Divine Dining Creating New Restaurants
Ultimate California Pizza Game Zone, The Blue Crab
By Becky Billingsley
Thursday, January 28, 2010, Myrtle Beach – Divine Dining Group co-owner Nate Anderson was making plans inside the company’s former Umi Pacific Grille on Wednesday. In his mind, a new restaurant concept was taking shape.
Ultimate California Pizza Game Zone is scheduled to open in March at the property in The Galleria shopping center. Anderson says it will be a restaurant that can be enjoyed by the whole family with the regular UCP menu replete with gourmet pizzas, sandwiches, salads and unique appetizers.The dining room will be an area where parents and children can enjoy meals together and will feature many screens where televised sports can be watched. This part of the restaurant will also have golf, bowling, hunting and other video games normally played by adults.
The huge space that used to house Umi’s main dining room is being converted into an ultimate play zone for children with an arcade, redemption games, soft play areas and rock climbing. There will also be space for private parties, including children’s birthday parties.
“And we’ll have delivery, dine-in and carry-out just like we do at the other Ultimate California Pizzas,” Anderson said.
Umi Pacific Grille, which closed in September 2009, was launched by the Divine Dining Group in 2006 in the location at the Galleria Shopping Center formerly occupied by Southern Market. Earlier, it was a Chuck E. Cheese pizza parlor.
Ultimate California Pizza Game Zone is at 959 Lake Arrowhead Rd. in the Galleria Shopping Center.
Two Blue Crabs
In other Divine Dining Group news, Anderson said in addition to the The Blue Crab restaurant reported on Jan. 20 that is going into the former Gator Krawls site in Pawleys Island, a second location is coming to Surfside Beach. Latitude 22, on the third floor of a building next to Surfside Pier, is also becoming The Blue Crab.
“It will be very fun and casual,” Anderson said. “It will be a steamer raw bar with mussels, oysters, clams. They’ll be ready the end of March.”
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