Fire and Smoke is an upscale prime American-fusion steakhouse in Myrtle Beach offering dynamic new ways to experience food. Owner and Chef Tyler Rice brought decades of experience in kitchens up and down the East Coast to the Grand Strand when he moved to Myrtle Beach to open Fire and Smoke. He started with a gastropub concept but quickly found out his restaurant was drawing diners seeking a higher-end menu concept which he has delivered. Rice combines his training in classical French cooking with influences from American, Italian and Pacific Rim cuisine to create Fire and Smoke’s signature American-fusion concept. The goal is to offer something unique at every stage of a visit to Fire and Smoke, from hand-crafted cocktails and an extensive bourbon menu to fill glasses to one-of-a-kind meals on the plate. The restaurant proudly offers a complete scratch kitchen, with everything on the menu made fresh in house from the finest and freshest ingredients. All Fire and Smoke steaks are USDA-prime Midwestern aged beef prepared on a wood-fired grill. Seafood lovers will find as much local product as possible including grouper and snapper, but Rice also regularly flies in fresh selections on dry ice from Hawaii, including onaga, a scarlet snapper; hapu’upu’u, a Hawaiian sea bass, and sushi-grade tuna. Steak is obviously a big part of the Fire and Smoke experience, but the restaurant’s appeal is enhanced by many other unique items on the menu. Some of the most popular items include Asian-style pork belly, a bison and wild boar meat loaf, and a best seller not found on many Southeastern menus – elk chops imported from a free range ranch in New Zealand.