How do these salty pearls of goodness wind up on our plates?
There ’s no abnegate that Charleston is an huitre - loving townspeople . At nearly every restaurant , you ’re potential to feel at least one oyster cup of tea on the menu , and spring and fall events calendars are ordinarily stock with at least one oyster knock every weekend . ( That was , of course , until COVID-19 had other programme for us this year . )
But while many of us are happy to dab on some cocktails sauce and slurp our oysters direct out of the shell , a lot of time we do n’t think about all that give-up the ghost on behind the scenes to bring these salty trivial bead of good from the sea to our crustal plate . Like wine , oysters have merroir , or flavor that is dictate by where they ’re grown .
“ At a winery , the grapes take on the flavor of whatever territory they ’re plant in , so you could have a really good pinot noir and then go 10 miles down the road and that pinot noir could taste wholly different . Same grape , dissimilar flavor . The same can be said of oysters , ” explains Trey McMillan , owner ofLowcountry Oyster Company . “ The salt content of the water here is super high , so our oysters take on that flavor . But , we also have a lot of marsh grass that you do n’t find elsewhere around the land , which give our oysters a lot of minerals that finish with distinct sweet . ”
Leon’s Oyster Shop
farm up in Charleston , you ’ve likely heard the former adage that oyster should only be consumed in “ roentgen months , ” which be given to be the coldest of the year . And while that may have been dead on target in the 1500s when the phrase was first coined , that is n’t of necessity the case today .
“ There are four r ’s in the Good Book refrigerator , ” jokes Jared Hulteen , theatre director of operations atBarrier Island Oyster Co. “Back in the days before mechanically skillful infrigidation , you had to corrode oysters in the r calendar month because it was safer . Here in South Carolina , our oysters are intertidal , meaning when the tide is up they ’re submerged , but when the tide goes out , they ’re exposed to the melody and heat and the prospect of them developing harmful bacterium is very high-pitched . While that ’s still unfeigned of wild oyster , with the farming method acting , the oyster persist continually submerged and under 50 degree , observe them safe to eat throughout the class . ”
And while some people might resist at the musical theme of corrode farmed oysters , it ’s actually a much safe and environmentally sustainable choice than consume selects ( aka the oysters that are handpicked from oyster bed in the wild ) . “ When multitude foot selects from oyster beds , what they ’re doing is destroy oyster habitats which then in twist put down Pisces habitats and crabs and contributes to corroding , ” Hulteen says . “ A hefty estuary is also important for the economy because it supports so much more than just oyster gross revenue . ”
Lowcountry Oyster Co.
Next clip you ’re out at a restaurant and find an oyster you really care , ask your shucker for the rag , so you’re able to learn more about where it come from , what kind of surroundings it ’s grow in and what about the flavor that appeals to you . Right now , you may regularize huitre directly from Barrier Island Oyster or Lowcountry Oyster , which ship nationwide . Or just grade your favorite kind of oyster at one of these fine oyster establishments throughout the Charleston surface area .
Leon’s Fine Poultry & Oyster Shop
WestsideLocated in a reborn old natural gas station , Leon ’s is a bright and airy point that ’s a neat option for a casual lunch or dinner party , specializing in fried chicken , oysters , cold-blooded beer , and easygoing service . you could get oysters from the sensitive prevention with cocktail sauce and mignonette , or the famous cleaning woman - grilled oysters with Citrus limon , Petroselinum crispum , butter , and parm . For a fuller meal , try the fried oyster roll with lettuce , tomato , avocado , and comeback sauce , or an oyster - fry up with Christopher Fry . Finish it off with a fresh balmy service or a frozen rosé slushie for a perfect summertime treat . How to order : Make reservations for dine - in throughResyand place takeout ordersonline .
Royal Tern
Johns IslandA new entry to Charleston ’s dining scene is the Royal Tern , bring some more ok dining options to Johns Island . The self - distinguish restaurant is helmed by Chef David Pell and features an array of fresh seafood options and craft cocktail . In addition to your staples ( fried huitre basket , raw oysters on the half - shell , and seafood towers ) , Royal Tern has a lot of inventive oyster options , including the salmon and huitre tartare , an huitre banh mi sandwich , and bake oyster with tomato , Francis Bacon , cream , and spinach . How to order : Make indoor dining reservation throughResyor place a takeout order by calling 843 - 718 - 3434 .
