Murray’s Bistro Serves Gourmet Sandwiches
By Becky Billingsley
When a restaurant reviewer goes back to a new eatery twice within two weeks because she couldn't stop thinking about how great the food tasted, you know it has to be good, and Murray's Bistro in Myrtle Beach lived up to my anticipation.
Chef Murray Stahler worked in restaurants when he was younger, in the front of the house. Then he spent 13 years in the landscaping business before he decided to go to culinary school. He earned a two-year culinary degree from the Art Institute in Charleston, and now is the proud proprietor of Murray's Bistro.
Murray's is designed as a gourmet carry-out and delivery haven. Every morning the chef cooks vacuum-sealed plastic-encased packets of salmon, chicken breast, braised short ribs and more in his Poly Science Sous-Vide machine, which slow-cooks the meats in a water bath. When someone orders a dish such as a Buffalo Chicken Wrap he pulls one of his pre-cooked chicken breasts out of the refrigerator and quickly finishes cooking it on a panini press.
Every sandwich is made to order - the chef even chops the vegetables as he builds his masterpieces - and he does it quickly.
The choices are mouth-watering. There are Bistro Sandwiches such as Shrimp Salad (using local shrimp), Roasted Turkey with thyme and sage, and Grilled Cheese with Bacon. You can get a Classic Reuben, Pastrami Reuben, Muffaletta or a Caprese Sandwich with fresh mozzarella, tomatoes, basil, capers and olive oil.
There are Wraps and Club Sandwiches, and Panini including Cuban, Veggie and one with Italian flair that contains Genoa salami, cappicola and mortadella.
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A dozen Chef Specialty sandwiches might make your stomach rumble just reading about them. There's a Salmon BLT with bacon and caper dill aioli; Italian Pulled Pork with jus, aged provolone and sauteed sweet peppers; Beef Tenderloin Tips on a brioche bun or ciabatta with caramelized onions, greens and horseradish cream; Braised Short Rib; and Slow-Cooked Beef Brisket in the chef's house-made barbecue sauce on brioche.
There's also a Maryland Crab Cake Sandwich containing both lump and claw meat that Chef Stahler says he'll stake his reputation on.
I can personally vouch for the Beef Brisket and the Salmon BLT. I've never before had brisket so tender it practically melted in my mouth, and the house-made barbecue sauce is sweet and sassy. The Salmon BLT is a work of art with its vibrantly fresh veggies, perfectly crisped bacon and moist fish.
Diners will also find burgers here, including a Black-n-Bleu Burger, salads such as Greek and Caesar, and Chicken Sandwiches including Buffalo Blue, Cordon Bleu, Greek and Chicken Chesapeake topped with a crab cake and imperial sauce.
Of course this sandwich restaurant has sides, and they include side green salads, cole slaw, potato salad and pasta salad. Chef Stahler also enjoys pastry arts and makes selections from scratch such as Bread Pudding with sweet bourbon sauce and Cheesecake with chocolate ganache and blackberry compote.
Catering is available, from box lunches to dinner parties, family reunions and weddings. If you're within a reasonable distance of Murray's Bistro, they'll deliver the goodies to you.
Murray's Bistro is at 926 D Iris St. in Myrtle Beach, which is centrally located in Myrtle Beach at The Market Common. You can place orders by calling (843) 839-1661. It's open during the winter from 11 a.m. to 6 p.m. Mondays through Saturdays.
You’ve hit the ball out the park! Inceridble!