Restaurant Review: Frank’s Restaurant

Frank’s Restaurant opened in 1988 in the historic landmark of Marlow’s Supermarket. Frank Marlow had operated a supermarket on the site for 40 years and upon his retirement, Salters McClary renovated the building and opened for business.

Featured in Gourmet, Bon Appetite, Southern Living and National Restaurant Magazine, Frank’s has set the standard to which other restaurants aspire. In the dining room, candles spill light on crisp white linens and professional waiters are trained to indulge their patrons without intruding. Shades of black and taupe lend softness to dark moldings and hardwood floors covered with oriental rugs. Frank’s also has an enormous, antique mahogany bar – handcrafted in the late 1800’s – and is indisputably favored among the locals. The Myrtle Beach Sun News reported, “Frank’s is a comfortable, relaxing place to spend an evening.”

Frommer’s Review

Frank’s has been a Grand Strand tradition since 1988. Its fans think that it’s the best restaurant along the beach strip. Chef Pierce Culliton borrows inspiration wherever he finds it, from Arizona to Provence, from China to Thailand. Your seared tuna might arrive over black Thai rice and warm Asian slaw. The rack of lamb with rosemary-and-garlic-laced mushroom sauce is better than many versions of this dish we’ve sampled in France. With its painted tin ceilings and wood floors, Frank’s is an intimate, cozy place. The menu changes every day, based on the chef’s inspiration.

In back of the restaurant is Frank’s Outback, the home of Frank Marlow’s mother before its conversion. The candlelit restaurant is slightly less formal than the restaurant up front. In fair weather, tables are set outside in a garden under a canopy of trees.

TIP: Frank’s Restaurant has added a chophouse section to its menu. USDA Prime cuts include 1 10-ounce barrel cut filet, 34-ounce porterhouse and 10-ounce ribeye. Traditional steakhouse sauces and side dishes are also served.

Frank’s Restaurant 10434 Ocean Highway Pawleys Island, SC  (843) 237-3030.


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