2025 PRICING & POLICIES

2025 PRICING & POLICIES

As we approach our 3rd Anniversary (Feb 6, 2025) we are making some changes to how we operate.

NEW: PRICING

Select Wednesday Nights

$250 per seat +++

Single: $331 || Couple: $662 || Full Buyout/Private Dining: $3,600

Thursday Night

$225 per seat +++

Single: $300 || Couple: $600 || Full Buyout / Private Dining: $3600

Friday Night

$250 per seat +++

Single: $331 || Couple: $662 || Full Buyout / Private Dining: $3,981

Saturday Night

$275 per seat +++

Single: $366 || Couple: $732 || Full Buyout / Private Dining: $4,392

Select Sunday Nights

$250 per seat +++

Single: $331 || Couple: $662 || Full Buyout/Private Dining: $3,600

+++ Plus Taxes, Gratuities & CC Processing Fees

NEW: RESERVATIONS WILL NOW BE PRE-PAID

Seats will now be pre-paid, exactly like concert or theater tickets. They will also be transferable to anyone you like, for any reason. We’ll even help you to find people to take seats you cannot use as much as we can but wee cannot guarantee that we will be able to. If we can, a full refund will be issued.

NEW: POINTS PROGRAM

For every dollar you spend with us (Seats, Gratuity, Wines to go…etc….you get one point. 4000 points (not including taxes and fees) we’ll reward you with a $250 gift certificate.

TAXES & FEES

SC Sales Tax @ 6.0%

SC Liquor Tax @ 5.0%

Charleston Hospitality Tax @ 2%

Credit Card Transaction Fees @ 3.75%

Gratuity @ 20%

We must keep our 20% minimum gratuity as our policy as this is how we are able to stay in business with our model which has food costs WELL in excess of what industry standards would allow for. We could build it into the price as has become the norm for many elite dining destinations. We don’t like doing that however. Gratuities present and opportunity to be rewarded for excellence. So, while we have a minimum we also allow for people to tip beyond that, should they care to. Historically, they have. Our average gratuity is 23.3%.

5 PILLARS

5 PILLARS

DINING IN 5 DIMENSIONS

The magic of RAW LAB is manifested through the 5 PILLARS of the experience. These features are created from a fundamental paradigm shift in how service is executed and the values we bring to the food, wine and pairings we present. With two core principles we have created an entirely new hospitality / culinary / experiential model. They are:

  1. Our approach to time, space and presentation

  2. An original culinary ethic and philosophy

The application and practice of these cornerstone principles results in a singular product, service and experience that delivers a dining adventure. Raw Lab is NOT simply “dinner”, it is a culinary expedition through time and space. Food, Wine & Pairings are delivered in a way that inspires rather than mystifies. Edu-tainment & Discovery are the true metrics by which Raw Lab is measured and valued.

THE 5 PILLARS ARE…

  1. Oyster Flight

  2. Caviar Trip

  3. Wine Travel

  4. Marine Cuisine

  5. Sea Salt Complex

OYSTER FLIGHT

The oyster service is presented through a flight of oysters. An experiment is possible here for our guests. And through our method, a result may be realized by the guest. “Which Accoutrement Do You Prefer”. This will inform how you dress your oysters elsewhere. Also, in this process we will explore the Metrics of Quality of oysters, Characteristics of Oysters and how best to enjoy them. THE RESULT: A completely new understanding of oysters, a greater appreciation of them and the techniques for getting significantly more enjoyment and nutrition out of this very expensive protein.

CAVIAR TRIP

We developed this in RAW LAB, in real time, in a collaborative experience with our guests. We stumbled upon this technique as a result of the way our model was created. With a specific technique used by professionals who produce and trade in caviar (the bump) and our own methodology of what to do (and not to do) with it once its in your mouth. Many guests who fully commit to this find themselves in a bit of a trance or little bit hypnotized. It’s like a very short, mild “trip”. THE RESULT: You’ll understand what fine caviar is and isn’t as well as how to best enjoy it to its full potential. You’ll come to understand why that matters with a $2,000 a pound product. WARNING: You may realized you’ve never really enjoyed caviar as much as you do with our method. THE GOOD NEWS: You’ll be able to do this (and share it with others) for the rest of your life.

WINE TRAVEL

Our wine service is like a grand tour of wine producing regions, grapes, methods and terror. We’ll feature up to 15 wines (some very intentionally paired with a bite or a course, others less so). We’ll enjoy wine from all 6 wine producing continents and 10-12 regions/nations. It is like traveling around the world, with wine. THE RESULT: You’ll enjoy 12 -15 different wines. You will probably discover wines you’ve never heard of. And, likely, you’ll fall in love with one or two of them.

MARINE CUISINE

This is our culinary ethic for “Seafood”. Featured in our menu and core to this ethic are “Best Choices” for the following metrics: SAFE + HEALTHY + RESPONSIBLE + SUSTAINABLE. We think of it as Seafood v.3.0 or SMART SEAFOOD. THE RESULT: You’ll understand the difference between good and great product, best practices in fishing and aquaculture and come to a better understanding of the differences between facts and myths common in “seafood”. Your best choices by these metrics will inform your ordering in other establishments and how you source seafood for home cooking.

SEA SALT COMPLEX

Through our meal we’ll feature at least 10 Sea Salts. Some are from ancient / extinct oceans. Others from modern / living oceans. Sea salts as old as 500 million years are used. You’ll benefit from the 80+ minerals found in Sea salts vs dead, factory produced table salt, which is high in sodium and essentially, metabolically, useless (minus the iodine). Table salt, in excess, can be damaging to your health as well, and is very often over-used in restaurants as a way to make people order more drinks. Sea salts are natural and highly soluble and most often produced by artisans. We make it a point to remind our guests that we are 70% water and that water has as much salt content (salinity) as the ocean. So, we are, in fact, SALT WATER CREATURES! Fueling your body with natural, highly-soluble, mineral & electrolyte rich sea salt from near and far (in time and space) is key to vitality and enhanced metabolic function in both the physical and metaphysical plane.

FOUNDATIONAL ELEMENTS

The 9 Foundational Elements create a platform which supports The 5 Pillars. The Founational Elements are:

  1. USE OF SPACE

  2. Service Style

  3. FUSION OF CONCEPTS

  4. U-SHAPED BAR

  5. PARTICIPATION

  6. LE SALON

  7. Music

  8. Choreography

  9. Atmosphere

USE OF SPACE

We’ve found a way to make a tiny space extremely compelling. When you have only 242sf to use, you have to use every square inch to tell a story and create a vibe. We’ve mastered both from a functional standpoint and for it’s entertainment factor. We’ve found ways to display nearly everything we use in the service, partly, because without any storage, we have had to do so. You’ve never seen such an effective and efficient use of space. It’ll give you ideas for your home and kitchen, for sure.

