RAW LAB™Policies

Own a reservation for 4 every night of the year. Pay only when you use it. Share it with anyone.

Preferences on reservations, private room bookings and more.

OPERATING HOURS 2022

Wed, Thurs, Fri & Sat

ONE, 6:30pm Seating for up to 12 guests. Service begins at 6:30pm, SHARP.

RESERVATIONS VIA RESY

LOCATION & DIRECTIONS

LOCATION OF RAW LAB

Between Chruch Street & Meeting Street

LOCATION & DIRECTIONS

RAW LAB™ 6D Dining

DINING IN SIX DIMENSIONS

The MAGIC OF RAW LAB WAs that it createD the opportunity, not just to dine, but to do so in 6 DIMENSIONS.

Most restaurants offer 3D Dining. Food + Service + Atmosphere. And that is OK at some price points. So, this is not a statement of superiority. Rather, we have come to understand it as a fact that RAW LAB presented an alternative to traditional fine dining options that is simply different from the traditional model. Different…as listening to U2 on the radio is to attending a U2 concert at The Sphere. As different, as watching football on TV vs skiing 3’ of powder through an Aspen Grove at 10,000’. Not for everyone. Everything for a few.

When that is a fit for a person and their circumstances (they have the time, money and attention to give it), it becomes magical and the return on the investment of time, money and energy is magnificent. When it is NOT a good fit, it is NOT a good idea. Simple. Like anything else. How to know? Here is your guidance in three forms: WHAT IT IS & ISNT || IS IT FOR YOU || VALUE PROPOSITION

The truth is that RAW LAB has created a paradigm shift in how fine dining service can be modeled and how it is executed. As RAW LAB has evolved and matured it has become clear to all that this singular collection of facts not only solves problems but creates new opportunities in ways traditional restaurants simply cannot. They are a Porsche. We are a Jeep. Or vise versa. It doesn’t matter which is which…they can do things we cannot. We can do things they cant. Which one do you want or need? This is the question!

RAW LAB has become a culinary expedition through time and space. Its more adventure or expedition than meal and in that end it feels more like travel than eating. You’ll need and use all of your senses and the better part of 4 hours. Seeing, touching, tasting, hearing and smelling are the tools. They are PHYSICAL. Our goal is the 6th Sense. We’ll lead you to FEEL certain things. That’s METAPHYSICAL! That’s the mountaintop.

You’ll experience moments of potentially uncomfortable uncertainty, anxiousness and relief. There will be an epiphany or two and you’l be surprised over and over again. You’ll benefit immensely from paying close attention to it all which is both the test and the reward.

We didn’t know this was what would happen when we started it. We DISCOVERED this and now, finally, we can articulate it, after having discussed it ourselves, first hand, with about 7,000 customers over 3 years.

Dining in 5 Dimensions is manifested through the existence of…

2 CORE CHARACTERISTICS which created the opportunity for us to develop

4 UNIQUE FEATURES that revealed to us an opportunit to build much more than a meal around

5 PILLARS that support the delivery of at least

20+ POINTS OF DISCOVERY to the savvy epicurean, world traveler and general enthusiast.

“Always go a little further into the water than you feel you’re capable of being in. Go a little bit out of your depth. And when you don’t feel that your feet are quite touching the bottom, you’re just about in the right place to do something exciting.”

— David Bowie

2 CORE CHARACTERISTICS…

These are the DNA of RAW LAB. The X & Y Chromosome, if you will. They allow us to create an entirely new hospitality / culinary / experiential model which leads to a singular dining experience. They are:

The FUSION CONCEPT here is that of a SERVICE STYLE and a CUISINE rather than a FUSION of two cuisines…
- A SERVICE STYLE - OMAKASE - ANCIENT, ORIENTAL (Japanese / Formal) traditionally reserved for the masters of Sushi
  FUSED WITH
- A CUISINE - RAW BAR - MODERN, OCCIDENTAL (Euro-’Merican / Casual) traditionally part of a seafood restaurant’s offering
The USE OF SPACE
- Allows for the elimination of a floor staff, kitchen staff, tables and other attributes of a “Restaurant”.
- Makes every seat the best seat in the house.
- Engages & Enchants the consumer in ways restaurants with table service, chef’s tables and tasting menus cannot
- Creates intimacy between guests and guests & chef.

The existence of these 2 CORE CHARACTERISTICS results in the creation of two groups of attributes:

4 UNIQUE FEATURES
5 PILLARS

All of this allows for the consistent delivery of 20+ POINTS OF DISCOVERY.

4 UNIQUE FEATURES

2 CORE CHARACTERISTICS allow for 4 UNIQUE FEATURES. They are:

PARTICIPATION & ENGAGEMENT
LE SALON
Choreography & THEATER
Atmosphere, ENERGY & ESCAPE

PARTICIPATION & ENGAGEMENT

When you custom design and build a U-Shaped bar with an ice moat that features a bespoke / functional ice sculpture which is central to the service you have built a “set” or a “stage”. With this amenity, the guests are very much a part of the show. They participate directly in it all. In every part of the service / performance there are comparisons made and conversations had, from start to finish. Questions are asked and answered. Myths are busted. Experiences, opinions and observations between guests are shared. Engagement is universal and it seems phones only come out to take pictures and make videos. And it ends with an exhilarating finish - a jam session. Instruments are handed out to guests (cowbell, tambourine, bongos, maracas…etc). 12 adults turn into kids again for 3 songs. Just before checks are presented a rush of blood comes to everyone’s body. It forces movement after a big meal. And that feels good. Its ridiculous and fun. It’s just one more way in which all of the guests are actors in the play, participant to the experience.

This speaks to a really interesting examination of WHO THIS IS FOR and we are careful to warn the consumer that RAW LAB may not be a fit for them. You see, restaurants are for EVERYONE, as “the customer is always right” and the market is EVERYONE. Chef’s and restaurants need to be liked by everyone to fill and turn tables and to maintain a large staff and space. That’s a pop song. That’s Taylor Swift. That’s FM Radio.

