Frank’s Restaurant & Bar in Pawleys Island, South Carolina, is a beloved local institution that began in a building once home to Marlow’s Supermarket, a community hub opened in the 1940s by Frank Marlow’s father. In 1988, Salters and Elizabeth McClary transformed the space into Frank’s Restaurant & Bar as a tribute to its namesake, bringing elevated Southern dining to the Hammock Coast. A few years later, they expanded into the adjoining home to create Frank’s Outback, a more casual garden-style dining area with twinkling lights, fireplaces, and open-air seating that quickly became just as popular as the main dining room. Today, Frank’s is known for its warm, refined atmosphere — white-linen tables, candlelight, and the aroma of freshly prepared dishes — and a menu that combines Lowcountry ingredients with contemporary American flair. I enjoyed a halibut in a parmesan cream sauce with gnocchi. comfort. The halibut is deeply seared — meaty and moist inside with a crisp golden crust — while the gnocchi are pillowy and rich, soaking up a velvety sauce that ties the flavors together. Halibut has a uniquely firm, meaty texture that sets it apart from most other white fish. Unlike flakier varieties such as cod or tilapia, halibut’s flesh is dense and holds together well, making it ideal for searing or grilling without falling apart. When cooked properly, it’s tender and buttery yet still substantial, offering a clean, slightly sweet flavor. Frank’s 14-layer caramel cake is a rich, classic Southern dessert with thin, moist layers of yellow cake separated by smooth, buttery caramel icing. The texture is soft but structured, and the caramel adds deep, sweet flavor without being overly sugary. It’s a generous, satisfying slice. The only thing that could make it better? A scoop of ice cream. Grade: A