Virginia-transplant Rappahannock Oyster Company opened the doors last week at 701 East Bay St. Oyster-farmers-turned-restaurateurs Travis and Ryan Croxton own other eateries in Virginia and one in D.C., but this a first for South Carolina. The Charleston Rappahannock utilizes a lot of the raw, industrial interiors left from the former Cigar Factory. Exposed brick, concrete floors, and uncovered wood beams on the ceiling combine with the 38-seat copper bar to create a cool, yet casual space to slurp a few dozen oysters.
Eater photographer Leslie McKellar toured the recently opened restaurant to grab a few photos of the dining room and bar area. Have a look around here before visiting for oysters on the half shell, crab cakes with celery root slaw, charred octopus, steamed clams, shrimp and grits, chowder, and more.