Brewing a Fairytale Business at Quigley’s

March 2011 marked four years since Josh Quigley and Mike Benson opened Quigley's Pint and Plate, and it has been a rewarding period of exciting growth.

Josh Quigley's name was already known around the Grand Strand for his uniquely superior beer brewing abilities. He had been the brew master at Liberty Steakhouse and Brewery in Myrtle Beach at a time when small-batch beer crafting was just starting to become a worldwide trend, and locals appreciated his delicious efforts.

The decision for him to partner up with Benson and open his own brewpub in the economically sizzling Pawleys Island area was a wise move. The men found a new and uniquely sprawling shopping center called Mingo that fit their concept for a rustic American pub where locals would feel comfortable visiting several times a week.

The initial menu, which was full of hearty fare that often employed beer as an ingredient, was so popular it stayed largely unchanged until recently.

"Are we as successful as we dreamed we'd be?" Benson said while seated in one of the bar's high-backed Shaker-style stools. "It's probably even better, especially if you factor in what has happened to the world in the last year and a half. Last month [our sales] were up again. It's a fairy tale, really. We have a very strong local following, and that's what is weathering the storm for us. We wanted to go after locals first, because we knew locals would help build our tourist trade. We wanted a place where people would visit two or three times a week, and I think it's our price point that has made us so successful."

Of course Quigley's small batch micro-brewed beer helps the bottom line, and their growlers are prominent in many a local fridge. Here's a tip: The growlers normally cost $13, and $9 for a refill. On Wednesdays you can buy one for $9, and get a refill for $5.

But the food is definitely also a draw. Some of the original menu items are so popular they're already in the lexicon of Pawleys Island diners. There's the Plowman's Platter appetizer for $8.50 that's big enough to share with fresh cheeses, chunks of ham, turkey and sausage, a hard-boiled egg, pickled okra, apple wedges, fresh soft pretzel and ale mustard. The Meatloaf Sandwich is open-face and doused with mushroom and brown ale gravy; while the Pub Burger can be topped with a fried egg for an extra buck.

But Benson says the Fish & Chips is by far their best-seller; for $11.50 you get beer-battered cod, a heap of fries, slaw and malt vinegar. In a market where every other restaurant (or maybe every restaurant) offers Shrimp & Grits, the version at Quigley's has been in demand. The shrimp are large, the grits are creamy and the Andouille sausage is the perfect foil for Quigley's refreshing beers. All the menu items are thoughtfully offered to pair with the beers, from Spicy Pimento Cheese to Blackened Mahi Mini Tacos.

But time does march on, and recently several new menu items were added. Benson says "the rage" has been the Fried Green Tomatoes appetizer that's topped with goat cheese, blackened shrimp and Thai chili glaze. They also added Jumbo Seared Scallop salad with vegetables, roasted red peppers, goat cheese and strawberry vinaigrette; Crispy Southern Comfort Duck Breast with red-eye gravy, home fries and beer-braised collards; the Cubano Sandwich; Surf and Turf with wood-grilled sirloin and a jumbo lump crab cake topped with lemon-basil aioli; and The Egg Sandy sandwich with two fried eggs, bacon, Swiss cheese, spinach, tomato, cream cheese and salsa on toasted ciabatta bread.

A few other interesting dishes are Griddled Crab Cake with red curry aioli; Thai Shrimp Wrap; Vegan Burger; 12-ounce bone-in Grilled Pork Chop; Shepard's Pie; and Chicken & Waffles where a fried chicken breast is served over house-made sweet potato waffles with creamy country sausage gravy.

While Quigley's is not billed as a sports bar, it has plenty of televisions tuned to whatever important games or events are airing. It's a quieter and gentler place to catch the action, in the plain and simple, rough-hewn, dark wood atmosphere. If you want to shut out the world, sit out on the patio overlooking a lake and fountain.

Benson says he and Josh keep on top of the giant task of running a popular restaurant with the capable assistance of General Manager Billy Davis and Executive Chef Joey Johnson. The four of them offer special events almost every evening that keep the place hopping.

Mondays there is an extended happy hour throughout the day with $2 pints and happy hour appetizers in the bar until 11 p.m. Tuesday nights are for Team Trivia, plus Ten Buck Tuesday when four dinner specials (Shrimp Alfredo, Sirloin with Pimento Cheese, Fried Catfish, Smothered Chicken) with side dishes are each $10. The aforementioned growler discount is on Wednesdays, and on Thursdays you get all the grilled or fried shrimp you can handle, with fries and slaw, for $16. There are wine discounts on Saturdays, and on Sundays pitchers of beer are $7.

Quigley's Pint and Plate is at 257 Willbrook Blvd. in Pawleys Island, and the number is (843) 237-7010.

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