SERVICE STYLE

The application of an Omakase Service Style allows our guests to be free of decisions and just go with the flow. Entrusting in a master, guide, host and teacher like you do at RAW LAB allows for many questions to be asked, myths to be busted and an elevated understanding of where to find value in food and wine, as per your preferences.

FUSION OF CONCEPTS

We combined two things in this model: First, An Ancient Oriental (Japanese) Service Style -”Omakase”. Secondly, A Modern Occidental (European/American) Cuisine - ”Raw Bar / Seafood / Marine Cuisine”

This is unique with regards to FUSION concepts. Historically, most fusion concepts fuse two types of cuisine (Asian + Cuban, for example).

THE U-SHAPED BAR

As a feature you would not think it would be so consequential. We didn’t expect it to be either. Initially, we were just designing the bar to maximize the number of seats we could have. What we DISCOVERED in practice was that there is a magic in putting all the guests in this formation. With Chef at center it’s a bit like the primal human experience of standing around a fire. What we were able to create, it became clear, was a seating arrangement that supported discussion, comparison, participation and excitement among and between the guests…and the guests and the chef.

LE SALON

Moreover, the U-Shaped Bar, in fact, created something we discovered to magical. What it created is a Salon, literally, in the 16th - 18th Century / European / Renaissance & Age of Enlightenment definition of the term. READ WIKIPEDIA’S DEFINITION / HISTORY OF IT HERE. In this form of a gathering, a host (usually a maven on a subject) curates a performance / presentation for a group of influential guests. These guests participate in, discuss and evaluate the content, talents and merits of the performance / presentation and / or performer, in real time, as a group, before, during and after the performance.

PARTICIPATION

When you custom design and build a U-Shaped bar with an ice moat that features a bespoke / functional ice sculpture which is central to the service you have built a “set” or a “stage”. With this amenity, the guests are very much a part of the show. They participate in a Salon. In every part of the service / performance there are comparisons made and conversations had, from start to finish. And it ends with an exhilarating finish - a jam session. Instruments are handed out to guests (cowbell, tambourine, bongos, maracas…etc). 12 adults turn into kids again for 3 songs. Just before checks are presented a rush of blood comes to everyone’s body. It forces movement after a big meal. And that feels good. Its ridiculous and fun. It’s just one more way in which all of the guests are actors in the play, participant to the experience.

MUSIC

Music supports an escape into a surreal place. Courses (even some bites and their preparations) have a soundtrack. Most of the music is very unusual or unfamiliar. Nearly all songs feature lyrics that are not in English. Songs with lyrics typically feature Portuguese, Spanish, Italian, Pidgin, French, Patois and/or African dialects. Its weird, fun, and cool. Guests consistently ask for access to the playlists which we happily provide. Nothing is played by accident and its not uncommon to see guests grooving in their seats. Volume goes up and down with the moment. And the sound system is impeccable. like a concert or being in the round in a musical production.

CHOREOGRAPHY

Many moments are highly choreographed. Timing has been polished to the maximum effect. This creates culinary theater. Some moments are, admittedly, way over the top, intentionally. Some are less so. Either way, it’s fun and part of why this is DINNER & A SHOW.

ATMOSPHERE

When you eliminate common items from the view of guests (anything you’d see at home) and build out ways to feature uncommon objects (things you rarely see) you can create an alternative universe. Our space has the feeling of being underwater, on another planet, in the future. Light and decor are critical. Gone are the typical decorations you are often surrounded by in a dining room. The principal feature is our living plant canopy. The result is a mystical space and experience.

OYSTER FLIGHT - RAW LAB PILLAR #1

OYSTER FLIGHT - RAW LAB PILLAR #1

OUR OYSTER SERVICE IS A PARADIGM SHIFT

that is…AN OLD MODEL, FLIPPED! THROUGH A NEW USE OF VARIABLES (SPACE, TOOLS, TACTiCS, timinG) we CAN CONSISTENTLY DELIVER a quantum leap IN OYSTER SERVICE & APPRECIATION.

Our oyster service is presented in 5D…in a league of it’s own. WE are not competing on the same tired paradigms, we’ve change the game, the sport & The league. The COMBINATION of elements leveraged in a way that is authentic and elevated delivers a PRODUCT, SERVICE & EXPERIENCE that is unrivaled. We simply have created the finest oyster service in the history of the world which is not a one-off or POP UP, rather, an ongoing, regularly recurring service, in the same place, at the same times, consistently.

Welcome to RAW LAB! Meet the Ice Moat, a Bespoke Ice Structure / Sculpture integral to our oyster service. Photo: Kevin Joseph

THE OLD MODEL

The Old Model is this: RAW BAR = Something that a seafood restaurant ALSO does. Can you name one exception? It’s old and tired and hasn’t changed in 200 years. Until now. Sorry, NOT Sorry!

It’s time! The old model is driven by two service styles / paradigms: 1. A la carte. 2. Table service. Very simple. Very old. Very tired. This is just about the only way anyone gets an oyster served to them outside of a special, one-off event. So, minus those circumstances, everywhere you’ve ever been, oyster service goes like this: The guest orders oysters and a platter of oysters comes to the table. In the case of a mixed platter, the waiter may or may not know much about any of the oysters or even which one is which. A system may or may not be in place to help you know which is which. The platter is left on the table. The waiter leaves your table. They cannot spend the next 15 minutes with you, dressing your oysters, speaking of the wine pairings, busting myths and telling the stories of the people, places and processes that create the oysters. WE CAN and DO!

The platter can be done well, through a host of innovations that the best of the best have adopted. Example above,

But typically, a platter of oysters comes to the table with cocktail sauce, lemon, one or two mignonettes and lots, some or no advice on which to use or how much of each to use or what combinations to try / avoid. This model fails to deliver the value that is possible and makes oysters less desirable (especially at $4 or more) to most consumers.

This model is effective for the restaurants that use it. It’s faster. This gets your out the door quicker. Also, oysters whet your appetite and make you thirsty, so you order more drinks. In the old days in NYC when oysters were cheap and ubiquitous, they were offered for free for these reasons. The model hasn’t changed in America. Make people hungry and thirsty so spend more than they would otherwise, but make it quick, so we can turn the table.

