Where did I eat?
167 Raw at 289 E Bay Street in Charleston, South Carolina.
What do they specialize in?
What was the vibe?
Nautical, cool, tiny.
What did I eat?
- The type of fish that the ceviche is made with changes on a daily basis.
- The halibut was buttery and moist and was a perfect fish for the ceviche.
- The chips are house made and very crispy and not greasy.
- They have several different types and sizes of oysters available that changes on a daily basis. They sell them for $30 for a dozen.
- I went with a selection of east coast, PEI and Maine oysters and they were all fresh and tasty.
- Most of these had a crisp, clean finish and weren’t overly briny.
- I really liked the mignonette sauce that had a tangy and peppery flavour on top of the oysters.
Shrimp Po’ Boy and Lobster Roll
- The lobster roll is made with a buttery bun and stuffed full of lobster meat with no additional fillers inside. The lobster was very good and the simple classic flavours were well executed.
- The surprise favourite of the day was the shrimp po’ boy. The deep fried shrimp here was the best I have ever had. They were super fresh and had a slightly sweet flavour to them and a snappy texture. The buttery flavour of the bun and the bright, fresh, herbaceous sauces worked very well with the shrimp.
167 Raw serves excellent and fresh seafood in a cool ambiance.