Happy Hour in Pawleys Island

Happy Hour EVERY night 5:00 - 7:00 with $3 Martinis at the Bove Bar in Pawleys Island South Carolina.  And now offering the new Bove Happy Hour bar menu:

• Piccolo Fritto, fried green tomatoes, calamari, lemon-herb aioli
• Marinated goat cheese, fire roasted tomatoes, virgin olive oil, fresh herbs & crostini
• Jumbo lump crab cake, southern slaw, gribiche
• Smothered hand-cut French Fries, Bolognese, Romano cheese
• House-made meatballs baked with Fontina cheese
• Steamed NC clams Basquaise, sausage, peppers, onion
• Rigatoni with Tuscan sausage and pecorino

"INSIDERS" CARD

Starting March 1st, Bove upgraded our "locals' night" to a new level by adding additional services. We're selling "Insiders" Cards to continue the great discounts and specials offered to our valued guests. Here's what you and one guest save with the Bove Insider's Card: 10% off your food bill nightly when you're seated before 6:30. One year of our Wednesday night ½ price entrees (save about $25)  Thursday night wine tasting - receive our featured glass of wine of the night free with the purchase of an entrée.  Also all wines are 1/2 price after 2 glasses at regular price.  (save about $30) Plus other cardholder exclusive specials and offers throughout the year! The card is only $100 and is good for one year from date of purchase.  Only four visits pays for your card!  This card may not be used in conjunction with any other promotion or holiday events. This card is not transferable.

Restaurants in Pawleys Island

Events

We hope you'll come spend time with us this Spring.  All of us at Bove look forward to seeing everyone again this season.  In additional to enjoying a great meal and friendship at Bove, here's a list of interesting events going on in the area: March 12 - 20 50th Annual Canadian-American Days Festival at the Myrtle Beach Convention Center.  843-626-7444www.CanAmDays.com   March 13 Hard Rock Cafe Battle of the Bands Finals. 843-946-0007 www.hardrock.com/myrtlebeach  March 16 17 Annual Wildlife and History Day at Huntington Beach State Park. 843-235-8755 March 19 Walk to Defeat ALS at Grand Strand Park, The Market Commons 866-492-4821 www.scalsa.org March 19 Equinox Art & Music Fest at the Historic Horry County Courthouse. conwayartdistrict.blogspot.com March 20 Seacoast Artist Guild 8th Annual Spring Art Show & Sale Inlet Square Mall Center Court www.seacoastartistguild.com March 20  Tea & Symphony, Long Bay Symphony Guild at Burroughs & Chapin Art Museum in Myrtle Beach 843-448-8379 www.longbaysymphony.com March 24 Percussion Ensemble Concert at Coastal Carolina University 843-349-2502 www.coastal.edu/culturalarts March 25 Myrtle Beach Beer Fest at Valor Park in the Market Commons www.myrtlebeachbeerfest.com March 25 64th Annual Plantation Tours www.pgwinyah.org March 26 Scenes from Gilbert and Sullivan at  Coastal Carolina University 843-349-2502 www.coastal.edu/culturalarts March 26 Minigolf Tournament hosted by the American Red Cross.  NASCAR Speedpark 843-477-0020 March 26 The Oak Ridge Boys at the Alabama Theatre April 2 The Glenn Miller Orchestra at the Alabama Theatre April 9 The Original Drifters, The Coasters, Herb Reed & The Platters at the Alabama Theatre April 12 Bruce Jenner: "The Champion Within" at Brunswick Community College 800-754-1050 www.bccowa.com April 23 & 24 Art in the Park at Market Commons www.artsyparksy.com April 25 POP 101 Spring Concert at Coastal Carolina University 843-349-2502 www.coastal.edu/culturalarts April  30 10th Annual Spring Flounder Tournament sponsored by the Grand Strand Saltwater Anglers Association. 843-450-8218 www.gssa.com April 30 Beach Music Festival on Ocean Blvd between 8th & 9th Avenues www.myrtlebeachmayfest.com April 30 Randy Travis at the Alabama Theatre Its going to be a really fun Spring and Summer at the Beach - Hope to see you! Fine Dining in Pawleys Island

