Here’s the thing about oysters: you either love ‘em, or you can’t stomach the slippery mollusks – no matter how much horseradish you smother them in. Seems a good many Charlestonians fall into the former category.
Here are some of the places they partake of the creatures:
Cypress specializes in oysters: raw oysters, Kumamoto oysters, and Carolina Cups – a creature with a salty, cucumber flavor. This is authentic Low country fare with flair.
Hank’s Seafood Restaurant is a pre-FN (before Food Network) sort of a place, a local landmark since the 1940s. Hank’s is located in the city’s Market District, where they’ve had plenty of time to practice, ample opportunity to perfect their recipes. Among the best of them is Oyster’s Casino. The dish is rendered with garlic butter, smoked bacon, asiago cheese, and crunchy breadcrumbs.
In contrast to Hank’s, Hyman’s Seafood is a comparative newcomer to these parts by Charleston standards (25 years ago). But that hasn’t hurt its reputation, not one whit. The specialty here at Hyman’s is an appetizer: a grit cake topped off by oysters, slathered in alfredo sauce, and blessed by a bit of Cajun. The po-boy is stuffed with fried oysters.
Pearlz Oyster Bar is the sort of site oyster purists congregate. No room for oysterphobics here. There are ample oyster dishes to choose from. Ask for Lucky Limes oysters, or perhaps Southern-fried oysters with cheese celery and buffalo sauce. The menu features locally-harvested oysters from the Folly River.
The premise here in coastal Carolina is pretty simple: Charleston’s the quintessential seafood town. It’s what they do best.
Story by Jerry Chandler
