Nibils at Surfside Pier: Decades of Dining
Story and Photos by Becky Billingsley
When a restaurant has been around as long as Nibils you know they're doing something right, and for 26 years Jack Cahill and his family have been serving meals relished by locals and visitors.
When Jack and his wife, Margaret, moved to the Grand Strand from New York they had their first restaurant on Lake Arrowhead Road in Myrtle Beach where Harry the Hat's is now located. Three years later they moved Nibils to Surfside Pier, and for 22 years they peacefully and happily leased their property.
Nine months out of the year they served hundreds of breakfasts, lunches and dinners every day. Their five children helped out, and they did a lot of catering.
Then the City of Surfside Beach bought the pier, and the Cahills had new landlords. Although Jack says they pay $73,000 per year in rent and have never missed or been late on a payment, the city has decided to accept bids for other parties interested in replacing Nibils with a different restaurant.
Diners near and far are protesting this move, and their reasons are many.
A big reason they want to keep the restaurant around is the quality of food the Cahills and their employees produce.
Breakfast cook William Finkley dishes up eggs, eggs and more eggs, from egg and meat plates to omelets, including their famous Seafood Omelet that's plump with lump crab meat and shrimp, and made luscious with the additions of She-Crab Soup and Swiss cheese. Cahill and Co. also serve French Toast, Pancakes and Breakfast Sandwiches.
Many diners start their days with a long walk on the beach, then stop by Nibils for breakfast. The Walker's Special is freshly squeezed orange juice, a blueberry or oat bran muffin, fresh fruit and coffee.
For lunch or dinner the choices change over to lots of fresh seafood choices, plus chicken and beef.
”Prime Rib has always been our No. 1 seller,” Jack said. “Close behind is our flounder; it's skinless on both sides.”
They're also known for Shrimp Salad in a special light and delectable dressing that's served on lettuce with fresh fruit, and Neptune Salad with crab meat and shrimp. Crab Cakes are bursting with lump crab meat and served with Executive Chef Nicholas Emmons' special shrimp sauce.
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This is Chef Emmons' second season at Nibils, and he is a longtime local fixture in the culinary scene. A graduate of the Culinary Institute of America in Hyde Park, New York, he is known as an excellent saucier.
This talent is supremely evident in a new menu item he brought to Nibils: Shrimp and Grits. Emmons' version features a rich brown Cajun Andouille Sauce.
Other seafood fare includes Tuna Salad, broiled or fried Seafood Platters, Orange Roughy and Fish and Chips. In addition to Prime Rib the menu lusts Blackened Ribeye, Filet Mignon and Surf & Turf where a filet is paired with either shrimp or scallops.
Some diners swear by the poultry, such as Chicken Cordon Bleu with Chef Emmons' creamy Béchamel, or Chicken Salad featuring tender chunks of white meat. For those who prefer finger foods, there are Shrimp Cocktail served family-style, Mushrooms stuffed with crab meat, Oyster Cocktail, and Sea Scallops wrapped in bacon and flavored with garlic and white wine.
Several dessert choices include Key Lime Pie, Apple Pie, Peanut Butter Pie, New York Cheesecake, Death by Chocolate and the Nibils Chocolate or Strawberry Ice Cream Sundaes. Beer and wine are also available.
A popular early dining special is from 4-6 p.m. February through April, and September through November. That's when seven different entrees served with two sides are $11. Every week there are other specials, such as on Fridays and Saturdays when a Sea Scallop dinner is $14.
No article about Nibils is complete without mentioning their Hushpuppies, which are light, fluffy and sweet. They're almost donut-like.
”The secret to them is you've got to have a dedicated fryer,” Jack said. “And we use buttermilk and honey in the mix. You don't need honey butter with them.”
And there are two more secrets to Nibil's success: the staff and the location. Much of the staff has been there so long (five of them have more than a hundred years' experience there) they could plate the food in their sleep. They're all friendly and supremely competent.
But the view – who could resist the elevated beach and ocean vista? Dining at Nibils, enjoying the food and service, and being able to look upon happy people enjoying the beach, fishermen on the pier reeling in their catches, and the relentless ocean always rolling in, is a singular delight that should be on anyone's Grand Strand must-do list.
Thousands of devoted customers hope the Town of Surfside Beach will agree and renew the Cahills' lease.
Nibils at Surfside Pier is at 11 S. Ocean Blvd. in Surfside Beach. It's open from 6:30 a.m. to 9 p.m. Mondays through Saturdays, and 6:30 a.m. to 2 p.m. Sundays. The number is (843) 238-5080.
I have always enjoyed dining at Nibils restaurant. That is part of a family tradition as part of our vacation. Seeing the same people in the restaurant is like coming home, and of course whether it be breakfast or dinner the food has always consistently been very good. There are many changes in the area year to year but this is one thing I don’t want to ever see change.
If the city of Surfside doesn’t renew Nibils lease, purely because of greed, then shame on them. Some things money just cannot buy.
I can’t tell you how many people I know that vacation in the Myrtle Beach area go out of their way to eat at Nibils. My family is no exception. Even when staying many miles North in NMB, we make the trip to Surfside. If Nibils is gone when we return to S.C., our vacation cash will not be spent in Surfside. I wonder if the officials have thought about that?
Nibil’s is the best, there is no comparison! Me and my family have been going there for over 20 years. The City of Surfside is really losing it if they think they can replace them. I bet alot of pockets are being padded!
My wife and I have been going to Nibil’s for 20 years. Nibil’s is the best from the staff to the food everything is first class. It would be a travesty if the town of Surfside let them go.