March Newsletter

Bove offers an eclectic fusion of Italian and Low-country cuisine. Exceptional, innovative cuisine is at the heart of every experience at Bove. Bove is fun and affordable with upbeat music and priding itself on being the best value at the Beach. Our cozy 22 seat bar plays host to a queue of locals and tourist daily at 5pm for happy hour. Located in the heart of Pawleys Island, South Carolina.  Visit us and enjoy some fine dining! March, 2011

Spring at Last!!  We look forward to it every year - that first bud and blossom, the greening of everything!!  Its an inspiring time of rejuvenation and re-energizing.  Bove is here to help you celebrate the coming of Spring with something special every night of the week: Tuesdays:  $8 Awesome Bove Burger Wednesdays:  Half Price Entree's with your Insiders Card Thirsty Thursdays: Prime Rib and 1/2 Price Wines by the Glass, $3 Martini's all night at the Bove Bar and Greg Everhard entertains! Fridays:  The Bove Fried Seafood Platter And don't forget Happy Hour EVERY night 5:00 - 7:00 with $3 Martinis at the Bove Bar.  And now offering the new Bove Happy Hour bar menu: Piccolo Fritto, fried green tomatoes, calamari, lemon-herb aioli Marinated goat cheese, fire roasted tomatoes, virgin olive oil, fresh herbs & crostini Jumbo lump crab cake, southern slaw, gribiche Smothered hand-cut French Fries, Bolognese, Romano cheese House-made meatballs baked with Fontina cheese Steamed NC clams Basquaise, sausage, peppers, onion Rigatoni with Tuscan sausage and pecorino St. Patty's Day at Peter Ryan's Bove Restaurant & Bar. Corned Beef and Cabbage Sheppards Pie House-made Irish Soda Bread Beer & Wine Specials  Featured Recipe Kahlua Mousse This was a staple dessert at my mother's restaurant for over 30 years.  People just couldn't get enough of it and always wanted the recipe. My mother did not believe in that sort of thing.  When people pushed her on the mousse, she would tell them coffee, cream and Kahlua but never mention the marshmallow's. She was a bit evil that way. Here's my mother's complete recipe - I promise. Serves 8 48 large jet puff marshmallows 1 ¾ cups hot coffee ¼ cup Kahlua (½ cup if you like) 2 pints heavy cream, whipped Pour hot coffee and kahlua over marshmallows in a double boiler. Stir with rubber spatula until melted together and lumps are gone. Let it set and cool down then put into the refrigerator and let it jell. Do not let it get too firm. Fold in the whipped cream, do not leave lumps!  Pour this into glasses and refrigerate again for at least 4 hours, best to sit overnight. Garnish with nuts and shaved chocolate on the top. Growing Up Restaurant Last month's issue left me sitting with two good fellas in the center of Logan Airport like a scene from one of those Hollywood adaptations about life in Palermo.  The hustle and bustle of the airport masked the sense of pure fear I was feeling about the pending task.  And I had some sort of weapon in my possession...    It was time to set the situation straight.  I said "under no circumstances do we hurt anyone".  It seemed like the time to divulge some details I may not have made crystal clear to my traveling companions... there were too many people who knew about our jorney out West. I had neglected to mention it was the Chief of Police and a State Trooper. I was getting more concerned as we went along - what had I gotten myself into? My sense of reason and perspective were severely tainted, blinded by the desire to bring justice for my mother and resolve to our whole family. Making small talk with The Crusher was a challenge so I turned my focus on The Commodore whose stories were always entertaining.  I preferred, however, the ones I was not in.  Before I knew it we were in the air - there was no turning back now.  My thoughts were now of my wife, newborn son, and my mother who tried to talk me out of going.  She just wanted to get on with her life but I thought, "what kind of a son would I be if I let this dog lay"?  You might think it was an Italian thing, but it really was just a son who loved his mother deeply. We arrived late into Seattle and checked into our hotel in anticipation of arriving at Eddie's door first thing in the morning; we had a midnight flight back home the next night. I didn't sleep at all that night.  I tossed and turned with the wildest thoughts going through my head. How do these things work? I had never been on a shakedown before or part of any type of intimidation. It just wasn't in my DNA, Italian or not. The morning arrived and we met in the lobby of the hotel.  There was a car rental company across the street from the hotel and we set out to rent a car only to bump up against a real road block - not one of us had a credit card.  There we stood in the center of the hotel lobby completely stupefied, The Commodore in a tuxedo shirt as he often wore and Jimmy in an ensemble only he could create.  In any event, no hotel guests seemed to pass without taking a second look - incognito we were not!!  We had cash, just no credit card.  I was thinking of contacting an old friend who lived there in Seattle to have him help with the card situation and get me out of this mess when I felt a tap on my shoulder. In a stout British accent I heard, "Mr. Ryan, on one of your capers, are we"?  I turned around to see a steward from British Airways who had just landed after flying all night.  His name was Martin Wright, he was my busboy when I was a waiter at the Fan Club on the coast of Maine in 1974, the restaurant that I eventually purchased years later. Martin was one of the funniest people I had ever known, straight out of Monty Python, and never at a loss for words.  