Larry and Fabiana Bond, of Bond Fire Restaurant Group in Myrtle Beach, own a fantastically fun restaurant that emphasizes molecular gastronomy in both food and beverages at The Chemist – Craft Cocktails and Modern Cuisine. Located in the heart of historic downtown Myrtle Beach on 9th Avenue North a block from the ocean, the Bonds and Executive Chef Sean C. Thomas are delighted to present this exciting interpretation of fresh and local dishes.
Expect flavors and sensations that will give science buffs and food fans thoroughly entertaining experiences, and discover why Chef Thomas was the 2013 South Carolina Seafood Chef of the Year.
The menu features hearty choices like coriander-dusted tuna that’s seared with liquid nitrogen and served with wasabi pearls and whiskey barrel-aged soy sauce; roasted pork belly with pomegranate molasses barbecue sauce and “peas” in various scientific forms; and moist and tender beef and duck confit dishes that are prepared in a carefully controlled sous-vide bath.
Like smoked meats? Try Chef Thomas’ Seared Smoked Trout under Glass with bamboo rice risotto, balsamic-glazed shiitake mushrooms and his famous XO sauce. Share a New Age charcuterie plate with Serrano ham and zesty spherical taste explosions.
As for desserts, they’re a fantastic encore with fruit and chocolate choices that will end your meal with sweetly scientific fun.
The Chemist cocktail menu offers beakers, glasses and even mini copper pots full of elemental surprises. There’s a Thyme Machine best accompanied by a Flux Capacitor, Radioactive Coke that might make your systems blow, the Periodically Peach Martini and, straight from the forensic experts in Transylvania, the blood-red Viscostini.
Faculty members will enjoy unwinding with Professor’s Punch, and when the weather grows cool The Chemist’s Arctic research team is on standby to warm things up with their Labtini that involves nitro coffee and Amaretto foam.