What happens when a turnkey restaurant in a prime location gets reduced by a million dollars?
It sells very quickly.
The owners of the area Crab Shacks couldn't pass up the old RJ's Seashell once the owners, Hank and RJ Holliday, decided it was time to sell and slashed it to a veritable bargain basement price, from $2.6 million to $1.6.
Dan Doyle, Ryan Condon, and Jody Hawkins, who own their Crab Shack building across the street and know the value of Folly Beach real estate, snapped up the Center Street parcel and quickly renovated the space to become The Grill on the Edge. Jim Moring of Restaurant Brokers closed the deal. "It wasn't overpriced to begin with," says Moring of the Seashell, which had been floundering on the market for two years. "It appraised for more than it sold for."
But enough about real estate, we want to know about the food.
The new spot opened on Aug. 16 and has Emeril-trained Chef Julia Barstow keeping it simple with a focus on burgers and seafood. The Black Angus ground sirloin comes from South Carolina's very own White Oak Pastures and is served between a fresh, whole wheat housemade roll. Co-owner Dan Doyle feels that the amount of choices in toppings and the meat are what set this burger apart from others. Toppings on the "Washout" include an oven-baked tomato, Parmesan cheese, and spinach and roasted red pepper relish. All burgers can be substituted with a grilled chicken or black bean burger and served alongside crispy fries.
Doyle stresses that the Grill is not "just a burger joint," particularly because his chef has extensive experience in fine dining. In addition to Emeril's in New Orleans, she's worked in the kitchen at Halls Chophouse and Charleston Grill. Chef Barstow sources her seafood from Crosby's and serves it up fried or grilled. The house specialty preparations include a sweet soy salmon, a chili-rubbed tuna, a crispy whole flounder, and a grilled grouper with red curry buerre blanc and mango, fig compote.
The Grill on the Edge has enjoyed an "awesome opening," according to Doyle, who's thrilled about his new venture on the edge of America.