We had remained in touch all those years but we hadn't seen each other in a long time. It was a shock to see him and I could see him sizing up my traveling companions. He was tightlipped for the first time ever and very tired.    Without a moment's hesitation, I said "Martin, do you have a credit card".  He said he did and with some reluctance and trepidation he walked across the street and rented us a car. Poor Martin, he only wanted to go to bed.   I told him that I would come by and bring him the keys later and briefly told him about my mother's money and why we were there.   I don't believe that made him sleep any better.  We were now in the car and headed to Eddie's apartment and I'm now all but in a panic and sorry I was there.  Why couldn't I have left well enough alone?  We would have made a comeback at the restaurant.  What was I going to accomplish?  After a year, I was sure there was no money left, he'd surely snorted or drank it all away. Eddie lived in a second floor apartment.  As we walked up, each step got harder to navigate and I began to really hope he wasn't there and that we would never find him.  No one back home would think any different of it if we couldn't find him...Let's go home! I watched Jimmy and the Commodore as they went about their business, like waiters preparing for evening service, no sign of stress, calm and collective as they moved towards the door. Jimmy knocked on the door before I could even get a chance to ask what the plan was; and they go about it as if they had rehearsed it 100 times before. I continued to hope no one would answer, but in seconds the door opened and there was Eddie.   He saw me and at first got excited and spoke my name as if glad to see me. By the time he greeted me with a "what the heck are" .... Jimmy hit him with a powerful right hand and put him on the floor.  The next thing I knew Eddie had the vile taste of cold steel in his mouth.   I never imagined anything like this and I freaked.   "That's enough"  I said. I learned something that day about people, about real fear.  Eddie became transparent, the thought of lying to us never crossed his mind and we could see clear through him.  I didn't much like what we saw - he didn't have any idea what we were talking about. Jimmy took me aside and said "Pete, he stole from your mother, let me give him a beating since we've come all this way". I was adamantly opposed and thought Eddie had paid dearly already for the champagne.  All in all, Eddie took the whole thing very well.  He cared about my mother, he never made any kind of report. As we walked back to the car, I was relieved yet the feeling of disappointment that I would probably never know what had happened to my mother's money resonated through me.  Let's face it, I didn't have a clue what I was doing. Just about then Jimmy, who didn't usually  say much, leaned over to me and said "are you sure you're Italian?"  He couldn't get over the fact I wouldn't let him give Eddie that beating.   One thing left to do. I was wound up like a slinky and felt like you could cut the tension in me with a butter knife. I went back to the hotel and went to Martin's room and knocked on the door.  The room was dark, it was about 2:00 in the afternoon, Martin was almost sleep walking when he opened the door. Could I interject a bit of humor into this wild chase? We left the lights off and the blinds were closed in an attempt to keep any light out.  Martin went back and got into bed and I sat next to him on what I remember was a small bed. I whispered lightly so not to wake himtotally, but I couldn't resist enforcing his worse fears after sizing up Jimmy and the Commodore. I said, "Martin, listen very carefully.  The car is in the back lot tucked behind a big eighteen wheeler. Be sure when you return the car that no one opens the trunk!" Martin sat up like a jack in the box popping through the top!  The look on his face was worth the trip.  I have e-mailed Martin from time to time but not seen him since.    The flight home was long, but the drive from Logan was even longer.  I had just spent most of the money we had left on a wild goose chase only to come home with mud on my face looking a bit like an idiot. I spent a few days licking my wounds and told only a few people about what had happened since I was afraid there might still be repercussions if Eddie decided to make a complaint to our local police. The Chief would know nothing and not be able to help me. After a few weeks passed, I began to think about the two remaining suspects again.  The idea that one of them was basking in the sun with my mother's money haunted me.  One of the people on the list was a guy we called Vinny the Parm.  My mother was teaching him to cook and letting him sleep in one of the attic bedrooms.  Vinny was a pretty good guy and we nick-named him because he would always break down when the restaurant got too many veal parm orders, as it usually did. Vinny was living somewhere in California and I had no stomach for that journey. The last person on the list was my mother's cleaning girl who was my sister's upstairs tenant in Proctor, Vermont, about 10 miles from Rutland.  Her name was Paula and she had access to the room because she cleaned it weekly.  I was going to check things out as best I could.  My sister said that they had moved out to a nicer place back in Rutland.  It seemed they were spending a fair amount of money and Judy, my sister, had at one time asked about their money.  They told her a relative had passed away and left the money to them.  I searched probate court records - it was a lie.  And that's how the whole thing started again!!  We hope you'll come visit and spend some time with us this  Spring before the summer crowds arrive. Peter Pawleys Island Restaurants Also, please visit our facebook page:  Bove Restaurant & Bar

