Fire to Table by Fat Boyz: A Family Affair Serving Up Heart, Heat, and Hospitality in Murrells Inlet
- CUBNSC
- Oct 26
- 3 min read
By Javar Juarez | CUBNSC | October 26, 2025 | Murrells Inlet, S.C.
At 3415 US-17 Business in Murrells Inlet, a delicious tradition is being reborn under the sprawling branches of a 300-year-old oak tree. Once known simply as Fat Boyz, this beloved spot now goes by Fire to Table by Fat Boyz — a name that honors the legacy of the original restaurant while igniting a fresh culinary experience for locals and travelers alike.
During my visit, I had the privilege of breaking bread with U.S. Senate candidate Brandon Brown and sitting down for an intimate conversation with owners Raymond and Jenny Clark, the spirited duo behind the transformation. From the first bite, I knew this wasn’t just dinner — it was an experience so good it had me limping when I left.
From Jersey to the Inlet: A Leap of Faith
Raymond and Jenny Clark are not your typical restaurateurs. Originally from New Jersey, the couple fell in love with South Carolina during the pandemic after years of vacationing in Aruba. Drawn by the natural beauty and slower pace of life, they decided to make Murrells Inlet their home. Jenny describes the moment that sealed the deal as divine intervention:
“I said a prayer and got a sign,” she told me. “I just felt that it was so magical out here. You feel God’s beauty in this place.”
For the Clarks, Fire to Table became more than a business — it was a calling.
“It wasn’t my dream to barbecue,” Jenny admitted with a smile, “but I know how to cook. So it was just kind of like… why not?”
Keeping Culture Intact
The Clarks’ decision to keep “Fat Boyz” as part of their name shows a rare respect for local history. “It had a decent name,” Raymond said. “We didn’t need to rebrand it — just tweak the menu.” And tweak it they did. Their menu now features handcrafted flatbreads made from authentic Italian semolina dough, hearty barbecue staples, and perfectly seasoned dishes that speak to both Southern soul and Northern precision.
Their son Aiden, just 22 years old, serves as pit master alongside his brother Colin, age 21. Together, they’re the muscle and heart behind the kitchen — a family affair strengthened by experience and passion. Even their executive chef, a former Marriott veteran, has become part of the extended family that rounds out the staff.
Faith, Family, and Fellowship
Jenny’s philosophy on hospitality is simple but profound:
“The world is angry. So in here, I try to create the fellowship that I crave.”
And that spirit is felt in every corner of the restaurant. Whether it’s a local family stopping in after a football game or visitors from out of state drawn by glowing 4.6-star Google reviews, everyone is greeted with warmth. “We talk to every single person who walks in here,” Raymond added. “That’s what makes it special.”
The Fire to Table Experience
Between laughter and bites of melt-in-your-mouth brisket, I watched as diners gathered under that magnificent oak tree — some with old friends, others making new ones. The Clarks’ hospitality is genuine, the kind that can’t be manufactured or mimicked. Their bourbon collection upstairs, touted as one of the best in the region, only adds to the allure.
For a place once struggling to find its footing, Fire to Table has seen an extraordinary 48% year-over-year growth — a testament to the power of faith, flavor, and family.
So if you’re anywhere near Murrells Inlet, do yourself a favor: stop by Fire to Table by Fat Boyz. Sit under that 300-year-old oak. Order the flatbread, the ribs, or whatever’s hot off the pit that day. And when you leave — full, happy, and maybe limping like I was — you’ll understand why this place isn’t just a restaurant. It’s a reminder that good food and good people can still make the world feel whole again.
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