Roadside Grill Offers Inexpensive Variety
By Becky Billingsley
A cute, clean and wholesome family-oriented restaurant opened in Conway in the early part of 2010, and the family members who run it are experienced restaurateurs.
Mark McBride has been in the restaurant business since he was a child, and that continued through college at the University of South Carolina. In the ensuing years McBride has been a server, cook, bottle washer and/or proprietor at many Myrtle Beach area restaurants including Gullyfield's, Crabman's Seafood Buffet, Mark's Delivery, Hobie's, California Dreaming, Greg Norman's Australian Grille, Chesapeake House, the Old Pro's Table, Bojangles, Hardees and Hooters.
But now McBride and his 20-something son, Struthers McBride, have opened the Red White and Blue Roadside Grill where breakfast and lunch are served six days a week, and dinner is offered Thursdays through Saturdays. Since its opening, both the dining room and the drive-through window have stayed busy with people picking up sandwiches, burgers, salads, overstuffed baked potatoes, pasta and blue plate specials.
Struthers McBride's younger sister, Mills, runs the cash register when she is home from Clemson University. Little brother O'Neil busses tables and helps clean up when his school and sports commitments allow, and the mother/wife of the McBride crew, Laura, pitches in as needed around her telecommunications career.
Nothing on the breakfast menu costs more than $3.85, and that is for a plate that includes two scrambled eggs, hominy grits, Texas toast and a choice of bacon, country ham or sausage. Other breakfast meals include Biscuit-n-Southern Gravy, BLT, and the RWB Egg Snack, which is a scrambled egg, grits and toast that costs $1.49.
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The drive-through turns out breakfast sandwiches at a fast clip, and you get a choice of biscuit, bun, white toast, wheat toast or Texas toast, and then a choice of meat, cheese and egg fillings that includes Cajun Chicken and Farm Sausage. In addition to Cajun Fries they also have Breakfast Potatoes, and you can get a slice of fresh tomato on the sandwich for an additional quarter.
For lunch, the incredible $2.19 quarter-pound Hamburger is a reliable and inexpensive choice, and Fries here are crispy and piping hot. They also have sandwiches such as Grilled Cheese, Fire-grilled Chicken, Southern Mustard Barbecue and Fire-grilled Ribeye Steak.
That Fire-grilled Chicken is moist and flavorful, and you can also get it on a salad or as an entree. Other salads include the Original Red, White & Blue Salad (like a chef salad), Fried Chicken Salad, Caesar Salad and Greek Salad.
One of my favorite lunches is a small salad and one of the enormous 3/4-pound stuffed potatoes that contain marinated chicken, steamed broccoli and more. I like the Beefy Potato where the creamy white baked potato is topped with chopped meat and provolone cheese, and served with sour cream and butter.
Spaghetti, with red or white sauce, comes with a salad. Finger foods include Onion Rings, Chicken Tenders, Jumbo Wings (Mustard, Barbecue, Hot, Teriyaki), Fried Mozzarella and Cajun Fries.
Daily lunch specials are a meat with either two or three sides. Meat choices are Meatloaf, Fried Pork Chop, Fried Chicken and Fire-grilled Chicken, and sides are Mac & Cheese, Cajun Fries, Mashed Potatoes & Gravy, Rice & Gravy, Green Beans, Field Peas, Pinto Beans, White Corn, Seasoned Collard Greens and Spiced Apples.
My friends and I have tried the meatloaf (excellent), Mac & Cheese (not bad at all), Mashed Potatoes and Gravy (okay), and every time I visit there are many people enjoying Fried Chicken and Fried Pork Chops.
Dinner entrees Seasoned Ribeye, Baby Back Ribs, the Carolina Chicken Plate and Shrimp & Grits, which has scattering of fresh veggies, bacon and finely grated cheeses on top of the grits and is a deliciously fresh change from versions with gravy.
The Red White and Blue Roadside Grill is at 2635 Main St. just north of Conway, and the number is 843-488-0488. Hours are 6:30 a.m. to 2:30 p.m. Mondays through Wednesdays; 6:30 a.m. to 9 p.m. Thursdays and Fridays; and 7:30 a.m. to 9 p.m. Saturdays.
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