Dining Out: Downtown Greenville oyster bar serves up authentic coastal fare
With fresh-shucked oysters, off-the-boat shrimp and packed lobster rolls, Table 301 serves up authentic coastal fare with the launch of Jones Oyster Co.
“We’ve always wanted an oyster bar dining concept,” says Rodney Freidank, corporate chef at Table 301 Restaurant Group. “Here, the food is not complex, it’s simple and the experience is laid back.”
The intimate dining spot is tucked right behind Soby’s on Court Street in a former 1929 furniture store space. While the interiors have the feel of oyster bars and seafood restaurants you might find along New England’s shores, Jones Oyster Co. has a style of its own. The vibe is breezy, and the décor is timeless, with high ceilings, exposed brick, repurposed barn wood, and nautical details, like vintage sailing flags.
The dining room is snug, with just 45 seats, which adds to the experience. There’s bar seating by a retractable window at the entrance, and the four-seat oyster bar is a great spot to watch the culinary team in action.
The menu is also small, but that’s by design to ensure everything’s fresh.
“A hundred percent of the oysters are sourced from East Coast oyster farms due to the high-quality farming methods and opportunity to control shipping and maintain freshness,” says Jones Oyster Co. Executive Chef Brant Tesky.
Thanks to improved harvesting practices and techniques among professional oyster farmers, there’s no need to follow the old “r” month rule. Oysters can be enjoyed year-round.
Six to eight oyster varieties are featured daily, listed on the oyster board behind the bar. Oysters are sourced from oyster farm partners, with at least three varieties from Rappahannock Oyster Co., in Topping, Va.
From chef to servers, everyone on staff gets involved with the shucking and peeling fun. Tesky estimates that they shuck more than 4,000 raw oysters a week, 1,000 or more just on Saturdays. All the shells are recycled.
“Oysters are so sustainable,” says Tesky says. “Everything we use, we recycle, and all oyster shells go right back into the water.”
Beyond raw oysters on the half shell, menu items like NOLA grilled oysters have been a hit since opening day. A spinoff of a famous charbroiled oyster recipe served at Drago's Seafood Restaurant in New Orleans, Jones’ version takes hearty gulf oysters to the grill in full flame. Afterward, the grilled oysters are loaded with garlic butter and Parmigiano Reggiano and Pecorino Romano cheeses. All this goodness is served with crusty bread for soaking.
While oysters are the star, authentic lobster rolls also share the spotlight. A Maine version features chilled fresh lobster meat lightly tossed with mayo, while the popular Connecticut version is served warm with melted butter. Both styles include a pound of fresh lobster packed in a top-sliced, toasted, buttered roll.
Other menu standouts include a tasty smoked fish dip, New England clam chowder, flash-fried oyster po’boy, and Gullah-inspired Lowcountry crab rice entree. A half pound of peel-and-eat shrimp arrives dusted with a signature spice blend, also available for purchase. Seafood and hush puppies go hand in hand, and famous Jones’ cheddar hush puppies are irresistible, so get a basket.
For drinks, a curated wine and craft cocktail list pairs perfectly with coastal flavors.
Jones’ all-day menu is available for lunch and dinner, Tuesday through Saturday. The restaurant is walk-in only, so show up early. Not just for a seat but also for great happy hour specials. For more info, visit thejonesoysterco.com
Don't miss:
During the first week in August, look for daily food and drink specials celebrating Oyster Week, culminating with National Oyster Day on Saturday, Aug. 5.
This article originally appeared on Herald-Journal: Dining Out: Downtown Greenville oyster bar serves up coastal fare
