An interview with Thoroughbreds Chophouse’s chef John Tapper
Recently I had dinner at Thoroughbreds Chophouse and Seafood Grille in Myrtle Beach. I chose a New York strip steak and I had a broiled lobster tail as a compliment. It was a memorable meal. The steak was fall-apart tender.
The restaurant is designed to look like a jockey club. It looked like a country club dining room to me. The colors were muted browns and corals. I was there to do this review. It is not hard to get a reservation at Thoroughbreds. The service was attentive and efficient. My server looked after my needs well. It’s an older crowd who all seemed to be quietly enjoying themselves. It would be a great place to propose.