“Good Food and Bad Advice.” Such is the motto for this one-of-a-kind restaurant that’s in the planning stages as we go to press. Located beside Hot Fish Club on the southern end of Murrells Inlet, it’s owned and operated by the HFC family – but it’s a totally different experience. The menu is quirky, to say the least, with a focus on affordability – most items run between $4 and $12 – and fresh, locally sourced meats, seafood and produce whenever possible. The team is still working out the particulars, but the choices are definitely different and change frequently to keep things interesting. 

The interior has a rustic feel …  just inside there’s a nook with Inlet-style provisions for sale … souvenir mugs, t-shirts, beer cozies, vintage fishing rods, gear and the like … it’s quaint old fishing village meets new age funky.  The spacious interior is cozy with lots of windows that showcase beautiful views of the marsh. Outside, an expansive waterfront deck affords panoramic views of the creek. Birders can enjoy pelicans, egrets, wood storks and even the occasional eagle. Access the south end’s Marsh Walk and crab dock from the deck, too. 

The food. This menu is all over the place. Dips and Bits feature local peanuts boiled in a locally brewed beer, spicy cubed hummus fries, flash-fried and topped with English cucumber, tomato, onion and Tzatziki sauce toasted sesame and garlic spicy edamame, flash-boiled in the pod are interesting.  Small plates and apps are plentiful and inventive. Samples include chicken and waffles – “Provision-style” fresh chicken tenders dipped in Belgian waffle batter, deep-fried and served with maple syrup, honey Dijon and pork belly blackeye peas or Drunk’d Up Shrimp, flash-fried and tossed in Makers Mark Bourbon BBQ sauce and served over lettuce. Soups and salads feature fresh fruits, vegetables and cheeses in delightful combinations. 

Creative burgers and sandwiches are served with a choice of “Sideways Fries,” (Provision-style beer-battered potatoes that are a cross between chips and fries) or zucchini slaw. Specialty seafood platters, fresh fish and Inlet steam pots full of shellfish, corn on the cob and potatoes as well as peel and eat shrimp are available. Sides include Lowcountry collards and a loaded baked potato cake. All desserts are scratch-made with with local milk and homemade ingredients and served in Mason jars. Tasty craft beers and cocktails are not to be missed. 

Take time to explore and expect the unexpected from a restaurant where one of the items offered is described as “kinda weird, but tasty.” Lowcountry looks forward to this new venture from our friends at the Hot Fish Club. With a broad menu, pub-inspired atmosphere and an awesome atmosphere, the IPC is shaping up to be a mighty fun place to hang.