“The most innovative culinary experience I have ever had…”

-Klara Glowczewska, Executive Travel Editor, Town & Country Magazine & former Editor in Chief, Conde Naste Publishing

EARTH’S ONLY “OMAKASE-STYLE”RAW BAR EXPERIENCE, EVER, ANYWHERE

Featuring MARINE CUISINE by Master Mermmelier Kevin Joseph

Est. Feb 2022

Thurs, Fri & Sat @ 6:30pm @ 99 S. Market Street, Charleston, SC

CONSIDERING DINING WITH US? CONSIDER THESE FACTS FIRST:

4.9 Stars on RESY is something we’ve earned from guests who’ve dined with us and reviewed us.
Our offering is NOT for everyone or every occasion.

If your are on the fence, that’s good. It means your time, money and attention are valuable to you. To help you make the right decision for you and yours consider reading how we define this experience and/or watch the films we’ve embedded in that description below. This should give you a good idea of what it is, how it works and what our value proposition is.

RAW LAB IS A CULINARY ADVENTURE. As such, it requires and delivers a lot more from and to the guest than a typical dining experience. This is a fusion of an ancient service style (Omakase) that until recently was applied exclusively to Sushi…and a modern cuisine (American/European/Latin Raw Bar). Think of it as “Dinner & A Show” that runs about 3.5 hours and delivers a singular mix of food, wine, edu-tainment, music, atmosphere & theater. Nothing “bizarre or odd” is served, rather traditional raw bar fare is delivered in a service style previously reserved for elite sushi. Some of the dishes are served raw, others cooked and served chilled and others served hot. Expect oysters, caviar, shrimp, lobster, salmon, scallops and more served in a variety of preparations and presentations that are colorful, healthy, responsible, sustainable, nutritious and delicious.

We do not aim to deliver a Michelin Star culinary / dining experience that mystifies. While we don’t “dumb it down” we do endeavor to inspire you by creating a space and a business model that allows all of our guests to get up close and personal with extremely high-quality product and fairly simple presentations that might inspire you to source and prepare these foods at home. You’ll quickly realize that what we can do for 12 guests in a tiny space with no oven or stove top, you can certainly do in your full kitchen at home for 6 guests. You’ll have fun, learn a lot, be inspired to experiment at home and feel more comfortable ordering seafood elsewhere.

Emphasis is put on serving a whole, live, raw and bio-available meal that is incredibly nutrient dense, clean and delicious. You’ll experience a Master Class in Oysters and Caviar without being lectured. You’ll be edu-tained though the delivery of a filling meal and intentional wine pairings that will inform your palate, change how you order seafood at restaurants and even influence how you source products for your enjoyment at home. What you’ll sacrifice in “fine dining” you’ll more than make up for with “FUN dining” as you think, laugh and converse with just 12 guests in an intimate setting.

RAW LAB is not a showcase for southern cuisine or local ingredients. Nor do we attempt to be “farm to table” (though several dishes do feature hyper-local product we buy directly from local farmers and fishermen). Our broader mission is to take you on a journey through the history, culture, economy and ecology of food, wine, sea-salt and music which engaged our guests in a conversation about what it is about food, wine, pairings and hospitality that is most valuable and enjoyable.

We’ll go beyond describing a dish and explore the physical attributes of an elite fish, the metaphysical benefits of an ancient sea salts, anatomical attributes of our mouth and it’s function for flavor, feel and nutrient extraction, the benefits of chewing (and not chewing), how temperature, texture and time variables can be juxtaposed and considered. In a word, we create a space and a meal we can learn from, experiment with and enjoy.

Along the way, we’ll bust a few myths and, likely, deliver a dozen or more “Aha Moments. It’s a trip through time and space…exploring ancient techniques and modern innovations from near and far. Our focus is on MARINE CUISINE & DelicaSEAS which features product realized through vanguard best practices in fishing, farming and viticulture. The result is an exposure Safe, Responsible, Sustainable, Responsible, Healthy, Nutritious and Delicious. Ingredients that come from as near as 7 miles from us and as far away as S. Africa, Japan, Slovenia, Chile, Mexico, Indonesia, Brasil and New Zealand, Korea, India, Italy and Australia.

