Refrigerated Trailer for Rent in Murrels Inlet, SC

MURRELLS INLET, S.C. (WMBF) – It’s the end of an era for a mall in Murrells Inlet.

The new owners of Inlet Square Mall announced that the interior mall is set to close in the first quarter of 2024 as they prepare to redevelop the property.

“Interior malls across America have become increasingly difficult to operate, and Inlet Square has not been immune from that trend. We regret the impact this decision will have on our current tenants; however, due to vacancy rates and other economic pressures, operating the interior mall is simply no longer viable,” said Paramount Development Corporation, an agent for the owners, in a statement.

Businesses in the mall received a notice that the mall will close on January 15, and they must be out by then.

It comes after Horry County leaders announced last week that the mall had been purchased and will be redeveloped.

RELATED COVERAGE | Nearly vacant Inlet Square Mall purchased, redevelopment plans in the works

Steve Purett, the owner of Different Drum in the mall, said the closures don’t come as a surprise.

“We’ve been given notice. We’ve known for over the last year, month to month,” Purett explained.

But despite knowing the end was near, he said it’s still a bittersweet feeling to pack up and leave.

“Lots of memories here, lots of special events have happened here. I’m really gonna miss it, but it’s been a great opportunity here,” Purett said. “I’ve been here the last four and a half years and I could not have asked for anything better.”

Purett said he will take his drumming business to Surfside Beach where he will open up a shop in February.

But not all businesses at the mall will be forced to leave.

The development group said Belk and Planet Fitness will remain open and will be incorporated as tenants of the redeveloped property.

“Our objective with the redevelopment is for Inlet Square to add value and vibrancy to the community well into the future. We are extremely excited about what the future holds for Inlet Square,” Paramount Development Corporation said.

The developer said the revitalization will include retail, restaurants, hotels and medical facilities.

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Murrells Inlet is getting a new restaurant at a historic site.

Neal and Pam’s in Surfside Beach, SC, announced they were opening a new restaurant in Murrells Inlet via Facebook at 3797 US Highway 17 Business, Murrells Inlet, SC 29576.

“Through this endeavor, we will remain community-driven, support charitable causes, local musicians, local artists, local purveyors, gamecockin, daydrinkin, karaokin and good timin,” the Facebook post read. “Most importantly, we will remain the social epicenter of Surfside and strive to become the same in Murrells Inlet.”

Neal’s Creekhouse is the name of the new location, and Neal and Pam’s owner, Zach Baker, said the eatery would open in late 2023 or early 2024.

“We just kind of been eyeing something in Murrells Inlet for a long time,” Baker said. “A lot of our customers live down in Pawleys and Murrells Inlet, and it’s just a little more accessible for them.”

The new eatery plans on having breakfast, lunch and dinner seven days a week and will be able to seat around 200, Baker said. He added that the restaurant will have the same menu as Neal and Pam’s, such as burgers and other items.

Neal’s Creekhouse’s new waterfront building is the previous home of American Steak & Oyster Bar, as well as another well-known, now-closed Murrells Inlet restaurant.

Flo’s Place was a New Orleans-themed eatery that served gumbo, crawfish and other bayou staples for about 40 years before closing in 2019.

“It’s not often that something on the water in Murrells Inlet comes available,” Baker added. “When we found out about it, we jumped at the chance.”

Ben Morse is the Retail and Leisure Reporter for The Sun News. Morse covers local business and Coastal Carolina University football. Morse previously worked for The Island Packet covering local government. Morse graduated from American University in 2023 with a Bachelor’s Degree in journalism and economics, and he is originally from Prospect, Kentucky.

GEORGETOWN COUNTY, S.C. (WPDE) — The days are numbered for neighbors who can provide input or raise questions in regard to the Murrells Inlet dredging project.

The county-planned project would dig up more than 16 miles of creeks and channels in the Inlet. The U.S. Army Corps of Engineers is receiving public input until Nov. 30 as the county needs certain permits for the project. It also will involve a first for the county and the state in how county-hired engineers plan to dispose of the dredged material.

According to county data shared by the Corps, 754,616 cubic yards of sediment, or 1.05 million tons will be dredged out of the estuary.

READ MORE: Georgetown County officials look to dredge Murrells Inlet

It's a project that's been in the works for years. Officials dredged parts of the Inlet near the Marshwalk 5 years ago. This plan would deepen more creeks and channels, but also impact more salt marsh and oyster beds.

"We have some concerns with the extent of the dredging," said Monica Whalen with the South Carolina Environmental Law Project. "We just want to make sure that this is fully assessed and that we aren't losing more than they would gain."

Engineers working on behalf of Georgetown County report that Inlet is seeing some deterioration of marshes and oyster beds already due to stormwater runoff and increased development around it.

"What I want to do is restore the water flow in Murrells Inlet to its natural state," said Rep. Lee Hewitt who's helped secure millions in state dollars for the dredging and calls the inlet home. "I'm afraid Murrells Inlet will be in a worse situation without this dredging."

