Ever had that moment when you’re driving along a coastal highway, stomach growling louder than the ocean waves, and suddenly, a restaurant appears that changes everything?
That’s Carolina Roadhouse in Myrtle Beach for you!
Standing since 1995 along Restaurant Row, this unassuming wooden structure might fool you with its modest exterior.
Don’t let that fool you for a second.
What awaits inside is nothing short of a carnivore’s paradise that locals have been keeping to themselves for far too long.
When South Carolinians talk about prime rib in hushed, reverential tones, they’re usually thinking about this place.
The kind of establishment where calories don’t count and vegetarians momentarily question their life choices.
I’m not saying the aroma of slow-roasted meat will make you weak in the knees, but you might want to request a table near a wall just in case.
Carolina Roadhouse belongs to the Centra Restaurants group, a local restaurant powerhouse that clearly understands the sacred relationship between humans and perfectly cooked beef.
The building itself strikes that perfect balance between rustic charm and practical comfort—think exposed wooden beams, warm lighting, and enough space between tables that you won’t accidentally elbow a stranger while executing your happy food dance.
And you will dance.
Mentally, at least.
Walking through the doors, you’re immediately transported to a world where casual dining meets culinary expertise.
The interior embraces that classic roadhouse aesthetic—warm wood tones everywhere, from the floors to the ceiling beams, creating an atmosphere that’s simultaneously rustic and refined.
It’s like someone built a high-end cabin, then decided to serve exceptional food inside it.
The restaurant’s layout offers both intimate corners for romantic dinners and larger spaces for family gatherings, making it versatile enough for any occasion from “I survived Monday” to “She said yes!”
Soft lighting casts a golden glow across the dining room, highlighting the natural wood and creating an ambiance that says, “Stay awhile, your diet starts tomorrow.”
Palm trees scattered throughout the space remind you that yes, you’re still in Myrtle Beach, even as the mountain lodge vibes might momentarily confuse your senses.
The bar area, with its impressive selection of spirits lining illuminated shelves, serves as both a waiting area for the eternally patient and a destination in itself.
Bartenders mix cocktails with the kind of effortless precision that makes you wonder if they were born with a shaker in hand.
Even on the busiest summer evenings, when tourists and locals compete for tables like it’s an Olympic sport, there’s an orderliness to the chaos.
The staff moves with practiced efficiency, somehow managing to make each guest feel like they’re the only one that matters.
It’s hospitality sorcery, plain and simple.
Before you even open the menu, your server will likely mention the Roadhouse’s famous sweet croissants served with honey butter.
These aren’t just bread rolls taking up valuable stomach space before the main event.
These are cloud-like pastries that make you contemplate ordering a dozen to go.
They arrive warm, buttery, and slightly sweet—a dangerous combination that requires significant willpower not to fill up on before your meal arrives.
The honey butter, served alongside in generous portions, transforms these already exceptional croissants into something borderline illegal.
You’ll tell yourself you’ll just have one.
You’ll be wrong.
Once you reluctantly put down the croissant (or more realistically, once you’ve eaten the last one and contemplated asking for more), it’s time to consider the menu.
While extensive, featuring everything from seafood to sandwiches, you’re here for one thing: the prime rib.
The prime rib—oh, the prime rib—deserves poetry written in its honor.
Advertised as “Our Famous Prime Rib” on the menu (and they’re not being hyperbolic), it’s slow-cooked to perfection, displaying that perfect pink center that meat enthusiasts dream about.
The exterior bears a flavorful crust seasoned just enough to enhance but never overpower the natural flavors of the beef.
Each slice is impressively thick, hanging slightly over the edges of the plate as if to announce, “Yes, this is going to be too much food, and no, you won’t care.”
It arrives accompanied by au jus that’s rich enough to drink straight and horseradish cream that clears your sinuses while simultaneously making your taste buds dance with joy.
The beef itself exhibits that melt-in-your-mouth tenderness that distinguishes exceptional prime rib from merely good versions.
It’s the kind of meat that requires minimal chewing—almost dissolving as it hits your tongue, releasing waves of rich, beefy flavor that remind you why humans developed canine teeth in the first place.
Each bite delivers the perfect balance of fat and lean, ensuring maximum flavor from first taste to reluctant last.
The “fall-off-the-bone” tender description often applied to ribs actually makes sense here—the meat practically surrenders to your fork.
While the prime rib justifiably takes center stage, the supporting cast deserves recognition too.
The loaded baked potato comes heaped with butter, sour cream, cheese, and bacon bits in quantities that would make a cardiologist wince but your taste buds sing.
The seasonal vegetables, while ostensibly there to provide nutritional balance, are prepared with enough butter and seasoning to make even confirmed vegetable-avoiders reconsider their stance.
If you somehow have room after this protein extravaganza (spoiler alert: you probably won’t), the dessert menu features classics executed with the same attention to detail as everything else.
The New York cheesecake achieves that perfect dense-yet-creamy texture, while the key lime pie balances sweetness and tartness in harmonious proportions.
But let’s be honest—most diners end up taking dessert to go, enjoying it hours later when their bodies have finally processed enough prime rib to make additional consumption possible.
While prime rib may be the crown jewel, Carolina Roadhouse offers an impressive supporting cast of other menu items.
Their appetizer selection doesn’t reinvent the wheel, but it perfectly executes classics like crab dip—creamy, generously portioned, and served with enough toasted bread to actually finish the dip.
The soup options include a baked potato soup that’s essentially a meal in itself, topped with cheese, bacon, and scallions.
It’s the kind of soup that makes you wonder why liquid diets get such a bad rap.
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For those who prefer ocean-dwelling protein to land-based varieties, the seafood selections shine with the freshness you’d expect from a restaurant mere miles from the Atlantic.
