The Morgan Creek Grill Experience: A Coastal Delight

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By Mark A. Leon

Charleston is known for great dining, warm weather, cool coastal breezes, waterways and a down home sense of hospitality.? Rarely, does a restaurant embody all these qualities in a truly memorable dining experience like the experience you will have at Morgan Creek Grill on Isle of Palms.? Situated right on the Intracoastal Waterway offering cinematic views of the boats and sunset, Morgan Creek is a haven for locals and tourists alike.? We had an opportunity to spend some time with the staff and enjoy a truly remarkable local meal last week.

Whether you are cozied up on the porch with a Lowcountry Lemonade enjoying a spectacular Western sunset over the Intracoastal Waterway, shucking oysters on the sand while listening to relaxing live music and eating S’mores by the fire pit or enjoying an intimate meal for two, Morgan Creek Grill will make every minute of your stay feel like home.

Get to Know Scot

While you are here, you will surely meet General Manager Scot Goldfarb, who goes out of his way to stop by each table and get to know you.? Once you become a regular, you might even have your favorite table waiting for you upon arrival.? Scot has a comforting demeanor that makes you feel like you have known each other for years and you can just “trust” him.? In fact, Scot was so convincing, he managed to talk me into the Chicken Piccatta served over sour cream mashed potatoes, quoting, “It is one of the top five piccatta dishes I have ever had.”? Given that I was overlooking the water in a seafood themed restaurant and I went the route of Italian Food is a sign of true honesty and trust.? Saying this in true Southern fashion, “by golly, he was right”.

One Can Survive on Starters Alone

I am at liberty to say, that one could stop at the starter dishes and leave content.? With exquisite flavor and presentation, you will fall in love with every bite of the savory options on the

menu.? I cannot speak for all, but give high praise to the Oysters Rockefeller, Charcuterie Board and Seared New Bedford Sea Scallops.? There is a burst of flavor and well-designed combination of compliments to the scallops and oysters that form a rainbow on your palate.? Some restaurants add an artistry to menu preparation and design and Morgan Creek is no exception.? They take pride in taking customer feedback and preparing dishes that are desired by its patrons. We can thank Karnan Devlin, for playing a role in this latest menu creation.? She was recently promoted to executive chef and is proud of the carefully selected items on this current menu.? We want to thank Ian, who was head chef on the evening we dined.? Ian has hailed from a number of great establishments, including Fat Hen.? He understands the importance of partnering with local fisherman and farmers to instill the highest quality of freshness and takes extreme pride in hearing from the customers and took time at the end of the night to talk to us about his role at Morgan Creek Grill.

Seared New Bedford Sea Scallops

Salad or Swordfish

If your stomach is seeking a lighter and healthier fare, Morgan Creek currently offers a Butternut squash, Brussels and Farro salad with a Cranberry Vinaigrette and Roasted Beet Salad with Red and Gold Beets, Whipped Goat Cheese, Candied Pecans and a Champagne Vinaigrette.? The combination of ingredients are sure to be fresh and zesty with flavor.? That salads are tailored to the season and built using local producers.

The entrees are cultivated to offer patrons a fine selection of variety including Ramen Bowl, Grilled Atlantic Salmon, Grilled & Blackened Ribeye, Grilled Porkchop, Sunflower Crusted North Carolina Swordfish, Grilled South Carolina Wreckfish, BBQ Glazed Seared Sea Scallops and a number of local favorites.

If you are torn, we would like to recommend the Shellfish Stew.? This steamy dish includes shrimp, fish, mussels, clams and calamari in a tomato saffron broth.? Of course, for picky coastal patron, you can choose from five fresh catch offerings and prepare your meal just the way you like it.

Something for Everyone

One of the things that truly makes Morgan Creek stand out is its restaurant structure allowing for all types to partake and feel right at home.? The main dining area has the feel of fine dining with dark wooden coastal décor and an intimate setting.? Upstairs you can enjoy a few craft beers or cocktails while watching Saturday football.? The patio is home to the sunset chasers who can lose themselves in the waterway and endless horizon and the sand patio with fire pit and stage speaks for itself hosting an Oyster Roast every Saturday during the season.

Morgan Creek is not just about great food, live entertainment, a gathering place for family and friends, majestic sunsets or a sports bar hang out.? It is about a family feel, right on the water, the way the Lowcountry intended it to be.

*Oysters Rockefeller Photo Credit – Morgan Creek Grill

Ramen Bowl with Petite Filet

Matthew Lagace Named Executive Chef at Morgan Creek Grill and he is bringing new menu options

CHARLESTON, S.C. (FEB. 27, 2017) – Morgan Creek Grill [1], a
waterfront retreat on Isle of Palms, is pleased to announce that Matthew
Lagace has been hired as Executive Chef. A Rhode Island native with more
than a dozen years of kitchen leadership, Lagace has introduced a new
menu highlighted by inventive seafood preparations and seasonal local

“Since arriving, Executive Chef Lagace has brought new inspiration not
just to the kitchen but to the entire grill,” shares Morgan Creek
Grill General Manager Kayleigh Lauffer. “With a vibrant mix of casual
and fine dining options in Charleston’s ultimate waterfront setting,
we look forward to welcoming new and returning guests this spring.”

