Aspen Grille

The story

Crafted with passion, served with love

Southern Hospitality, Refined

Aspen Grille describes itself plainly and without apology: "Simply the best" restaurant in Myrtle Beach. That confidence is backed by consistent recognition — including a Wine Spectator Award of Excellence — and a loyal following that returns every visit to the Grand Strand. The kitchen, led by Executive Chef Jonathan Reimer, works from a philosophy of sourcing from local lands and waters, then executing each dish with precision. Proprietor Roland Sciotto and his team, including Event Coordinator Lennae Sciotto and Bar Manager Greg Thackray, have built something that feels genuinely personal rather than corporate.

What's on the Plate

The menu is American continental cuisine with real ambition. USDA Prime beef anchors the offering — a 20 oz. bone-in Cowboy Ribeye, a center-cut Filet Mignon available in 6 or 8 oz., a New York Strip — each served with the chef's selection of sides and customizable with additions like Oscar-style lump crab, pan-seared foie gras, or U-10 scallops. From the sea, the Seared New Bedford Scallops arrive on a golden saffron corn risotto with Nueske's applewood smoked bacon and pepperonata, while the Panko Crusted NC Mountain Trout is plated over spicy Moroccan Hoppin' Jon with ginger-scented basmati rice. For those who want range, the Bouillabaisse brings together fresh catch, jumbo shrimp, scallops, and mussels in a saffron shellfish broth.

Starters show the same range: Prime Beef Carpaccio with capers and balsamic glaze, Grilled Octopus and Crispy Pork Belly with romesco and sherry gastrique, Slow Roasted Lamb Ribs with fenugreek cream curry. The Coffee and Cacao Rubbed Elk Chop with sour cherry demi-glace signals that this kitchen isn't playing it safe.

The Wine Program

The Wine Spectator Award of Excellence is well earned. The list spans Champagne houses like Billecart-Salmon and Taittinger through serious California Cabernets — Caymus, Stag's Leap, Duckhorn — alongside global selections from Oregon, Washington, New Zealand, Greece, and Lebanon. By the glass, options run from a Provence rosé to a Stag's Leap Artemis Cabernet. Wine Wednesday offers special pricing for those who want to explore without occasion. Hand-selected bourbons and blends round out the bar program.

The Room and the Experience

There is a dress code — no ball caps, gym attire, or tank tops — which signals the tone without being unwelcoming. Guests consistently note that there is not a bad seat in the house across multiple dining rooms. The team personalizes reservations: note a birthday when booking and a card will be waiting at the table. Private dining is available for events and business functions, handled with the same attention to detail as the main dining room.

For Myrtle Beach, this level of American continental cooking, paired with a wine list of this depth, is genuinely uncommon.