OUR MODEL

“We simply removed the raw bar from the seafood restaurant that ALSO has a raw bar, and eliminated the restaurant, staff, expenses and so forth such that we can create an elevated experience that delivers a lot of things no other service can. We #RaiseTheRawBar. You #SeasTheBay! ”
— Kevin Joseph, Master Mermmelier

PLEASE BARE WITH US IF YOU THINK WHAT WE ARE SAYING HERE IS VAINGLORIOUS, BRAGGADOCIOS OR ARROGANT.

It may sound like we are saying our oyster service is superior to all others. Maybe it is, in some ways, but this is not an oyster service you can get all day, every day, either. And it comes with some sacrifices and costs but it delivers an ROI that is profound. In the end, however, we have seen its effect on nearly 7000 guests at Raw Lab. Truth is: It is not to be missed because it delivers a host of very valuable things to those who experience it which serves them well for the rest of their days.

We model our oyster service in a way that is similar to a wine seminar. A flight of oysters is served to each guest, one at a time, with everyone enjoying each oyster at the same moment. Its a MASTER CLASS, not “table service” because he discovery opportunity in this model is profound, the experience is guided by an expert and everyone experiences it all together, at the same time.

Through this model, you’ll likely learn more about oysters (and how to best appreciate them) then you ever thought there was to know. Coaching on the metrics of quality will inform your palate. Identifying the variables between oysters in flavor (Merroir), will help you to understand the differences between them. Discussions of the people, places and processes they come from are the cornerstone of this service. From how to (and why you should) treat every oyster like a sip of a $500 wine, to debunking the R month myth and much more we’ll explore the history, culture, cuisine, economy and ecology of oysters as guests ask questions and they’re answered by a Master Mermmlier, Kevin Joseph

When you focus on Raw Bar you can deliver a MUCH more immersive, informative and interesting raw bar product, service & experience. Eliminating the paradigm of “table service” delivering platters of oysters changes the game. Hell, its a new sport. Removing the barriers between chef/shucker/expert and the guest is a paradigm ship that brings with it a host of remarkable opportunities. Eliminating the restaurant’s (staff, rent, equipment, menu, admin…etc) allow us to laser focus extremely expensive proteins and do a lot more with other very expensive, high-quality, hard to find product in order to deliver the most value possible.

The experience is an experiment in how much more you can get from oysters, how to develop your palate to appreciate the differences in them and which metrics of quality you prefer in your oysters. This will inform your oyster choices and how you enjoy them for the rest of your life. In this experiment we have applied something similar to a “scientific method” where there is a process, order, control and result. Each oyster is the same (control) and each oyster is dressed, a la minute, by the chef. We call our collections of toppings, dressings and treatments Accoutrement Premier. The result is a better understanding of your preferences with oysters / accoutrement.

Beyond this, its fun, there’s a point, you’ll learn a lot and you’ll be changed, especially if you are not the biggest fan of oysters. Now, here, finally, you’ll see the bleeding edge of what can be done with oysters served raw, on the half shell.

OYSTER FLIGHT @ RAW LAB

ONE OYSTER VARIETY TOPPED, DRESSED & TREATED 6 WAYS

We choose to feature a hyper-local oyster in our service. These are Perky Sea Cups from Charleston Oyster Farm, located 7 miles from Raw Lab.

  1. Topped / Dressed: Fresh Grated Horseradish Root & Lemon

  2. Topped / Dressed: Fresh Grated Japanese Wasabi Rhizome & Lime

  3. Topped / Dressed: Japanese Mignonette (Yuzu Champagne Vinegar, Wasabi, Cucumber, Micro Cilantro)

  4. Topped / Dressed: American Mignonette (Apple Cider Vinegar, Peel of a green apple, shallot, green peppercorn)

  5. Topped / Dressed: French Mignonette (Red Wine Vinegar, shallot, black peppercorn)

  6. Treated: Cold Smoked

The first 5 are toppings or dressings. The last one is a treatment and in a league all its own. Learn more about our ACCOUTRMENT PREMIER here.

SUPPORTING THE GREATEST VALUE

Crassostrea Gigas aka Kusshi (WA) Photo: Kevin Joseph

CONSIDER THIS FACT: Ultra-Premium oysters, served raw, on the half shell are a $500 a pound protein anywhere you should consider having a dozen.

So, how would you treat a $500 a pound protein like a waygu steak? Or how would you treat a $500 bottle of wine? How would you best appreciate it and get the most from it? This is what we’ve perfected the art and science of, for oysters. Our service is an Edu-Taining Expedition into the history, culture, cuisine, economy and ecology of oysters that will delight you and serve you well, for the rest of your life. From our experience with this model and service @ Raw Lab in Charleston, we’ve found that the savvy Gourmand and well-Traveled Epicurean loves it.

SACRIFICES MADE

Tiny but MIGHTY Olympia (WA) Ostrea Lurida. Photo: Kevin Joseph

  1. Multiple varieties are not offered: We feature ONE oyster, as the control in the experiment that is “which means of dressing an oyster do you tend to prefer”. This will serve you EVERYWHERE you go, for the rest of your life.

  2. Six Oysters: Realizing that 80% of people wont even try a raw oyster, 50% of “seafood lovers” will only eat a raw oyster on a very rare occasion and that the “Voracious Raw Oyster Lover” is extremely rare, we’ve limited our service to 6 oysters. People DO NOT sit down and eat 12+ oysters each, almost anywhere, ever. Sure, we can all name one of those people, but can you name 3 of them? 10 of them? We’ve been observing, operating in and been influential in the oyster Renaissance since 2010 and we know that for 99% of people, 6 oysters is plenty.

A tiny pearl found in a Taylor Kumamoto. Crassostrea Sikamea. Oct, 2021, Stern & Bow Restaurant, Closter, NJ. Photo: Kevin Joseph

POINTS OF DISCOVERY

Consistently, for 3 years we’ve seen it be the case that 99.9% of they time our guests are blown away, flabbergasted and astonished at what can be done with oysters. It creates an epiphany or two for basically everyone. 5 - 6 genuine “points of discovery” are delivered in just our oyster service. These are things that make you say “Wow!” or “I’ve never seen that!”

UNICORN. Totten Inlet Virginica. Crossostrea Virginica. Indigenous to East Coast & Gulf. Grown by Taylor Shellfish in WA. Photo: Kevin Joseph

WORTH IT?

