Hooks Calabash Seafood Buffet

Walking into Hooks Calabash Seafood Buffet for the first time felt like stepping into a busy coastal kitchen where everyone knows exactly what they’re doing. The smell of fried shrimp and steamed crab legs hits fast, and within minutes you realize this place isn’t trying to be fancy. It’s here to feed people well, and it does that confidently. Located at 1902 N Kings Hwy, Myrtle Beach, SC 29577, United States, it sits right where vacation hunger tends to peak after a long beach day.

I’ve eaten at plenty of seafood buffets along the Carolina coast, but this one stands out for consistency. On my last visit, a Friday evening rush, the dining room was packed and the buffet never looked tired. Trays were refreshed constantly, and staff moved with a rhythm that comes from experience, not guesswork. That kind of operational flow matters more than décor when you’re serving hundreds of guests nightly.

The menu leans heavily into Calabash-style seafood, a regional method known for its light breading and quick frying. According to culinary research from coastal North Carolina food historians, this technique became popular because it preserves the natural sweetness of seafood while staying crisp without excess oil. You can taste that balance here, especially in the flounder and popcorn shrimp. For anyone avoiding fried food, there are steamed crab legs, oysters, baked fish, and a rotating selection of grilled items that make the buffet feel inclusive rather than one-note.

One thing I always pay attention to is food safety, especially with shellfish. The FDA reports that temperature control and turnover are critical in buffet environments, and Hooks clearly understands that. Hot items stay hot, cold items stay cold, and nothing lingers long enough to raise concerns. I once watched a tray of hushpuppies get swapped out barely ten minutes after being set down, which says a lot about their standards.

Reviews from repeat diners often mention value, and that’s not hype. Families tend to linger, kids pile plates high, and nobody seems rushed out the door. From a practical standpoint, buffets like this rely on volume, and Hooks manages that by offering familiar comfort dishes alongside seafood staples. Mac and cheese, fried chicken, and salad bar options keep mixed groups happy, which is smart business backed by restaurant industry data showing broader menus increase group dining satisfaction.

Service deserves credit too. Servers circulate constantly, clearing plates and refilling drinks without interrupting conversations. During one visit, I asked a staff member where the crab legs were sourced, and she explained they rotate suppliers based on seasonal availability, something supported by NOAA fisheries data showing fluctuating East Coast harvests throughout the year. That transparency builds trust, especially for diners who care about freshness.

Location plays a role in its popularity. Being close to major hotels and attractions means it’s often someone’s first or last big meal of the trip. Locals I’ve spoken with treat it differently, dropping in on slower weekdays when lines are shorter and the pace feels relaxed. That mix of tourists and regulars usually says more than any online review ever could.

There are limits, of course. Like any buffet, peak hours mean waiting, and if you’re looking for quiet fine dining, this isn’t it. The environment is lively, sometimes loud, and unapologetically casual. Still, for anyone who values generous portions, dependable flavors, and a menu that actually reflects coastal tradition, this diner-style seafood spot delivers exactly what it promises without pretending to be something else.