No Average Joe: Why You Should Eat At This North Myrtle Beach Restaurant

While the name may suggest a menu heavy on chicken wings, quesadillas and jalapeno poppers, Joe’s Bar & Grill offers a dining experience that rivals some of North Myrtle Beach’s best restaurants.

Overlooking a tidal marsh, Joe’s has been an area institution for more than 30 years, featuring indoor and outdoor seating and a menu with an array of steak and seafood dishes that will have everyone in your group smiling (assuming they don’t want wings, which aren’t among your choices).

The world has grown up around Joe’s, which is directly across from Barefoot Landing, but that growth hasn’t diluted its appeal. After a recent meal, enjoyed whileJoes Bar and Grill sitting on a screened in porch on a picturesque, 75-degree Saturday evening, here is one man’s review of the only “Bar & Grille” along the Grand Strand that serves a filet you are happy to tell someone about.

On a menu that offers local clams, seared yellowfin tuna, and scallops en bacon brochette over a bed of rice pilaf, among other equally scrumptious sounding starters, I went with the stuffed Cajun mushrooms.

Filled with lump crabmeat, topped with hollandaise sauce, and served with a type of black bean salsa, the mushrooms were good, but not great. A little light on crab and even Cajun spices, I didn’t regret the decision but it’s not something I’d insist you have to order on your visit to Joe’s.

Of course, I would highly recommend the Tito’s and tonic and view of the marsh I was simultaneously enjoying. The folks joining me opted only for drinks and the views, limiting my exposure to appetizer menu.

After a long look at the tomahawk pork chops, the Steak Diane, a center cut filet cooked medium-rare, topped with sauteed mushrooms and a marsala sauce, was the entree of choice. It didn’t disappoint. The steak was perfectly cooked, it was tasty as one would expect, and the marsala sauce was the ideal complement. The accompanying roasted red potatoes were good but speaking on behalf of carnivores everywhere, you are ordering this dish because of the steak.

Good as the filet was, I must cop to bit of buyer’s remorse when a friend’s New York strip, served with teriyaki sauteed portabella mushrooms, arrived. It looked unbelievable and based on how clean his plate was, it seemed to have tasted even better.

The boss lady (aka my wife) ordered the blackened grouper special over wild rice and it exceeded lofty expectations. The piece of grouper was, to put it mildly, large, leaving plenty for me to eat. That was a pleasant problem to have.

Sauteed perfectly, the mild fish had just the right amount of seasoning, allowing you to enjoy the spice without being overwhelmed.Joe's Bar and Grill

I’d happily recommend any of the three entrees.

Final Verdict
It wasn’t cheap – expect steak and seafood entrees to range from $30 to $45 – but what is these days? The building itself is old but charming and the bar begs you to sit down for a drink. If you believe in the wisdom of the masses, Joe’s, which was packed to the gills, has the support of the dining public, and I’d readily encourage you to visit. One final piece of advice, you aren’t the only one who wants to eat there, so make a reservation!