Our guests typically realize that this MASTER CLASS is worth every penny of the $250 a seat price because their understanding and appreciation for raw oysters and forever changed in a way that they can take with them for the rest of their life, to every other oyster experience, anywhere. They understand now the best way to get all the flavor and nutrition from them…for starters. We’re this experience to be offered as a one-off or side-bar at a major Food & Wine Festival it would likely have a $250 cost. As part of the RAW LAB experience (about 10% of it, in fact) the value proposition is astonishing!

Le Belon. European Flat aka Ostrea Edulis. Very Rare in the US. Photo: Kevin Joseph

PROCESS

The flight is always served in the same way, in the same order. We came to realize that this was the best way to do it over about 8 years of experimentation, presenting raw bars and getting feedback, directly, all over the continent. What a long strange trip it’s been. What a place to have arrived.

WITH US YOU WILL DISCOVER & EXPLORE…

  • The history, culture, cuisine, economy & ecology of oysters through the questions our guests inevitably ask and the answers given by a Master Mermmelier, Kevin Joseph.

  • The metrics of quality for oysters (nose, brine, bite, minerality, after-taste, meat to shell ratio…etc.)

  • How to properly eat an oyster to most thoroughly experience its entire flavor profile.

  • How to experience 20, 50 or even 100% more pleasure, joy and satisfaction from an oyster.

  • Experience your first “Sweet Flash”, understand what that means and how to have a chance of finding it.

  • Oyster anatomy and life cycle, how and why oysters are farmed, the deal with the R months

  • A few things about your preferences for toppings, dressings or treatments.

Our model was designed NOT for eating or dining. Ours is an omakase-style, semi-private, salon-type product, service and experience that allows us to create and elevate an immersive and participatory culinary experience that is safe, healthy, sustainable, responsible, smart, delicious, nutritious, colorful and fun. That’s something well beyond eating or dining.

Consider how this will inform your palate, how you order oysters elsewhere and elevate your enjoyment and appreciation for oysters for the rest of your life. What is the ROI on that for you if the cost for this was $250. We think it is fair to say that just this part of our service (the oyster course, or Master Class in Oysters) is of equal value to a day of skiing in Aspen ($1,000 per person) or a round of Golf at The Ocean Course in Kiawah ($650 per person). Yes, you can talk about a round at Kiawah for the rest of your life, and that is very cool. Bucket list stuff. But you can’t share your knowledge of how it was so great there with others in the same way you can share your knowledge of oysters with others, for the rest of your life.

BOTTOM LINE

The old model is AM radio. Our model is Digital Hi-Fi Surround Sound. In the old model you eat oysters. In our model, you dine on oysters and come to understand and appreciate them much much more. Given the right methodologies to enjoy them to their greatest potential you’ll appreciate and enjoy them much more for the rest of your days. Often this leads to a much greater appreciation of oysters. If you don’t agree that we did to the oyster service what The Sphere did to concerts, we’ll buy you a shot!

FOR BESPOKE OYSTER SERVICE AT YOUR HOME, CLUB, BOAT..etc CONTACT US

WINE TRAVEL - RAW LAB PILLAR #2

WINE TRAVEL - RAW LAB PILLAR #2

OUR WINE SERVICE IS A TRIP AROUND THE WORLD

With every service, 12-14 wines are sampled in 12-14 small pours (about 1/4 to 1/3 of a glass of each). Most are very intentionally paired with a bite or a dish or a series of bites. We take you AROUND THE WORLD with wine, literally. Usually, we’re trying out a new one. Always, we’re fiddling, tweaking and learning.

OUR WAY IS DRIVEN BY OUR SPACE AND MODEL

The size of our space, how hidden it is and the fact that we have very very little storage space all drive how we handle the wine service. Also, our business model for a room that only seats 12 limits our ability to do the standard / traditional wine thing. Good news is, we’ve found that it actually liberated us, and our guests. It created all kinds of new opportunities. The benefits far out weight the limitations. It’s less, “we cant do that” and more, “look what we get to do!”

HOW IT WORKS - JOURNEY AROUND THE WORLD

We feature lesser know grapes and natural processes from all 6 wine producing continents. Wines from Africa, Asia, Europe, Australia or New Zealand, N. America and S. America are all sampled. We’ll get weird with Pet Nats and grapes many have never heard of or tried. We’ll travel through time and space with wines from The Republic of Georgia (the birthplace of viticulture), The Canary Islands (an Volcanic African Archipelago) and onward to Chile, Slovenia, Croatia, Germany and New York!

We enjoy busing myths and telling stories about wine just as much as we do with seafood. Our tiny space and intimate setting leads to discussions about all things and often we have guests who have amazing perspectives on wine. So, we ALL learn from their experience and observations. We didn’t design for that or even anticipate it but it is truly magical to see how our guests can add value to the experience.

GAIN IN EQUAL PROPORTION TO WHAT YOU GIVE UP


Our model allows our guests to try things many of them have never heard of. Join us and GET WEIRD together…you will find something you are surprised by in the the process. We promise. Like an Orange Pet Nat? How about a Diego Seco from a Volcanic African Archipelago? A fizzy Chilean Rose?

Put your palate on “Discovery Mode” like you might your ears when streaming music, and we’ll find some new favorites, together. Let’s juxtapose a traditional Spanish Albarino with a bubbly version of the same grape, grown in CA. Drink Txacoli from the Porron like a Basque! We challenge you to experience wines in fun new way. If you fall in love with one of these wines, great. Now you know. We’ve just expanded your wine universe and that’ll bring you joy in the future. Also, if you want to take some bottles home, great. We can do that too. This way you don’t have to go wine hunting to find it at retail.

THE STANDARD / TRADITIONAL WAY DOES NOT FIT OUR MODEL

Wines by the glass or bottle don’t work with RAW LAB. Or, to say it better, its not the best way to do it. Also, a few other things:

  1. You can get that EVERYWHERE ELSE, every day of the year

  2. The “go to” varieties (Chardonnay, Sauvignon Blanc or Pinot Grigio) will be there, elsewhere, everywhere, forever.

  3. A full glass of wine would last for several bites or courses, in some cases. We’d like to mix up the pairings for you more since we have the time, space and attention to share with each other. We are able to compare impressions, explore preferences more deeply and learn much more in the process.

RED WINE DRINKERS

Those who drink red wine exclusively can be hesitant to join us. We can certainly appreciate the dedication to fine red wine (and we can accommodate you, if you like). But more often than not, red wine drinkers come away from this saying: “ Wow, I had no idea I could enjoy white, rose and orange wines so much!”.