New Happy Hour Menu at Bove Restaurant & Bar

NEW Happy Hour Bar Menu starting THIS THURSDAY!

Piccolo Fritto-fried green tomatoes calamari, lemon-herb aioli     5

Marinated goat cheese, fire roasted tomatoes 
virgin olive oil fresh herbs-crostini                                                              8


Jumbo lump crab cake, southern slaw-gribiche                                     9

Smothered hand cut French fries Bolognese-Romano Cheese         8

House-made meatballs baked with Fontina                                             7

Steamed NC Clams Basquaise, Sausage, Peppers, Onions                  9


Rigatoni w Tuscan sausage and pecorino                                                 8






Come in to see us and join our facebook page for updates!




             Fine Dining in Pawleys Island

Bove February Newsletter

MAKE YOUR VALENTINE'S WEEK-END RESERVATIONS!

Full Menu Plus Chef's Specials

Friday, Saturday and Monday

Bove is the perfect place for your

romantic dinner!

Start the night with Monday Mingle & Music, a Valentine's Day Happy Hour with the music of Greg Everhard playing the great tunes from the past, and follow that with a romantic dinner featuring our Cindy on the Bove Baby Grand Piano.

Chef's Valentine's Specials

Friday, Saturday & Monday

Crab, Scallops and Gruyere Gratinee

Grilled Filet and Lobster, Bearnaise, Potatoes Dauphinoise, Broccolini

Seared American Red Snapper, Oysters, Winter Vegetables, Potato Puree

Chocolate Lovers Tasting - Tort, Truffles, Liquid Chocolate Cake

Bove offers something special every night of the week:

Mondays:  Mingle and Music with Greg Everhard

Everhart sings it all:  Folk, Rock, R&B and Jazz

plus 1/2 price appetizers at the Bove Bar

Tuesdays:  $8 Awesome Bove Burger

Wednesdays:  Half Price Entree's

Thirsty Thursdays: Prime Rib and 1/2 Price Wines by the Glass. 

Fridays:  The Bove Fried Seafood Platter

 

And don't forget Happy Hour EVERY night 5:00 - 7:00 with $3 Martinis at the Bove Bar.  Look for the new Bove Happy Hour bar menu coming soon.   

Have you tried our new Monday Mingle & Music "Tasting Cups"??

Great Finger Food combos for just $1.50:

Fried Oyster & House-Cut Fries

Calamari & House-Cut Fries

Fried Shrimp & Oyster

Fried Scallop with Mascarpone Croquette

Fried House-made Meatball & Sausage

Dining in Pawleys Island

Growing up Restaurant January's latest edition!!!

Growing up Restaurant

 

January

 

As I prepared to head back to Maine for my second season in Oqunquit there was one problem, no cash. We had made good progress the previous year but the season is only 10 weeks long and the restaurant had been bankrupt and was a gay destination and as I indicated in an earlier writing. I didn’t know how to pull off a gay Italian restaurant or I might have tried. I had worked the winter in my Mothers Restaurant and was ready to get back to Maine.

 

I was trying to raise some cash to get back open and a good friend and customer of my mother’s reached into his pocket and handed me 5,000 in cash. Doesn’t seem like much in the scope of what I just went through these last two years at Bove but it was going to get me open.