We are not a restaurant. We are what happens when you remover the RAW BAR from the SEAFOOD RESTAURANT and ELIMINATE THE RESTAURANT. We have a tiny staff and a tiny space so that we can do what WE WERE BORN TO DO which pleases but a few. We ARE NOT FOR EVERYONE. Hell, we are not a good fit for almost anyone, most of the time. We appeal to those outliers, misfits, enthusiasts, creatives and romantics that endeavor to be participant to a journey and experience, they are very much a part of. The most interested & interesting will always be the most influential. It is they we seek. They’ll always participate and engage as they are inclined find enchantment in the spaces between the details. They are of a certain personality type, inclined to be genuinely curious and open taking a journey that might challenge some assumptions they’ve held long and dear.

LE SALON

Moreover, the U-Shaped Bar, in fact, created something we discovered to magical. What it created is a Salon, literally, in the 16th - 18th Century / European / Renaissance & Age of Enlightenment definition of the term. READ WIKIPEDIA’S DEFINITION / HISTORY OF IT HERE. In this form of a gathering, a host (usually a maven on a subject) curates a performance / presentation for a group of influential guests. These guests participate in, discuss and evaluate the content, talents and merits of the performance / presentation and / or performer, in real time, as a group, before, during and after the performance.

CHOREOGRAPHY & THEATER

Many moments are highly choreographed. Timing has been polished to the maximum effect. This creates culinary theater…a performance, all of which can be witness, by every guest, in real time. Some moments are, admittedly, way over the top, intentionally. Some are less so. Either way, it’s fun and part of why this is DINNER & A SHOW. Music supports an escape into a surreal place. Courses (even some bites and their preparations) have a soundtrack. Most of the music is very unusual or unfamiliar. Nearly all songs feature lyrics that are not in English. Songs with lyrics typically feature Portuguese, Spanish, Italian, Pidgin, French, Patois and/or African dialects. Its weird, fun, and cool. Guests consistently ask for access to the playlists which we happily provide. Nothing is played by accident and its not uncommon to see guests grooving in their seats. Volume goes up and down with the moment. And the sound system is impeccable. like a concert or being in the round in a musical production.

VIBE: ATMOSPHERE, ENERGY & ESCAPE

When you eliminate common items from the view of guests (anything you’d see at home) and build out ways to feature uncommon objects (things you rarely see) you can create an alternative universe. Our space has the feeling of being underwater, on another planet, in the future. Light and decor are used to suspend time and reality. Minimized are the typical decorations and equipment you are often surrounded by in a “restaurant. The principal features are our ice moat and living plant canopy which is part of our singular use of space. Guests are able to escape from life for a while. Finally, the energy this all creates between the guests is metaphysical. The result is a mystical space and experience. Its a vibe, ya’ll!

5 PILLARS…

2 CORE CHARACTERISTICS + 4 UNIQUE FEATURES + 7 DIMENSIONS allows for 5 PILLARS. They are:

OYSTER FLIGHT

The oyster service is presented through a flight of oysters. An experiment is possible here for our guests. And through our method, a result may be realized by the guest. “Which Accoutrement Do You Prefer”. This will inform how you dress your oysters elsewhere. Also, in this process we will explore the Metrics of Quality of oysters, Characteristics of Oysters and how best to enjoy them. THE FINAL RESULT: A completely new understanding of how to most oysters, a greater appreciation of the techniques for getting significantly more enjoyment and nutrition out of this very expensive protein and the tools required to inform your palate as to what your true preferences are with regards to different oyster varieties. THIS IS A MASTER CLASS IN “OSTREOLOGY” which you will benefit from for the rest of your life.

CAVIAR TRIP

We developed this in RAW LAB, in real time, in a collaborative experience with our guests. We stumbled upon this technique as a result of the way our model was created. With a specific technique used by professionals who produce and trade in caviar (the bump) and our own methodology of what to do (and not to do) with it once its in your mouth. Many guests who fully commit to this find themselves in a bit of a trance or little bit hypnotized. It’s like a very short, mild “trip”. THE RESULT: You’ll understand what fine caviar is and isn’t as well as how to best enjoy it to its full potential. You’ll come to understand why that matters with a $2,000 a pound product. WARNING: You may realized you’ve never really enjoyed caviar as much as you do with our method. THE GOOD NEWS: You’ll be able to do this (and share it with others) for the rest of your life.

THIS IS A MASTER CLASS IN “CAVIAR” for sure. And between this and our Oyster Flight, we will have delivered 2 epiphanies to our guests before dinner really even begins.

WINE TRAVEL

Our wine service is like a grand tour of wine producing regions, grapes, methods and terroir. We’ll feature up to 15 wines (some very intentionally paired with a bite or a course, others less so). We’ll enjoy wine from all 6 wine producing continents and 10-12 regions/nations. It is like traveling around the world, with wine. THE RESULT: You’ll enjoy small pours of 12 -15 different wines. You will probably discover wines you’ve never heard of. And, likely, you’ll fall in love with one or two of them.

MARINE CUISINE

This is our culinary ethic for “Seafood”. Featured in our menu and core to this ethic are “Best Choices” for the following metrics: SAFE + HEALTHY + RESPONSIBLE + SUSTAINABLE. The sum of these variables equals YOUR BEST CHOICE! We think of it as Seafood v.3.0 or SMART SEAFOOD. THE RESULT: You’ll understand the difference between good and great product, best practices in fishing and aquaculture and come to a better understanding of the differences between facts and myths common in “seafood”. Your best choices by these metrics will inform your ordering in other establishments and how you source seafood for home cooking.

SEA SALT COMPLEX

Through our meal we’ll feature at least 10 Sea Salts. Some are from ancient / extinct oceans. Others from modern / living oceans. Sea salts as old as 500 million years are used. Some are from here. Others from near. Others from as far, far away in both time and space. You’ll benefit from the 80+ minerals found in Sea salts vs dead, factory produced table salt, which is high in sodium and essentially, metabolically, useless (minus the iodine). Table salt, in excess, can be damaging to your health as well, and is very often over-used in restaurants as a way to make people order more drinks. Sea salts are natural, highly soluble and most often produced by artisans. We make it a point to remind our guests that we are 70% water (7-8% of which is blood). All of that water in our body (and all of our blood) is, in fact, “salty”.

Consider these facts…

WATER IN HUMAN BODIES: 0.4% salt. 0% of the water in our bodies is free of salt, or “fresh water”.

