Bliss-ful in Murrells Inlet
By Becky Billingsley
Chef Ernest Bledsoe rose through a series of high-profile restaurant positions and won several big culinary competition awards, so when he opened his own restaurant in Murrells Inlet called Bliss, no one was surprised the popularity was immediate.
The chef learned his craft at Chef Oliver Saucy’s restaurant called Darrel & Oliver’s Café Maxx in Pompano Beach, Fla., and then at the Harbor Club in downtown Charleston. In 2007 he moved a little farther north to Pawleys Plantation Golf & Country Club in Pawleys Island and impressed Grand Strand diners by winning culinary awards like the Grand Champion trophy at the 2010 American Culinary Federation Souper Supper in Myrtle Beach for Roasted Corn and Crab Chowder. In January 2008 he was named Grand Champion out of 71 competitors at the Myrtle Beach ACF Southeastern Chefs Competition.
The chef launched his own line of condiments, called Bliss Eats, including exquisite salad dressings. When the opportunity was presented for the chef and his wife, Kimberly Bledsoe, to open their own restaurant beside the new Inlet Sports Lodge in Murrells Inlet, they used the name they had been dreaming of: Bliss.
Brunch, lunch and dinner are served in this dimly lit haven that is a tribute to the beautiful natural surroundings of Murrells Inlet. The overall ambiance is that of a well-heeled fishing lodge with lots of wood, from furniture made from swirling multicolored South American Osage Orange to polished dark hardwood floors, old church pews used as banquettes, Shaker-style chairs with tall backs and beadboard paneling painted in fresh greens and blues.
Decor accents include river stones, exquisite local landscape paintings and local plant materials. Jazz, blues and other relaxing music enhances the vibrant-yet-laid-back tone.
The adjoining Reel Bar is a locals' hangout where the martinis and premium draft brews are cold and the fireplace is warm. Outside on the deck there's another fireplace and space for outdoor dining.
Chef Bledsoe and his kitchen staff say they are having extraordinary fun executing menus full of locally sourced foods.
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For brunch there are Crab Cakes Benedict, Steak Benedict and Fried Green Tomato Benedict. Traditionalists can order egg plates and omelets, although the Southwestern Seafood Omelet with shrimp, crab and lobster can hardly be called commonplace.
For a sweet breakfast treat, there's Blueberry and White Chocolate French Toast Casserole where Texas toast is baked in white chocolate custard.
Lunches feature a local creamy specialty called She-Crab Soup, Tomato Pie and Grilled Pineapple Salad with shaved onion, toasted macadamia nuts and pineapple vinaigrette. Other interesting salads include Grilled Romaine with sauteed prosciutto, tomatoes, blue cheese and bacon/asiago vinaigrette; Spinach and Berry Salad with honey/orange vinaigrette; and Pear and Walnut Salad with goat cheese medallions and honey/walnut vinaigrette.
The chef's famed salad dressings are available for purchase by the bottle.
Lunch sandwiches include a Fish Taco tasting featuring tuna, flounder and grouper in avocado-tomato salsa; Pulled Pork with apple slaw and Tennessee peach barbecue sauce; mini Oyster Po' Boys; and a Slider Tasting where three rolls are filled with buffalo burger, pulled pork and duck confit.
Four lunch entrees give a preview of dinner offerings with Low Country Chicken Roulade, Tournedos of Beef, Pan-seared Flounder and Shrimp and Grits Cake with Andouille sausage and sherry cream.
Dinner appetizers expand on the fresh theme with Tuna 2 Ways where seared tuna tataki is paired with jumbo lump crab meat, and a tuna roll is served with ponzu dipping sauce; Lobster Claw comes with watermelon consommé and grape and frisee salad; Smoked Duck Carpaccio is served with spinach, grape tomatoes, shaved asiago and bacon vinaigrette; and Beef Carpaccio is presented with rendered prosciutto, heirloom tomato, scallions, aged pecorino and balsamic syrup.
Dinner entrees span land and sea with Stuffed Buffalo Meatloaf, Stuffed Lamb Rack, Braised Short Ribs, Crab-crusted Grouper, Citrus Scented Crab Cakes and Seared Shrimp with citrus couscous, grilled squash and blood orange beurre blanc.
Kimberly Bledsoe handles front of house duties, and the couple both work hard to care for their family that has expanded to include four children ages 11 and younger. Their lives, they say, are "pure bliss."
Bliss Restaurant is at 4600 U.S. 17 Business in Murrells Inlet, and reservations can be made by calling 843-282-6737. Sunday brunch starts at 9 a.m.
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