Some Beach, Somewhere

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Flag of United States  , South Carolina
Wednesday, May 9, 2012

"Some Beach, Somewhere"

Locklear's on Folly

I don't know about you but lately I’m feeling a little beachy. Don’t get me wrong, I still have the Christmas spirit but lately I’ve been cold to the bone, and I’ve been wishing I were on some beach, somewhere.

One of my all time favorite beaches is on the island of Folly Beach, South Carolina and the seaside experience is as much about those special southerners and their way of whipping up good food, as it is about the warmth of the sun and the sand.

Sea breezes fanning palm frawns, saltwater mist kissing my cheeks, and having sand between my toes as well as every other place sand isn’t supposed to be, is a memory I relish.  Mel Erickson, Manager at Locklear’s Beach City Grill on Folly tells me it’s in the 70’s today and business is still bustling even after the holidays.  Seems like I’m not the only one in a beachy mood. 

Locklear’s on Folly isn’t your cookie cutter tourist seaside restaurant.  Visually stunning, their food is sumptuously and deliciously engineered by Locklear’s owner Kris Kincaid, and the view is spectacular as well as amusing.

Located at the entrance of the Folly Beach, South Carolina fishing pier, only a couple of connectors away from Historic Charleston, the restaurant’s outside dining deck has a panoramic view of the Atlantic Ocean.  Playful dolphins, hungry pelicans and laughing gulls impress sun worshippers and diners alike with their graceful display of acrobatic artistry.  Bikini clad beach goers abound on the shore below and sandcastles and shell seekers are the norm.

At Locklear’s Kincaid, graciously serves up breakfast, lunch and dinner.  Their version of Cajun Shrimp and Grits’ bold flourish of explosive flavors will have you deeming them the best you’ve ever eaten.  There are so many beautifully delicious versions of shrimp and grits in the south, however, this spellbinding version is in a class all it’s own.

Butterfly shrimp with mushrooms and green onions, bell peppers, jalapenos and a touch of green chilies, smothered in a Cajun cream sauce delivers just the right amount of kick.   The smooth texture of the stone ground hominy grits smothered in chef Kris’ masterpiece of shrimp and cream is served with grit cakes and an incredible tomato jam.

Locklear’s Bread Crumb crusted Mahi Mahi over jalapeno, bacon and goat cheese grit cakes, topped with cool peach chutney, served with sautéed snow peas and Roma tomatoes is something you will have to see and taste to believe, and the flavor is as beautiful as the presentation.

It’s hard to imagine you’ll have room for dessert, but the key lime pie, garnished with whipping cream and slices of fresh lime is as fulfilling as it is enticing.  All of Locklear’s desserts are made in house and you’ll recognize the effort once you’ve savored them. 

Non-menu specialty dishes are included on a special menu most days, so be sure and ask your server what your choices are.  Our waitress Rachel was as sweet as the cinnamon bread pudding and attentive as you’d wish a waitress to be.

Delicious and intriguing arrays of seasonal and locally harvested and grown items are special treats.  As with all of Locklear’s dishes, the portions are large and reasonably priced, especially for the exceptional quality of food.

This low country cuisine seafood restaurant is a delight.  Walk in dressed for dinner or stroll in after a leisurely day at the beach or fishing off of the pier.  You’ll find Kris and his entire staff will graciously welcome you and serve you some of the best food you’ll find on some beach, somewhere. 
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