FAQ MISSION WHAT IS IS/ISNT IS IT FOR YOU MYTHS A-TYPICAL POLICIES VALUE PRICING DISCOVERY

RESERVATIONS ONLY

USE RESY FOR RESERVATIONS FOR FOR SMALL GROUPS (UP TO 4 GUESTS)

FOR LARGE GROUPS (5 OR MORE) - TEXT US DATES & # OF GUESTS @ 843 580 7729

! BE SURE THIS IS FOR YOU !

RAW LAB IS a next generation “Raw Bar” (NOT A SUSHI BAR). WE featurE MARINE CUISINE & DelicaSEAS presented via an Omakase-STYLE of service IN a semi-private oR private dining ENVIRONMENT.

RAW LAB has A VERY UNUSUAL BUSIESS MODEL THAT REVOLVES AROUND ONE SEATING, THREE TIMES A WEEK, WITH ONLY 12 SEATS. FOR THIS REASON, WE HAVE SEVERAL RATHER A-TYPICAL POLICIES WITH REGARDS TO LATE-CANCELS, NO-SHOWS and TIPPING that may or may not be agreeable to you. We strongly recommend you make yourself familiar with THEM.f

RAW LAB is not A FIT FOR EVERY PERSON OR EVERY OCCASION. The experience is not always a good fit for every circumstance, individual or group as it is not a typical “restaurant” product, service or experience. Please make sure it is a fit for you, your group and your circumstances before you book.

RAW LAB is NOT a “traditional restaurant” or A “TRADITIONAL SUSHI OMAKASE”. A MEAL of 9 -1 2 COURSES featURING 10 - 15 wines will be prepared and presented by one guy in a 40 SF “KITCHEN”. This creates opportunities and limitations.

RAW LAB IS NOT A GOOD FIT FOR PEOPLE WITH SHELLFISH ALLERGIES AS OUR MENU FEATURES LOTS OF SHELLFISH. THAT BEING SAID, IF YOU ARE ALLERGIC TO OYSTERS (JUST OYSTERS) YOU’LL ONLY HAVE TO SKIP ONE COURSE. OTHERWISE, THOSE WITH ALLERGIES To TWO OR MORE TYPES OF SHELLFISH (LOBSTER, CRAB, SHRIMP…) ARE STRONGLY DISCOURAGED FROM BOOKING BECAUSE OUR EXTREMELY LIMITED SPACE MAKES IT BASICALLY IMPOSSIBLE TO OFFER SUBSTITUTIONS.

DO NOT DAY-DRINK and come to raw lab. IF YOU APPEAR TO BE INEBRIATED UPON ARRIVAL,YOU’LL be turned away and charged full price AS A “NO SHOW”. THERE WILL BE NO DEBATE AS THAT WOULD DELAY THE START OF THE MEAL FOR THE OTHER GUESTS AND IT IS UNFAIR TO THEM FOR ANYONE TO INTERFERE WITH THEIR EXPERIENCE. PLEASE BE SURE pick a day you are not drinking to enjoy RAW LAB and THE other guests and we’ll all drink lots of great wine TOGETHER!

GUESTS ARE PARTICIPANTS IN MANY WAYS. DO NOT COME EXPECTING 5 STAR SERVICE FROM A TEAM OF SERVERS AND CHEFS. THERE’S NO ROOM FOR SUCH LUXURIES IN OUR TINY SPACE. THE VALUE COMES FROM THE PRODUCT USED, THE SPACE, THE VIBE, THE KNOWLEDGE & EXPERIENCE OF THE CHEF, THEATRICAL ELEMENTS AND NOVEL APPROACHES TO HEALTHY DINING.

Please do not be fooled by the price-point. THIS IS NOT FINE DINING, THIS IS FUN DINING. THIS IS COOL AND DIFFERENT. ITS MORE LIKE A DINNER PARTY, THAN FINE DINING ON WHITE LINEN. TO ENJOY THIS TO ITS FULL POTENTIAL, IT IS NECESSARY TO PARTICIPATE AND BE PRESENT as you engage with others and the process.

OUR FOCUS & GOALS

Our goal is not to present thingsfancy ppresentations, Michelin Stars or James Beard Awards. Our focus is on THE FOLLOWING:

1. FEATURING THE FINEST PRODUCT as defined by the metrics of MARINE CUISINE.

2. DELIVERING A SAFE, FUN, engaging, enchanting & EDU-TAINING experience THAT ENGAGES ALL 12 guests in the room with everyone in the room and all of the elements of production.

