Finding a place that doesn't feel like a tourist trap in North Myrtle Beach is harder than you’d think. You’ve got the bright neon signs, the "all-you-can-eat" calabash buffets, and the rows of pancake houses that all seem to use the same frozen batter. But then there’s 21 Main Prime Steakhouse. It’s tucked away inside the North Beach Resort & Villas, and honestly, if you didn't know it was there, you might drive right past the entrance on Highway 17 without a second thought.
People usually categorize this place as "fine dining," and while that’s technically true, it’s not the stuffy, whisper-quiet kind of place where you’re afraid to drop your fork. It’s got this weirdly perfect mix of Manhattan sophistication and that heavy Southern charm that makes you want to stay for another round of drinks.
What’s the vibe?
You walk in and the first thing you notice is the lighting. It’s dim. Like, "I can actually relax" dim. There are white tablecloths, sure, but the staff isn't hovering over your shoulder like hawks. It feels like a contemporary Southern estate. Think rich wood, leather accents, and a bar area that stays humming even on a Tuesday.
Kinda interestingly, they used to have a boisterous happy hour that got a bit too loud for the dinner crowd. They actually got rid of it a few years back to preserve the intimacy of the dining room. It was a bold move for a resort town restaurant, but it worked. It solidified 21 Main as the place you go when you actually want to hear the person sitting across from you.
The Food: It’s Not Just About the Steak
Look, it’s a steakhouse. You expect a good ribeye. But 21 Main restaurant Myrtle Beach SC does something most beach spots don't—they age their beef in-house for 45 days. If you’ve never had dry-aged beef, it basically intensifies the flavor, making it a bit funkier and much more tender.
But here’s what most people get wrong: they think they have to order the $70 steak to have a good time.
- The Sushi Factor: This is the curveball. They have a full-blown sushi and raw bar. You can get a "Spicy Crunch Roll" with tempura shrimp and spicy tuna that’s better than most dedicated sushi spots in the Grand Strand.
- The Mac and Cheese: It’s award-winning for a reason. It’s loaded with lobster and Nueske’s bacon. It’s heavy, it’s indulgent, and you probably shouldn't look at the calorie count. Just eat it.
- The Scallops: Usually served with a lemon herb aioli. They get that perfect hard sear on the outside while staying buttery in the middle.
Honestly, the menu is a bit of a monster. You’ve got the 20-oz bone-in ribeye sitting right next to a delicate Chilean Sea Bass. It’s owned by Lovin’ Oven Catering out of New York, which explains why the service feels a bit more "polished professional" than "seasonal beach help." They know how to handle a crowd without losing the details.
The Pricing Reality
Is it expensive? Yeah, it can be. If you’re going all out with appetizers, a dry-aged NY Strip, and a bottle of wine from their sommelier’s list, you’re looking at a significant bill.
However, they do these three-course specials that are a total steal. For around $59 or $65 (depending on the season), you can get a starter like French Onion Soup, a 6-oz filet or a prime pork chop, and a dessert like their New York Cheesecake. It’s basically the "local's secret" for getting the high-end experience without the high-end credit card statement. Just check their "Early Seating" times, usually between 4:00 PM and 5:00 PM.
Why 21 Main Matters for Events
If you’ve ever been to a wedding in Myrtle Beach, there’s a 50/50 chance it was at 21 Main. They have a separate ballroom and a courtyard with these massive columns that look great in photos. It’s a huge part of their business. They handle everything from corporate galas to baby showers.
Because they are part of the North Beach Resort & Villas, a lot of people stay on-site and just walk over. It creates this "resort within a resort" feel. You’ve got the Cinzia Spa right nearby, so the whole area is basically the "luxury corner" of North Myrtle.
Real Talk: Is it worth it?
There are some critics who say the place can feel a bit "trendy" or that the service can slip when the wedding ballroom is at 100% capacity. It happens. But compared to the chain steakhouses down the road? There’s no contest.
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You’re getting beef that hasn't been sitting in a plastic bag on a truck for three weeks. You're getting a wine list that actually has some depth to it. And you're getting an atmosphere that feels like a legitimate night out.
Actionable Tips for Your Visit
- Make a reservation. Seriously. Even on a weeknight in the off-season, this place fills up. Don't just wander in expecting a table at 7:00 PM.
- Try the Raw Bar. If you aren't feeling a heavy steak, the oysters and shrimp cocktail are incredibly fresh. It’s a lighter way to experience the place.
- Dress "Smart Casual." You don't need a tuxedo, but maybe leave the flip-flops and tank tops at the hotel pool. You’ll feel more comfortable in a nice pair of jeans and a collared shirt or a sundress.
- Look for the "Fall Special" or "Early Seating" menus. These are usually posted on their website under the "Happenings" section. It's the best way to try the food if you're on a budget.
- Parking can be a pain. Since it's located within the resort complex, give yourself an extra 10 minutes to navigate the gates and find a spot near the restaurant entrance.
If you find yourself in North Myrtle Beach and you’re tired of the fried seafood baskets, this is the pivot. It’s consistent, it’s high-quality, and it’s one of the few places in the area that actually understands the art of a 45-day dry age.