HUMAN BLOOD: 0.8% Is about 1/3 as saline as sea water. 0% of the blood in our bodies is free of salt.

SEA WATER: 3.0-3.2% Salt

BAY WATER: 1.0-2.5% Salt

BRACKISH WATER: .1-1.0% Salt

FRESH WATER: 0% Salt

So, the water in our bodies is like the brackish water in the delta (where the river meets the bay or ocean) at low tide. All of it, mildly salty. The blood in our body is like the water in the same locations, in flood tide…significantly saltier. THEREFORE IT IS A FACT THAT OUR BODIES ARE MADE, MOSTLY, OF SALT WATER. MORE SPECIFICALLY, BY THE NUMBERS, WE ARE BRACKISH CREATURES. This being said, the salinity of water and blood in the human body is comparable to that of Sea Lions, Dolphins and Whales (Sea mammals). Finally, there is a 98% match between human blood plasma and seawater.

So, we are, in fact, SALT WATER CREATURES! Fueling your body with natural, highly-soluble, mineral & electrolyte rich sea salt from near and far (in time and space) is key to vitality and enhanced metabolic function in both the physical and metaphysical plane.

“DISCOVERY is the DELTA between EATING and DINING”

— Kevin Joseph

6 DIMENSIONS…

2 CORE CHARACTERISTICS + 4 UNIQUE FEATURES allows for 6 DIMENSIONS. They are:

FOOD
- Product, Preparations, Presentation
SERVICE
- Food Knowledge & Anticipation of Patron’s Wants & Needs
  - RESULT: Guided Discovery & Trust
ATMOSPHERE
- Diversity & Changes in Light, Sound, Art…etc
  - RESULT: Presense & Surprise, Spells Cast & Held
DISCOVERY
- Demystify Seafood & Empower Patrons, Bust Myths,
  - RESULT: Presense & Edu-Tainment
CHOREOGRAPHY
- Of Music & Light to Preparation & Presentation, Of Equipment, Of Reveals
  - RESULT: Presence & Surprise, Spells Cast & Held
- Of Dishes
  - Everyone is tasting the exact same thing at the exact same moment - BONDS PATRONS
SOCIAL

Engagement between guests is forced, requires and rewarded
- RESULT: Presence & Bonding

20 + POINTS OF DISCOVERY

2 CORE CHARACTERISTICS + 4 UNIQUE FEATURES + 5 PILLARS allows for 20+ POINTS OF DISCOVERY. They are:

ICE ICE BABY - An ice moat / bespoke ice sculpture created daily which is integral to how the wine service is conducted as well as the food preparation and presentation. - SINGULAR
WELCOME TOAST - A glass of champagne in your hand within 30 seconds of entering the room - RARE
ROOT - Fresh Grated Horseradish Root (a la minute) on an oyster - SINGULAR / RARE
RHIZOME - Fresh Grated Wasabi Rhizome (a la minute) on an oyster - SINGULAR
TOUCHING - Holding / Feeling a Wasabi Rhizome and the Oroshiki (Wasabi Grater) - SINGULAR / RARE
PERFECT PAIRING - Perfection in a French Mignonette (explained) which delivers the most famous and oldest pairing of all time (Salt & Pepper) in the most elegant, obvious and simple way but is generally impossible for any Raw Bar or Restaurant using table service / platter service style to deliver - SINGULAR
SMOKIN’ - Cold Smoked Oysters (with its own sound and light show) and Caviar as well - SINGULAR
SEEING IT ALL - Watching every dish made, live, in real time - SINGULAR
PORRON - Txocolina enjoyed the Basque Way, from The Porron with coaching for extra style, grace and aplomb - RARE
SHRIMP CEVICHE - The chips we use - RARE AF, in America
LOBSTER BISQUE - Ultra-Chunky Style - RARE
BEYOND SUSHI GRADE SALMON - The finest salmon on Earth
LOBSTER CAESAR - You’llm dream about it. - UNIQUE
CHILLED SALAD FORK - RARE
SALMON TOWER - Salt + Fat + Acid + Heat - RARE
DOLCE - How to enjoy a HEALTHY, sweet end to a meal - RARE
COACHING & GUIDANCE - Where else can you dine WITH the Chef for the entire experience, ask questions, hear his answers to other peoples questions…etc - SINGULAR
BOTTOMLESS OLD BAY GOLD FISH - In both regular & hot styles. Silly and fun but if you are from the Chesapeake area, you know it is not just that. Irreverent and silly but also fun. - UNIQUE
ATMOSPHERE - Dining beneath a canopy of living plants in a space that feels like an Octopus’ Garden. Guests are transported into a fantasy land. A sense of escape is inevitable. You’ll feel like a fish in an aquarium on another planet, in the year 3075 - SINGULAR
SOUNDTRACK - Highly curated playlists have been created and choreographed to dozens of moments, treatments and actions. Music is critical to the performance. Very little of it will be familiar to you. Lots of songs in languages other than English. - SINGULAR
LIGHTING - Changes, Evolves, Supports certain presentations…etc. - SINGULAR
DINNER & A SHOW - Without the hassle of getting from dinner to show. AND, yer among the players. The show features EVERYONE, not just the Chef who is also your DJ, Bartender, Sommelier, Mermmelier and Host. - SINGULAR
BELLS, GONGS & CHIMES - Used throughout the experience. Silly, but fun. - SINGULAR
JAM SESSION - How it all ends. Grab an instrument. Play a long. - SINGULAR

“Some are born great. Some achieve greatness. Some have greatness thrust upon them. ”

— William Shakespeare - Twelfth Night

BACK TO RAW LAB PAGE

LOCATION

MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

RAW LAB™ FIT

**IS RAW LAB A FIT FOR YOU?**

THOSE WHO **ENJOY RAW LAB THE MOST ARE…**

CHARLESTON LOCALS…which have made up 85% of our guests and 95% of our repeat business. Their referrals and recommendations have allowed us to prove the model, survive and thrive. Sophisticated locals have seen the evolution of the culinary scene in CHS and see the niche RAW LAB has found, how it is different and unique. THANKS YA’LL.

INTERESTED in learning the truth about certain seafoods (busting myths & meeting other people and conversing with them in a very intimate setting for up to 4 hours.