3. EXECUTING A whole, live, raw & bio-available meal that features dishes that are HEALTHY, SUSTAINABLE, SAFE, DELICIOUS, NUTRITIOUS & COLORFUL. THAT IS, ALSO, A meal which also tell stories, inform your palate and guideS you in your ordering elsewhere or sourcing seafood for your home cooking.

4. TO INSPIRE THE GUEST, not mystify them. We are not here to baffle you with presentations and preparations you could not duplicate at home. We are here to INSPIRE you to cook and eat like this at home. after you’ve had this meal and this conversation in the space WE HOPE YOU WILL BE INSPIRED!

5. OUR CULINARY ETHICS ARE NOT TYPICAL. THEY ARE:

MARINE CUISINE & DELICASEAS
WHOLE, LIVE, RAW & BIO-AVILABLE
GLOBAL

OUR CULINARY ETHICS ARE NOT:

Southern: THIs is a fine way to organize a dining offering, especially in charleston. It’s being done so well all over by restaurants with full kitchens. WE are a raw bar with a 200 sf space and a 40 sf kitchen. It’s not our lane. there are a great many options for this and we celebrate them all.

Local: While we do source as much local product as possible, we cant execute a full meal based on the culinary ethics listed above by using local product exclusively. OF COURSE, THIS is a fine way to dine and to operate. But its also not our lane. there are a great many options for this and we celebrate them all.

SUSHI: We use an Omakse-Style of service (made famous by its application to sushi for centuries) but we apply it to RAW BAR fare. we let sushi masters do sushi. there are a great many options for this and we celebrate them all.

FAQ MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

WINNER OF OPEN TABLE’S 2022 DINER’S CHOICE AWARD

A Singular Semi-Private or Private Dining, Test Kitchen, Chef’s Table Experience for up to 12 guests

ONE OF THE TOP RATED CULINARY OPPORTUNITIES IN CHARESTON. SEE THE LIST OF TOP RATED RESTAURANTS HERE

RAW LAB MENU

@ 99 S. MARKET STREET, CHS, SC (843) 580 7729

LOCATION & DIRECTIONS

RECENT PRESS BELOW

FOOD & WINE MAGAZINE || TOWN & COUNTRY MAGAZINE || PASTE MAGAZINE || SC LIVING MAGAZINE

FOX 24 CHS || CITY PAPER CHS || CHARLESTON LIVING MAGAZINE || THE LOCAL PALATE || LUX LIVING MAGAZINE

BOOK THE WHOLE ROOM - GROUPS OF 12 - 20

We will send the limo for ya if all start and end in one spot, basically.

Routes include Daniel Island, Kiawah and IOP.

RAW LAB LIMO

4.9 - 5 STAR RATED ACROSS THE MAJOR / RELEVANT RESERVATION PLATFORMS

READ REVIEWS HERE || RESERVATIONS ONLY @ RESY

WORTH THE TIME & MONEY?

THAT DEPENDS ON WHO YOU ARE, HOW YOU EXPLORE FOOD & WINE, HOW YOU SOCIALIZE, WHAT YOU DO & DO NOT DRINK, AND WHAT YOUR VALUES ARE FOR MUSIC, ATMOSPHERE, PRIVACY & ENTERTAINMENT. For some people or circumstances, RAW LAB is a nightmare. For most, however, it is AMAZING!

RAW LAB has proven itself to be a truly world-class CULINARY EXPERIENCE by the very simple fact that after 2.5 years of operations we have maintained a 4.9 STAR rating on RESY. That’s just a fact which reveals a truth - RAW LAB is a world-class dining experience for 97% of the people who experience it. For the 3% who don’t, well, we’ve been trying very hard from the start to dissuade them from coming and taking up seats. Nowadays, there’s rarely a person who isn’t clear on what it is and isn’t INTENT upon being there.

FAQ MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

8 CORNERSTONE FEATURES OF RAW LAB

SINGULAR OYSTER SERVICE

Where else on earth are you offered a course of 6 oysters, shucked live, dressed, topped or treated 6 different ways, by a Master Mermmelier, a la minute. NOWHERE! Every oyster for every guest is shucked live, dressed and enjoyed by all, together, in real time. You’ll explore our ACCOUTREMENT PREMIER, a collection of rare & exotic toppings, dressings and treatments. GOOD NEWS: You’ll discover more than you ever imagined that there was to know about oysters and how to enjoy them to the greatest degree. BAD NEWS: You’ll be spoiled. forever.

