Experts' Choice Award The Ordinary
12 expert reviews
“Located in a grandly restored bank, The Ordinary is a repository of East Coast seafood traditions, polished for a contemporary audience and paired with precisely the right drinks.”
– Tasting Table
Gayot "Though the menu changes daily, one might encounter heirloom pumpkin soup with crab and brown butter; amberjack schnitzel; and triggerfish en papillote with sauce mousseline." Full review
Fodor's "Award-winning Chef Mike Lata delivers every possible type of underwater delight, from Capers Inlet clams to Jumbo blue crab Louie." Full review
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And if you're looking for optimum indulgence, ask for the seafood tower.
Afar Magazine "At his white-tiled seafood brasserie and oyster bar, chef Mike Lata looks to a New Orleans classic, barbecue shrimp, to work his magic." Full review
Zagat4.5
"Seafood eatery in a bank from 1920." Full review
Where "Chef Lata offers multiple oyster-bar choices, shellfish towers and large plates of shrimp, swordfish and more." Full review
Bon Appétit "Eat all the oysters at the most elegant raw bar in town." Full review
The Infatuation "This 1920’s bank-turned-restaurant serves a wide range of seafood dishes, but the main reason to come here is for the shellfish towers, which you can get in one, two, or three layers. " Full review
Travel + Leisure "The Ordinary is Chef Lata's temple of fresh seafood, set in a renovated bank with soaring ceilings and handsome bar." Full review
Condé Nast Traveler "The website advertises "fancy seafood," and this is *the* place for it in the city." Full review
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Don't miss: oysters on the half shell, crudo, the lobster roll, or the crispy oyster slider, since it's something that most people who frequent get every time, no matter the choices for the rest of the meal.
Travel + Leisure "Sits smack dab in the middle of King Street...you'll leave full, satisfied, and in complete admiration of sheer genius of the chefs at The Ordinary.
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Charleston Travel Guide
March 1, 2021
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Booking a table at The Ordinary is highly recommended as the raw bar and libations are in high demand.
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