d in Italian, and it is by far one of my favorite pasta shapes. Chef Vinny pairs bright green peas, shaved asparagus, prosciutto, pecorino, and a light, creamy lemon-basil sauce with perfect al-dente \u201cto the tooth\u201d orecchiette. This dish was flawless and no doubt a shining example of what to expect with other menu offerings. My husband had the Rigatoni. He can\u2019t seem to pass over any incarnation of Bolognese sauce. It\u2019s paired with three cheeses\u2014mozzarella, pecorino, and whipped ricotta atop\u2014and the sauce was divine. The subtle hints of fennel were spot on. The rigatoni was also cooked \u201cto the tooth,\u201d a.k.a. perfect al dente. FYI, Chef Vinny and his team make pasta fresh daily. Both locations change their menu seasonally, opting for locally harvested farm-fresh options to highlight. They also have a small garden outside with fresh herbs, tomatoes, and peppers.<\/p>\n\n\n\n

Rounding out my visit to BIN 2004, I ordered the Espresso Martini Flight for dessert. The truth is that I simply wanted to see the presentation. I tasted all four but could only finish one. Still, I\u2019m glad I ordered it because it was so freakin\u2019 cute!<\/p>\n\n\n\n

The wine room at BIN 2004 hosts specialty wine dinners twice to three times a week, depending on the season. SOMM, Ashley, chooses a flight of wines and then Chef Vinny has a wine tasting. He then unleashes his magic and pairs every subtle note, hint of spice, and the nuance of lingering fruit from the wines with foods that highlight each varietal. Guests can also book the 10-person private wine room for parties; check for availability with Ashley.<\/p>\n\n\n\n

Every single team member in both establishments was kind, helpful, and engaging. The Martini family is highly involved in the businesses\u2014not only Jeff\u2019s wife, Amy, with her incredible design skills, but Jeff\u2019s son, Chance Martini, has been a part of the family business for quite some time. And daughter and nurse, Makayla Martini Fulmer, occasionally fills the role of server to help out. Chance started out tending bar at Coconut\u2019s Tiki Bar (another outpost venue from the Martini family), and now he\u2019s part-owner there, and he\u2019s also the bar manager at 19 Twelve.<\/p>\n\n\n\n

\u201cI talked to Chance and told him I needed him to come run the bar at 19 Twelve, and he said he didn\u2019t know anything about Bourbon. I said, \u201cMe neither, but you\u2019re about to learn.\u201d Jeff laughed. \u201cHe\u2019s done an amazing job and learned everything there is to know about bourbons. He has about 150 bourbons now and a little bubble machine, a smoke machine, and all these little bar toys to make craft cocktails. He\u2019s done so well, and he\u2019s doing a really good job. He\u2019s a great bartender,\u201d Jeff elaborates on his son\u2019s involvement.<\/p>\n\n\n\n

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Jeff Martini is no stranger to the restaurant business or to change. His dad asked him to move to the Grand Strand in 1984 to work alongside him. Jeff worked as a chef for his dad at the aptly named \u201cMartini\u2019s\u201d before later opening his own restaurants in North Myrtle Beach, including the beach-front bar, Coconut\u2019s Tiki Bar. Jeff Martini and his family have owned and operated several different restaurants in the area, and while there have been changes in venues, his passion remains the same. And, I do have to point out the obvious\u2026 with a name like \u201cMartini,\u201d it was likely futile to avoid being in the bar business. Jeff Martini laughed at my observation, which he\u2019s heard at least five thousand times, I\u2019m sure. But it was so hard not to say it.<\/p>\n\n\n\n

The Martini family has built something extraordinary. They have filled a gap in the NMB food and bar scene that no one else seemed to have noticed. I\u2019m grateful. I have found my happy place at BIN 2004.<\/p>\n\n\n\n

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Bar 19 Twelve<\/strong>
1912 Hwy 17 S, North Myrtle Beach, SC 29582<\/p>\n\n\n\n

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