This safe contains "capital of another kind" [Photo: The Ordinary]
"The seafood is pristine," Charleston Scene's Deidre Schipani files this week, in her review of Mike Lata and Adam Nemirow's King Street bank-turned-Beard-nominated seafood restaurant The Ordinary. Sure, she thinks the house-made ketchup is "muddy," but she points out "order and symmetry define the space" and calls Lata a chef of "exacting standards."
But it took some coddling to get to the top, it seems.
"As oysters spatted and spawned, Lata and his team culled and coddled the aqua farmers who tilled in the waters of the Lowcountry: chiseling oysters, monitoring crab molts, measuring the salinity of the estuaries and bays, providing purging flats and in the case of the Capers Blades oysters, patiently waiting as supplier Dave Belanger excised singles from oyster clusters and groomed them for the raw bar at The Ordinary."Schipani found the swordfish schnitzel "wonderful" and the lobster roll "suffers no fools." As for the oysters "...all remarkable not only in flavor profiles but in the surgical precision with which they were released from the shells."