I live on Folly Beach, and as much as I enjoy the beach vibe and permanent vacation atmosphere, I always would find myself driving downtown for quality seafood. As soon as I ate at the Oyster Room shortly after its opening, I was ecstatic. Not only was the food fantastic, but I also was treated warmly in a casual but not too laid back atmosphere. I since have been back at least once a week, and have tried everything on the menu (I always start with the raw oysters and garlic clams). I like that they even have a steak and beef skewers, both of which are delicious, so there really is something for everyone. I work in the restaurant industry, and as a food lover I take my restaurant selections very seriously. This place will not disappoint.
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My advice to anyone reading this article: take Eric Doksa's words with a grain of salt. Or as a better alternative, go to the Oyster Room and decide first hand regarding the food's preparation or the restaurant's lack of "identity".
As a food enthusiast with ten years experience in the restaurant industry, this article does not give the Oyster Room the credit it deserves. I have been there dozens of times, and always thoroughly enjoyed myself. This includes the decor, the music, and most importantly, the food. It is not just great food for Folly, it is great food, period. I understand a review is purely subjective, but this one is so off the mark it is ridiculous.
As a side note: I have eaten oysters on the half shell every time I visited. And they always have been properly shucked.
In response to the following ignorant, off-base and completely uncalled for statement by graydsaidwhat:
"Furthermore, its too bad that they could not test Mr. Miller's blood alcohol level, I am sure they would have found that he was just as intoxicated if not more intoxicated than Mr. Burnell. There is a problem with people in the food and beverage industry drinking too much. You are putting a bunch of young people in a building with copious amounts of alcohol and expecting them to not drink it? It's like putting a bunch of dogs in a room full of bacon and expecting them not to eat it."
As a bartender, I enjoy the occasional drink. I do not, however, at any time, get behind the wheel after indulging. Driving home after a late shift, often 3-5 AM, there have been many times I have literally been driven off the road by drunk drivers. For graydsaid what to insinuate in his comment that the deceased had been imbibing himself is beyond disgusting.
In a nutshell: yes, drinking in the F & B is a major problem. But that major problem is due to the smaller percentage that drink a major amount, all the time. I had to leave a restaurant job recently because the drinking was so out of hand- but, again, it was just a couple people that drank so much it made the work environment unbearable.
The majority of us F&B-ers (even us twenty-somethings) are professional and responsible, and keep our work and play separate. Those few drunks (and many of them are still in denial, still drive drunk, still abuse drugs) are the ones that make the rest of us look bad.
I have ditched my Van Gogh Double Espresso Vodka for Sea Island Java Rum- it is dangerously delicious! Love it, it is good on its own as well as in a variety of mixed drinks and shots. The Gold Rum is also fantastic. Keep up the great work at Firefly, Scott & Jim!
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