Hook & Barrel is a noted seafood restaurant in Myrtle Beach that focuses on local food and sustainability.
Chef Heidi Vukov started this restaurant and has won many awards, including the 2018 South Carolina Chef Ambassador.
Hook & Barrel was one of the first places I knew I wanted to dine at when I decided to take a trip to Myrtle Beach because it had been recommended to me a few times. Vukov's other location, Croissants Bistro & Bakery, is also one we'll come back to later.
The restaurant itself is beachy. Open, airy, light, a large wraparound porch - which is where I chose to have my meal.
I started with the crackers and pimento cheese, which, wow, is quite the way to start a meal. Super crisp chips with a heavy scoop of cheese and mayo and pimento that is was just hitting all the right notes.
I ordered a crab cake before I knew of the delightful complimentary pimento cheese appetizer, but I always love a crab cake. These three mini ones were plump with a flavorful remoulade. The cakes had hunks of crab, perfect seasoning and just a delicious pairing with the creamy sauce.
The menu spans from fresh oysters and she crab soup to smoked shrimp & grits and pan-seared scallops. The latter is the one I landed on, which came with celery root puree, sauteed kale and roasted mushrooms. A beautiful scallop is special thing. That nice sear gives way to a meaty scallop that is slightly sweet. Paired with the puree, kale and mushrooms - it really was a perfect dish.
Grade: A
