Chef Bradley Daniels oversees the menu here, bringing a nice touch of Southern contemporary cuisine to Myrtle Beach. With white linens and fresh flowers (sunflowers make a frequent appearance) on the tables, Croissants is particularly noteworthy as an alternative to the generic pancake houses of the area. If you have one brunch item, seek out the Carolina Hash, which brings together pulled pork barbecue with two eggs, potatoes, peppers, onions, and pit barbecue sauce. The dinner menu features a range of freshly-caught items, including local grouper prepared with polenta cake and roasted fennel. If you're just stopping in for a minute, you'd do well to pick up a few seashell-decorated cupcakes for a trip to the beach.