Single-select cluster oysters from local creeks, briny and small. Eaten raw on the half-shell or steamed in piles at outdoor oyster roasts in winter.
Charleston has eaten oysters since the colonial era, and the city's oyster house tradition goes back to the 1800s. The local catch is a cluster oyster grown in marsh banks, smaller and brinier than Chesapeake or Pacific singles. The mid-20th-century industrial decline of the harvest reversed in the 2000s as growers like Lady's Island Oysters and Single Thread restored single-select cup oysters. The seasonal oyster roast (months ending in r) is a Lowcountry social ritual: bushels are steamed over a fire, dumped onto a table, opened with knives and eaten standing. Bowens Island Restaurant and the annual Lowcountry Oyster Festival in early February anchor the tradition.
3 editor picks for Lowcountry oysters in Charleston, ranked by editorial score. All Charleston signature dishes · Lowcountry oysters across every city.
$$$$Seafood, Raw BarUpper King
Mike Lata's The Ordinary in Charleston turned a 1927 bank building on King Street into the city's most ambitious raw bar in 2013. Located in Upper King.
OrderThe crispy oyster sliders on Hawaiian rolls, plus the seafood tower for the table.
TipBook on Resy. Mezzanine bar takes walk-ins and serves the full menu.
$$$$Seafood, OystersJames Island
Bowens Island Restaurant near Folly Beach has shovel-fed steamed Lowcountry oysters since 1946. James Beard America's Classics winner in 2006.
OrderA bushel of steamed oysters opened table-side and a bowl of Frogmore stew.
TipClosed Sunday and Monday. Cash and card; no reservations. Tide-line tables fill at sunset.
$$$$Fried Chicken, OystersUpper King
Leon's Fine Poultry and Oysters in Charleston runs fried chicken and oyster plates from a converted body shop on King Street since 2014. Priced at $$.
OrderThe fried chicken sandwich and a half-dozen char-grilled oysters.
TipWalk-in counter seating. Lines at lunch are real; weeknight dinner is easier.
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