Webster's Homemade Ice Cream & Grill is home to fun, fatty food, a fact no one denies.
It's not that John and Mary Webster haven't offered folks healthier food. Customers just didn't want it.
"We tried salad plates, and they didn't sell," said John Webster, who along with his wife, took over ownership of the eatery at 4989 Socastee Blvd. in December.
Patrons of Webster's don't count calories anyway, but they do count on taste.
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"It's good," said John Smith, as he gave Robby Gaines, an employee at Webster's, a thumbs up on his meal, which included a foot-long hot dog, a pile of fries in a basket and Pepsi.
Smith and his wife, Janet, began dining at the eatery when it was known as Flavor King. The place has since changed ownership several times.
Smith's trip last week to Webster's was his first visit since the Websters took over.
He also learned, as I did, of other changes. Webster's now serves breakfast basics, with Steve Collins preparing the meals. Sausage and bacon biscuits cost 99 cents, and the breakfast platter is $2.69, the priciest morning meal.
Although the breakfast menu is limited, the dessert menu isn't. There are more than 60 flavors of soft serve ice cream, as well as deep-fried Oreos, sundaes galore, cones, smoothies, floats, slushes, shakes, blasters (think McFlurry) and 10 flavors of ice cream homemade by John Webster.
Webster has been making his own ice cream for about eight years.
On April 1, he will open Webster's Ice Cream Factory on Enterprise Road, one mile from the Waccatee Zoo. The eatery will sell panini and have homemade corned beef and pastrami.
The current location on Socastee Boulevard sticks to seafood, chicken and beef, with lunch and dinner prices ranging from $1.19 to $27.99 for the King's Feast (1 pound of shrimp, four pieces of flounder, four pieces of chicken, 2 pounds of fries, four sodas, 1 pint of slaw and five sauces of your choice).
There is also plenty of barbecued pork, thanks to Paul McLaren, who slow-roasts the meat for 20 hours before preparing it with his secret sauce.
Hours are 7 a.m. to 9 p.m. Monday through Thursday and 7 a.m. to 10 p.m. Friday and Saturday.
Pawleys pasta spot opens
The name might sound strange for a restaurant, but Bove is owner Peter Ryan's way of honoring his late mother, Eleanora Bove Ryan.
She operated an Italian eatery in her home in Rutland, Vt., for more than 40 years, and she made homemade pasta that she dried atop sheets on 10 beds throughout her home, Ryan said.
This week, Ryan hopes to have a soft opening for Bove Restaurant & Bar in Pawleys Island. It occupies the spot formerly held by Austin's Restaurant & Bar at 11359 U.S. 17.
The owners, William "Bill" and Annette Austin, still operate Ocean One Austins and Austin's Cabana Cafe & Beach Bar at Litchfield Inn.
"It is a tribute to my mother and the legacy that she left," said Ryan, who also is the president and founder of Restaurant Solutions, a consulting business. "We plan on doing great food and have great service. We want this to be the best value in town. We are just very cognizant of the economy, and we want to create value that will provide sustainability for the coming year."
All menu items, except for a $23 New York strip steak, are less than $20, Ryan said.
Tuscan chicken (with ravioli, wild mushrooms, spinach and a tomato demiglaze), classic linguine with clams and bronzed salmon accompanied by country ham risotto, collard greens and red beet butter are among the featured entrees.
Ryan's son, Peter Bove Ryan, will be the executive chef.
Hours will be from 4 to 10 p.m. Monday through Saturday, with the possibility of Sunday brunch in the future.
Senior night at Sid's
Roy & Sid's American Kitchen, at 1160 Farrow Parkway at The Market Common, started Senior Night last week.
Folks 55 and above can buy two dinners for $20 from 3 to 6 p.m. on Tuesdays.
Menu items included collard greens, rotisserie chicken, steak, ribs and a variety of desserts.
My beloved readers, I gave you erroneous information last week.
Scotty Smith owns Ichiro's Express and Ichiro's.
David Taylor is the marketing manager.
Got restaurant news? Contact JOHANNA D. WILSON at email@example.com or 626-0324.