With winding waterways brimming with shrimp, fish, and oysters, Charleston is practically synonymous with seafood. No trip to the Holy City is complete without indulging in the local bounty, prepared every which way—steamed, fried, broiled, boiled, roasted, or raw on the briny half-shell.
Whether you roll up your sleeves for a casual experience or don a dinner jacket for a fine dining affair, it’s worth the trip to these standout Lowcountry restaurants. Each brings fresh, local, and sustainable seafood to the plate, celebrating Charleston’s deep connection to the sea.
Raw Lab
Charleston’s culinary scene has outdone itself with the world’s first omakase-style raw bar experience. This intimate dining adventure, seating just 12 guests in a pint-sized dining room off the historic city market, delivers a 10-course seafood feast for $250 per person. Diners sit around a U-shaped bar with an elevated rack of pellet ice, the perfect stage for showcasing flights of raw oysters and other delights. Master “mermmelier” Kevin Joseph curates the menu and hosts the evening as if diners were guests in his own home. He shares his deep passion for hospitality and marine cuisine while preparing dishes, such as cold-smoking oysters, in a dazzling performance. The all-inclusive experience includes 13+ wine pairings, making Raw Lab a lavish evening of seafood celebration and education. Reservations are required via Resy, Thursday-Saturday evenings. 99 S. Market St., Charleston, empireoyster.com/rawlab
Bowen’s Island
Visiting Bowen’s Island near Folly Beach is like stepping back in time, with its counter service, rustic wooden indoor and outdoor tables, and an unspoiled 180-degree view of the nearby marsh. Salty oysters, plucked right from those very waters, are the star of the menu and are offered steamed by the tray during winter months. Third-generation proprietor Hope Barber runs the family-owned Lowcountry institution that sources oysters from the same family of harvesters her great-grandmother employed nearly 80 years ago. Menu favorites include piled-high seafood platters and the traditional “Lowcountry Boil,” a mix of shrimp, corn, sausage and potatoes. Pack your appetite, and your camera, for a truly timeless experience. Steamed oysters are available starting at 4 p.m. from September through May 15. 1870 Bowens Island Rd., Charleston, bowensisland.com
The Ordinary
As a former bank turned old-school oyster hall in Downtown Charleston, the Ordinary’s seafood tower is a sight to behold: Three tiers of premium seafood and shellfish atop beds of pearly crushed ice. The menu celebrates the “merroir” of the East coast, with chef and co-owner Mike Lata’s deep commitment to local and regional fishermen, crabbers, and oystermen. Try slow-baked snowy grouper prepared with lemon, capers, broccolini and sunchoke ($44); or the stuffed clams from local farmer “Clammer Dave” topped with cotechino sausage, oregano, and chili flakes ($21). There’s not a bad seat in the house, whether downstairs near the subway-tiled bar or upstairs in the mezzanine, overlooking King Street. 544 King St., Charleston, eattheordinary.com
The Establishment
The Establishment offers comfortable fine dining in Charleston’s oldest neighborhood with a menu that always leads with fresh, sustainably-sourced seafood. The ever-changing menu ensures diners are always in for a surprise. It could be local wahoo sashimi with ponzu and cilantro, whole red snapper served with crab rice or butter-poached wreckfish—a delicious and sustainable white fish—served with truffle parsnip puree and roasted brussels. Knowledgeable servers help diners navigate the perfect pairing with an expansive selection of old world and new world wines. 28 Broad St., Charleston, establishmentchs.com
167 Raw
167 Raw is a buzzy raw bar and restaurant where local seafood is the star of the menu. The restaurant is known for serving wildly creative dishes like a tuna burger, which is tuna tartare sandwiched between a full-sized soft hamburger bun. Several varieties of oysters are always available at the raw bar, as are clams from local farmer Clammer Dave. Roasted local Steamboat Creek oysters ($26) feature tuna chorizo, manchego, and Calabrian chili butter. In the spring, look forward to a tempura softshell crab sandwich and house made bucatini topped with local white shrimp roe. There are no reservations, so diners line up outside to put their name on the list, grabbing a cocktail nearby while they wait. 193 King St., Charleston, 167rawoysterbar.com
Pink Bellies
This pink neon-lit Vietnamese American restaurant in Downtown Charleston stands out by blending Asian influences with the Lowcountry’s seafood bounty. Shrimp dumplings ($10) are made with local Tarvin shrimp, pork, jicama, oyster sauce and cilantro, topped with scallions, chives, smoked dumpling sauce, and chili oil. Softshell crabs will always be featured as a special when in season starting in late March. “Our cooking philosophy is to make food we love using local ingredients,” says chef-owner Thai Phi. “It allows us to produce dishes that are inherently unique and delicious while celebrating our surroundings. Cooking our local shrimp over a low heat is extremely important so that their tender texture and sweet flavor come through.” 595 King St., Charleston, eatpinkbellies.com
Hannibal’s Kitchen
Hannibal’s Kitchen is a soul food kitchen and cafe doing its part in preserving the rich culinary culture of the local African-American Gullah community. The third-generation family-owned restaurant in Charleston’s Eastside neighborhood offers authentic Gullah dishes, like platters of shrimp and whiting, a whole flounder plate ($26), shark steak plate ($17), and its famous signature crab rice ($14) featuring a heaping portion of picked crab over white rice with diced grilled onions and green peppers. Enjoy a meal at a booth, table, or the bar, where liquor is a reasonable $8 per drink. Classic Southern sides include tender lima beans, flavorful okra soup, and savory collard greens. 16 Blake St, Charleston, hannibalkitchen.com
Chubby Fish
Lining up outside Chubby Fish an hour before service begins has become a ritual for diners eager to tuck into the cozy 40-seat neighborhood restaurant. The menu changes daily and is shaped entirely on the catch brought in by local fishermen and fisherwomen. The dock-to-table offerings of small and large plates could include snapper ceviche, yellowfin crudo, grilled oysters with a crab fat curry, triggerfish tempura and other one-of-a-kind delights. “We use untraditional techniques to allow the quality of the seafood to shine,” says chef James London. “We do a lot of poaching, various raw preparations and grilling that allows the nuances of each species to shine through.” 252 Coming St., Charleston, chubbyfishcharleston.com