CAVIAR TRIP - RAW LAB PILLAR #3

CAVIAR TRIP - RAW LAB PILLAR #3

OUR ETHIC, PHILOSOPHY & METHODOLOGY FOR CAVIAR IS MORE OF A RITUAL OR A CEREMONY THAN IT IS A “TRADITIONAL CAVIAR SERVICE”.

As bold as it may sound to say, what we do for our guests with caviar is singular and, very often, life changing. It’s a result of our rather a-typical business model and a happy accident…what we discovered when we began to operate, offer caviar bumps and discuss ways to best experience fine caviar with our guests. This all allowed us to compare our experiences with each other, in real time. Over time, we polished the technique and learned how to guide the experience beautifully. We didn’t invent the Caviar Bump. What we did was use it to create a process and a technique that for most (really, nearly all) turns into an extraordinary moment…even an epiphany.

HEADER COVER PHOTO CREDIT: @andrewhitaker

WE LIKE BIG BUMPS

WE CANNOT LIE!

Bringing the A-Game for Nails & Jewelry strongly recommended!

To be clear, we are talking here about FINE caviar. The $1600-$2500 or more a pound kinds of caviar. And that’s what we serve.

We experience the incredible eggs as the professionals who produce it and trade in it unanimously prefer to do. Naked! That is, “Sans Accoutrement”. Absent are the blinis, crème fraîche and other items which handicap your ability to enjoy all that it has to offer. So we do Caviar Bumps, not to be cool, feed the hype or whatever, but because this is the most efficient way to share 2 oz of fine caviar with 12 guests to its greatest effect.

You see, when caviar is put on or in things it becomes less of a delicacy and more of a food. Delicious, sure. But yer simply not getting the entire picture when its PART of a bite. Sorry, yer just not. Looks great on Instagram but to a professional who produces it or trades in it, that’s a bit of a waste.

Fine caviar deserves your full attention and rewards you for it. Just like fine wine does. She needs no makeup. She’s perfection, A Capella. When given your full attention it delivers an experience well beyond any “food” ever could. Through the methodology we use, it becomes a transcendent experience, if you allow yourself to take the trip.

If fine caviar isn’t the most dynamic food on earth, we don’t know what is. Over 60 (or more) seconds a fine caviar will go through 5 distinct phases, if you let it, by holding off on your wine until it comes to is conclusion. Not even the finest of wine can dance on your palate for that long. Evolving the whole time, there are things you can taste and feel in our caviar ritual that you’d certainly miss avec accoutrement. With al little guidance, attention and patience, one can easily perceive the phases starting, ending, blending, evolving, peaking, yielding and coming to a conclusion. It is like listening to a song you love…to the very end…in a great sound system.

How do we know? Well, we’ve done it for 700 groups of 10-12 guests. We’ve studied the reactions. We’ve conducted an experiment over 3 years with a strong control and the result is crystal clear. When you use our technique, fine caviar is A LOT more rewarding and dynamic. Our unique service style, seating layout and business model made this experiment possible and this epiphany reveal itself. We didn’t design for it, we discovered that the design and model we created, made it possible. What a gift!

What caviar can do is seldom realized, especially when we handicap our palate with dough, starch, salt or acid found in potatoes chips, blinis, chives and other accoutrement. If you wanted to experience the power of a painting, song or sculpture you’d free yourself of distractions, barriers and noise. Only when you allow yourself to be present with it (and only it) can you truly appreciate it fully. Caviar is no different. Given the fact that what we serve runs $1600 a pound retail, we figure it begs as much attention and appreciation as a $1600 bottle of wine. Wouldn’t you treat a $1600 bottle of wine with care and attention? The tools and tactics and techniques a Sommelier could share with you would certainly allow you to enjoy it and appreciate that $1600 bottle of wine more, right? Well, this is kind of what we are able to do with caviar.

Like grapes, these tiny and powerful eggs have delicate, subtle and interesting differences from fish to fish, farm to farm, season to season. Just like wine has Terroir, caviar has Merroir, and characteristics driven by the species and the diet of the fish…etc. There are a million variables and varieties. It takes 7 years for a sturgeon to come to maturity and produce a fine caviar. This is a science and and art which requires a lot of husbandry and expertise to shepherd a fish to that age and moment. It takes still more care and expertise to cure, age and deliver the caviar to the professional who’ll be able to guide you though what to look for and how to evaluate the value of that caviar based on industry standards and the accepted metrics of quality. To understand your preferences for caviar you’ll benefit from perspective, objectivity, expertise and experience of a professional who can point out what to look for without TELLING you what you see or how to feel about it. THIS IS WHAT WE DO!

We create a safe space for you to be open to the experience. With your trust and permission, we take each dinner group on a tour or a trip with the caviar we feature. Those who fully commit can experience it on another level, like a mild trance. It can (and should) be a kind of meditation which will lead you to find every nook and cranny, every delicate flavor and sensation…like...hearing every instrument and vocal track in a song, the melody, harmony, lyrics and meaning of it all too. Once given the tools, technique and tactics to evaluate the various characteristics of caviar and the metrics of quality you’ll then have the tools and knowledge to be able to find your favorites…just like you’ve likely done with fine wine, music and maybe oysters too. We are NOT going to tell you that you should prefer this caviar or that caviar, rather we are going to give you and understanding of the means to make up your own mind by guiding you through the tools, tactics and techniques used by professionals for eons. So, as you experiment with caviar going forward, you’ll know what you are doing, looking for and find…and how it compares to other caviar.

We are not, in this medium, able to duplicate the magic that occurs in the room when our guests fully commit to this process. So we have chosen to leave it to these words rather than get to detailed with photos or videos lest we create spoilers. We’d just recommend you ask someone who has experienced our service to tell you about it. They’ll light up, for sure. We hope, however, that you’ll come and experience fine caviar with us yourself. You’ll find that in the presence and with the trust of the other guests there is a magical epiphany that our techniques, rituals and ceremony creates. We are certain that it will change you forever.

We HEART big bumps.

“JUST SAY ROE”

Please stop putting cheap Chinese Caviar on good foods. Or, stop wasting good and fine caviar with accoutrements that handicap your palate (dough, starch, cream). Finally, Chefs & Restauranteurs….PLEASE stop labeling Paddlefish Roe, Bowfin Roe, Trout Roe and Salmon Roe as CAVIAR. It’s NOT. Hackleback, ok, maybe…the red-headed step child of the Sturgeon Family, but it is a Sturgeon. It is NOT, however, fine caviar, its in the mid to low end range, at best. Also, stop MISLABELING your caviar, or playing dumb about how your suppliers are MISLABELING it. And please stop feeding your IG by combining it with oysters and uni. You know you cant tell where one starts and the other ends when you do this. You might as well make a soup with it.

