109 www.ReadMPM.com | www.MountPleasantMagazine.com | www.MountPleasantPodcast.com On the verge of quitting the food and beverage industry, Maggie Weaver changed her mind and decided to stay on her path as a bartender the second she stepped into her new home, Between the Antlers. Appropriately named for James Dickey’s “The Starry Place Between the Antlers,” the open-air restaurant in historic Georgetown sits on the glittering waters of the Pee Dee River, bustling with boats and waterfowl. Its wooden walls hung strategically in the maximalist style with quirky art, Antlers is a stylishly eclectic yet rustic cabin that boasts a giant wrap-around deck, as well as an indoor and outdoor bar. Behind the bar, Weaver, who was born and raised in Georgetown, said that she loves working at Antlers because of the staff who are like family, the spectacular views, the quality food and beverages and seeing the regulars who have all become her friends. Since Antlers doesn’t take reservations for parties under 10, the best seat in the house is at the bar, where Weaver takes great pride in making her cocktails “pretty” and “Instagrammable.” Weaver said that the crowd favorite is the Winyah Breeze, for which she generously shared the recipe: mix equal parts of orange-infused Tito’s (made in-house), pomegranate glaze (also made in-house) and pineapple juice, garnished with an orange slice and a maraschino cherry. There are no wrong choices, however, as every drink on the menu is named after historical markers in the area (of which there are many). Weaver added that Antlers is always updating their beer taps, featuring as many local and regional brews as possible, including Southern Hops from Murrells Inlet, GSB, Munkle and Edmund’s Oast, to name a few. When it comes to Weaver’s favorite selections on the menu, she said there are too many to choose just one. But she did divulge that for starters, her go-to is the charcuterie, “Because who doesn’t love that?” For soup, she recommended the award-winning black garlic mushroom and for sandwiches, she suggested Brice’s Country Store, which is scored and fried bologna with American cheese, lettuce and mayonnaise topped with a fried egg on white bread. “People think it sounds weird to order, but trust me, it’s so frickin’ good,” proclaimed Weaver. In her opinion, the best entree is the ahi tuna poke bowl, which she said, “I could eat every day of my life.” Desserts are all freshly made in-house daily. With live music on Thursday through Saturday evenings starting around 6:30 p.m. and a jazz band performing every Sunday, bring your dog and plan to park yourselves on the patio for a while. Make sure to arrive earlier than later, though, because during these warmer months, Antlers is the place to be. If you can find a seat at the bar, belly up and ask for Maggie. Tell her I sent you. To check out their menu, visit betweentheantlers.com/. BY SARAH ROSE Behind the Bar Between the Antlers with Maggie food and beverage
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