Stu's Surf Side: Fresh Seafood and Low Country Charm in Calabash

What Stu's Surf Side Offers

Stu's Surf Side is a casual seafood restaurant in Calabash, North Carolina—just over the South Carolina border—serving fried and broiled fish, shrimp, and local catches in a no-frills dining room with views of the water. The menu centers on straightforward preparations: fried platters with hushpuppies and coleslaw, broiled fish with butter and lemon, and daily specials that change with what's available. The restaurant draws locals and visitors looking for the kind of meal that tastes like the coast itself, without tablecloths or pretense.

Calabash sits about 30 minutes northeast of Myrtle Beach and has built its reputation as a seafood destination over decades. Stu's fits into that tradition—it's the kind of place where the server knows regulars by name and the kitchen doesn't overcomplicate things. If you're staying in the Myrtle Beach area or passing through on your way north, it's worth the short drive for a meal that reflects the region's fishing heritage.

Key Takeaways

• Stu's Surf Side specializes in fried and broiled seafood with traditional Low Country sides like hushpuppies and coleslaw.
• The restaurant is located in Calabash, North Carolina, about 30 minutes from Myrtle Beach, and operates as a casual, walk-in-friendly establishment.
• Daily specials rotate based on what local fisheries bring in, so the menu changes throughout the week.
• The dining room overlooks the water and maintains a relaxed atmosphere typical of working waterfronts rather than resort dining.

The Menu and What to Order

The core of Stu's menu is fried seafood platters. You'll find fried flounder, fried shrimp, fried scallops, and combinations that let you sample multiple proteins in one meal. Each platter comes with hushpuppies—those golden fried cornmeal balls that are standard along the Carolina coast—plus coleslaw and your choice of a starch, usually french fries or a baked potato. The portions are generous; most platters are designed to fill you up rather than leave you hungry.

If fried isn't your preference, the broiled section offers the same fish and shrimp prepared with butter and seasoning, a lighter option that lets you taste the actual seafood. The restaurant also runs daily specials that depend on what came off the boats that morning or the day before. These specials are often the best value and the freshest thing on the menu, so it's worth asking your server what's featured when you arrive.

Calabash is known for its "Calabash-style" seafood preparation—a regional approach that emphasizes freshness and simplicity over heavy sauces. Stu's follows that tradition. The hushpuppies and coleslaw are made in-house, and the kitchen doesn't mask the seafood with complicated flavors. This is food meant to taste like what it is.

Hours, Location, and Getting There

Stu's Surf Side is located on the waterfront in Calabash, a small town that sits just north of the South Carolina–North Carolina border. From Myrtle Beach, take US 17 North for about 30 minutes; Calabash is directly on that highway. The drive is straightforward and passes through familiar beach-town landscape—you'll know you're close when you start seeing other seafood restaurants and fishing boats.

The restaurant operates year-round, though hours can shift seasonally. It's a good idea to call ahead or check their current hours before making the drive, especially if you're visiting in the off-season (November through March). Parking is available on-site, and the restaurant is casual enough that you don't need reservations—walk-ins are standard.

The Calabash Seafood Scene

Calabash has earned the nickname "Seafood Capital of the World," a title it shares with a few other coastal towns but one it takes seriously. The town's economy has centered on fishing for generations, and that heritage shows in the number of seafood restaurants packed into a small area. Most follow the same casual, no-frills model as Stu's: fresh fish, simple preparation, reasonable prices.

If you're planning a seafood-focused day trip from South Carolina, Calabash makes sense as a destination. You can eat at multiple restaurants, walk along the docks, and see working fishing boats. Stu's is one option among many, but its waterfront location and reputation for consistency make it a reliable choice whether you're a first-time visitor or a regular.

What to Expect When You Arrive

Stu's is casual in every sense. The dining room is functional rather than decorated, with large windows overlooking the water. You'll likely see fishing boats and the working waterfront from your table. The staff is friendly and efficient; service moves quickly because the restaurant doesn't fuss with complicated orders or lengthy explanations.

Expect to order at a counter or from a server who hands you a menu and returns quickly. The meal arrives fast—fried seafood doesn't require long cooking times, and the kitchen runs efficiently. Most people finish eating within an hour. It's the kind of place where you come for the food and the view, not for a leisurely evening out.

Dress is casual. Families with children are common, as are groups of fishermen and locals. There's no dress code or formality. If you're coming straight from the beach or a morning of fishing, you'll fit right in.

Pricing and What You'll Spend

Seafood platters at casual Calabash restaurants typically range from moderate to mid-range pricing—more than a fast-food meal but less than fine dining. Stu's follows that pattern. A fried platter with sides usually costs between $15 and $25, depending on what protein you choose and whether you add extras. Broiled options are often in the same range or slightly less. Drinks, dessert, and tax will add to your total.

Daily specials sometimes offer better value than the regular menu, so asking about them when you arrive can save money. The portions are large enough that many people take leftovers home, which effectively lowers the per-meal cost if you eat it again later.

When to Visit and What to Know

Stu's is open year-round, but the restaurant is busiest during the summer months (June through August) and weekends in spring and fall. If you prefer a quieter meal, visit on a weekday or in the off-season. The waterfront location means weather can affect the experience—on a clear day with a breeze, eating overlooking the water is part of the appeal. On a gray or rainy day, it's still pleasant but less atmospheric.

Calabash itself is a working town, not a resort destination. There are other restaurants and shops nearby, but it's not a place built around tourism in the way Myrtle Beach is. That's part of its charm—it feels like a real fishing community where visitors are welcome but not the main focus.

Frequently Asked Questions

Do I need a reservation at Stu's Surf Side?

No. Stu's operates on a walk-in basis, and reservations are not typically taken. During peak summer weekends, you may wait 15 to 30 minutes for a table, but turnover is fast. Weekday visits usually mean shorter or no waits.

What's the difference between fried and broiled seafood?

Fried seafood is coated and deep-fried until golden and crispy; it's richer and more indulgent. Broiled seafood is cooked with butter and seasoning, offering a lighter preparation that lets you taste the fish itself. Both are traditional Low Country preparations—choose based on your preference.

Are there non-seafood options?

Stu's is a seafood restaurant, so the menu centers on fish and shrimp. If you're dining with someone who doesn't eat seafood, call ahead to ask what other options might be available. Many Calabash restaurants keep a few non-seafood items on hand for this reason.

How far is Calabash from Myrtle Beach?

Calabash is about 30 minutes north of Myrtle Beach via US 17. It's an easy day trip if you're staying in the Myrtle Beach area and want to explore a working fishing town and try seafood at its source.

What's the best time to visit for the freshest seafood?

The daily specials reflect what came off the boats that day, so asking your server what's featured is the best way to get the freshest catch. There's no specific season that's universally "best"—it depends on what local fisheries are catching, which changes throughout the year.