Lovely idea on the left. Waste of good or very good POLISH caviar on the right. 

RECIPE PICTURED ABOVE

Great example here, illustrates a lot…

MISLABELING AND MISREPRESENTING IS RAMPANT AND DELIBERATELY TAKING ADVANTAGE OF CONSUMERS MISUNDERSTANDING OF CAVIAR

On the right you have a very good caviar being wasted on a very fine biscuit. As per the caviar in this recipe, it is NOT fine Siberian caviar, from Siberia. This caviar comes from a caviar farm in Poland. It’s farmed, Polish Caviar which is great. The species of fish they are farming there is Acipenser baerii aka “Siberian Sturgeon”. So that’s the species, yes. But it was not born in, raised in, harvested in or processed in Siberia. This is why it retails for $105 an ounce. If it were Siberian Caviar you’d be paying $1000 a ounce for it and you’d be in China, Iran or Russia, where you can actually get Siberian / Russian product. This kind of manipulative labeling and packaging is rampant in Caviar.

Easy analogy: Champagne comes from the Champagne region of France. Not Alsace. Not Provence. To call a wine that is NOT grown, made and aged there Champagne would be incorrect. Charging a premium for it as such would be fraud.

For the most part, the place the fish comes from (born, raised, harvested and processed) has a greater impact on the quality of the caviar than the Species they grow. Especially when you take in consideration what the fish eats and what whatever its living in. These things (especially with wild fish) affect Merroir. With farmed fish, water matters but most farmed fish are fed a feed that is not make of plants or animals coming from that water so we don’t have that impact on Merroir with farmed sturgeon. Any species of the Acipenser genus is going to be a Sturgeon (literal scientific facts) and produce a fine caviar when farmed, fed, harvested and processed well. Part of what makes “Siberian Sturgeon” so desirable was the this species, living in certain rivers in Siberia, would be exposed to certain minerals and other characteristics for that water, feeding on certain plants and animals in that ecosystem and thereby creating a caviar with a distinct (and arguably) superior Merrior. This is not the case in this example.

On the left you have Trout Roe, not caviar.

The recipe is lovely and makes sense with inexpensive roe. Makes NO SENSE with fine caviar. To make this at home with Caviar you are gonna need 1 oz for 4 of these making 4 of those sandwiches cost $25 each. In a restaurant, if your food cost is $25, you’ve GOT to charge $75 for it. So, if you are getting this in a restaurant and it’s priced below $75 each, well, then you KNOW it’s not caviar of this quality…its something else. If you see “caviar” on anything in a restaurant and it’s not VERY VERY VERY expensive, it’s either NOT caviar or cheap//toxic Chinese Caviar.

Just say ROE when you see impossibly cheap “caviar” on foods. 


BOTTOM LINE: There is maybe as much to know about caviar as there is to know about wine. Training to become a Sommelier is intense and scientific. There are cornerstone principles, accepted norms, agreed upon tools, tried and true techniques and industry standards for comparing wines, finding your preferences and ascribing value to them. We apply the same kinds of principles to caviar for the same kinds of reasons and, most of the time, it delivers to our guests the means by which to understand, compare and appreciate fine caviar much more than they ever imagined.

LEARN MORE ABOUT THE CAVIAR WE FEATURE HERE AND SEE PHOTOS AND VIDEOS FROM OUR RECENT VISIT TO THIS MAJESTIC PLACE.

Photo @AndrewJWhitaker

Yer FIRED! Get out of my kitchen!

And the winner, for the all time dumbest use of caviar (if it is caviar) OR the most egregious use of roe labeled as caviar goes to this guy: https://www.food.com/recipe/oysters-millionaire-381679 Oysters Millionaire? Ya, as in “10k millionaire”. And this is also why food media is (mostly) a joke.

SEA SALT COMPLEX - RAW LAB PILLAR #4

SEA SALT COMPLEX - RAW LAB PILLAR #4

This is a SEA SALT COMPLEX. There are endless combinations. We infuse those sea salts into the dishes @raw.lab.chs and @ltle.fish.chs and rotate Sea salts constantly. Why? To deliver to your body , in a single meal, a vast collection of salts and minerals from both ancient / extinct oceans and modern / living seas.

Our very first jar. 

In this jar we can see 7 Sea Salts from 7 Seas. Some are from ancient & extinct oceans AND others recently harvested from living oceans today.

Where else is that incorporated into your meal? Consider the rare & exotic minerals and elements this delivers to you and the probable health benefits of that! How else can ya get minerals from a 500 million year old food? How else can you get minerals from food from all across the globe without it being expensive in both time and effort?

Come in and learn all about it. We’re doing a ton of research now to be as informative as possible and vet the nutritional value of it. Just the latest experiment in flavor & nutrition at the lab, but it may  be the coolest thing we’ve created so far!

SO WHAT?

POINT #1: 60-70% of our bodies are water. 100% of that water is salt water. 3-4%% of our body weight is salt.

POINT #2: The salinity of the water in our bodies is 100 ppt (roughly) and this 3x more saline than ocean water which is 33 ppt (parts per thousand).

POINT #3: Human Blood has 0.87 g/L of salt. Sea water generally has about 35 g/L. Our blood is roughly 3x more saline than ocean water.

WE ARE SALT WATER CREATURES! You can power that fact with factory, industrial, dead “table salt” or you can power that with mineral rich, natural sea salt from near and far and from both ancient and modern sources. Which do you think is going to do more for you?

SEA SALT #1

KALAHARI DESERT, AFRICA

Oryx Desert Salt

The ancient Dwyka rock formations, through which the underground streams flow, are geo-scientifically tested to be 250-300 million years old. The 50km2 salt pan is situated in the Kalahari Desert of 900,000km2, inside the Kalahari Basin which spans an area of 2.5 million km². 50km’s south of Botswana and +-250km north of Upington. A remote, pristine and beautiful area. The name KALAHARI is derived from the Tswana word Kgalagadi, meaning ‘the great thirst’.

SEA SALT #2

THE PHILLIPINES

ASIN TIBOUK aka DINOSAUR EGG

SEA SALT #3

DOMINICAN REPUBLIC

PINK “REINDEER SALT”

SEA SALT #4

BRITTANY, FRANCE

CELTIC SEA SALT

SEA SALT #5

HAWAII

BLACK LAVA SALT

SEA SALT #6

UTAH

SUNDANCE SEA SALT

We think salt should be simple. It shouldn't contain artificial additivies or unhealthy pollutants. And it shouldn't be stripped of beneficial trace minerals. It should be sea salt the way nature made it - nothing added, nothing taken away.

