The Parson’s Table in Little River, South Carolina, is an upscale restaurant known as much for its refined cuisine as for its remarkable setting. Housed in a former Methodist church built around 1885, the space retains its original heart pine floors, stained glass windows salvaged from local churches, and high, vaulted ceilings that create a sense of quiet grandeur.
The menu blends classic American steakhouse fare with coastal influences - like slow-roasted prime rib, bacon-wrapped filet mignon, seared scallops, and fresh local fish, all paired with an award-winning wine list.
The complimentary cornbread and crackers at The Parson’s Table is an inviting start to the meal — soft, crumbly, buttery and salty. It’s served with whipped honey butter that adda a touch of sweetness.
I enjoyed a simple salad featuring mixed greens and julienned carrots. It’s served with a homemade Italian vinaigrette that’s tangy, herb-forward, and perfectly balanced, enhancing the fresh flavors without overpowering them.
I ordered a Mediterranean-inspired seafood dish featuring tender, meaty grouper paired with plump shrimp in a light, flavorful sauce. Artichoke hearts and capers add a briny contrast that enhances the natural sweetness of the seafood, while sun-dried tomatoes lend a rich, tangy depth. The combination creates a bright, balanced dish that’s very tasty.
Grouper has a mild, clean flavor that’s less “fishy” than many other varieties. Its texture is dense and meaty, similar to halibut or sea bass, but softer and more buttery when cooked. Unlike flaky white fish like cod or tilapia, grouper holds its shape well in grilling or pan-searing, delivering a tender bite with a subtle sweetness that pairs well with citrus, herbs and rich sauces.
Grade: A
