Beach Blog Restaurant Spotlight - Fresh Traditions: Brunch at Sea Captain’s House
By Becky Billingsley
Sea Captain's House, oceanfront in the heart of Myrtle Beach, is one of the Grand Strand's longest-standing tributes to an era of low beach cottages and fine Coastal Carolina cuisine. But while it is steeped in tradition, a new fall brunch menu continues a custom of culinary excellence.
Myrtle Beach's history as a resort community is only about 100 years old, because before then it was too difficult for travelers to cross swamps and rivers to get here. After trains and bridges made it possible for visitors to arrive without crossing on ferries in horse-drawn carts, Myrtle Beach became an ideal vacation spot. Wide, white sand beaches stretched for miles, and family beach cottages dotted the shore.
In these simple getaway spots, ocean breezes washed away cares. Families spent luxurious days retrieving from the ocean succulent meals of shrimp, fish and crabs.
Such was the case with the Henry Taylor family of High Point, N.C., when they built their Myrtle Beach cottage in 1930. It was sold during the 1940s to another family, and then in 1954 Mrs. Nellie G. Howard turned the genteel vacation home into a boarding house called Howard's Manor. Three meals a day were served to guests in nine rooms.
Through the decades Sea Captain's House has weathered hurricanes and nor'easters and survived with minimal damage. In 1962 the current owners acquired the property and instead of turning it into a high-rise development, they decided to operate a restaurant.
Much of the staff has been employed for many years, and all are welcoming ambassadors of Southern hospitality. For almost five decades visitors from throughout the world have enjoyed three meals a day of traditional regional seafood specialties merged with exciting innovative menu choices.
But while the friendliness, award-winning chefs and dishes such as Sea Fare Omelet, Low Country Crab Casserole and Pecan Crusted Grouper are draws, the restaurant's ambiance is an especially attractive amenity.
Inside and out, the integrity of the historic beach cottage has been preserved. While lovely airy spaces have been added, diners can still relax and wait for tables in the former living room. A favorite spot among locals for private parties and dinner meetings is an historic side room with vintage woods and early 20th century décor accents.
In the remaining sprawling dining spaces, every seat in the house looks upon a dazzling ocean view, from the outdoor patio with its caressing sea breezes, to the dining rooms which are each uniquely and impeccably decorated. Sea Captain's House boasts a lush oceanfront lawn with a picturesque beach buffer of sand dunes and sea oats.
Ocean sunrises are even more memorable when accompanied by custom-created omelets; Crab Cakes Benedict with Serrano ham and fried green tomatoes; Country Ham and Eggs; Pecan Waffles; or Blueberry Pancakes. A new Sunday Brunch menu offers Salmon Cakes Florentine; Shrimp and Grits; a changing Sunday's Sandwich and the Captain's Brunch Special.
An example of the Sunday's Sandwich is a fried egg, spinach, fried green tomato, apple wood smoked bacon and Swiss cheese on Texas toast, served with cheese grits. A recent Captain's Brunch Special was grilled scallops with an orange basil glaze served over Dirty Rice with a side of Pineapple Cheese Casserole, and Sour Cream Cake with caramel frosting for dessert.
More fresh seafood is available during lunch service, such as Crab Meat Remoulade and Fillet of Flounder, but diners can also enjoy Sliced Roast Chicken Sandwich; The Captain's Club Sandwich; Chicken Salad with Fruit; Filet Mignon; and Grilled Pork Chops. Locals know to either pick up a printed copy of the month's lunch specials, or look for them online at www.SeaCaptains.com, to see if they must stop by for Herb Crusted Shrimp Cakes with Roasted Pepper Sauce with Corn Soufflé; or Baked Oysters Florentine with Hollandaise sauce and a Twice Baked Potato.
Suppers are coastal celebrations, with choices including McClellanville Crab Dip; the Tri-Salad Sampler with chicken salad, shrimp salad and crab salad; Seafood Platters; Shrimp Creole; Filet of Beef Neptune; and The Captain's Seafood Muddle with sautéed shrimp, scallops, fish, mussels and clams in saffron tomato broth with bacon, potatoes, celery and herbs that's served with oven-fresh bread.
Sea Captain's House, at 3002 N. Ocean Blvd in Myrtle Beach, is open daily for breakfast, lunch and dinner, and the number is (843) 448-8082. A full bar menu and wine list are available. Smoking is allowed on the outdoor patio only. Reservations are not accepted except for large private parties.
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