Millions of years before humans began polluting our planet, an ancient ocean covered what is now the Western United States. As the earth shifted and ocean waters retreated beneath the surface, the Real Salt deposit was formed into a massive, undergorund mountain of crystalized salt protected from erosion by a layer of volcanic ash.

In prehistoric times, there was an inland sea covering what is now Redmond Utah, known as Sundance Sea. That sea is gone, but it left beind a large, pristine, undergorund salt deposit - which is where we mine Real Salt. That's why even though our salt lives deep i the earth, it's actually sea salt.

Real Salt has a much smoother flavor profile - a subtle, salty sweetness that naturally enhances that flavor of every bite. Real Salt doesn't make your food taste like salt, it enhances the flavors you already love.

SEA SALT #7

HAWAII

RED “CLAY” or ALAEA SALT

DISASTER RELIEF RE-IMAGINED

DISASTER RELIEF RE-IMAGINED

FLIP THE TRADITIONAL PHILANTHROPY MODEL by joining us to HELP PEOPLE LIKE THOSE PICTURED BELOW to RECOVER FROM DISASTERS & BE MORE PREPARED for the future.

Join us in a new “Philanthropic Paradigm” intended to reward you for HELPING SOMEONE AFFECTED BY A NATURAL DISASTER. It is simple:

THOSE IN NEED / THOSE HELPING THOSE IN NEED

Tell us briefly what happened and what it is that you need. If it’s cash to survive and recover, tell us. If its a chainsaw or a generator to use and share and re-gift, tell us. Tell us what you need.

DONORS

  1. Donate $500 DIRECTLY to a person, family, small business or local charity in the affected regions who has been identified to be in need. Or, donate $500 to whomever or whatever you like. Share the reasons why with us and we will share those stories with our community.

  2. Receive ONE seat at RAW LAB for a $500 donation. Receive TWO seats for a $1000 donation. Come and experience RAW LAB on a date that works for both you and RAW LAB between Oct 5 and Jan 1, 2025.

WHY WE ARE DOING THIS?


To put a face and a name on need and help. To BE HUMAN! To create and share HOPE and LOVE and GOOD NEWS!

In the aftermath of Hurricane Helene RAW LAB decided this might be a better model than “donating to charity”. RAW LAB is donating 12 seats to an effort to generate at least $6,000 to those in need in 2024. $0 dollars pass through our hands. 100% of your dollars go directly from you to whomever you want to help.

In this model the narrative changes from…

“we gave to an organization that used our dollars somewhere to help someone in an affected area in some way”

…to…

”We gave to “this person, couple, family, small business or small local charity” from “that place” to help them to survive and recover from Helene by “getting their home restored or their business back open.”

…or 1000 other stories.

RAW LAB is donating 100% of the food, wine and effort required to seat and serve those who donate. Our reward is the good deed itself, not a tax deduction or “credit”. It’s just that simple and we think it might be a more direct and efficient way to help friends, neighbors and associates affected by Helene.

THE PEOPLE IN THE PHOTOS ABOVE

These people were all photographed by me, @kevinjoseph, Founder and Owner of RAW LAB, over years of traveling to, visiting with and learning from people who make a living from farming and or harvesting sustainable and responsible seafood. I’ve posted them because these are some of the people we know who are likely severely affected by hurricanes. They are representative of those affected by Helene. Meeting, getting to know and working with some of these Baymen & Baywomen has been my passion, purpose and mission since 2010. They are farmers, fishers & foragers. They are old and young…living and late, white, brown, black…from all over. These are our neighbors, friends and family.

WE SEEK TO HELP & CELEBRATE ANYONE AFFECTED BY HURRICANE HELENE

We encourage our community to help ANYONE that needs it, anywhere. From Asheville, NC to Erwin, TN to Damascus, VA, to Valdosta, GA to Cedar Key, FL. There are no restrictions other than GENUINE NEED. Through our work we have always celebrated people like those in the photos above (and hundreds more like them). These are OUR friends and associates. But you may have different heroes. In this effort we want make it more compelling to do something by rewarding you for your support of ANYONE in need.

We have worked hard to showcase and celebrate the history, culture, cuisine, economy & ecology of those that protect, preserve and restore habitats and fisheries that produce seafood for us to enjoy. We’ve done so in many ways from producing New York Oyster Week (2012-2019), hosting, producing or participating many other events, social media posts, web posts and, of course, celebrating their stories, products and work in our services.

They are the stewards of and we are all the BeneFISHiaries of these habitats and fisheries. Without them we don’t have much of the premium domestic seafood we enjoy. PERIOD! These people are job creators and entrepreneurs. They are Mothers, Fathers, Brothers, Sisters, Friends and Associates. People like this are the salt of the earth and the brine of the bay. They are Heroes, to us.

Often they are most seriously affected by hurricanes and their homes and operations are typically located in vulnerable areas on the coast. We’ve made films about them. We’ve bought from them. We’ve served their catches and harvests. Some of you have enjoyed the fruits of their labor.

Again, you do not need to donate to anyone or anything specifically. We leave it up to you. All we ask is that you donate to someone who TRULY NEEDS THE HELP!

FOR MORE INFORMATION CONTACT US HERE

RAW LAB vs. LTLE FISH

RAW LAB vs. LTLE FISH

SO, WHAT’S THE DEAL?

Both RAW LAB & LTLE FISH operate in the same space, at the same location (Port of Call @ 99 S. Market Street, CHS, SC) at the same u-shaped bar, with the same 12 seats. Both operate in the same exact room. However, RAW LAB operates Thurs - Sat and LTLE FISH operates (Mon - Wed). LTLE FISH offers a different overall experience and service style than RAW LAB as well.

SIMILARITIES

Location: Exactly The Same. 99. S Market Street @ Port of Call (Between Meeting & Church)

Room: LTLE FISH is the same room as RAW LAB but it will be sat, set and served differently.

DIFFERENCES

Service Style: RAW LAB is an OMAKASE style of service. LTLE FISH is an A LA CARTE style of service. At LTLE FISH you order from a menu. At RAW LAB, you entrust the chef and just enjoy the ride. The cadence and timing is entirely different. Groups come in at different times to LTLE FISH and receive what they order when its made. For RAW LAB, everyone enters at once and everyone enjoys each dish and wine at the same time.

Service Schedule: RAW LAB: Thurs - Sat from 6:37pm to about 10:30pm. LTLE FISH: Mon, Tues & Wed at 6pm & 8:15pm, so, two seatings.