The Darling
King Street Historic DistrictThe Darling has one of the pretty raw bar in the city , with idyllic views of King Street at any clip of the solar day . The gorgeously designed space is the complete atmosphere for girls ’ dark out or a courteous escort option without break the bank . Mosey up to the raw bar and take a saunter down the oyster options available day by day , or start your meal with a pepper vodka oyster shooter if you think you’re able to handle the spice . An oyster kid basket is a peachy mode to go for dinner , served with fries , kale slaw , and pile of tartar sauce . How to order : Make a reservation for stripe or dining room seating throughOpenTable .
Gillie’s Soul Food
James IslandWhen it comes to soul food for thought , Chef Sean Mendes serve well up unused and flavorful favorites in his informal James Island eating place that are not to be missed . His menu is an ode to his grannie and reflects recipe he ate and see to cook in her kitchen . But oysters are the shining star . If you ’re look for something exceedingly novel , you’re able to add fried oyster to the pantry salad or Caesar salad option , or if you need something hand-held , the huitre po’boy ( serve char or fry with Nunya sauce or Gillie ’s style with fried green tomatoes and Geechee sauce ) or fried oyster taco are definite winner . How to regulate : The restaurant is presently open for limited patio dining and takeaway fiat can be order by calling 843 - 297 - 8615 .
Rappahannock Oyster Bar
East SideTucked into a informal quoin of the Cigar Factory , Rappahannock Oyster Bar is a advanced and casual seafood eating house with one impressive 40 - tail end copper color bar . The raw bar have the namesake Rappahannock River oysters , as well as a few other Virginia oyster and clams for shellfish fans . Small plate let in grill oysters with smoke jalapeño butter , and an huitre po’boy with tomatillo salsa verde , napa slaw , and house chips . And if you ’re a fan of huitre shooter , Rapp ’s got five different options for you to choose from . How to order : The 4,000 - hearty - foot interior dining space is now open , as well as the relaxed outdoor patio area so you’re able to dine in without being too close to your neighbor . Make reservation throughOpenTable .
Nico
Mount PleasantThe lively , French - inspired seafood restaurant has been going firm since its dusk 2017 opening . Monday nights are very special at Nico , as the eatery offer half - priced oysters , while Tuesday will get you a whole shucker platter for just $ 38 . If you ’re dining in , be certain to give the tuna oysters with citrus relish a try for something refreshingly different , or consider the merguez butter house - guy oysters with Allium cepa aggregatum and sausage . If you ’re looking for takeout , the twelve pre - shucked oysters are always a hit , along with the baked camembert oysters with garlic and white wine , plus a glass of day-after-day froze to wash it all down with . How to order : Makereservationsfor limited seating on the terrace or dining way or place a takeaway fiat viaCake .
Pearlz Oyster Bar
Gallic Quarter and AvondaleThe ego - proclaimed “ eclectic little huitre bar ” has two location in Charleston , and both feature a pretty hearty leaning of huitre - centric dishes and bite that Charlestonians hunger . Start your repast with a signature oyster shooter with Piper nigrum vodka , or a Southern - electrocute oyster platter with blue cheese cheese and Buffalo sauce . Then , cut into into a deep-fried huitre dinner with microchip and Indian corn fritters or an orderliness of crispy oyster tacos with shredded lettuce , marinated tomatoes , Old Bay , and Tabasco garlic sauce . How to order : Get there early if you want a seat at either restaurant ’s raw bar or place a takeout order throughUpServe .
Blossom
French QuarterA little over a year ago , Charleston basic Blossom added a breathtaking huitre bar leave out East Bay Street . The multitude - watching is great , and the oyster are even better . There are a few different oyster options on the menu , as well as wood - oven pizzas ( with Brassica oleracea botrytis crust for those look to decrease their gluten intake ) , as well as traditional southern bag like peewee and grit , and tasty desserts . Traditional oyster on the half - carapace with Reseda odorata and cocktail sauce are always a winner , and the Indian meal - fried oysters with fries are a scrumptiously crispy choice , too . How to ordinate : Make an indoor booking throughResyor target a takeout order throughChowNow .
Oyster House and O-Bar
Market StreetAlthough many local were deplorable when Market Street staple A.W. Shucks closed after nearly 40 years , the more upscale conception seems to be doing well . oxygen - Bar on State Street sport a diverse oyster - forward menu with plenty of seafood favorites . Grab some fresh oyster on the half - cuticle or a kid huitre shooter from the raw bar . Or stir up things up with ardour - roasted oysters with parmesan tall mallow and garlic butter , or a baked oysters palmetto with pimento cheese and bacon . The fried huitre roll with Asian slaw and Sriracha cattle ranch is a neat handheld option , while the seafood towers are more of a orgy . How to order : Make a reservation for dine - in or patio divine service during luncheon and dinner party throughResyor take the air up to set an lodge for takeout .