Originally from Lincoln, Rhode Island, Chef Lagace earned his stripes at
The Cambridge School of Culinary Arts in Massachusetts. After working up
the ranks to Executive Sous Chef at The Oceanaire Seafood Room in
Boston, Chef Lagace brought his passion for sustainable seafood and
produce to Charleston in 2016.


CRAB & ORZO STUFFED LOCAL FLOUNDER with grilled jumbo asparagus, beurre

SPANISH FARRO BOWL with roasted corn, pico de gallo, dried blueberries,
hearts of palm and guacamole

OYSTERS ROCKEFELLER with Eastern Virginia selects, collard greens,
bacon, panko and beurre blanc

BACON MUSTARD BRUSSELS SPROUTS with bacon fat and parmesan cheese

SHRIMP SCAMPI with chorizo, garlic butter and cavatappi


AHI TUNA POKE BOWL with ponzu, wakame, sesame and wontons

NEW ENGLAND STYLE MAINE LOBSTER ROLL with bacon, scallion, house

BLACK GROUPER FISH TACOS with kale, cabbage slaw, pico de gallo, ancho

BUFFALO FRIED CAULIFLOWER with blue cheese crumbles

Morgan Creek Grill’s menu specials change on a daily basis and revolve
around seasonal produce. The restaurant is located on 80 41st Avenue
Isle of Palms, S.C. 29451.


Perched above the Intracoastal Waterway on Isle of Palms, Morgan Creek
Grill pairs coastal classics and southern hospitality with panoramic
views of South Carolina’s Lowcountry. The Grill is located less than
20 miles from downtown Charleston and prides itself in delivering the
ultimate waterfront escape for friends, families and couples of all
ages. For more information and reservations, visit [1] or call 843-886-8980 [2].

Morgan Creek Grill Executive Chef Matthew Lagace Shares His New England Style Clam Chowder Recipe Just in Time for Super Bowl

Photo Credit to Matthew Lagace
Photo Credit to Matthew Lagace

Morgan Creek Grill Executive Chef Matthew Lagace has generously given us access to one of his signature recipes just in time for the big Super Bowl between the New England Patriots and the Atlanta Falcons.? We invite you to impress your guests with this recipe for New England Style Clam Chowder.? Thank you Chef Matthew for this contribution to our readers.


This is a recipe I’ve used in restaurants for years, it will yield
three gallons of chowder. Don’t be scared by the quantity, it will go
fast; especially during the Super Bowl.? I brought this to the
Lowcountry, recently, and reintroduce it as a special every now and
again.? It does not last very long

1 LB Butter, Unsalted
1 LB All Purpose Flour
5 LB Red Bliss Potato, Diced ?”
? LB Bacon Raw, Diced ?”
3 LB Yellow Onion, Diced ?”
1 LB Celery, Diced ?”
? GAL Whole Milk
? GAL Heavy Cream
1 GAL Clam Juice, Canned
2 oz Clam Base, or Clam Paste
2 tsp Worcestershire Sauce
1 TB Tabasco Sauce
1 TB Fresh Thyme, Chopped
1 TB Garlic, Chopped
1 LB Corn, Frozen
4 LB Shucked Clam Meat
1 GAL Water

To Taste Salt & Black Pepper

1.? ? ? ?In a saute pan, melt the butter over medium heat.? Slowly whisk
in the flour and cook for 5 minutes until the mixture resembles wet
sand.? Set aside.

2.? ? ? ?Clean potatoes and cut into ?” dice.? Place in a pot, cover
with water, and cook through over medium-high heat (approx. 20 minutes).

3.? ? ? ?In a large stock pot add the bacon then place on the stove over
low heat.? Render the fat and cook until crispy.? Remove bacon bits and
leave fat in the pot.

4.? ? ? ?Add the onion and celery and cook until translucent.? Add bacon
back to pot.

5.? ? ? ?Whisk in clam base until fully incorporated.? Add milk, heavy
cream, clam juice, Worcestershire, Tabasco, thyme, garlic and corn.
Whisk to incorporate and then bring to a simmer.

6.? ? ? ?Once at a simmer, slowly add the roux (cooked butter and flour)
in small batches, whisking after each addition before adding the next
batch.? Whisking often, bring to a simmer.

7.? ? ? ?This step is optional: The soup will be very thick at this
point.? Using UP TO the 1 GAL of water, slowly whisk in water and thin
out to desired consistency.

8.? ? ? ?Add cooked potatoes and clams then bring to a simmer.? Season
to taste.