Beginning September 2, the city of Myrtle Beach its Fourth Avenue North Deepwater Ocean Out fall Project. The project is designed to reduce the number of pipes on the beach, maintain high water quality standards and provide a reliable stormwater drainage system to alleviate flooding.

As described in a Public Works pamphlet, this project will install two pipes, 84 inches in diameter, underground from Ocean Boulevard at Fourth Avenue North to a point approximately 1,100 feet into the ocean. The deepwater outfall will tie into a $3.6million linear collection system previously constructed beneath the southern boardwalk section.

The area of the Fourth Avenue North Drainage Basin is shown in yellow on the above illustration. Pipe installation from the ocean side of the street end is referred to as the “landward side” of the project, while the pipe installation from the ocean side of the street end, out into the ocean, is referred to as the “oceanside” of the project. The deepwater outfall has been well received by state and federal regulatory agencies, and their support has been important during the permitting process.

Engineers have designed this project using 50-year storm conditions. Additionally, several large underground junction boxes have been included to allow water quality improvements before the stormwater is released into the ocean. Specifically, oil and grease will be removed, along with physical contaminants such as street litter, sand, trash and cigarette butts.

When complete, the ocean outfall pipe will not be visible on the shore or in the water. As an added benefit, the ocean discharge point with surrounding structures will act as a reef, encouraging natural habitat.

The project’s projected completion is November 2015.

North Myrtle Beach welcomed its newest offering to the world of burger places … BurgerFi. Located at 801 Main Street in North Myrtle Beach, BurgerFi is a fast-moving burger eatery from Palm Beach County, Fla., established in 2009. It will soon have more than 50 restaurants from coast to coast.

Offering grass-fed Angus beef burgers with the popular Breakfast All Day (B.A.D.) burger with a fried egg, American cheese, bacon, hash browns, maple syrup and griddled sweet onions. It comes on the chain’s signature branded bun, a sweet, squishy specimen reminiscent of the addictive, eggy Hawaiian bread you find in grocery stores. It all adds up to an insane indulgence that only the most calorie- and cholesterol-unconscious could love.

The standard cheeseburger with two thin, medium-cooked patties has the perfect proportions of meat to bread with nice, crisp iceberg lettuce and tomatoes that were a bit anemic.

Non-beef options include a chicken and apple hotdog and a surprisingly tasty veggie burger made of quinoa, lentils and shredded vegetables on a soft, multi-grain bun topped with oats. This deep-fried patty has a nice golden crunch and a soft, satisfying center. Meatless, of course, doesn’t mean low-calorie, especially slathered with a tomato-mayo sauce topped with a slab of nicely aged white Cheddar cheese.

French fries are delicious if not quite crisp enough with their deep amber sheen and skin-on earthiness. They can be topped with everything from vinegar and salt to chili and cheese sauce.The golden onion rings are crisp on the outside and softly sweet inside.

Adults will be thrilled to know that BurgerFi has a respectable lineup of wines at silly-cheap prices, from $4 a glass to $19 a bottle. Beers include bottled and draft craft selections.

A full slate of sweetness boasts frozen custards as a shake, float or sundae. If all that is not sweet enough, the concrete combos are tantalizing.

Hip, efficient, inexpensive, friendly and ecology-minded, BurgerFi is definitely different from any other place to “grab a burger.”