Oysters, octopus, and soft-shell crab — oh my. Delaney Oyster House’s menu is loaded with Lowcountry, springtime favorites that are sure to fill your table for a mouthwatering spread.
Newsletter Editor Callie here — I recently stopped by the Calhoun Street spot to try things out, and was blown away. The staff was one of the kindest and most hospitable I’ve come across, and the food was (pause for dramatic effect) chef’s kiss. These are the picks you won’t want to miss.
Let’s get things started
Starting with the cocktail menu, the Pear Necessity is dangerously good and is the perfect way to get things started. It features sweet and spiced rum, St.George pear, sage, and honey.
Pear that perfect cocktail with some oysters, and don’t skimp, get both the cold raw and hot roasted for the full experience.
The raw oysters are local and from Bulls Bay; the Delaney is topped with caviar, creme fraiche, chives, and champagne. The kimchi is dressed with pickled carrots, daikon, and micro celery. My personal favorite is the seasonal, which features strawberry gastrique, sweet drop pepper, and scallion.
The roasted are served piping hot and soaked in a little bath of miso butter, ginger, and fennel fronds.
The main event
The blue crab rice, was the star of the show. It left such an impression on me that I’m actively making another reservation to get another serving. The Carolina Gold Rice is loaded with lumps of crab meat, sofrito, cilantro, and bacon. I highly recommend topping it with a crispy soft-shell crab.
Finish with a sweet treat
With all the seafood goodness, it may be hard to save room for the spring flan, which boasts strawberry gastrique, fresh strawberries, and lime zest. If that’s the case, order it to go (that’s what I did after filling up on oysters and crab rice).
Before you head in, you should know the seafood-focused restaurant is housed in a quintessential historic home and led by Executive Chef Cheyenne Bond. Book your reservation.