INTERESTING people who have dined at the highest levels around the world. The best fed and most well traveled gourmands and EPICureans enjoy and appreciate RAW LAB the most and express that most vociferously.

OPEN MINDED WINE AFICIONADOS who are not opposed to exploring a highly-curated collection of up to 15 wines that are mostly white, rose and orange, from about 15 nations and all 6 wine producing continents.

GENEROUS with their attention. They are able to share the space and energy and fun of the experience with up to 11 other people and the Chef. They EMBRACE AND ENGAGE in this SALON setting, structure and experience. LEARN more about the tradition of the SALON here.

CURIOUS and COURAGEOUS guests who are not afraid to be guided to the edges of their preferences, coached on techniques for pairing and tasting food & wine and led by a guide through an unfamiliar process or experience.

PEOPLE WHO DO NOT ENJOY RAW LAB ARE…

“Larry Davids” & “Karens” Read our negative reviews on unqualified platforms like Google & Yelp. Larry & Karen are all over these. Read our replies too.

Anyone allergic to more than ONE of the the following: Oysters, Caviar, Shrimp, Lobster, Crab or Salmon. Being allergic to ONE of these things may mean you’d have to skip a course. Being allergic to more than one of these things means you’ll have to skip 2 or more courses. That could make it “not worth it” for you.

Anyone seeking substitutions. We cannot accommodate substitutions due to the small (tiny) setting which utilized a micro/nano kitchen which contains only one small refrigerator.

Anyone who dislikes or cannot tolerate white, rose or orange wines. However, we can substitute a bottle or red wine for anyone who would prefer that.

Those expecting SUSHI because THIS IS NOT A SUSHI PRODUCT, SERVICE OR EXPERIENCE. We are not sushi people. We love and revere the sushi masters. We are not them. Omakase Sushi experiences are typically a very formal affair, especially in Japan, where you are in the presence of a true master to whom you are expected to give your fill attention and respect. We are much more FUN Dining than FINE dining. Want Sushi in Charleston, PLEASE support our friends over at Sushi Wa & Shiki. THEY ARE MASTERS!

Looking for Farm to Table experience or LOCAL FOOD ETHIC. These are wonderful culinary ethics but they cannot be applied to MARINE CUISINE in one meal in one market and MARINE CUISINE is our culinary ethic. Farm to Table or Local never was our ethic for this concept and we have never represented ourselves as such. EVER! Its been done and is being done, all over. Sometimes its done well. Mostly, however, its FARM TO FABLE. We use local oysters and shrimp nearly 100% of the time because some of the best of both are available here, directly from the producer. But Salmon, Lobster, Caviar and other items we feature are not produced locally and are a very important part of our culinary ethic. Learn about that here

MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

WINNER OF OPEN TABLE’S 2022 DINER’S CHOICE AWARD

A Singular Semi-Private or Private Dining, Test Kitchen, Chef’s Table Experience for up to 12 guests

ONE OF THE TOP RATED CULINARY OPPORTUNITIES IN CHARESTON. SEE THE LIST OF TOP RATED RESTAURANTS HERE

LOCATION & DIRECTIONS

RECENT PRESS BELOW

FOOD & WINE MAGAZINE || TOWN & COUNTRY MAGAZINE || PASTE MAGAZINE || SC LIVING MAGAZINE

FOX 24 CHS || CITY PAPER CHS || CHARLESTON LIVING MAGAZINE || THE LOCAL PALATE || LUX LIVING MAGAZINE

MARINE CUISINE & DelicaSEAS

Learn more about this culinary ethic HERE and check out some pictures at that link or in the gallery below.

