The Quinte

The Broad River Blades oysters arrive on a bed of crushed ice, their briny liquor offer an oceanic aroma that defines the raw bar experience at The Quinte. Chef Jason Stanhope’s seafood-centric menu is a sophisticated exploration of the Lowcountry’s maritime bounty, executed with a precision that borders on the clinical. The scallop crudo is a highlight, dressed in a vibrant benne and cucumber aguachile that provides a refreshing, silky texture against the toasted crunch of local seeds. Technical mastery is evident in the charred sweet lobster tail, which carries a delicate smoke from the grill, and the house-made fermented tomatillo mignonette that adds a complex acidity to the shellfish. For a playful conclusion, the vanilla soft serve is drizzled with aged balsamico and extra virgin olive oil, creating a surprising harmony of savory and sweet. This intimate, marble-clad den reimagines the classic oyster bar through a lens of modern culinary intelligence and Southern soul.