rue to our name, we’ve got seafood sourced direct from the Southern coast thanks to our close knit friendships with fishermen based in the area. We know the coast intimately and all that she has to offer, so think seasonal, seasonal, seasonal.

House Oysters hail from Chesapeake, VA and are an excellent choice for those just beginning their oyster journey. Milder in flavor, these beauties go down easy and provide a superb vessel for the cocktail sauce, cucumber mignonette and lemon that arrive with each oyster platter.

South Carolina East & West Coast Oysters arrive daily and change often based on availability. South Carolina oysters are known for their salty, briny characteristics. On the East Coast, they are more mineral in nature with a higher salinity. Raised 100% in cages, expect a larger oyster and a shallower cup. On the West Coast, oysters are raised on the rocks, causing them to roll when the tide comes. This creates a deeper cup and generally smaller oysters with a more cucumber-y essence. Guests will discover raw, roasted and fried oyster selections, as well as a spirited set of oyster shooters.

Also on offer: South Carolina Shrimp served in entrée form in Peel n’ Eat or Buttermilk Fried varieties. Other catches rotate in regularly. From softies and stone crab to lobster and catfish, expect the freshest in accordance with the season.

Lincoln Park (Chicago)