SINGULAR CAVIAR SERVICE

Enjoy “THE RIDE”. That’s what we call the process of experiencing caviar as professionals do, sans accoutrement. That’s right, no belinis, creme fraische, potato chips or anything else to get between your palate and the fine caviar we feature. This is how the professionals who produce caviar and trade in it experience and evaluate it. We offer two “caviar bumps” to our guests (paired with a beautiful wine and a cool soundtrack. Moreover, we walk you through the best techniques for what to do with it while its in you mouth. This is critical to experience the phases of taste and sensation that fine caviar has to offer. Done right, the chemistry that this creates is your mouth is profound and it will inform your palate. You’ll never think about caviar the same was again.

SINGULAR WINE SERVICE

Our wine service is NOT organized in the same way that most fine-dining establishments are. There is no Somm or massive wine display case. There are, however, 20 or so interesting, odd, different or unusual WHITE, ROSE & ORANGE & RED wines that we present in about as many small pours (not full glasses). This takes our guests to 6 continents to experience wines from 13-15 wine producing regions and 8-10 countries. This is a GLOBAL WINE TOUR where we feature up to 15 different wines. Ask yourself: Where can I taste 12 - 15 different wines from 10 countries and 6 continents in a single meal without ordering 12 - 15 glasses of wine?

NOTE: IF YOU DRINK RED WINE EXCLUSIVELY, we can offer you a bottle of red. We DO NOT think that any red is a good pairing with our dishes, but we will accomodate your preference for red wine graciously.

“MARINE CUSINE & DELICASEAS”

We let RESTAURANTS serve “seafood”. We’ve taken things to the next level! We are a RAW BAR and in being just a raw bar we can focus on things a restaurant cannot. We have fused traditional raw bar fare with dishes that incorporate raw, cooked & chilled and hot preparations & presentations.
THE RESULT: A FILLING, HEALTHY, NUTRITIOUS, COLORFUL, DELICIOUS AND INTERESTING MEAL (NOT A SNACK OR APPETIZER). This meal features the finest product available in accordance with 4 core metrics of quality which are the cornerstones of “MARINE CUISINE” & “DelicaSEAS”.

SAFE (wont make you sick today) - Best / Vanguard practices in fishing, aquaculture, sourcing, distribution, storage, preparation & presentation. Eliminating bad bacteria, basically.
HEALTHY & NUTRITIOUS (wont contribute to disease over time and will deliver the most nutrients possible) - Best / Vanguard practices in fishing & aquaculture. Cultivating GOOD bacteria, basically. Also, sourcing and featuring products that contain no (or the least possible amounts) of heavy metals & micro-plastics. These toxins contribute to a host of ailments when consumed at high rates over extended periods. Because of this we do not serve “apex predators” like Tuna, Wild Salmon, Swordfish. We focus on the bottom of the seafood chain where these toxins are not present or present only at the lowest possible concentrations. AND we feature next generation farmed product (specifically, Salmon) which are grown without pesticides, anti-biotics, hormones or fish based feed in low density facilities.
MOST SUSTAINABLE - Best / Vanguard practices in fishing & aquaculture.
MOST RESPONSIBLE - Best / Vanguard practices in fishing & aquaculture.

OUR SEA SALT COMPLEX

Our MARINE CUISINE & DelicaSEAS incorporate a “complex” of Rare Sea Salts from around the globe and from both living & thriving seas and ancient & extinct oceans. The mineral complex this delivers is, arguably, unattainable though any other means. Ancient Sea Salts are typically mined and contain trace minerals that may not be present in modern sea salt. Also, they are devoid of any traces of heavy metals or micro-plastics. BOTTOM LINE: Human bodies are composed of 60-70% water and 100% of that water is salt water. The salinity of our bodily water is 9%. Ocean / Marine water is 3-4% saline. So, WE ARE 3 TIMESMORE SALINE THAN THE OCEAN. WE ARE SALT WATER CREATURES! Feed that fact and thrive!

THE ROOM

It’s like being in an aquarium, on another planet, in the future. If that does not send you running…you’ll most likely love it. RAW LAB is an extremely curated space that features light, sound, a massive living plant canopy (and much more) which transports our guests to another time and place where time passes and energy flows in a way that is quite fantastical and romantic. Its familiar, comfortable and safe as well as alien, fluid and mercurial. Its a dreamscape, really, which transports guests and forces a kind of “presence” that is elusive in the modern, wired world.