 

BUT?

 

That wasn’t the end of it. I had everything packed up in the truck and was on my way to Maine. As I traveled from Rutland over Killington Mountain and onto Maine I decided to make one more stop for one last Vermont cocktail. I stopped at a legendary watering hole with one of the top bartenders on the mountain tending. The Back Behind Saloon a great spot and very popular with locals and tourist alike. There was a bartender there by the name of JD. As I enjoyed my beverage and chatted with JD one thing led to another and JD left his shift that night, we went to his house and he told his wife he was my new partner and we were heading to Maine…that night! She was ok with it and a new era began. I sent the money back to the other guy said thanks but no thanks and off we went. Of course there was no paperwork just a hand shake, the good old days!

 

JD was struck by the beauty of the spot when we arrived about a 3 hour drive from his house in Killington. We opened and we were the hot spot, we were just crushing it we had to hire police just to maintain decorum in our parking lot, we had valet parking and lord have mercy let the party begin. We served basically Italian food and turned into a disco at 10 PM. Customers were hanging from the rafters and we were open until the wee hours of the morning and would watch the sunrise many a morning like vampires.

 

Still sitting at the corner booth as they were my whole first year were the gang from Boston with no shortage of dubious credit cards to close their bills with. JD was none too sure about these guys and they were pretty clear about just dealing with me, they didn’t much care for new people. JD tolerated it because they spent so much money.

 

It was an incredible summer 10 weeks only so nobody got rich but I was young and it was all about the journey in those days. We worked all night into the wee hours slept until late morning and went out to eat as much lobster as we could every day at lunch. One of our favorite places when not eating lobster was the Shack and their famous Junk Burger with everything on it except the kitchen sink. A famous customer was George W Bush Senior Vice President at the time. He would come to the shack via his beautiful Crist Craft wooden boat. They would make their way on a calm day from his home in Kennebunkport Me just up the water a piece. There would be 4 or 5 of the exact same boats so you didn’t know which boat George was on. Rumor had it he had a thing for those junk burgers!

 

We would spend one more summer in Maine but my wife Linda was pregnant with my first son Peter and the decision to not return was made. We decided to settle down at my mother’s restaurant and not go back. Peter JR was born at the end of August my third year in Maine and another chapter would unfold.

 

We had been home for about six months when I approached my mother about expanding the restaurant for the hundredth time. We were only 55 seats and were turning away more business than we were doing. My mother liked to control me so she gave me just enough cash to pay my mortgage and tried to provide all our other needs, car, food and alike so she stayed in total control. Linda worked a few nights waiting on table really just to get out of the house; she was great at it and made pretty good money.

 

It finally came to pass that I had to threaten to leave before my mother would take the restaurant expansion seriously. I had a child now, another one coming and couldn’t live like my mother on nothing. This would bring about a day I will never forget as long as I live. Sitting at the back room table my mother finally broke and said ok to the expansion. The restaurant was our home a duplex home and the expansion would basically consist of opening the wall from the main dining room and this would double the size of the restaurant to 100 plus seats. Nobody used these rooms and there was 11 bedrooms on the second two floors.

 

My mother had always acted as though she didn’t have a nickel never spent 5 cents on herself. The property was paid for so there was no debt and my mother had never borrowed a dime in her life. She didn’t trust banks, lawyers, doctors or much of anybody for that matter she was sure that if we purchased our cheese graded that the vendors would cut it with something we didn’t want to know about. She always made me grate it by hand 40 lb wheels. She didn’t like the way the machine did it!

 

As we sat at the table and I laid out my plans for the expansion she reluctantly listened and with a shiver in her voice said” I HAVE SOME MONEY PUT AWAY FOR YOU AND YOUR SISTER FOR WHEN I DIE, I WILL GIVE YOU YOURS NOW TO DO WITH WHAT YOU WANT”. She was always playing the it’s my time card with me! Italian mothers wrote the book on guilt especially for their sons.

 

My chin was hanging open as she indicated that she was going to GET the money upstairs. By the way this was 1980-81 the peanut farmer was in the white house and the banks were paying 16% on CD’S. However my mother’s life savings from 35 years working on the stove was in her closet. Unfortunately was  is the key word! I will never forget the sound she made!

 

 

God rest her soul she and we were never the same again.

