Nestled on the banks of the Cooper River in a 19th-century factory, Rappahannock Oyster Bar has social appeal and a sophisticated menu. Designers channeled the building's cigar-producing past using industrial elements like brushed copper and factory vestiges like worn bricks. At over 4,000 square feet, with outside dining, their own market, and a 40-seat copper bar, it's a Charleston food hub.
At the culinary helm is former Rapp Bar DC chef, Kevin Kelly, who creates light, bright, and brazen dishes: crab cakes, oyster po’ boy, ceviches, shrimp & grits, and vegan options. Situated within the restaurant is a seafood market that showcases all of the seafood they work with, from the local fish and shellfish we source to their very own oysters. You’ll find their sauces and dry-mix blends, plus a selection of wines. The idea is to give consumers access to the ingredients they use every night. So, their pantry is your pantry.