Since the county is footing most of the bill for the project, years of studying have also led them to pitch a first in South Carolina; dumping the dredged material back into the ocean.

"It's going to be several hundred yards off of Huntington Beach. What it is, it's an area where you pump the sediments onto the ground and work on having the mud balls offshore and the sandy on the inshore," Hewitt said.

To do this, the Corps and county also say monitoring would have to take place to ensure the dredged material does not surpass a thickness of 5.5 feet. It would also have to stay out of the surf zone.

"This would be the first time that this technique has been implemented in South Carolina and we want them to look into more feasible alternatives," Whalen said. "We have talked to some other scientists who have raised questions."

Whalen says the questions that linger surround how the county plans to monitor the dump site, and if DHEC will be involved in case the dumping surpasses that 5.5. ft threshold. Also, they'd like to have a better idea of what the 'surf zone' is.

To counteract the impacts of salt marshes, the county is pitching the idea of adding sediment to dying or impacted marsh areas to promote regrowth.

"Putting some of that sediment on top of the marsh grass not much about 4 to 6 inches that will raise that up and will allow the Spartina to come back," Hewitt said. "I in no way want to hurt Murrells Inlet."

The county plans to also submit another plan to lay out their proposed mitigation plans that could include more living shorelines.

Still, environmentalists are requesting the county abandon some plans before the dredge craft hits the water.

"We think the project proposes dredging that is less than 10 feet from these areas [reefs and marsh vegetation] and it's SCELP's position that if the channels are too narrow to allow for a 10-foot buffer they should be excluded from the project," Whalen said.

The county, in its application, has promised to respect that 10-foot buffer between the dredging area and marsh areas.

READ MORE: Land along Black River in Georgetown Co. protected for recreational water trail, revitalization efforts

The project itself would not begin until Fall 2025, Hewitt says. It would take several months to complete. He supports neighbors sending in as many questions as possible.

Whalen and SCELP are asking for at least 20 commenters to request that DHEC and the county hold a public hearing on the dredging.

"This will allow community members to express their viewpoints in a direct manner. Whether they are in support of the project, or they oppose it, or if they want to request that the project is minimized," Whalen said.

You can submit comments in writing, identifying the project of interest by public notice/file number (SAC-2020-00449), to nathaniel.i.ball@usace.army.mil.

"Whatever we can do to restore a natural water flow to Murrells Inlet and mitigate some of the things that we are seeing out there now I think is a much better option than sitting there and letting it continue to deteriorate like what we are seeing," Hewitt said.

Editor’s note: What Myrtle Beach people, places or things make you nostalgic? Tell us more about this story or other notable stories that our journalists should know about our community. Email us at online@thesunnews.com.

At first glance, one can be fooled into thinking that the goats have returned to Goat Island located behind Drunken Jack’s restaurant in Murrells Inlet.

But the goatly-shapes are fake - metal statues that are a symbolic gesture of what once was a popular site for locals and visitors to the MarshWalk.

The goats - often numbering between six and seven - have lived on the island from April through November since about 1982.

One of the big events for onlookers was the rounding up of the goats around Thanksgiving each year to move the goats to their winter home. It was during that time that restaurant owner Al Hitchcock and volunteers would make “fools” out of themselves, chasing the goats around the island and through the marsh, Hitchcock said.

He doesn’t know how people found out about the date and time of the roundup, but he suspects it was a restaurant employee who would leak the information. About 150 to 200 people would come to watch.

However, in October 2022, things changed drastically for the goats when they were removed ahead of Hurricane Ian.

During Hurricane Ian, the water was chest high on the MarshWalk, Hitchcock said. A photo on Hitchcock’s phone shows only a tiny part of the island with the rest surrounded by water. If volunteers hadn’t removed the animals ahead of the storm, “We would’ve lost the goats,” he said.

“They would’ve hung me, run me out of town or put me on social media,” Hitchcock said of the goats’ fans. “I didn’t want any of the three.”

In February, Hitchcock made the decision to not return the goats after the island suffered extreme erosion from the king tides and hurricanes over the years, limiting space for the goats to roam safely, Hitchcock said.

In addition, Hitchcock said that relocating the goats on and off the island was stressful for the animals. Since the goats are pets, he was concerned for their safety and well-being.

“Us chasing the goats is not safe for us or the goats,” Hitchcock said.

On a sunny, but chilly Thursday, the Murrells Inlet goats are roaming a large patch of land, eating grass and soaking up the sun.

It’s their winter-now permanent location at Osprey Marina in the Socastee area. Hitchcock said the owners of the marina have been wonderful over the years to allow the goats to live there.

After their permanent removal, the marina’s owners took on the responsibility of caring for the goats. They seem happy in their location, but Hitchcock said they were also happy to get to the island.