 

Be well, eat well, live well and we look forward to your next visit to Bove.

 

Kindest Regards,

 

 

Peter

 

Restaurants in Pawleys Island, South Carolina

Fine Dining in Pawleys Island, South Carolina

 

News from Bove

Bove Restaurant & Bar 11359 Ocean Hwy., Pawleys Island 843-237-7200 www.bovesc.com January, 2011 Now that the Holidays are over and the New Year has begun, its time to plan another exciting year here at Bove.  We thank all of our loyal guests for a great 2010 and look forward to seeing you and many new friends in 2011.    Here's what's happening:   Happy Hour at the Bove  Bar everyday 5 - 7.   Monday, Tuesday & Thursday enjoy any of our appetizers at 1/2 price at the Bove Bar during Happy Hour.    Thirsty Thursdays: any wine by the glass or choose your favorite bottle from our "40 and Under" wine list for 1/2 price.  Take this opportunity to try something new!   Prime Rib special on Thursdays and Fried Seafood Platter special on Fridays.   Just 6 more 1/2 price Locals Wednesdays left before our new Locals Card program begins.  Ask your server for details.     NEW AT BOVE: Starting Monday February 7 at 5:00 MONDAY MINGLE AND MUSIC Featuring the music of Greg Everhart Sit down with Greg Everhart and you'll know this guy was born to entertain. Multitalented and gregarious, he's full of surprises on and off stage! Everhart sings it all:  Folk, Rock, R&B and Jazz We'll also have 1/2 price appetizers, drink specials, $3 martinis... And The Bove $1.50 "Tasting Cups"  Great Finger Food combos: Fried Oyster & House-Cut Fries Calamari & House-Cut Fries Fried Shrimp & Oyster Fried Scallop with Mascarpone Croquette Fried House-made Meatball & Sausage Growing Up Restaurant If you recall from a few months ago, I left off the telling of my culinary-focused life story having just survived our first year at my new restaurant in Perkins Cove in Maine... As I prepared to head back to Maine for my second season in Ogunquit, there was one problem - no cash. We had made good progress the previous year but the season is only 10 weeks long and when I bought it, the restaurant had been a bankrupt gay destination establishment. I didn't know how to pull off a gay Italian restaurant or I might have tried. I worked that winter in my mother's restaurant in Rutland and was ready to get back to Maine.   I was trying to raise some cash to open back up when a good friend and customer of my mother's reached into his pocket and handed me $5,000 in cash. Doesn't seem like much in the scope of what I have just gone through these last two years at Bove, but it was going to get me open.   However, that wasn't the end of it, my life is never that simple! I had everything packed up in the truck and was on my way to Maine. As I traveled from Rutland over Killington Mountain and into Maine, I decided to make a stop for one last Vermont cocktail. I stopped at a legendary watering hole with one of the top bartenders on the mountain. The Back Behind Saloon was a great spot and very popular with locals and tourist alike. There was a bartender there by the name of JD.  As I enjoyed my beverage and chatted with JD, one thing led to another, and JD left his shift that night to go home and tell his wife he was my new partner and we were heading to Maine...that night! She was ok with it and a new era began. I sent the money back to the other guy, said thanks but no thanks, and off we went. Of course there was no paperwork, just a handshake, the good old days!   JD was struck by the beauty of the spot when we arrived after a 3 hour drive from his house in Killington. When we opened, we were THE hot spot, we were just crushing it, we had to hire police just to maintain decorum in our parking lot, we had valet parking and Lord have Mercy!... let the party begin! We served mostly Italian food for dinner then turned into a disco at 10 p.m. Customers were hanging from the rafters until the wee hours of the morning and we would watch the sunrise many a morning like vampires.   Still sitting at the corner booth, as they were my whole first year, was the gang from Boston with no shortage of dubious credit cards and "ask no questions" looks. JD was none too sure about these guys and they were pretty clear about wanting to deal just with me - they didn't much care for new people. JD tolerated it because they spent so much money.   It was an incredible summer:  only 10 short weeks so nobody got rich, but we were young and it was all about the journey in those days. We worked all night, slept until late morning, and went out to eat as much lobster as we possibly could every day at lunch. One of our favorite places, when not eating lobster, was The Shack and their famous Junk Burger with everything on it except the kitchen sink. A famous customer was George H.W. Bush, then Vice President of the United States. He would come to The Shack via his beautiful Chris Craft wooden boat, making his way from his home in Kennebunkport just up the water a piece. There would usually be 4 or 5 of the exact same boats tied up at the dock so you never knew which boat was George's. Rumor had it he had a thing for those Junk burgers!   