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A seafood counter in downtown Greenville where the oysters come clean and release easily off the shell. The chef's nod to local pride shows up in the po' boy, dressed with Duke's mayo, which got its start right here in town. Smoked fish dip and a tight list of high-acid whites fill out a lunch that moves fast, since the room runs first-come, first-served. Keep an eye out for the seasonal all-you-can-eat oyster roasts with live music on Sunday afternoons.
The awards strongest first
One number, weighted & current 62
How we scoreThe dishes from the writeups
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Chowder
“Chowder and chargrilled oysters stand out on the menu”
Eater -
Chargrilled oysters
“Chowder and chargrilled oysters stand out on the menu”
Eater -
Smoked fish dip
“A smoked fish dip appetizer is delicious”
Eater -
Po' boy
“chef Brant Teske puts Duke’s mayo, which originated in Greenville, on the po’ boy”
Eater
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