Coast Bar and Grill
Hutson AlleyWith a name like Coast , you’re able to rest assured that the seafood you ’re getting is up to snuff . The chefs suffer with local fishermen and sodbuster on a daily cornerstone to see to it the eating house is lend you the most character ingredients . huitre on the half shell are an onetime standard , and the fried oysters with bacon - blue cheeseflower coleslaw and fries rarely let down . How to order : Make a reservation for the dining way or terrace throughOpenTable .
Oak Steakhouse
Broad StreetIt might seem weird to visit a chophouse for oysters , but Oak should definitely be lend to your lean . In increase to oysters , Oak is groovy for a perfect fillet mignon , bacon mac and cheese , or piece of peanut butter pie . There ’s also a happy hour in the barroom sphere Sunday through Friday from 5 - 7pm with fried huitre bother eggs and steeply dismiss drink special . Regardless of the time of twenty-four hour period , be indisputable to arrange the Oysters Rockefeller for just $ 3.25 each . How to order : Make reservation for indoor dining throughOpenTableor place a takeaway order throughChowNow .
Bowens Island
James IslandThis family - owned Charleston institution is off the beat way flop on the edge of James Island , down a scandal road that you ’re likely to leave out if you blink . Be sure to confab justly at sundown , as its marshfront location bid some of the secure views in Charleston . Every time of day is well-chosen at Bowens Island where you’re able to get all - you - can - eat steamed oyster , any metre for market price . Or try a phonograph recording of the tasty fried Carolina oyster , along with Gallic fries , hushpuppies , and slaw . How to set up : Bowens does not take reservations and seats is first - follow , first served .
167 Raw
French QuarterHaving made the move from its tiny trivial eating place on East Bay to a much larger space on King Street earlier this class , 167 Raw is ready to serve well up more oyster than ever before . The sister restaurant of a Nantucket favorite , this spot features seafood fare that ’s much more uncouth up Frederick North – dishes like lobster pealing , clam chowder , and tuna Warren E. Burger . The new legal community features a rotating daily choice of raw huitre , as well as a few different oyster choice , like roast oysters , crispy fry oysters , and an oyster po’boy that ’s stuffed to the lip . How to set up : While the dining room and patio are both opened , you could still ordertakeout .
Amen Street Fish and Raw Bar
Gallic QuarterJust a few steps from Market Street and Waterfront Park , you ’ll find Amen Street Fish & Raw Bar . The tender streak menu change day by day , but it has been known to tender up to 20 different oysters at a time . A regular dozen will cost you about $ 19 , but at happy hr ( 4 - 7pm during the calendar week ) , it ’s only $ 9.95 . Be certain to try the oyster shooter made with house - infused , lemon - pepper vodka , Bloody Mary premix , hot sauce , and a freshly shucked huitre . If you need some greens , tot deep-fried huitre to one of the seasonal salad for a clearly Lowcountry meal . How to grade : Make reservation for indoor or outdoor dining throughOpenTable
The Ordinary
King Street Historic DistrictOwner and James Beard award - deliver the goods Chef Mike Lata does amazing thing with seafood in his self - proclaimed “ fancy seafood ” kitchen , which is housed in a breathless construction that you might not trust was once a bank . The rotate menu is full of inventive and fresh seafood choice , like huitre sliders with fresno mayo on a Hawaiian roll , or steak tartare topped with crispy oysters and horseradish . If you ’ve got a minuscule extra green in the bank , you ca n’t go wrong with one of shellfish towers , stocked with clams , claws , and huitre . How to ordinate : Make mental reservation throughResyor orderliness takeaway throughUpserve .
Pier 41
Mount PleasantThose who do n’t live on in Mount Pleasant might balk at the idea of having to drive all the way out to Highway 41 for dinner party , but desire us when we say that it ’s worth it . Start your meal with an huitre platter , which features two of each of their bleak selection of oysters , or go all out with a seafood tower , feature oysters , clams , shrimp , and crab leg . Stop by for well-chosen hr from 3 - 6pm weekday and on Mondays where fried huitre wetback are $ 5 and pours of tequila or mezcal range from $ 6 - 13 . Their baked oyster are on pack of cards every day of the week , and are pig out with miso pick sauce , panko bread crumbs , and Thai basil and are not to be miss . How to place : ordination takeoutonline
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Leon’s Oyster Shop
The Darling Oyster Bar
Rappahannock Oyster Bar
Pearlz Oyster Bar|Pearlz Oyster Bar
Oyster House & O-Bar
Oak Steakhouse|Oak SteakHouse
167 Raw - Charleston
The Ordinary