The fried seafood platter features lightly battered shrimp, scallops, and flounder that retain their distinctive flavors rather than tasting like generic fried food.
The crab cakes prioritize actual crab meat over fillers—a refreshing approach that proves someone in the kitchen understands the cardinal rule of seafood: let the ocean flavor speak for itself.
Sandwich enthusiasts face difficult decisions with options ranging from the French Dip (thinly sliced prime rib on a roll with au jus for dipping) to the most talked-about item besides the prime rib: The Killer Dog.
This isn’t just any hot dog.
This is a foot-long behemoth topped with homemade chili, cheese, and onions, served with enough fries to feed a small sports team.
It’s the kind of menu item that requires both a strategic approach and possibly a signed waiver.
The salad section exists for those maintaining the illusion of healthful dining while on vacation.
But even here, Carolina Roadhouse doesn’t skimp—the Roadhouse Chef Salad comes loaded with ham, turkey, cheese, and homemade honey-mustard dressing that transforms lettuce from punishment to pleasure.
For poultry fans, the chicken options range from classic grilled preparations to their popular BBQ Chicken Breast, marinated and char-grilled to juicy perfection.
The Roadhouse demonstrates that chicken, often the boring choice on steakhouse menus, can hold its own when given proper attention.
Their Loaded Chicken Albuquerque features fresh chicken breast marinated in their signature spices, char-grilled, then topped with bacon, Monterey Jack, cheddar, diced tomatoes, and scallions.
It’s a testament to their commitment that even standard menu items receive this level of care and creativity.
If beef calls your name but prime rib seems too committed a relationship, alternatives include the Marinated Sirloin—hand-cut and marinated for 48 hours—or the perfectly executed Filet Mignon for those who prefer tenderness over all other steak qualities.
The seafood section deserves special mention for visitors who want to embrace coastal dining fully.
The Fresh Fish of the Day, usually a locally sourced selection, comes either grilled or blackened, letting the natural flavors shine.
The Oven Roasted Salmon arrives moist and flaky, brushed with herb butter that complements rather than masks the fish’s distinctive taste.
Even the Crab Cakes, often relegated to appetizer status elsewhere, receive main-dish respect here, featuring jumbo lump crab meat with minimal filler, served with mustard sauce that adds tanginess without overwhelming.
One cannot discuss Carolina Roadhouse without mentioning their Killer Dog—a foot-long hot dog that’s achieved legendary status among locals and tourists alike.
Served on a fresh bun and buried under a mountain of French fries, homemade chili, cheese, and onions, it’s the kind of indulgence that requires commitment, possibly napkins tucked into your collar, and definitely a post-meal nap.
The drink menu complements the food offerings perfectly, with a substantial wine list featuring options from budget-friendly glasses to special occasion bottles.
The beer selection includes local South Carolina craft options alongside national favorites, served ice-cold as the good Lord intended.
For cocktail enthusiasts, the bar staff mixes classics with precision while also offering signature creations like their Roadhouse Punch—a dangerously smooth concoction that tastes innocent but sneaks up on you faster than a Carolina summer storm.
Sweet tea, that iconic Southern beverage, receives the respect it deserves here, served in glasses large enough to require two hands and with the perfect balance of sweetness that only generations of practice can achieve.
What truly distinguishes Carolina Roadhouse, beyond the exceptional food, is the service.
In an era where genuine hospitality sometimes feels like a fading art, the staff here maintains old-school standards that enhance the dining experience immeasurably.
Servers remember regular customers, often greeting them by name and recalling their usual orders.
For first-time visitors, they provide thoughtful guidance through the menu, offering honest recommendations rather than just pushing the most expensive items.
The level of attentiveness strikes that perfect balance—present when needed but never hovering, refilling drinks before you realize they’re low, removing plates promptly but never rushing you through your meal.
Even during peak summer season, when the wait for tables can stretch beyond an hour, the staff maintains composure and courtesy that turns what could be a frustrating experience into part of the adventure.
The host stand manages the inevitable crowds with remarkable efficiency, and the text notification system allows waiting patrons to explore nearby shops rather than crowding the entrance.
Regular diners know to arrive either early or late to avoid the dinner rush, though many will tell you the prime rib is worth whatever wait time the universe demands.
While an extensive menu allows for varied dining experiences, regulars have mapped out certain combinations that maximize the Carolina Roadhouse experience.
For optimal enjoyment, consider starting with their Famous Croissants (resistance is futile) but limit yourself to one if you want to maintain enough appetite for what follows.
The Roadhouse Chili makes an excellent appetizer, especially during winter months, with its hearty texture and perfect spice level.
For the main event, first-timers simply must try the prime rib—medium rare allows the meat’s natural flavors to shine brightest.
Pair it with the loaded baked potato and seasonal vegetables for a classic steakhouse experience executed perfectly.
If you’ve somehow preserved room for dessert, the Croissant Bread Pudding brings your meal full circle, transforming their famous croissants into a warm, indulgent dessert topped with vanilla ice cream and caramel sauce.
The Carolina Roadhouse experience extends beyond just exceptional food—it’s about that rare restaurant magic where everything somehow comes together perfectly.
It’s the kind of place where vacation memories are made, where locals celebrate special occasions, and where anyone having a bad day can reset their mood through the therapeutic powers of perfectly prepared comfort food.
For more information about their hours, special events, or to check out their full menu, visit their website or check out their Facebook page.
Use this map to find your way to this temple of prime rib perfection.
Where: 4617 N Kings Hwy, Myrtle Beach, SC 29577
The next time you’re driving along Restaurant Row in Myrtle Beach, look for the unassuming wooden building with the Carolina Roadhouse sign.
Your stomach will thank you, your taste buds will write you thank-you notes, and your diet can always start tomorrow.
