Live in Pawleys Island? You know where the great steak and wine places are.
It’s about time the visitors were in on it, too. Red wine and red meat have this intangible bond that pleases the palette. Travelers crave this unique dinner experience while they’re in a favorite place.
To score a steak dinner with wine is a momentous occasion, for good reason. Red beef’s fattiness and red wine’s astringent properties balance. Plus, antioxidants in wine fight the buildup of bad cholesterol you might get from steak. How perfect.
For Operation Dine Like Royalty, start here:
A remarkable location, especially for outdoor dining on seasonable evenings. Enjoy a globally-inspired menu and attentive staff.
Top steak: Beef Tenderloin Medallion. A charbroiled 4-ouncer with house russet mash. It comes with cabernet mushroom deni and crisp onion straws.
Wine pairing: La Terre Cabernet Sauvignon. Deep red in color, with black fruit characters, loaded with blackberry and plum. Hints of oak spices and vanilla.
Pro tip: Make reservations. It’s a local favorite and visitors know it’s great, too. The bars open at 4 if you want to come early for dinner.
There’s nothing dull here. This lively venue is perfect for special occasions. Dry-aged steak makes for a wonderful experience.
Top steak: 8-ounce venison New York striploin. Certified Cervena-raised New Zealand red deer, sous vide medium-rare, blackberry, and veal demi-glace.
Wine pairing: 2021 Elk Cove Pinot Gris, Willamette Valley, Ore. Venison isn’t easy to pair, but a Pinot deals well with the gamey flavor and lean meat.
Many visitors have adopted J Peters as their good-time gathering place. It’s an upscale pub joint to bring friends — and meet friends.
Top steak: 10-ounce Sirloin, J Peters’ most popular steak. It’s aged Midwestern beef, custom trimmed and cooked to order.
Top wine: Locations Red Blend by Dave Phinney, California. The petite Sirah, barbera, tempranillo, syrah, and grenache are perfect for sirloin.
Pro tip: Try J Peters’ She-Crab Soup. Incredible. Their Honey Butter Croissants will also leave a lasting impression.
When you need a relaxed, delicious dinner on vacation (and who doesn’t?), visit Hanser House. It’s always a fantastic place to go.
Top steak: 8-ounce Filet Mignon. Chargrilled, hand-cut choice aged beef. It comes with Texas toast and homemade onion rings.
Wine pairing: Ask for a hearty pinot noir. Malbec is also a fitting choice to complement the cut’s texture.
Pro tip: Order Crab Dip as an appetizer. If more than two are in your party, get a second order with more chips. It’ll disappear.
Looking for a discreet place? This isn’t your place. The Tavern is lively and downhome, with live blues and tchotchke everywhere.
Top steak: Flatiron Steak. It’s 6 ounces and chargrilled, with rosemary demi-glaze and bleu cheese. Ask for portobello for a small charge.
Wine pairing: Napa cabernets with an elegant structure are perfect. Your flatiron will draw out subtle cherry flavors and acidity.
Pro tip: If there are non-steak eaters among you, bring them anyway. Same for those who choose drinks other than wine. Beer and burgers are big here.
Let’s not tiptoe around it: A beach trip with a lousy hotel isn’t good. Stay in a nice place right on the ocean, for a change. Choose comfort at Litchfield Inn. And enjoy on-site dining at Austin’s Cabana restaurant if you’re so inclined.