Seats & Seatings: RAW LAB offers 12 seats and there is only one seating per night. LTLE FISH is currently offering just 8 seats but has two seatings at 6pm & 8:15pm

Time Frame: RAW LAB is Culinary Theater or Dinner & A Show. The time frame is 6:30 - 10:30ish. LTLE FISH can be enjoyed 1/2 of a glass of wine and one dish at a time. You could come in for one dish and a quick glass of Rose…come and go in 30 minutes, if that suits ya.

Price: RAW LAB is prix fixe @ $250 ++ per seat. LTLE FISH is a la carte, meaning, order what you like and pay the bill when you are ready for it.

Cancellation Policy: LTLE FISH has a small cancellation / no show fee. RAW LAB has a more a-typical cancellation / no - show policy which is rarely applied as people almost never no-show and even late cancellations are becoming easier and easier to fill, even in the last moment.

Participation: RAW LAB is highly participatory for the guests. LTLE FISH isnt as much though guests do tend to interact a lot because they are all sat around the same 12 seat bar. Guests at RAW LAB will have a hard time having their own private conversations or catching up without interruption. Its exactly the opposite at LTLE FISH.

Chef / Assistant: Kevin & Heather operate RAW LAB. Simon Zeb & Aengus operate LTLE FISH.

Menu: LTLE FISH offers a menu that is mostly RAW LAB’s Greatest Hits or MARINE CUISINE & DelicaSEAS by Master Mermmelier Kevin Joseph. However, LTLE FISH will feature specials and be used to experiment with wines we haven’t added to the line up at RAW LAB yet. LTLE FISH is, therefore, kind of a TEST KITCHEN for RAW LAB.

Wine: Many of the same wines are used in both LTLE FISH and RAW LAB but we are experimenting with new wines more at LTLE FISH.

Vibe: LTLE FISH features the same tunes as RAW LAB but there isn’t any specific playlists for courses. Our master playlist is on shuffle with LTLE FISH whereas with RAW LAB certain dishes, pairing and elements of style are linked to specific songs.

Culinary Theater: RAW LAB is A LOT more choreographed than LTLE FISH but there is still a lot to see and experience at LTLE FISH as all of the dishes are made no farther from any guest than 6’. LTLE FISH is more like watching a movie at home and RAW LAB is like going to the theater.

Education: You’ll learn quite a bit about MARINE CUISINE & DelicaSEAS at both, if you ask questions.

We created LTLE FISH for three reasons:

1. Develop new chefs.

2. Create a “Test Kitchen” for RAW LAB.

3. Our many repeat customers and raving fans for RAW LAB wanted a different way to enjoy the room and MARINE CUISINE & DelicaSEAS of RAW LAB.

LTLE FISH

LTLE FISH

Ask and ye shall receive! Introducing LTLE FISH, an a la carte style service in the same space as RAW LAB, but operating on Sunday, Monday, Tues & Wed, when RAW LAB does not operate.

A LA CARTE SERVICE STYLE: Belly Up, order what you like, enjoy, pay and depart when you are ready. This is NOT the Omakase Style of Service RAW LAB offers (Thurs - Sat) but rather the traditional restaurant ordering style, “off the menu” or a la carte. It’s just like sitting at the bar and ordering from the menu, like you would anywhere else, really.

MENU: RAW LAB’s Greatest Hits, wines by the bottle, glass and 1/2 glass. REVIEW MENU HERE

RESERVATIONS: Recommended, but not required. Seats are rather limited as we launch this so reservations are a good idea. BOOK ON RESY

FEATURING SIMON ADAMS: Simon will be your chef and host. He’ll be assisted by Zeb Davis. You’ll love these guys and they’ll take good care of you.

Simon Adams

SAME VIBE AS RAW LAB: But a different service style and menu. Same location, room, floor-plan, music, atmosphere.

The Room

12 seats around a U-shaped bar under a living plant canopy. Kinda like being underwater. Cozy and chic, without being pretentious.

CONSERVAS

CONSERVAS

CONSERVAS or Tinned Fish has finally been adopted by the American Market. We’ve been watching this for years and now the ancient European tradition does seem to finally have captivated some influential and sophisticated American consumers. These early adopters, trend-setters or influencers are beginning to be heard. Recently, an American Company called FISH WIFE was successful in making a deal on SHARK TANK. It’s getting mainstream now.

There is, perhaps, as much to experience, learn, enjoy and know with conservas as there is with wine, caviar or oysters. We intend to be a leader in this space in at least a few ways:

  1. Serve a broad and deep collection of conservas at our RAW BARS.

  2. Offer Conservas for sale to Americans via retail and e-commerce.

  3. Educate and entertain (edu-tain) with Conservas.

MUCH MORE TO COME TO THIS PAGE SOON…

TINNED FISH on Wikipedia

IN SEARCH OF

IN SEARCH OF

We will trade seats at RAW LAB in exchange for the products, services & experiences listed below. And, we will PROMOTE your brand to our guests in a host of elegant ways.

BOOK KEEPING SERVICES

BUSINESS LEGAL SERVICES - TRADEMARKS

BUSINESS CONSULTING SERVICES

CONTENT CREATION

REFERRALS TO PROFESSIONALS / ENTREPRENEURS WHO COULD OWN & OPERATE “RAW LAB”

…ALSO…

INSHORE FISHING TRIPS

OFFSHORE FISHING / DIVING TRIPS

MASSAGE / BODY WORK

VACATION RENTALS & HOTELS

WORLD-CLASS DINING IN CHS & BEYOND

PLANTS & PLANT CARE

WOOD, METAL & GLASS WORK

AUTOMOTIVE SERVICES (MECHANICS)

PHOTOGRAPHY & VIDEOGRAPHY

PUBLIC RELATIONS

SOCIAL MEDIA MANAGEMENT

EDITORIAL COVERAGE

CUSTOM CERAMICS & GLASS WORK

GRAPHIC DESIGN

LIMOUSINE SERVICES

ASIN TIBOUK - Philippines Sea Salt

ASIN TIBOUK - Philippines Sea Salt

There is SO MUCH to know about salt, and so many kinds of it. Especially Sea salts. This salt, ASIN TIBOUK is fairly singular. Such an incredible process. Only a handful of families make this product now. Incredibly rare.

BUY IT HERE: https://www.etsy.com/listing/1261401864/asin-tibuok-rare-dinosaur-egg-coconut

And several other places. Google “Dinosaur Egg Salt”