THE SERVICE STYLE

Omakase. A Japanese Verb. It means: “To Entrust”. In this service style you “Entrust” the Chef to deliver to you his/her best effort in product, service and experience. Guests likely know the price in advance but the menu is only revealed in its presentation, live. This service style is the polar opposite of a la carte (where guests order from a menu). And it is different from prix fixe, where the price and menu is revealed in advance. With Omakase, typically, the chef is a proven master which is why guests are willing to pay a premium and “entrust”. Exclusively (until now) this service style has been applied to Sushi. It is, after all, a Japanese invention and tradition. We, however, thought it appopriate to be applied to an expanded Raw Bar offering which we refer to as MARINE CUISINE & DelicaSEAS. Criminal or brilliant? You decide. Either way, you wont be ordering anything, you’ll be sitting back and watching / learning as food is prepared, presented and paired with wines from around the world.

THE SHOW

Yes, its like Dinner & Show. A cheesy cliche perhaps, but apropos nonetheless. You’ll dine and laugh and be enchanted by color, flavor, preparation, presentation, pairings and more. YOU’LL LEARN and be entertained at the same time and nobody is ever made to feel inferior by an arrogant or pretentious chef of server as has been the case at some fine dining or Michelin stared destinations. Bollocks to that, we say! We call this EDU-tainment and we are masterful in the delivery of it. There are at least 30 POINTS OF DISCOVERY in the experience where the interesting & interested Epicurean or Gourand will see, touch or eat something they never have before. This is why very well fed & very well traveled consumers love RAW LAB. From their extensive experience with fine dining at all price points they quickly come to realize that RAW LAB truly is unique and world-class.

FAQ MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

WE #RaiseTheRaw Bar. YOU #SeasTheBay!

$200 -$250 per person ++ (PLUS tax & tip)

**INCLUDED: 9-12 Rounds oF Marine Cuisine & DelicaSEAS + 12 - 14 PREMIUM Wine Pairings**

SERVICE WED - SAT || ONE SEATING || 6:30pm - 10PM

RESERVATIONS ONLY - RESERVE SEATS HERE

21+

843 580 7729

BROWSE RECENT PRESS HERE

15 GREAT REASONS WHY THIS IS AN EXTRAORDINARY VALUE & EXPERIENCE

WHAT IT IS / ISNT || LOCATION & DIRECTIONS || VIEW PRIX FIXE OMAKASE MENU HERE

RESERVE THE ROOM || CANCELLATION & NO SHOW POLICY || MEET OWNER & MASTER MERMMELIER KEVIN JOSEPH

#RaiseTheRawBar

Empire Oyster created this concept in 2017 and have been perfecting it ever since. This is a vanguard Chef’s Table / Test Kitchen experience for up to 12 seated guests at a time, where the focus is on rare, exotic and luxury seafood from the bottom of the seafood chain. Part of our offering is an exploration of the most sustainable, responsible and healthy seafood choices. We call it MARINE CUISINE and describe it as Seafood v. 3.0. Here we #MakeUglyFishesDelicious in a smart, fun and sexy way.

Our model is the magic. Instead of being ANOTHER seafood restaurant that ALSO offers a raw bar, we have removed the raw bar from the restaurant and eliminated the restaurant. We are focused on being the finest raw bar in the history of the world because we are ONLY a Raw Bar! We #RaiseTheRawBar so you can #SeasTheBay. This is not an appetizer or tasting menu, its a meal…a food & wine experience and, for many, an epiphany in both seafood and fine dining.

We feature a host of marine species and dishes informed by an elegant culinary ethic which is designed around eating “Whole, Live, Raw & BioAvailabe”. These days, we guarantee our guests at least 15 “Points of Discovery”. These are things we deliver in our service that even the most sophisticated foodie, gourmand or epicurean is likely to have never seen before. It delights and enchants, while, at times confusing and challenging your senses in an exciting way. The entire time, you are only inches away from the chef who prepares everything in front of the guests. Every dish is enjoyed by all of the guests at the same time. The process and the chef de-mystify seafood and seafood wine pairings in an un-pretentious presentation that empowers our guests to experiment at home or to feel more comfortable ordering seafood and pairing wine to it elsewhere. Its also FUN! This is not a formal or “stuffy” omakase experience.