HOW IT WORKS

Enjoy 9 - 12 rounds of WHOLE, LIVE, RAW AND/OR BIO-AVAIALBE DISHES & UP TO 14 WINE PAIRINGS

RESERVATIONS VIA RESY || LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

RESERVATIONS FOR PRIX FIXE OMAKASE & SEMI-PRIVATE DINING

LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

LOCATION OF RAW LAB

Between Chruch Street & Meeting Street

LOCATION & DIRECTIONS

RAW LAB™ Overview

WHAT RAW LAB IS & WHAT IT IS NOT

UPDATED JAN 2025

RAW LAB IS…

RATED 4.9 STARS ON RESY. This is elite. This puts us in rare company. Only 8 or 9 other Charleston dining experiences have this high of a rating (and have been operating for at least 18 months. 97.3% of our reviews have been 5 Star across all platforms (RESY, Google, Yelp and Trip Advisor).
AN EXPERIMENT in how to delight and enchant consumers with a culinary ethic guided by two principles:
1. “MARINE CUSINE”
2. “Whole + Live + Raw + Bioavailable”.
A RESULT": 36 months of operations has proven one thing definitively. For 99% of those who post reviews it is a 5 star experience. For 1% who post reviews it is a 1-4 star experience. From analyzing these comments it is clear that those few people who gave us less than 5 stars DID NOT have a clear understanding of what RAW LAB is and is not. Crystal clear.
A NEW PARADIGM: Dining in 5 Dimensions. See + Hear + Smell + Taste + Touch = FEEL! 5 physical senses combine into one METAPHYSICAL experience, feeling, epiphany or consciousness.
AMERICA’S FINEST RAW BAR PRODUCT, SERVICE & EXPERIENCE. We removed the raw bar for the “seafood restaurant that ALSO has a raw bar”, and eliminated the seafood restaurant so we could focus on being the best Raw Bar ever, anywhere! We like to say that we did to the Raw Bar what Circe de Soleil did to Ringling Brothers. Does that sound pretentious, vainglorious or outlandish? Well, anyone that ever challenged the status-quo would have been labeled as such. We embrace that entirely.
AN EXTRAORDINARY WINE EXPERIENCE. Where else can you enjoy 12 or 15 wines from 15 nations on 6 continents in one sitting? Small pours allow us to split a bottle up to 12 ways and thereby allow everyone an opportunity to discover or fall in love with a wine they may have never heard of. HUGE & FUN learning / discovery opportunity here for white, rose, orange wines, mostly.
ADORED BY LOCALS & TRAVELERS. It was local who have made us a success, proven the model and made up 90% of our business in the first 18 months of operations. Since June 2023 more and more travelers to CHS are discovering it too.
A SMASH HIT with foodies, gourmands, epicureans, culinary influencers and food media professionals. See our press coverage HERE. With an advertising budget of $0 we have relied on word of mouth from locals who we have found to be about 90% of our guests. And they keep coming back with friends from out of town.
YET TO BE FULLY REALIZED BY VISITORS TO CHARLESTON who are drawn to the more established “Restaurants”. However, those that do discover us come to an amazing epiphany almost every time: “This would kill it in ____________insert name of city like NY, LA, Chicago, Miami or Dallas or wherever. There’s nothing like RAW LAB there.”
An EXPERIMENT IN MARINE CUISINE & DelicaSEAS. A meal consisting of products and featuring processes that are meticulously vetted and curated to be “VANGUARD BEST PRACTICES” meaning, the most sustainable, responsible, healthy, safe and luxurious species & products delivered in a world class culinary experience!
AN OMAKASE-STYLE SERVICE. Meaning, the menu is set and prix fixe, NOT that it is Sushi. Guests do not receive a menu or order from it. They may elect to enjoy spirits (neat and on the rocks) and additional wine, a la carte. Omakasse is a Japanese verb that means “to entrust”. In this model guests entrust creator, owner, host & Master Mermmelier Kevin Joseph to deliver an extraordinary experience and value with RAW BAR fare, in the ancient omakase service style, minus all the formality and pretense.
AN EXPERIENCE, where whole, live, raw and bioavailable dishes are served, explained, enjoyed and discussed in a convivial, “Edu-taining” and non-pretentious way…;where the GUESTS are a BIG PART OF THE EXPERIENCE.
RESERVATION ONLY. Reservations via RESY ONLY. A small, intimate semi-private of private chef’s table / test kitchen experience. Be SURE to review our reservation, cancellation and no-show policy HERE before you book.
A “SALON” in every sense of the historical meaning of the word and experience. WIKIPEDIA LISTING FOR “SALON”. We didnt plan it like this. Had no idea this would be the character of the experience. But it really is. And this makes it a singular dining experience, especially when the room is full of those who ask great questions and share great stories (as it most often is).
AN ESCAPE! The food, music, decor, lighting and service are all, purposely, “unfamiliar”. You’ll lost track of time and space in the most delightful of ways.
ONE SEATING PER NIGHT, each Wed, Thurs, Fri & Sat nights. We start at 6:30pm. Service takes 3.5 - 4 hours. Time flies. Guests are NEVER hurried away from their table because it is needed for the next reservation.
A COMMUNITY TABLE / BAR where all guests are seated together at the same time and experience every dish and pairing simultaneously. There are NO tables, just the one, U-Shaped bar.
GREAT FOR GROUPS OF 5 to 14 but these are considered large groups and we have different policies for them. Learn more HERE
SOMETHING COMPLETELY DIFFERENT FOR INTERESTING & INTERESTED DINERS seeking something adventurous, exciting, FUN, sexy, smart, cool & unique.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

PURCHASE SEATS ON RESY HERE

RAW LAB IS NOT…

A GOOD FIT FOR EVERY GUEST OR OCCASION… becuse it is NOT a restaurant where you sit at a table, apart from other diners. You share a bar with 11 other people and so you cannot maintain private conversations for long. So, this is not a good choice for a spot to catch up with an old friend. Come with someone you want to share the room and experience with. You’ll enjoy this much more if you easily engage with others and if you are interested in asking questions, listening to answers to questions other have and just generally being a part of the experience. On the contrary, please do not come with people you know to be the type of person who needs ALL of the attention of others. Domineering personalities fail to maintain in this context and at some point that person will be made to feel like they need to simmer down.
JUST AN OYSTER BAR…its a RAW BAR, re-imagined. Here we have removed the Raw Bar from the Seafood Restaurant (the only model that’s really ever existed) and eliminated the seafood restaurant so we could focus on ways to #RaiseTheRawBar. We serve hot and cold dishes, lobster, shrimp, crab, oysters, caviar and salmon (mostly). Ceviche. Crudo. Salads. Soups/Bisques…etc. Its “Raw Bar” far
A “SUSHI” EXPERIENCE. Repeat: THIS IS NOT A SUSHI OMAKASE. There is no rice used in any dish. This is not sashimi or nigiri. We do not aim to emulate sushi or izakaya menus or the omakase style often used in those cuisines. We offer riffs on Classic American Raw Bar offerings and apply the ancient omakase style to the food & wine pairings. On top of that we #RaiseTheRawBar with a host of whole, live, raw & bioavailable products and presentations.
AN ENTIRELY RAW MENU…we serve a meal what is made up of raw, cured, pickled, fermented and cooked dishes. Some are served cold, others at room temp, warm or even hot. Some things are cooked but served chilled. Its NOT JUST an oyster bar. It is an experience with a host of species and products of the ultra-premium quality level.
NOT A SMALL MEAL, SNACK OR APPETIZER YOU LEAVE HUNGRY FROM. We fill your belly and moreover, we nurture it with whole, live, raw and bioavailable dishes that are healthy and delicious. You’ll feel great when you leave and great the next morning too.
A “RESTAURANT”. It is a next-generation raw bar. We have removed the raw bar from the restaurant in our model. And we turned it into a meal. We also improved it in every possible way. So now, instead of going to seafood restaurants that ALSO have a raw bar, and do an OK job with it, you can go to the best RAW BAR in the world.
A TRADITIONAL DINING EXPERIENCE, raw bar or oyster bar. There is no waiter, bartender or server. The chef assumes all these roles as he hosts and guides the group through the experience.
A LA CARTE. A this time, guests CAN NOT just pop in and grab a seat, even if some of our 12 seats are open. Book in advance to secure your seat and so that we can know what we need to purchase and prep for service.
SUPER FANCY OR FORMAL Though it is an elegant room and service, casual dress if fine. DRESS CODE: Be Yourself!
CHEAP. It IS a great value, however. Ultra-premium product is pricey, period. But it is worth is as we add value in so many ways. LEARN WHY HERE
FOR KIDS. 21+
A GOOD IDEA FOR THOSE WITH SEAFOOD OR SHELLFISH ALLERGIES…or those with EXTREMELY SHORT ATTENTION SPANS. Or anyone who NEEDS ALL THE ATTENTION / OXYGEN IN THE ROOM. THE MOST ENTITLED, “KAREN’S” or “LARRY DAVIDS” or people who’ve been drinking all day. They kill the vibe, create conflicts, slow down service, bother other guests and often they are the ones who write bad reviews because they suffer from the delusion that being a “foodie” qualifies them to be a culinary critic.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

PURCHASE SEATS ON RESY HERE

RESERVATIONS ARE PRE-PAID

Reservations can only be made on RESY and are pre-paid, like concert or theater tickets. Feel free to call with questions about food, wine or booking the room privately for a party of 2 - 14 guests. 843 580 7729.