When it came time to load up the goats to bring them to the island, Hitchcock said the ones who had been there before would line up at the gate. That’s because they would dine on leftovers from the restaurant, including items from the salad bar such as carrots and lettuce ends and hushpuppies.

At one time the island also had about six to eight peacocks. However, a hurricane one year came and blew them away, killing three, Hitchcock said.

The rest were rounded up and brought back to the island, but they flew away again. They are now living behind a boat landing in Murrells Inlet. There are about a dozen peacocks there.

Hitchcock has numerous stories about the goats, including a time when a goat got loose and roamed Murrells Inlet for two months. Another goat got loose and crossed the roadway into a woman’s garden and ate some of her vegetables. “I had to buy that lady two cases of collard greens,” Hitchcock said.

The goats were placed on the island to help keep the grass and underbrush down, according to Drunken Jack’s website.

But the truth is that it was another kind of grass that prompted Hitchcock and another man to bring the animals to the island.

Hitchcock said the goats were a prevention solution after some men began growing marijuana plants on the island. He said Murrells Inlet was a small town in the early ‘80s, and no one wanted it there. The goats took care of the problem, eating the plants.

When asked if the goats were affected by the marijuana, Hitchcock wasn’t sure, replying, “I don’t know what a high goat looks like.”

Hitchcock understands that people miss the goats. He said there’s not a day that he doesn’t get asked, “Where are the goats?”

While the metal goats are just a stand in, Hitchcock wanted people to know that the goats were OK. So he placed a sign with a photo of the goats on the farm on the side of his restaurant that says, “We miss y’all too.”

This story was originally published December 9, 2023, 7:00 AM.

MURRELLS INLET — Lee's Inlet Kitchen celebrated two milestones this year.

The Murrells Inlet restaurant, family-owned and operated since 1948, just turned 75. It was also recognized by Southern Living Magazine as the “Best Seafood Restaurant in South Carolina 2023.”

Not bad for a tiny spot that once was a gas station.

The restaurant's history traces back to Eford and Pearl Lee, who moved to Murrells Inlet in the mid-1940s from Cool Springs, a rural farming community on S.C. 319 about four miles southeast of Aynor.

The duo decided to get into the restaurant industry despite coming from a generation of farmers. They first managed Lokey’s Restaurant — now the Hot Fish Club — and then White’s Restaurant, which used to be next door to Lee’s Inlet Kitchen. Eford Lee was also employed by the U.S. Army Corp of Engineers and had a hand in carving out the Intracoastal Waterway.

But the Lee family wanted a restaurant and business they could call their own and were able to get their hands on a building at a price unheard of these days. They purchased an old Murrells Inlet gas station on the steps of the Horry County Courthouse in Conway for $800 through a public auction. That building soon became Lee’s Inlet Kitchen.

Over the decades, the building withstood two major hurricanes, Hazel in 1954 and Hugo in 1989.

Eford and Pearl’s son Billy Lee took over running the restaurant in the 1970s. Billy’s daughter Kelly Lee Dorman and her husband Dexter have been operating it since the early 1980s.

“When my parents took over, it was basically the front part, and it had one dining room where there were probably 20 tables, and what is now the waitress station was actually the kitchen,” said Adrian Dorman, marketing director and fourth-generation member of the family.

Dorman said her father is business-minded and had the foresight that they simply could not use the kitchen anymore due to anticipated growth.

“They actually just tore the back half of the building off and built the kitchen we have now and added another 1,400 square feet to it,” Dorman said. “That was a big gamble too because they had no idea if it was going to be successful, but it was definitely the right move because they were able to get in there, try some new stuff and get some new recipes going in addition to the original ones.”

Some may wonder why the Lees did not open their restaurant on the Murrells Inlet waterfront, but Dorman said there are many reasons for that.

“First off, in 1948 the waterfront was just the fishing dock and there weren’t restaurants over there. People didn’t want to eat where the fish were brought in,” Dorman said. “That was just a crazy concept. My great-grandmother also said that they didn’t want to be on the waterfront. They wanted to be on the road where all of the traffic was and she did not want to get blown away from a hurricane.”

Dorman said the interior of the building has pretty much stayed the same since 1985, but they renovated the front of the restaurant about seven years ago by vaulting the ceiling over the bar and lobby and bringing inside the original Lee’s Inlet Kitchen sign that was in storage for years.

“It’s such a mainstay and a fixture,” Dorman said. "It's so easily recognizable and we wanted to keep that essence of the time period it was built in.”

The menu has not changed much over 75 years, with the complimentary hushpuppies and the seafood platter remaining favorites of patrons.

In 1948, a seafood platter was $1.50 and a fried version these days will cost you $30.95, but one compliment the family always gets is the food has always been consistent.

The restaurant’s menu features seafood sourced from the Carolina shores, appetizers, steaks, chicken, salads, a kid’s menu and homemade desserts. Their flour, cornmeal and grills are milled by Adluh in Columbia and they hand-peel their Fantail Shrimp, up to 150 pounds daily.