Gordon Biersch boasts German specialty

Dan Gordon went to a beer university.

What a life, huh?

"I studied brewing engineering in Germany," said Dan, co-founder of Gordon Biersch, an eatery at the new Market Common on the former Myrtle Beach Air Force Base. "It is a combination of chemical engineering, along with microbiology ... I actually did my thesis work on the different strains of yeast and their impact on the flavor of beer."

He attended the Technical University of Munich at the campus of Weihenstephan. (Say that fast twice.)

"The campus used to be a monastery brewery that dates back to 1020," Dan said.

OK, let's take a confession break here. I will tell you something that up until now only Jesus and a few close friends know about me.

I love beer, but I haven't had beer since I shared a Schaffer Beer with my daddy while watching the Los Angeles Lakers take on the Boston Celtics (back when Magic Johnson and Larry Bird were still playing).

Anyway, Dan got me to drinking, I mean, thinking, I may need to chug one of the German lagers.

He said the Hefeweizen, with the hefe referring to the yeast and the weizen to the wheat, has hints of bubble gum, clove, banana and citrus, all naturally produced by the yeast.

Who knew? I surely did not. However, I feel inspired (and thirsty) enough to try the beer and some of the vittles, including the Gordon Biersch Garlic Fries for $5.95.

If you have already tried this place or any of the other eateries at The Market Common, send me an e-mail to tell me about your experience.

Call 839-0249 for more information about Gordon Biersch at 3060 Howard Ave.

2 new eateries in May

They are fired up and ready to cook for you, but the folks at Divine Prime and Roy and Sid's American Kitchen will have to wait a bit longer impress you.

Kurt D'Aurizio, director of cuisine for the Divine Dining Group, said the two newest eateries of the company probably won't open until the first week of May.

Some items, including alabaster tiles, have been delayed.

Still, foodies should fear not.

Kurt said the food will be worth the wait once the eateries open at The Market Common at the former Myrtle Beach Air Force Base.

Menus at both eateries have fabulous-sounding food, including Seared Main Sea Scallops (at Divine Prime) and the Coastal Carolina Shrimp Sandwich (at Roy and Sid's American Kitchen).

Mmm. Good.

I can't wait to dine at both new restaurants, which will be located in the same spot and share a kitchen.

Sea Blue chef makes move

Bryan Bodle, the former executive chef at Sea Blue in North Myrtle Beach, became the new executive chef at City Bar in Myrtle Beach about three weeks ago.

"He has expertise at the tapas [small portions with enough to experience a dish] menu, and he has a wealth of culinary experience," said Dave Tomasits, City Bar's general manager.

To check out his skills, visit the City Bar at 7604 N. Kings. Highway.

Call 449-7013.

Got restaurant news? Contact JOHANNA D. WILSON at 626-0324.