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Ordinary, The

ADDRESS: 544 King St, Charleston, SC 29403

CUISINE: Seafood, Sandwiches, Brasserie, Clams, Lobster, Oysters, Raw Bar, Farm to Table

FEATURES: Full Bar, Handicap Access, Smoke Free

DETAILS
James Beard Award-winning chef-owner Mike Lata has made a big splash on King Street with his seafood spot The Ordinary, which is far from ordinary with its expertly prepared and locally sourced fish and shellfish.



Full bar. Serving dinner Tue-Sun. Closed Mon.

James Beard Foundation:  Best New Restaurant finalist (national), 2013

"Lata is a master of the trick of making the simple into small marvels of invention. You could, of course, just share tiers of iced shellfish lavished with peel-and-eat shrimp, clams, mussels, and lobster. And you would be happy. But you don't want to miss the fine-grained smoked-trout pâté with brown bread or the meaty skate wing with potato terrine and rémoulade sauce. One of the best main courses I had, which depend on what's best in the market that morning, was a southern triggerfish done ingeniously as a crisp schnitzel, with a simple brown-butter vinaigrette."
— John Mariani, Esquire, The Best New Restaurants 2013

"Bold, ambitious, and fanatical about quality, the Ordinary has already made a big splash downtown, and it seems well-poised to evolve into a must-visit Charleston destination."

— Robert Moss, Charleston City Paper

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DESCRIPTION
James Beard Award-winning chef-owner Mike Lata has made a big splash on King Street with his seafood spot The Ordinary, which is far from ordinary with its expertly prepared and locally sourced fish and shellfish.



 

James Beard Foundation:  Best New Restaurant finalist (national), 2013

"Lata is a master of the trick of making the simple into small marvels of invention. You could, of course, just share tiers of iced shellfish lavished with peel-and-eat shrimp, clams, mussels, and lobster. And you would be happy. But you don't want to miss the fine-grained smoked-trout pâté with brown bread or the meaty skate wing with potato terrine and rémoulade sauce. One of the best main courses I had, which depend on what's best in the market that morning, was a southern triggerfish done ingeniously as a crisp schnitzel, with a simple brown-butter vinaigrette."
— John Mariani, Esquire, The Best New Restaurants 2013

"Bold, ambitious, and fanatical about quality, the Ordinary has already made a big splash downtown, and it seems well-poised to evolve into a must-visit Charleston destination."

— Robert Moss, Charleston City Paper

ADDITIONAL DETAILS
Full bar. Serving dinner Tue-Sun. Closed Mon.

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Leave a comment for this restaurant





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