Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 287 Section Name Summer 2016 | I t’s no secret that the Murrells Inlet MarshWalk, with its beautiful fusion of fun, laid-back and serene atmosphere, has a distinct identity in this community. The inlet’s newest addition, The Claw House, a New England-style lobster house and raw bar with a touch of Southern flair, seamlessly fits into that environment. But don’t think that means it’s the same as any other restaurant around! The relaxed ambiance of Murrells Inlet seeps over the balcony and into every crevice of the eatery. Light- colored wood spanning the entire restaurant mirrors the sunny view and adds to the space’s unmistakable openness. The décor has a clean yet rustic maritime theme, complemented by tastefully placed flat-screen TVs in the oyster bar area. There is plenty of elbow room, thanks to a well-designed setup with tables indoors, outdoors and downstairs on the water. So how does a New England-style lobster house and raw bar end up on our stretch of the Atlantic? “This is a concept we’ve had in mind for years now,” says John Campbell, managing partner at The Claw House. “There’s nothing quite like this in the area, and we felt there was something really missing.” Campbell admits that when people hear lobster, they instantly think of white tablecloths and black ties — but he insists that high quality can still be comfortable. The Claw House is open daily 11 a.m.–10 p.m., and call-ahead seating is available. To learn more about the menu and where to get your fill, visit or call 843-651-4415. The “We wanted to bring that fine class of food to a T-shirt and flip- flops environment,” says Campbell. The result is genuinely fresh fare with a homey feel. Sure, there are all-you-can-eat crab legs up and down Highway 17, but The Claw House takes fresh seafood to an entirely different level. From the beginning, the owners knew they needed to be different from anything else on the MarshWalk — and different they have accomplished, indeed. The restaurant boasts a massive 1,200-gallon lobster tank with the ability to hold 1,000 live lobsters — more than anywhere else in the area. Another differentiator? They drive their own refrigerated food truck up to New Bedford, Mass., twice a week to ensure that the lobster served is the freshest the Atlantic seaboard has to offer. The cold-water lobster brings a night-and-day difference to what is typically offered in these parts — the shell is harder, the quality is higher, and it’s hard to find on the Grand Strand. Claw House “Everyone around here offers fish about three ways: blackened, fried or grilled. And that’s delicious —  we love that, too,” says Campbell. “But we wanted to offer a new dining experience.” John Campbell, Managing Partner