Hours: Lunch & Dinner. Raw bar opens at 3 p.m. Closed Mon.
The Ordinary has become a must-visit Charleston destination for pristine shellfish and exceptional seafood plates. It’s the sister restaurant to the much-lauded FIG, and James Beard Award-winning Chef Mike Lata and his partner Adam Nemirow draw upon a well-groomed network of local purveyors and farm-to-table techniques to put a contemporary fine-dining spin on the classic oyster house format. The refurbished bank building has 22-foot ceilings and high, round-topped windows, and it creates a setting that’s sparkling, stylish, and full of energy. The gleaming white tile raw bar serves impressive towers of oysters and clams on the half-shell from boutique producers, including local delicacies like Capers Blades and Otter Islands during the colder months. The “hot” and “cold” selections offer an array of small plates designed for sharing, and a few items have become regular fixtures, like savory pickled shrimp and the most insanely delicious fried oyster sliders on the planet. Most of the menu changes daily, though, offering a few large plate options like delicately fried triggerfish schnitzel and grilled snapper with citrus vierge. A daily prix fixe option provides a soup, entree, and dessert for just $35, including lobster rolls on Tuesday and a Southern fish fry on Sundays — a bargain for such high-quality fare. Bold, ambitious, and fanatical about quality, The Ordinary showcases high-end Charleston seafood at its very best. —Robert Moss Dish (Winter 2015)
Chef Mike Lata dives into seafood with his latest restaurant, serving platters of fresh, cold oysters, stone crab claws, shrimp, and clams plus a menu of fancy seafood.