Myrtle Beach’s SeaBlue

Showcasing superb cheeses and standing out amidst an enclave of myriad restaurants

Myrtle Beach’s SeaBlue

SeaBlue, established in 2004, is the bright star in the dense restaurant constellation of North Myrtle Beach, SC, a region consistently ranked at the top of national averages for the most restaurants per capita.

An emerging fine dining culture is rising above the fried seafood buffets in the area thanks in no small measure to SeaBlue’s owners, Ken Norcutt and Tracy Smith. It’s no wonder the restaurant stands out with its ultra-sultry vibe, exceptional wine collection and tantalizing menu, which includes a sumptuous cheese board.

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NYC’s Osteria del Principe

A culinary homage to Italy’s northern Friuli region

NYC’s Osteria del Principe

As guests stroll into the dining room of Osteria del Principe on Manhattan’s East 23rd Street, one of the first sights to greet them is a large glass display case built into the counter of the restaurant’s gleaming exhibition kitchen. The cabinet prominently exhibits a cornucopia of salumi, or cured Italian meats — prosciutto di Parma, speck, mortadella, bresaola, and, not least of all, aged prosciutto di San Daniele.

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