NOTE: “All Sales Are (NOT ALWAYS) Final”. Meaning, there are some ways to be refunded some, most or all of the cost if you cant make it.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

Guests are welcome to arrive at 6pm and in the time between then and entry into Raw Lab they are received with a non-alcoholic “mock-tail” from Curious Elixrs. This can be enjoyed outside in our courtyard at Port of Call @ 99 S. Market Street (Between Church & Meeting, just East of Another Broken Egg and the Five & Dime). NOTE: Google places the arrow a bit west of where we actually are, so please be aware of that. There is usually live music at that time so just follow that. Between 6:30pm & 6:37pm guests will be greeted by Chef Kevin Joseph. He will show them to the entry and point out the restrooms. He’ll also get to know where guests are from and how they heard about us. Finally, Kevin will try to make connections between the guests who will all enter with Kevin at 6:37pm, sharp.

“Dinner” is preceeded by a 90 minute oyster, caviar and wine pairing. So, a true meal does not begin until about 8pm, a fairly standard time for a dinner reservation. 5-7 wines are paired with the oysters & caviar and then another 5-7 wines are paired with the courses that follow. At about 10pm a “dolce” is presented, followed by checks. If you have a babysitter you need to relieve, expect to be able to walk out the door at 10pm. However, you are NEVER rushed out. We do not have a second seating so we have no need to hurry you. Enjoy yourself and linger a bit, if you like.

BOOK THE ROOM PRIVATELY

This can be done two ways: Book all 12 seats for $250 x 12 + tax & tip or Book the Room for 14 and we’ll add 2 extra seats for $250 + tax & tip x 12. This includes all food & wine for all guests. Total cost runs about $3,840.

If there is a night you want to book it privately but there are not enough seats for your group, call us. Maybe we can move existing bookings on that night to another night so you can have the room all to yourself. If you are group of 8, you can have the room privately for your 8 guests alone IF you book ALL 12 seats which, in the end will need to be paid for in advance. We have done this for as few as 5 guests.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

BACK TO RAW LAB PAGE

LOCATION

RAW LAB™ TRADE

IN SEARCH OF “TRADE & PARTNERSHIPS”

We will trade seats at RAW LAB in exchange for the products, services & experiences listed below. And, we will PROMOTE your brand to our guests in a host of elegant ways.

BUSINESS LEGAL SERVICES - TRADEMARKS

BUSINESS CONSULTING SERVICES

CONTENT CREATION

INSHORE FISHING TRIPS

OFFSHORE FISHING / DIVING TRIPS

MASSAGE / BODY WORK

VACATION RENTALS & HOTELS

WORLD-CLASS DINING IN CHS & BEYOND

PLANTS & PLANT CARE

WOOD, METAL & GLASS WORK

AUTOMOTIVE SERVICES (MECHANICS)

PHOTOGRAPHY & VIDEOGRAPHY

PUBLIC RELATIONS

SOCIAL MEDIA MANAGEMENT

EDITORIAL COVERAGE

CUSTOM CERAMICS & GLASS WORK

GRAPHIC DESIGN

LIMOUSINE SERVICES

OUR CLIENTELE

Diners at RAW LAB are Interesting, Interested, Affluent & Influential Gourmands & Epicureans who seek out elite dining experiences as they travel the world. From our opening until now (July 2023) 80% of our guests have been residents of Charleston area. Another 10% are SC residents. A shockingly high number of these guests have come back and brought friends and family, some as many as 8 times! About 10% of our guests are visitors from out of town. This is an extremely coveted demographic for any product, service or experience and the delivery of your message to these people, in this way, at the time we do it is precious word of mouth….the HOLY GRAIL of marketing.

HOW WE PROMOTE OUR PARTNERS & PROVIDERS

Business Card / Offer in Check Presenter
Offers / QR Code in our “Partnerpedia”. A book that is passed around with the dolce where guests can browse partner offers, scan QR codes, write comments and provide us with emails and phone numbers to keep in touch.
Partner page on our website (coming soon to www.empireoyster.com/rawlabpartners)

CHECK PRESENTER

Each check is presented in a 500g Sterling Caviar Tin. Inside the tin we present business cards from our partners and providers with special offers or interesting information about their products, services & experiences.

PARTNER / MEMBER BOOK

As checks are presented, so too is our Partner / Member book. It gets passed around and guests are encouraged to browse offers and scan QR codes. They are also welcomed to give us their name, phone number and email so we can inform them of future partner offers, membership opportunities and more. Comments and feedback is also encouraged and given in this way.

SOCIAL & DIGITAL MARKETING

We are going to begin a monthly newsletter in the fall of 2023. In it we will feature our trade / sponsor partners regularly.

PARTNER PAGE

Coming soon to www.empireoyster.com/rawlabpartners

#RaiseTheRawBar

MARINE CUISINE & DelicaSEAS

Learn more about this culinary ethic HERE and check out some pictures at that link or in the gallery below.

HOW IT WORKS

Enjoy 9 - 12 rounds of WHOLE, LIVE, RAW AND/OR BIO-AVAIALBE DISHES & UP TO 14 WINE PAIRINGS

READ REVIEWS ON YELP & OPEN TABLE

RESERVATIONS VIA RESY || LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

RESERVATIONS FOR PRIX FIXE OMAKASE & SEMI-PRIVATE DINING

LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

THIS IS A FIT FOR THOSE WHO…

…seek the unprecedented, unique and original.
…have been to all the great CHS restaurants 10 times each and seek something completely different.
…value elite food & wine experiences and have 3-4 hours available to do enjoy our service.
…are NOT allergic to shellfish, mollusks or crustaceans. Fin fish allergies can be worked around by skipping a course or two.
…are comfortable with or seek a community table type of setting and a salon like atmosphere.
…appreciate elite food, wine and service without any pretension.

