Lulu’s Cafe in Myrtle Beach will be closing its doors after this season, but fans can rest easy—its beloved breakfast favorites aren’t going anywhere.
Owner Misty Coan, who also runs The Boathouse and Conch Cafe, sees a full-circle opportunity. After selling Lulu’s building a few years ago and continuing as a year-to-year tenant, she decided to merge two of her concepts, bringing them together in an exciting new collaboration.
“Conch is right on the ocean in Garden City,” Coan told What Now Charleston. “It’s beautiful, but they have never served breakfast before and I always wanted to do breakfast. I thought what’s better than just taking our whole staff down there, being under one roof and less hassle.”
Lulu’s breakfast items like the Charleston Benedict, the Smoked Salmon Palette Board, Banana Bread French Toast and all the scrambles will be making its way to Garden City.
Lulu’s will serve its final meal this October, following the annual Jeep Jam.
“We will not leave the Lulu’s Cafe name because I own that name, so it’ll go with me,” she said. “Maybe in the future if something comes along and there’s an opportunity, we’ll revisit Lulu’s. I don’t want to say never.”
Conch Cafe will also close in October for the season, following its usual winter schedule.
“We’re going to have a lot of work to do over the winter,” Coan said. “We have about a three month down time where we’re going to transition and get the building together. The architect should be coming back with the drawings and then we’ll get the permits and build.”
The plan is to convert the current office space into a prep area, with breakfast service at Conch Cafe set to officially begin in late March or early April 2026.
“I can’t think of a better thing than to have a cup of coffee and watch the sun come up over the ocean and sit there and have breakfast,” Coan said.
While an exact start time hasn’t been set, Coan plans to begin breakfast service around 7 a.m., or early enough to welcome guests with the sunrise.
“I’m excited about my Lulu’s Cafe family and the Conch Cafe family coming together,” she said. “I think the team is really going to compliment each other and everyone brings a little something. The most important thing is if we’re happy, we’re going to make the customers happy.”
