Reviews / Articles
"If you don't think a fancy restaurant can fix a burger as well as a joint, just head to Bistro 217. Using a house-ground blend of ribeye, filet, and strip steak, chef/owner Adam Kirby (who's usually known for his creative sauces) shows restraint and enhances the flavor of his burgers with nothing more than just a sprinkle of salt. "
Read the Full Article: May 2012 Southern Living
Myrtle Beach Restaurant News
"He also makes skinny breadsticks like you’d see in Italian restaurants where customers wrap prosciutto on the ends before biting them off. He also bakes flat crispy unleavened Lavash that’s perfect for adding a smear of the chef’s house-made Pimento Cheese studded with vegetables and exuding a slight spiciness."
Read the Full Article: Bistro Breads on the Rise
Low Country Companion
"When indecision hits, make a delicious pick and choose Bistro 217. You will not be disappointed. This writer has never, not once, had a mediocre meal in thi always bustling bistro.... Simultaneously chic and intimate, Bistro 217 is located in Downtown Pawleys, just south of the Hammock Shops. It is easy to wax poetic about the food. In fact, they don't serve food... they serve cuisine... Do whatever it takes to put Bistro 217 on your list of things to do."
Read the Full Article: April - July 2012 Lowcountry Companion / Dining Guide p. 42
South Carolina Tourism Site
"A recent renovation at Bistro 217 in Pawleys Island boosted the restaurant's seating capacity to about 240, said Adam Kirby, chef and co-owner. It includes a covered courtyard and two bars. But diners will probably be more excited about the meals Kirby prepares. He makes everything – bread, stocks, soups, sauces, even about 10 flavors of ice cream – from scratch."
Read the Full Article: In the Kitchen with Chef Adam Kirby
Coastal Carolina Dining
"Winner of the 13th annual Souper Supper "People's Choice Award," Kirby's Tomato, Crab and Jalapeño Soup has been on the menu of Bistro 217 probably since it opened. He says one of the secrets of the soup is "canned tomatoes. Peeled plum tomatoes are used for a more intense, stewed flavor. Jarred tomatoes are best, but just don't use fresh tomatoes. They don't work." Another secret hint for home chefs from Kirby: "Use a big bottomed, aluminum pan. Everything cooks nicely and evenly together in it."
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"At night the chef’s deft mastery of flavor combinations is shown off in Bistro Bangkok Chicken with a pleasantly sticky five pepper jelly sauce on traditionally non-sticky Georgetown County rice. Chef Kirby’s palatable genius shines with Horseradish Encrusted Pork Schnitzel, while Seared Diver Scallops with lobster carrot reduction is always a mouth-watering choice." -
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