The Ordinary - Oyster Hall
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Table to Book Now: The Ordinary in Charleston
Table to Book Now: The Ordinary in Charleston
Table to Book Now: The Ordinary in Charleston
Table to Book Now: The Ordinary in Charleston
Anything but Ordinary
Table to Book Now: The Ordinary in Charleston
Table to Book Now: The Ordinary in Charleston
Table to Book Now: The Ordinary in Charleston
Table to Book Now: The Ordinary in Charleston
Anything but Ordinary
Table to Book Now: The Ordinary in Charleston
The Ordinary has a two-story dining room with an always-packed raw bar where Chef Mike Lata serves some of the South’s best seafood.

MUST-TRY DISHES: Smoked oysters with saltines and hot sauce; razor clams with apples, jalapeño, and cilantro; seafood tower.

BEST SEAT: Groups should request the downstairs booths. Solo diners should order the rum drink Royal Bermuda Yacht Club and wait for a seat at the raw bar.

INSIDER TIP: The lobster roll is on the menu only as a Tuesday special, but if you ask for it any other day of the week, the chef will happily make it for you.

This appeared in the May 2014 issue.
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A Not-So-Ordinary Shrimp Roll in Charleston
At his white-tiled seafood brasserie and oyster bar, chef Mike Lata looks to a New Orleans classic, barbecue shrimp, to work his magic. He poaches head-on shrimp in a creamy sauce infused with Worcestershire and sets them atop charred sourdough. 544 King St., (843) 414-7060 Photo by Flickr user PunkToad. This appeared in the January/February 2015 issue.

Anything but Ordinary
Those partaking in this year's AFAR Experiences tour of Charleston will certainly become quite familiar with this place. The Ordinary is anything but, and they and the major publications know it. The raw bar tower is tempting, but my girlfriend and I opted for the crab toast, triggerfish with fingerling potatoes, and fish chowder. All were dynamite. Be sure to book early. We could not get a reservation until 9 PM on a Sunday.
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544 King St, Charleston, SC 29403, United States
+1 843-414-7060
Sun, Tue - Thur 5pm - 10:30pm
Fri, Sat 5pm - 11pm
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