SANTEE'S FIRST FAMILY

A scholarly-looking Bill Clark slumps in
his chair, peers over his glasses, and
begins to give a couple of visitors a
history lesson about this small town his
“daddy” helped settle after World War II.

In a charming southern accent as thick
and smooth as the sausage gravy they
serve at his Clark’s Inn and Restaurant
next door, the lean-looking Clark talked
proudly about how his “daddy” first
started this iconic restaurant in the back
of the town’s bus station in 1946.

“There was very little here when my
daddy arrived,” said Clark about his
visionary father, William E. “Bubba”
Clark, who bought up a lot of land prior
to the war in this South Carolina farming
community. 

“But daddy saw the post-war future and predicted that families would be driving from New York to Florida each year and they would have to pass through Santee (along Highway 301), which is just about halfway to Miami,” said the charming Clark, whose establishment borders Old Number Six Highway, the main street in Santee.

So Bubba Clark, a mess sergeant in the U.S. Army, started Clark’s Restaurant and also started a real estate company (Clark Realty). Over the years both have grown in stature and today the Clark name is firmly entrenched in the pages of this small town’s history book.

Speaking of books… “There’s a wonderful book that was published documenting the history of Santee and the area,” said Clark. “I think you should look at it – you’ll get a better idea how this town has evolved over the years.”  Clark then produced a large-sized book entitled “Cotton Fields to Golf Courses”, a pictorial history of Santee and nearby Elloree, a charming little southern village down the road from Santee that looks like it’s been frozen in time.  The book documents Santee’s earliest days as a cotton farming community up until the present time and traces the town’s transformation into one of the best golfing destinations in the United States – complete with courses that now occupy space where once fields dotted with white cotton flourished.

And just to prove what a visionary Bubba Clark was, Hwy. 301 long ago was replaced as the main escape route for winter-weary northerners to Florida by Interstate 95 – that just happens to cut through Santee.  So, now more than ever, people are pulling up a chair at charming Clark’s, the most distinguished of Santee’s many dining options.



















“Because this has always been a stopping point for travelers, we’ve always had interesting people eating in our restaurant. In the ’50s and ’60s it wasn’t unusual to see movie stars eating here. The car was always the preferred mode of transportation back then to Florida – even for the rich and famous,” said Bill Clark.

The Clark family opened their present location in 1971, just a few yards away from the old bus station.  Over the years, the “diner-style” restaurant has evolved into a chic establishment that comes dripping in dark woods, warm furnishings and bold, beautiful fabrics.  It’s distinguished main dining room would not look out of place in New York or Miami and the restaurant’s menu is a mix of “down home” and “up town” cuisine – all providing an orgasmic experience for the senses.

Here, you can start your day with hearty breakfasts featuring such Southern delicacies as buttermilk biscuits, sausage gravy and southern-style grits – all treats for northerners. A return trip for lunch will introduce you to a southern buffet or lighter fare like catfish sandwiches, southern fried chicken (naturally), or a low country stir fry where shrimp and smoked sausage share the same plate.

Clark’s is the place where the town’s elite like to be seen at dinner. They rub elbows with golfers who make tiny Santee a big player on the golf destination scene. The two groups choose from a menu featuring a full list of meat entrees – the filet mignon with bourbon glaze will make your eyes glaze over with delight and the mango pecan roast pork will sweeten your disposition.

The meals, of course, are just an excuse to eat from Clark’s list of famous deserts. Apple crisp, homemade pecan pie, banana splits and hot fudge sundaes are all to die for. And you can wash them all down with an old fashioned milk shake. Yummy!

Keeping true to its distinguished new looks, Clark’s also offers a varied wine list featuring domestic and imported favorites and the newly renovated English-style pub and lounge (the Brits only wish they had something this charming) are quickly becoming favorite places to have a pre or after dinner cocktail in some pretty lush surroundings.

Golfers, thousands of whom each year come to play Santee’s three excellent town courses – all within a few minutes drive of Clark’s, by the way – occupy most of the bar and dining spaces at Clark’s in peak seasons and many hang their golf caps on the bed posts of Clark’s handsome Inn, located next to the landmark restaurant.

The Inn’s rooms are furnished in traditional southern ambience and their spacious surroundings are perfect for traveling golf groups. The addition of new luxury suites with full kitchens is especially appealing to golfers as is the Inn’s two room suites and king size deluxe rooms.  Clark’s plantation-style exterior has just recently undergone a face lift and it looks better than ever.

Amazing, but the 60-year-old Clark’s Inn and Restaurant just seems to be getting better with age.

Clark’s Inn and Restaurant are located at 8920 Old Number Six Hwy, Santee, SC.
For more information, go to www.clarksinnandrestaurant.com or call them @
803 854 2101. Santee is located at Exit 98 off Interstate 95.

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