In its first year, the Ordinary secured its position as a place for pristine shellfish and exceptional seafood plates. It’s the creation of James Beard Award-winning Chef Mike Lata and his partner Adam Nemirow, who drew upon more than a decade of cultivating local purveyors and perfecting farm-to-table techniques at their first restaurant, FIG, and applied them to the classic oyster hall format. The setting in a refurbished bank building, complete with 22-foot ceilings and high, round-topped windows, is 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, running the gamut from a savory pickled shrimp to the most insanely delicious fried oyster sliders on the planet. The menu changes daily and includes a few large plate options like delicately fried triggerfish schnitzel and flounder Grenobloise. Recently, the Ordinary added a daily prix fixe option that provides a salad, 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 is a must-visit Charleston destination.
Dish (Winter 2014)
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.
Features: Dinner, Top 50
Hours: Raw bar opens at 3 p.m. D. Closed Mon.