Welcome to Aspen Grille

When I decided to open my own restaurant, I knew I wanted to offer something different from the usual dining experience in Myrtle Beach. Something with a sophisticated, yet simple and absolutely fresh menu. A place where people could sit and relax in a warm, comfortable environment and enjoy each other’s company over a fantastic meal and a glass of wine. A place where music and conversation fill the air. Aspen Grille is the perfect place for a quiet night out for two or a lively group event. You’ll find that our exceptional service and attention to detail will make any occasion all that you hoped it would be. Join us tonight and let us treat you to true Southern hospitality.


Meet Chef Martin

Curry Martin is a 1996 graduate of the Johnson & Wales University Culinary School in Charleston, South Carolina. He began his culinary career at Noble’s Restaurant in North Carolina. There, Martin strived to uphold Noble’s mantra on absolute freshness, and keeping flavors of foods as natural as possible. In 1997, Martin moved to California to take a position at Domaine Chandon Winery in Napa Valley. While there, he also worked at Hudson House, the hospitality kitchen at Beringer Winery. “During my year stint in California, I came to appreciate the role of wine with food and the subtle changes we make as chefs that can really affect a wine’s characteristics.” Martin again worked with Noble, serving as sous chef in their newly opened flagship restaurant, J. Basul Noble. Next, he traveled to France and began working at Restaurant Pierre Orsi in Lyon and then Restaurant Michel Rostang in Paris. Upon returning to the U.S., he worked at Sonoma Bistro in Charlotte and Prestige Wines. When he finally decided to open a restaurant of his own, Martin was determined to stand out from the typical dining options found in Myrtle Beach by serving dishes driven by freshness and balanced flavors, and by offering diners a sophisticated yet extremely comfortable setting and exceptional service.