PRIVATE DINING

Book the room privately and we’ll serve you anything we can make.

2 - 12 guests for $4,500 ++ (Food, Beverage & Service Included, Taxes & 20% Gratuity NOT included)

13 - 14 guests for $5,500 ++ (Food, Beverage & Service Included, Taxes & 20% Gratuity NOT included)

RESERVATIONS VIA RESY || LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

COMING SOON - MEMBERSHIP OPTIONS

Own a reservation for 4 every night of the year. Pay only when you use it. Share it with anyone.

Preferences on reservations, private room bookings and more.

OPERATING HOURS 2022

Wed, Thurs, Fri & Sat

ONE, 6:30pm Seating for up to 12 guests. Service begins at 6:30pm, SHARP.

RESERVATIONS VIA RESY

LOCATION & DIRECTIONS

LOCATION OF RAW LAB

Between Chruch Street & Meeting Street

LOCATION & DIRECTIONS

RAW LAB™ Menu

RAW LAB MENU

THIS PAGE IS Intended to be a general overview of the kinds of dishes and the sorts of species we FEATURE. WE ARE NOT AN OYSTER BAR WE ARE A RAW BAR. PLEASE DO NOT make a reservation at RAW LAB if you have shellfish allergies AND BE SURE THOSE YOU ARE HOSTING UNDERSTAND OUR MENU AND OFFERING. Due to time and space constraints we do not substitute. We have a gluten and diary free menu which focuses on the product with vanguard best-practices in fishing and aquaculture as well as those species which are the safest and healthiest choices in seafood. This is what we call MARINE CUISINE!

VIEW PDF OF THE PRIX FIXE OMAKASE MENU HERE

PHOTO GALLERY BELOW

WATCH THE FILM “KEVIN DREAMS OF OYSTERS” HERE

This film breaks down our Oyster Omakase Experience as we developed it and perfected it between 2017-20. We’ve grown from there to now over a much broader and deeper Omakase Experience that features much more than oysters.

BACK TO RAW LAB PAGE

LOCATION

RAW LAB™ Membership

MEMBERSHIP

Individuals, Families, Companies, Hotels, Corporations or Non-Profits can all benefit GREATLY from a membership.

Guaranteed Reservations
Reduced cost per seat
No late-cancel or no-show charges
Customization of menu and wine pairings
Sunday, Monday & Tuesday Service
First Access to Special Event Tickets (New Years Eve, International Oyster Day, King Crab For A Day…etc).

After nearly 2 years of operations we have proven to be an elite dining experience as we’ve maintained a 4.9 Star Rating on RESY. Having proven ourselves, the concept and generated a small community of raving fans, we have decided to offer a Membership opportunity.

As the only SHUCKeasy in the world, this is an exclusive club and room. We dont expect those who’ve never been to understand but for those of you who have, we are SURE you do.

Many benefits beyond those listed above will be available such as wine upgrades, menu changes, musical requests and more. All “Members” will have first dibs on reservations which means you HAVE a reservation for every night of the year that is beyond 60 days out. you let it go and when that happens others may book those seats. Call for a better explanation on that. Also, you can call to book seats and you do not have to worry about late-cancellation fees or no-show fees. The savings are obvious on the price per seat too. So this is a great option for a host of groups like…

A GROUP OF CLOSE FRIENDS
HOTELS & RESORTS
AIR B & B OWNERS
CORPORATIONS
DESTINATION MANAGERS & EVENT PLANNERS
RESIDENTIAL COMMUNITY PROGRAM DIRECTORS
VACATION PROPERTY MANAGERS
LUXURY TRAVEL AGENTS
NON-PROFITS
TRADE ASSOCIATIONS
NETWORKING GROUPS
SALES REPS
LAW FIRMS
HOSPITALS & MEDICAL OR DENTAL PRACTICES
SOCIAL & CIVIC CLUBS

LOCATION

RAW LAB™ Influencers

INFLUENCERS

THANK YOU

For considering a collaboration with us. We have had a lot of success in our collaborations with influence rs since we opened in Feb 2022. As the business thrived and matured, we now have the following policies and guidelines for influencers.

OUR OFFER

Dinner for you + 1. Retail value $700.

WE REQUEST

Make a reservation on RESY (so you can review us on RESY)
Post at least 3 stories while dining with us.
Post a 20 - 30 second reel within 5 days of dining with us.
Post a 5 Star review on RESY, Google & Trip Advisor

That’s it. Pretty simple.

We understand that other dining options in Charleston will pay you to post about them. With only 12 seats per night we are not in a position to give up $700 in revenue AND pay influencers. We ARE, however, in a position to deliver to you a singular raw bar / fine dining / theatrical experience that is LOADED with opportunities for fun, smart and sexy content that will drive engagement for you.

If you are interested, please shoot us a DM on IG to discuss.

RAW LAB™ Value

VALUE PROPOSITION

HOW CAN THIS BE WORTH IT?

GREAT QUESTION! Simple answer: For most people, its not! But we did’nt create this for most people. So there real question for the consumer becomes: “IS IT FOR ME?”

RAW LAB is a transcendent dining experience that is HIGHLY REWARDING FOR THE INTERESTING & INTERESTED GOURMANDS & EPICUREANS who have had the good fortune to dine at top restaurants all over the world AND who are interested in DINING IN A VERY SOCIAL WAY. We know this because when they come they tell us and often they return with friends, family and clients. These consumers are the most vocal, adamant and articulate about their love of RAW LAB.

RAW LAB is in a league of it’s own. It is as different from “Restaurants” and “Fine Dining” as Poetry from Physics. It begins with our USE OF SPACE and an uprecedented FUSION OF A SERVICE STYLE AND A CUISINE. It was conceived of and designed to fit into a specific space and everything about it was shaped by that. RAW LAB was created to APPEAL TO A VERY NARROW MARKET, on purpose. We wanted to see IF it was possible to turn 242 sf that was once a merchandise shop for a BUBBA GUMP SHRIMP COMPANY into an elite dining space. More than “Dinner” and More than a "MEAL”, it is a BONA-FIDE ADVENTURE. For those for whom it is a fit it is an extraordinarily rewarding experience.

