77 www.ReadMPM.com | www.MountPleasantMagazine.com | www.MountPleasantPodcast.com food and beverage which stands for ‘Keep it simple, stupid.’ That means we don’t need to fix our systems that are already working successfully. We stick with the same basics that have worked ever since Mr. Scott founded the restaurant. For example, we flash-fry the shrimp, which takes about a minute and a half. The flounder takes four minutes. We use peanut oil for everything because it’s the lightest fry. And because our kitchen design isn’t laid out for anything beyond what we offer on the existing menu, it’s not necessary for us to extend other options. Although we did add chicken fingers for kids so that we could cover all the bases. That’s worked out pretty well.” Cagle added, “We love to see the shrimpers in Shem Creek succeed. Because of rising insurance and other costs of doing business, along with competing against cheaper farm-raised shrimp, it’s become difficult for neighboring shrimpers to keep their businesses afloat in recent years. That’s why we buy local. Our product speaks for itself and you can taste the difference.” With picturesque sunset views over Shem Creek, the Wreck’s bar out back offers a selection of bottled domestic, micro imported or craft canned beer; white, rosé or red wine; cider; and nonalcoholic beverages for guests to enjoy while waiting for a table. Although the Wreck doesn’t take reservations, the average 30-minute wait this time of year is worth it, according to Cagle. “We can seat 72 guests inside. Because it’s not a huge dining space, the lines do get longer by mid-to-late summer,” she said. The Wreck is closed on Monday and is open for dinner Tuesday through Sunday from 5-8:30 pm. Those just reflect seating times, Cagle said, as during the summer the kitchen is still cooking sometimes until 10:30 p.m. To learn more about the Wreck, visit wreckrc.com.
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