Raw Lab also delivers an elevated wine experience. Each course is paired with a great seafood wine and any of the wines could be paired with any of the dishes. Guest’s commonly discover new varieties and styles of wines they love. The focus is on obscure or lesser known varieties of dry white, rose and orange wines. A luxury back bar offers a very high end collection of sake & spirits and some nice red wines, by the bottle.

Enjoy private dining in a salon like atmosphere with other interesting & Interested guests who have the opportunity to ask dozens of questions about oysters, seafood and the wine pairings. No other oyster or seafood experience is designed around a 12 seat u-shaped bar where all of the dishes are presented to the world’s only “Ice Moat”, at the same time. Everyone in the room is on the same page and in proximity to everyone else. It creates a unique opportunity for Edu-Tainment and connecting to others which rewards much more than your palate.

Also, the space itself is designed and managed to deliver a strong sense of ESCAPE! If you are visiting, you won’t feel like you are a tourist, you’ll feel like a traveler. If you are local, you’ll feel transported to another time, place and dimension. You wont feel like you are in a restaurant, because, well, YOU ARE NOT! The decor, the music, the light…it all transports our guests and time flies.

Finally, this room is very private. You can’t see anyone walking by and nobody walking by can see you! Our guests enjoy total discretion, always. This very discreet room is also available for private events.

FAQ MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

MARINE CUISINE & DelicaSEAS

Learn more about this culinary ethic HERE and check out some pictures at that link or in the gallery below.

HOW IT WORKS

Enjoy 9 - 12 rounds of WHOLE, LIVE, RAW AND/OR BIO-AVAIALBE DISHES & UP TO 14 WINE PAIRINGS

It’s all VERY VERY VERY different @Raw.Lab.CHS. On many levels, this is an entirely new value proposition and Food & Wine experience, It is impossible to explain in writing or in words but it will make perfect sense once you’ve experienced it personally.

Omakase is an ancient Japanese service style typically applied to sushi service. The word means “to entrust” or “I leave it to you”. In this style of service guests do not order anything, they simply “entrust” the chef to deliver his or her best product, service and experience based on seasonal access to the finest and freshest product. We’ve applied it to oysters & MARINE CUISINE & DelicaSEAS, a collection of dishes created by Master Mermmelier Kevin Joseph. Our OMAKASE STYLE service is not a SUSHI Omakase which many gourmands, foodies and epicureans are familiar with. No, this is an RAW BAR OMAKASE, something different, entirely.

For starters, our oyster service launches the experience and features our Accoutrmement Premier, which is a proprietary collection of toppings, dressings and treatments for oysters available absolutely nowhere else on earth. All of the dishes are constructed right in front of you, and just for you. This is “seafood porn” and “food theater”, presented, in your lap, almost literally. But you’re not just watching it, you are a part of it as you interact with the chef and other guests. Also, this is not a little “tasting menu”. You will leave FULL. View the MENU HERE but dont expect exactly that menu as it is evolving fast and changes every night. LEARN MORE HERE

READ REVIEWS ON YELP & OPEN TABLE

RESERVATIONS VIA RESY || LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

RESERVATIONS FOR PRIX FIXE OMAKASE & SEMI-PRIVATE DINING

LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

THIS IS A FIT FOR THOSE WHO…

…seek the unprecedented, unique and original.
…have been to all the great CHS restaurants 10 times each and seek something completely different.
…value elite food & wine experiences and have 3-4 hours available to do enjoy our service.
…are NOT allergic to shellfish, mollusks or crustaceans. Fin fish allergies can be worked around by skipping a course or two.
…are comfortable with or seek a community table type of setting and a salon like atmosphere.
…appreciate elite food, wine and service without any pretension.

PRIVATE DINING

Book the room privately and we’ll serve you anything we can make.

When you book the room privately for your group it is yours, privately. We’ll play whatever music you would like and even allow you to bring in your own DJ. Bring your favorite wines or spirits from your private collection. The room is your oyster and your guests are the pearls!

2 - 12 guests for $3,900 ++ (Food, Beverage & Service Included, Taxes & 20% Gratuity NOT included)

13 - 14 guests for $4,500 ++ (Food, Beverage & Service Included, Taxes & 20% Gratuity NOT included)