Jesse Sandole didn’t intend for 167 Raw to become one of the buzziest restaurants in Charleston. When it opened in July 2014, the small raw bar was slated to be a “new oyster slurping spot and more of a catering and fishmonger place,” one outlet reported at the time . That idea didn’t last long when diners fell in love with 167 Raw 's kitchen.
Studying a list of top restaurants in Charleston is sure to produce the seafood house, which now serves in upgraded digs on King Street. What started as a fish market with a small food program has morphed into much more. “From day one, everyone was interested in our kitchen,” said Sandole, who opened 167 Raw with a lobster roll, tacos, ceviche and guacamole to complement the market-first concept.
“Over the course of the next nine months, we started ripping out one display case after the next.” It’s been a decade since 167 Raw took the town by storm. What keeps it relevant? And, can diners expect more locations in the future? 167 Raw has been serving Charleston for 10 years.
The hot honey garlic-draped, beet purée-drizzled scallop po’ boy beckoned the first time I walked inside 167 Raw’s original location at 289 East Bay St. This cult-favorite riff on a Southern classic landed on the menu about a year after opening, Sandole said. I paired a Charles Towne Fermentory Sungazer with the pastrami’d swordfish my next time at the restaurant.
That one came around in year three. There weren’t many places to go for lobs.
