Southern

Inlet Prohibition Company

410 70th Ave N, Myrtle Beach, SC 29572
(843) 651-6100

Located beside the Hot Fish Club, Inlet Prohibition Company offers a unique dining experience in Murrells Inlet. Their menu is anything but ordinary, featuring a surprising mix of fresh local seafood dishes, Southern classics with a twist, and playful "bits and apps" alongside craft beers and creative cocktails. From flash-fried shrimp tossed in spicy Bourbon BBQ sauce to lobster and shrimp bombs and their signature smoked wings, there's something for everyone. Enjoy your meal on their spacious waterfront deck with panoramic marsh views, soaking in the coastal atmosphere. With its quirky interior, "Good Food and Bad Advice" motto, and lively ambiance, Inlet Prohibition Company promises a fun and memorable dining adventure.

About the Chef

Dan Sheppard

Inlet Prohibition Company

Dan Sheppard likes simple food with surprising zigzags that allow classic ingredients to showcase themselves cleverly. He enjoys teaching and learning from others to keep the current culinary ideas strong.


Read Chef Profile

Inlet Prohibition Company

Murrells Inlet
Southern
410 70th Ave N, Myrtle Beach, SC 29572
(843) 651-6100

Located beside the Hot Fish Club, Inlet Prohibition Company offers a unique dining experience in Murrells Inlet. Their menu is anything but ordinary, featuring a surprising mix of fresh local seafood dishes, Southern classics with a twist, and playful "bits and apps" alongside craft beers and creative cocktails. From flash-fried shrimp tossed in spicy Bourbon BBQ sauce to lobster and shrimp bombs and their signature smoked wings, there's something for everyone. Enjoy your meal on their spacious waterfront deck with panoramic marsh views, soaking in the coastal atmosphere. With its quirky interior, "Good Food and Bad Advice" motto, and lively ambiance, Inlet Prohibition Company promises a fun and memorable dining adventure.

WATCH THE EPISODE

About the Chef

EPISODE 1

Dan Sheppard

Dan Sheppard likes simple food with surprising zigzags that allow classic ingredients to showcase themselves cleverly. He enjoys teaching and learning from others to keep the current culinary ideas strong.


Read Chef Profile
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