SKU: rappoysterbarchs
Rappahannock Oyster Bar : Charleston, SC

OPEN FOR DINE-IN AND TAKE-OUT SERVICE!

Now offering full-service patio and dine-in options as well as takeout. Per order of the governor of SC due to the COVID-19 pandemic, all businesses that offer alcoholic beverages for on premise consumption must stop serving at 11:00pm. We will stop seating parties in our dining room and patio at these designated times in order to allow our guests the time necessary to enjoy an unrushed experience.)

Please view our takeout menu and give us a call to place your order!

Review by Hanna Raskin – The Post and Courier

Rappahannock Oyster Bar (Charleston) is nestled in a jaw-dropping 19th-century cigar factory along Charleston’s Cooper River on East Bay Street. At the culinary helm is former Rapp Bar DC chef, Kevin Kelly, who left his post at our 500-square-foot, Michelin-recommended DC outpost to open our biggest restaurant to-date (over 4,000 square feet), with outside dining options and a 40-seat copper bar (one of Charleston’s largest). Though the ambience is spectacular, Chef Kelly’s food is the star attraction. Light, bright, and brazen – you’ll see classics like our lambs ‘n clams, crab cakes, oyster po’ boy, ceviches, and even chef’s take on a Southern classic: shrimp & grits (which we’ll put up against anyone’s). And seafood isn’t all Chef Kelly does well. You’ll also see vegan and pork/beef/chicken options that are sure to please.

We’re also excited to introduce our pantry concept. Situated within the restaurant is a seafood market that showcases all of the seafood we work with, from the local fish and shellfish we source to our very own oysters. You’ll find our sauces and dry-mix blends, plus a rich selection of wines. The idea is to give consumers access to the very ingredients we use every night – basically, our pantry is your pantry. The selection changes daily and will be growing over time.

Executive Chef: Kevin Kelly
General Manager: Kyle Anderson