We would spend another summer in Maine before my wife, Linda, became pregnant with my first son, Peter. The decision was then made to not return to Maine but to settle down at my mother's restaurant in Vermont. Peter, Jr. was born at the end of our third August in Maine and another chapter began to unfold.   We had been home for about six months when I approached my mother, for the hundredth time, about expanding the restaurant. We were only 55 seats and were turning away more business than we were accepting. My mother liked to control me so she paid me just enough cash to pay my mortgage and she tried to provide for all our other needs - car, food, etc. Linda worked a few nights waiting on tables, really just to get out of the house; she was great at it and made pretty good money.   It finally came to pass that I had to threaten to leave before my mother would take the restaurant expansion seriously. I had one child already, another one coming, and couldn't live on "nothing" like my mother could. This tension would bring about a day I will never forget as long as I live. Sitting at the back room table, my mother finally broke and said ok to the expansion. The restaurant was our home, a duplex home, and the expansion would basically consist of opening the wall from the main dining room which would double the size of the restaurant to 100 plus seats. Nobody used these rooms anyway and there were 11 bedrooms on the upper two floors.   My mother had always lived as though she didn't have a nickel, never spent 5 cents on herself. The property was paid for so there was no debt, and my mother had never borrowed a dime in her life. She didn't trust banks, lawyers, doctors or much of anybody for that matter. She was sure that if we purchased cheese pre-grated, it would be cut with something we didn't want to know about. She always made me grate it by hand - 40 lb. wheels!  She just didn't like the way the machine did it!   As we sat at the table and I laid out my plans for the expansion, she reluctantly listened, and with a shiver in her voice said, "I have some money put away for you and your sister for when I die.  I will give you yours now to do what you want".  She was always playing the "It's my time" card with me! Italian mothers wrote the book on guilt, especially for their sons.   My mouth hung open when she indicated she was going to GO GET THE MONEY UPSTAIRS! By the way, this was 1980-81, the peanut farmer was in the White House and the banks were paying 16% on CD'S. However my mother's life savings from 35 years of literally working over a hot stove WAS IN HER CLOSET!!  Unfortunately "was" is the key word here.  I will never forget the sound she made from that upstairs closet!   God rest her soul.   She, and we, were never the same again.   More next time...   Remember Angi & I and the whole staff are here to make your dining experience at Bove the most enjoyable possible.   Eat well, be well, Peter In This Issue Growing Up Restaurant Locals Card David Brittain LOCALS CARD Starting March 1st, Bove will be upgrading our "locals' night" to a new level by adding additional services. We will be selling "Locals" Cards to continue the great discounts and specials offered to our valued guests.   Here are some highlights of our new program:   The card entitles you and one guest to:   Special discounts six nights a week   10% off your food bill nightly when you're seated before 6:30.   One year of our Wednesday night ½ price entrees    Thursday night wine tasting - receive our featured glass of wine of the night with the purchase of an entrée   Plus other cardholder exclusive specials and offers throughout the year!   The card is only $100 and is good for one year from date of purchase.   This card may not be used in conjunction with any other promotion or holiday events. This card is not transferable. REST IN PEACE DAVID BRITTAIN   It seems we can't get through a newsletter lately without the mention of an untimely passing. Myrtle Beach and the restaurant community has been deeply saddened by the untimely passing of David Brittain.  David was only 54.   Along with the numerous business ventures he and his family were involved with, David sat at the helm of Myrtle Beach's number one restaurant address, The Sea Captains House, a family business and Myrtle Beach institiution for over 40 years.   All of us at Bove offer our deepest sympathies and kindest regards to the Brittain Family. You are all in our prayers. Keep in Touch Keep in touch with your employees, members, neighbors, friends, family with a customized newsletter delivered directly to their e-mail.  Contact GPW Services @ 770.355.1376 orgpwalker1021@hotmail.com

Bove Restaurant | 11359 Ocean Hwy | Pawleys Island | SC | 29585

Restaurants In Pawleys Island, SC