Wining & Dining in Church

Not really, but the Parson's Table does take its name from its original use as Little River Methodist Church. Ed Murray Jr. thrives on the stress of creating delicious plates of food for hungry diners six nights a week. The executive chef and owner of Parson’s Table in Little River, SC has been cooking for 35 years and still loves the kitchen. He maintains an optimistic outlook about the economy and the accompanying challenges. He thinks of the Little River area as a “dining destination” with the fine dining presented by the Brentwood, Chianti South and his Parson’s Table. The trio attracts a loyal following of golfers and locals, and more visitors are discovering these great finds. Murray’s philosophy is promoting “break the chain” by eating local. Murray has always emphasized fresh local seafood and produce, even before the concept was such a trending phenomenon. His fish selections echo the catch brought in to the dock just minutes away. This week it’s sea bass which is prolific, as well as some trigger fish, all of which are line-caught with respect to protecting the sea turtles and any endangered species. During his 18 years at this restaurant which he bought from his parents, changes have included more attention to dietary needs, more glazes rather than heavy sauces, half portions/small plates and an expanded appetizer selection. But there's still a big batch of cornbread stirred up daily! He calls the menu eclectic, as it ranges from curry dishes to traditional veal marsala or wiener schnitzel, along with the emphasis on regional and coastal dishes. One of the long-time favorites, which will probably always remain on the menu, we hope, is the Little River Shrimp and Scallops. Steaks, lamb and prime rib are also special. Murray also has expanded the wine list and has a sommelier on staff and years of recognition by Wine Enthusiast magazine and Wine Spectator. Murray has been named among 80 of the Best Chefs in America, a group distinguished by such notables as Wolfgang Puck, and the restaurant has received the Mobile Travel Guide award and the Diners’ Choice Award from Open Table. From Chicago, by way of Boston, Albuquerque, Las Vegas and Daufuskie Island, Murray relishes his first and only job of cooking and enjoying the heat of summer in the kitchen. The other heat he loves is that of a marathon run which is one of his other passions. Antique cypress doors, beautiful stained and beveled glass and the main chandelier were collected from a variety of sources by the original owner. The small rooms offer privacy for groups as well as additional displays of the furnishings. Take a little tour here:
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