Folly Beach stop Jack of Cups has an almost-entirely new menu for summer for surfers and deal-seekers that pack the restaurant. The teeny eatery offers filling options for vegetarians, plenty of craft beers, a few dishes for meat eaters, and a highly-addictive red curry macaroni and cheese. The offerings always mash-up of different cuisines, including nods to the South, with a focus on the season.
For summer, Jack of Cups reworked its plates to incorporate warm weather produce, like watermelon burrata with mango peach salsa, grilled asparagus with a sunny side up egg, and key lime pies. Chef Lesley Carroll also focuses on some cold dishes to beat the heat, like a ginger noodle salad, summer rolls with fruit and goat cheese, and a honey bibb salad with blue cheese and bacon.
Have a look at the entire updated menu here and a few enticing shots of the new items from photographer Leslie McKellar.
• All Jack of Cups Coverage [ECHS]