The McFaul brothers are banking on the Strand’s transplanted locals and steady supply of tourists, particularly those from the Northeast who are familiar with the Alley Oops brand, to help it stand out in a crowd.
“We didn’t know about Flavortown when we decided to open, but honestly it wouldn’t have stopped us,” said Marc McFaul, who said he got his start in the restaurant business with a maxed-out credit card. “We wouldn’t have minded even if it was next door because we believe Alley Oops is unique, and we think there’s enough demand to go around for all of us.”
The Strand has become a haven for the “play with your food” trend with big names like Dave & Buster’s and Fun Warehouse and local outfits like OD Arcade & Lounge and Garden City Pavilion Arcade & Gigi’s Grill capitalizing on the concept in a tourism-heavy market.
Alley Oops seeks to set itself apart with some unique attractions. The aquarium allows guests to get up close with sharks and other colorful fish, with some shark species expected to be added to the mix in the near future.
The outdoor putting range gives visitors the chance to test their skills on a series of sloped greens, and the Dark Ride VR simulator offers nine thrilling adventures — from flying and whitewater rafting to hunting zombies and dinosaurs.
The mini golf course at Alley Oops in North Myrtle Beach.
Terry Massey/Staff
Alley Oops’ galley
But it’s not all fun and games. Alley Oops knows it also has to nail the food experience in a market loaded with dining options, and the menu offers a diverse lineup beyond the Maryland classics, like the Maine Lobster Steam Pot or the Deadliest Steam Pot chocked full of crabs.
So are the Alley Oops’ signature crab cakes, the specialty dish along with its Riptide Salmon, McFaul Filet and Chesapeake Chicken. Other popular menu items include starters like tacos, quesadillas, crab cake egg rolls, and the award-winning smoked chicken wings and crab soups (traditional, creamy or a blend of both).
“We try to have a little something for everybody,” Marc McFaul said of the 530-seat restaurant. “We have a lot of Maryland seafood, but we also have a lot of salads, soups, sandwiches, not just bar food.”
Dining and Cooking