From Roadside Diner to I-95 Landmark: The Legacy of Clark's

by Hayley Hutson

For over seven decades travelers passing through South Carolina on their way up and down the coast have found solace in Clark’s Inn and Restaurant. Hungry road-trippers craving a home-cooked meal; families in need of a good night’s sleep on their way to Disney World. They’ve all made their way to Clark’s at one point or another, finding far more than just a bite or a bed.

PHOTOS COURTESY OF CLARK'S

Located right off the bustling I-95 in Santee, South Carolina, Clark’s is more than just a stop along the way—it’s a family legacy. The property has been in the family since 1946, when William E. “Bubba” and Helena Clark opened up shop in an old bus station. At the time, they believed it would be a temporary way to earn a living. Yet, all these years later, here it stands.

As other businesses rose and fell around it, what’s been the secret to Clark’s enduring success?

After a long conversation with Winfield Clark, Bubba’s grandson, I learned the answer: one family’s unwavering commitment to preserving the past while adapting to the present, and al- ways putting the customer experience first. Clark’s has always been about family, and that spirit runs deep through every corner of the inn and restaurant.

What started as a lowkey diner tied to a Highway 301 bus depot grew into a beloved Santee staple, surpassing the Clark family’s wildest expectations. Part of that success can be attributed to location—after moving locations in 1971, Clark’s amplified its exposure to the I-95 corridor overnight.

One of the country’s busiest highways and longest north-south interstate, I-95 has become the lifeblood of Clark’s and Santee, as a whole. In fact, Winfield says that roughly 80% of their business comes from I-95 travelers. This number isn’t surprising when you consider that I-95 weaves through countless small towns from Florida to Maine. But while many of their guests are merely passing through, Clark’s has earned a reputation as far more than just a pit stop.

Bill Clark, Bubba’s son, has played a pivotal role in shaping the business into what it is today. A skilled architect, Bill has led numerous thoughtful additions to cater to the ever-changing needs of their customer base—from the full-ser- vice bar to the outdoor garden patio. Every room is uniquely furnished, with antiques and refurbished furniture, cre- ating a bed-and-breakfast feel you won’t find at chain hotels. “We wanted it to feel more like a friend’s cozy guest room than a hotel room,” Winfield explained.

It’s not just the welcoming atmosphere that draws people in—Clark’s also has a fitness center, EV charging stations, massage therapy, and a well-maintained pool. The heart of Clark’s, though, is undoubtedly the restaurant. The En- glish-style pub serves breakfast, lunch, and dinner, with a menu rooted in family recipes passed down through the generations. Many dishes have remained unchanged over the years, like the baked chicken recipe that Helena originated.

Clark’s Restaurant doesn’t chase trends—it simply maintains a classic menu that works for them and clearly resonates with their customers. They prioritize dishes that are made from scratch, use the freshest ingredients, and are comforting in a way only true Southern food can be. But it’s that simplicity that makes the cuisine at Clark’s stand out, especially in the sea of fast-food chains dotting the rest of the I-95 corridor.

When you pour as much love and passion into a business as this family does, customers are never just customers. Many become friends, stopping by year after year, golfing with the bartenders, and eventually bringing their kids and grandkids to the place they grew up visiting.

“We rarely get one-time customers,” Winfield said. “People fall in love and keep coming back. It becomes a part of their annual traditions or weekly routines.”

Clark’s isn’t your average family business either—it’s deep-
ly intertwined with the history of Santee. There were two signatures on the town’s opening charter. One of them? Bubba Clark himself. Throughout the years, the Clark family has been instrumental in the town’s growth and development. From helping set up the town hall to being active members of local boards, the Clarks have always been dedicated to helping Santee thrive.

Today, Santee is best known as a lakefront destination for golf and fishing. It’s located roughly an hour outside of Charleston, with Lake Marion offering a haven for all kinds of outdoor enthusiasts. New communities continue to pop up with more people calling Santee Cooper Country home. As Clark’s continues to grow alongside the town, the family remains committed to honoring Bubba and Helena’s legacy.

The Clarks take great pride in knowing that Clark’s Inn and Restaurant will continue to be a pillar on I-95 for years to come. It seems as though the secret to enduring success is simple when you honor your roots, adapt when you must, and focus on the customer experience. When asked for a final remark, Winfield had this to say:

“I wish I could tell my grandfather that I’ll be able to send my children to college off the business he started.”