Beach Blog Restaurant Spotlight: Frank’s and Frank’s Outback
By Christina Knauss
A trip to Pawleys Island would not be complete without a meal at these two restaurants, which have become true culinary landmarks along the Strand.
Frank's opened in 1988 in the former location of Marlow's Supermarket, a store that had been operated on the island by Frank Marlow for 40 years. When he retired, Salters McClary, who had worked at the grocery during high school, purchased the former store, renovated it and turned it into Frank's Restaurant.
Frank's Outback, located behind Frank's, was a house where Marlow's mother previously lived. McClary renovated the house as well and opened the more informal restaurant in 1992. Originally, the Outback offered lunch only, but customer demand soon led McClary to add dinner as well.
Both restaurants offer the finest cuisine, with atmosphere being the only difference.
Frank's is the more formal of the two, with a black and taupe décor complimented by lit candles, white tablecloths, and dark woodwork. Drinks are served from an antique mahogany bar that dates from the late 19th century.
Frank's Outback was redecorated in 2008 and now features wrought-iron furniture with cushioned bench seating, new lighting and white-and-rust colored shears for atmosphere.
McClary said some customers have returned year after year since the restaurant opened in 1988. The restaurants both serve a diverse clientele, with families especially liking the more laid-back atmosphere at the Outback. Both restaurants feature an extensive wine list, with new additions nearly every week, McClary said.
McClary said that by far, grouper and crab cakes are the most popular menu items at both restaurants. Both menus include a variety of appetizers, "small plates," entrees and salads. Frank's Outback also features a selection of wood-fired pizzas.
Signature entree items at Frank's include pan-roasted tuna, crisp half-duck with roasted carrots, beef tenderloin and a Dijon-crumb crusted rack of New Zealand lamb. Small plate offerings include tuna nachos, a duck noodle bowl, and crispy calamari in spicy Thai chili sauce.
http://www.mbsun.com/assets_c/2009/06/FrankFrank's Outback signatures include a roasted half-duck, seared local yellowfin tuna, pan-roasted herb- and Dijon-crusted rack of lamb, and a large selection of other seafood and meat items. Their small plates include crisp conch fritters and Prince Edward Island mussels,
Local seafood, produce and other items are featured in both restaurants. A popular recent feature has been locally caught sun crab claws. Fish comes from Murrells Inlet, while clams and soft-shell crabs are from nearby McClellanville. Most of the produce is from Lee's Farm in Murrells Inlet, and McClary said two local women also bake pies and cakes for the restaurants.
Frank's has been featured in national newspapers and magazines, including Gourmet and Southern Living.
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