Peachy the Magazine June July 2014 | Page 101

FARM-TO-FORK The Ordinary Oyster Bar Chef/Partner: Mike Lata 544 King Street 843.414.7060 From the same creative team behind FIG comes The Ordinary, a “fancy seafood hall” and oyster bar located in an old bank on King Street. Their approach is consistent: an aim to pair great food with great drink and friendly, detailed service. According to partners, “At The Ordinary, we do so against the backdrop of an historical Charleston building that has been transformed into a high energy, bustling American brasserie.” The menu at The Ordinary celebrates the “merroir” of the Coastal Carolinas and the East Coast. This term refers to the way an oyster’s flavor reflects where it was grown. At The Ordinary, the team is committed to farm-to-fork, locally sourced ingredients, and they “strive to support local and regional fishermen, crabbers, oystermen, farmers and producers.” The Ordinary calls itself a community-driven restaurant whose menu could not be possible without the support of “friends and purveyors.” In fact, a section of its website lists its suppliers and provides an option to learn more about each. Menu favorites include hot and cold oysters and other seafood offerings such as Oyster Sliders, Moules Frites, and a Softshell Crab BLT. The Ordinary also offers a prix fixe menu which includes salad, daily entrée and dessert. Bon Appetit’s column, The Foodist, recently picked The Ordinary as one of the top 10 oyster bars in the country. According to columnist Andrew Knowlton, “Oysters are having a moment, and no wonder. They’re delicious, unpretentious, and, with their seemingly magical ability to filter the waters they grow in, sustainable, too. When I see oysters on a menu, I have a hard time not ordering them.” He JUNE JULY 2014 99