Great Location, Food and Home Brewed Beers at Gordon Biersch at The Market Common
Erik Rogers, a Murrells Inlet resident, visits the eatery at The Market Common two to three times a week.
“Everybody is friendly who works here, and the food is always fantastic,” said Rogers, a nurse who works in Waccamaw Community Hospital’s emergency room. “I am a chicken fan, and I love the Brewer’s Chicken. It is excellent.”
Listed under the part of the menu titled “Pastas, Stir Frys and More,” Brewer’s Chicken is an entrée consisting of chicken medallions and fresh mushrooms sautéed in Marzen (beer) sauce. Garlic mashed potatoes and vegetables are served as sides. The meal costs $15.50.
“The atmosphere, the service and food is always great,” Rogers said. “I’ve been coming here eve since it opened.”
Heather Helms, assistant general manager, said Gordon Biersch is distinguished from the rest of the Grand Strand restaurant pack for a primary reason – its brew.
“We brew authentic German beers while following the German purity law,” Helms said. “We use four ingredients: barley, hops, yeast and water. We create the flavors we have out of those four ingredients.”
The Marzen beer, one of the restaurant’s most popular, is an exceptionally smooth, auburn hued Bavarian lager that is slightly sweet. It is one of the five signature handcrafted beers that are a constant on the menu. Admirers of Gordon Biersch’s selection seem to be happy with whatever beer is in their glass.
Leo Petersen, executive chef, said the beer and the food, made with care and attention, are absolutely why people keep Gordon Biersch as one of their restaurant favorites.
“The quality we put into our food and the service separates us from other restaurants on the Grand Strand,” Petersen said. “We have a great things to give to the people”
Jan Rogers, Erik Rogers’ mom, absolutely adores the Pasta Jambalaya. It is made with chicken, shrimp, ham and andouille sausage, all of which are cozy with orzo pasta. It costs $15.95.
“The Pasta Jambalaya is excellent,” said Jan Rogers, after having a late lunch with her son. “It has got just the right amount of spice without being too spicy. I also like the fact that the shrimp are cooked perfectly every time I have it – they are never overworked. I’ve never eaten anything bad here.”
Like her son, she is impressed with the ambience of Gordon Biersch.
Its cheery environment, seemingly void of pretenses and hoity-toity attitudes, is refreshing to this mother and son pair.
“If anyone is looking for a restaurant with excellent food and surroundings, this is the place to come,” Jan Rogers said. “It is never real, real loud. You can still hear yourself talk. It’s good for the young people, and it’s good for the old people, too. Here, you can mix and mingle with anyone and it’s not a problem.”
Helms described Gordon Biersch as a classy, casual eatery because it has an upscale feel but a carefree personality.
“Gordon Biersch is not uptight,” Helms said. “It is a family-friendly restaurant.”
The menu definitely lends itself to that character assessment – there is a mixture of fun food and serious food on it.
An example of the cool food is the Southwest Egg Rolls, which combine pulled chicken, black beans, corn, roasted red peppers and pepper jack cheese for a tasty appetizer heightened in flavor by a roasted jalapeno ranch dipping sauce.
The Lobster & Shrimp Mac ‘N’ Cheese is grown and sexy food, with its name saying it all. Lobster and shrimp cohabitate on a plate along with creamy parmesan-havarti cheese, all of which cuddles with al dente bowtie pasta. One bite of it is an adventure in a rich, mildly salty satisfying meal.
“The Lobster & Shrimp Mac ‘N’ Cheese, along with the Pasta Jambalaya, is one of our most popular dishes,” Petersen said. “People can’t seem to get enough of it.”
After visiting Gordon Biersch, you might learn there is certainly enough here to keep people coming back.
The American cuisine – from the Kobe Cheeseburger ($13.95 and served with a choice of the signature garlic fries, seasonal fruit, coleslaw or fresh cut chips) to the Seared Tuna ($23.50 served rare with wasabi aioli, vegetable and sweet ginger rice) – and the atmosphere can hook you.
Plus, there is the outdoor patio seating that makes for an ideal people watching spot while dining at The Market Common.
Whatever it is, people not only like Gordon Biersch and but they also can’t get enough of it.
Erik Rogers is one of them.
Like Arnold Schwarzenegger in those Terminator movies, he said, “I’ll be back.”
Hours are from 11 a.m. to 10 p.m. daily, with the bar and patio staying open until midnight.
For more information about Gordon Biersch, call 843-839-0249, visit http://www.gordonbiersch.com/locations/myrtle-beach-sc or http://www.facebook.com/GBMyrtleBeach
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