167 Raw is in Downtown Charleston located right on E Bay Street (289 E Bay St). It is a lively, small raw bar and restaurant that has unbelievably amazing food of great quality. I go here every time someone visits me because I think it is just so amazing that everyone needs to try it. Every time I go I order the lobster roll... it is by far the best, most perfectly crafted lobster roll I’ve ever eaten. Other times I order their fish tacos (the type of fish changes daily), the ceviche, and the fried oysters. You have to go and try all of these, it’s the perfect amount of food to order and share with one other person. These 4 favorites of mine are all to die for if you’re one who likes a fresh taste of the ocean. As a plus, I went there with my parents and they commented on how good the beer and wine lists were that they offered. Their service is quick and the waiters are all very pleasant and informative about the menu and where everything comes from. I find this place special because of its unique, small, and creative menu that really grabs your attention. The owners of 167 Raw obviously found it very important to let their customers know where the food is coming from, for example, they have a map of the Eastern side of America showing where all their oysters are caught, and how everything (for the most part) is homemade. There is always a line out the door and they don’t take reservations so make sure you go with a patient mindset. As a whole, 167 Raw definitely gives off a cool and trendy vibe and I highly recommend it as my favorite and one of the best bites in Charleston!
I like this restaurant so much that I decided to interview one of the waiter’s who work there. I asked him how he felt to work at one of the highest regarded seafood restaurants in Charleston. He said it feels good because he gets to see how much people are enjoying the food after I put it in front of them. He stressed how because of the restaurant’s reputation, it can get very busy making it very hard. It is a very small restaurant consisting of only 2 four person tables and two separate bars to sit at and they do not take reservations. It barely ever dies down especially in the peak seasons which is hard because he’s always on his feet. In his mind though, it is all worth it because he loves seafood and watching seafood lovers enjoy what they have to offer.