When my wife and I decided to open Fire and Smoke our goal was to create a dining destination for people who simply love food! We wanted the atmosphere to be warm, relaxed and approachable without being pretentious. A place to entice our guests to stay, unwind and come back time and time again. In the short two years we have been open we have become one of Myrtle Beach’s top restaurants. It is with our staff’s attention to detail and devotion to their craft that we are able to reach this goal.
We pride ourselves in having a “scratch kitchen” and using only the highest quality ingredients available, sourced locally as much as possible. All of our beef is USDA PRIME (which accounts for only 2% of all beef), and is cooked on a blazing hot all wood fired grill . We source most of our seafood locally when in season and day-boat fresh catches from Hawaii flown overnight to our door. Our prices may be higher than other restaurants on the grand strand but superior quality ingredients come with a price.
Chef/Owner Tyler Rice is a seasoned veteran of fine dining restaurants for almost 30 years. Growing up in Lancaster, PA he learned to appreciate farm to table food at an early age and quickly discovered his passion for food. He did most of his training at the famed Allenberry Resort in Boiling Springs, PA before moving to Myrtle Beach in 1991. Chef Rice spend the next 8 years heading the kitchens of such places as Umberto’s at Coquina Harbor, The Old Pro’s Table and The Community House in Pawley’s Island before returning back to Pennsylvania in 1999 where he was the executive chef at several of South Central Pennsylvania’s premier restaurants including: The Log Cabin, Heritage Hills Resort and Conference Center, and Annie Bailey’s. In 2013 He and wife, Leslie decided it was time to get back to the coast of South Carolina and Fire and Smoke Gastropub was born!