Located on the second floor of Hutchinson Shores Resort and Spa, Drift Kitchen & Bar is a beautifully designed restaurant with a modern, beach-inspired interior and panoramic views of the Atlantic. The focal point of the space is a long, dazzling bar with a pizza oven at one end. The restaurant is open to the public for breakfast, lunch and dinner.
My husband and I stopped in for dinner recently and started things off by sharing the antipasto board, an impressive array that included a selection of cheese and salami, dried fruits, olives, nuts and fig jam. At the suggestion of Lee Lee, our server, I ordered the Duroc center-cut pork chop for my entrée, a bone-in chop coated with a tangy Carolina barbecue glaze. It came with creamy mac-and-cheese (house-made pasta, of course) and blistered green beans. The pork chop was moist and delicious, a perfect balance of sweet and tangy.
My husband took advantage of chef Mike’s pasta-making skills and ordered the bucatini carbonara. The carbonara, which can be a tricky dish to execute, was just right—perfect strands of pasta glossed with a rich, silky sauce and punctuated by sweet peas, cremini mushrooms and crispy pancetta.
We thought we had no room for dessert, but Lee Lee raved about the ricotta cheesecake, so we quickly caved. It turned out to be a wise choice. The cake was light and creamy, accompanied by a fresh raspberry sauce and vanilla-infused whipped cream. Make it a point to visit Drift Kitchen & Bar soon—I’m sure glad we did.