The best way to understand this layered, intricate and complex offering is to visit this page ( 5 DIMENSION DINING ) and read it, top to bottom but below is a brief overview of the formula which creates a singular experience, value proposition and even a demonstrable ROI.

Our Value Proposition is built on a foundation of

2 CORE CHARACTERISTICS

…these affect all other aspects of the experience. thEY allows us to achieve something entirely different from the traditional MICHELIN STAR / JAMES BEARD / ESCOFFIER - BRIGADE Restaurant Business / Table Service Model.

ThESE CHARACtErISTICS support…

5 PILLARS

…that are the heart of our offering They are LIKE separate ACTS IN A PLAY OR CHAPTERS IN A BOOK.

The characteristics and pillars CREATE…

4 UNIQUE FEATURES

theSE features are a constant THAT which manifest throughout the delivery of the 5 pillars.

it is the combination of the foundation, pillars and features that affords us the opportunity to consistently deliver…

20+ POINTS OF DISCOVERY

AND DISCOVERY IS THE DELTA BETWEEN EATING & DINING. IT IS ALSO THE GATEWAY TO DINING IN AN ENTIRELY NEW WAY

This is the FORMULA for our Value Proposition. which engages and enchants in mystical and metaphysical ways. It is an expedition into the 4th & 5th dimension of dining.

SHALLOW DIVE INTO THIS BELOW

DEEP DIVE HERE @ 5 D DINING

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

2 CORE CHARACTERISTICS

FUSION CONCEPT

We fused a Service Style with a Cuisine instead of two cuisines, as is typical in Fusion Concepts. We combined the Ancient / Oriental / Japanese Service Style of OMAKASE (traditionally applied only to Sushi) with a Modern / Occidental / Euro-Merican Cuisine of RAW BAR. Most fusion concepts we’ve seen over the past few years have been fusions of cuisines / ingredients. See Wikipedia on Fusion Cuisine

Super cool stuff has been happening, for decades, in this space. We, however, did not create a cuisine / ingredient “FUSION” we created a service style / cuisine / use of space kind of a fusion.

OMAKASE

A style of service reserved for the Masters of Sushi to use in Japan for eons.

USED: Small room. A Master. Fixed Price. No Menu. Extremely high quality product, always. A Sake pairing.

CHANGED: Near zero use of rice and a focus on the fish/protein, over rice, when used. MUCH less formal than the traditional Omakase style. MUCH more fun. Sake pairing limited to ONE sake and added many, many, many wines to the mix.

RAW BAR

A collection of dishes featuring a handful of species. preparations and presentations, traditionally. Typically crustaceans and moluscs, served raw or cooked / chilled.

USED: All the typical species, raw/cured/cooked/chilled preparations typical of Occidental Cultures in N. America, S. America, Europe, Australia

CHANGED: Eliminated the “seafood restaurant” RAW BARS are typically a part of. Expanded it from only RAW or CHILLED to include hot items. Abandoned the table service ONLY model. Turned the idea of a table sharing a few items from the raw bar into everyone experiencing the same item, together, in real time. Killed the concept that these species / dishes could not be amalgamated into a meal that was healthy, filling and sustainable.

2. U-SHAPED BAR

USED:

CHANGED: The shape of the typical L shaped or a straight counter (typical of Omakase) to a U-Shape allowing for guests to face each other more and interact more and cultivate a Salon type of an experience. Encouraged interaction between guests. Added an “Ice Moat” as a feature of the bar which is used in various ways throughout the evening.

WHAT THIS MEANS?

It means you give some things up to gain other things. You give up large menus, being rushed to pay the bill, substitutions, waiters, sommeliers and decisions. The implications for all this are profound and best experienced in person. You also give up some elements of style typical of fine dining like elegant stemware, some of the attendance to the table for cleanliness and, of course, privacy.

The traditional RESTAURANT MODEL is great when you want to sit at a table with just your friends and family and receive RAW BAR FARE on platters or a tower, split a bottle or two of wine, and have a private conversation. But what if you wanted to “sit at the bar”, chat with other diners, learn from the shuckers and be a bit more. “social”? Well, we created RAW LAB to deliver that option. It is a cool alternative to the same old, seafood restaurant offering a la carte, table service. We can’t say its SUPERIOR to the old way and we don’t. It does, however, offer some interesting advantages over a la carte, table service in a SEAFOOD RESTAURANT.

Historically, the American RAW BAR MENU (delivered in the SEAFOOD RESTAURANT model has offered the same collection of shellfish and crustacean species, since, well, FOREVER. Shrimp, Lobster, Crab, Oysters, & Clams…served raw or cooked/chilled. Increasingly, extremely sophisticated RAW BAR’s, like ours, are offering caviar service as well as crudo and ceviche preparations of shellfish, crustaceans and fin-fish. In doing so, we can feature typical RAW BAR species/fare (oysters, clams, scallops, shrimp, lobster, crab) while we add other species (especially fin-fish) to the mix. So, in our model we become MUCH MORE than the typical RAW BAR has been…an offering of luxury appetizers featuring a few species of shellfish and crustaceans. Again, we are NOT just an OYSTER BAR, rather a stand alone RAW BAR. And we #RaiseTheRawBar in a few very significant ways. In our business model we have created an “Experience” that allows us to “Edu-Tain” our guests. Specifics below.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

5 PILLARS

The 2 FOUNDATIONAL CHARACTERISTICS lead to the 5 PILLARS: These are:

OYSTER FLIGHT + CAVIAR TRIP + WINE TRAVEL + MARINE CUISINE + SEA SALT COMPLEX

Forgive us if this all sounds arrogant! It is not intended to sound “superior” as we know this product, service & experience is NOT always a fit for every person, gathering or occasion. But when it is a fit, well, there are things that we deliver that simply have never been done before. And they work. We stumbled into some of this, crowd-sourced other parts of it in real time and the rest, well, we have been perfecting that stuff for 15+ years. Much of it came from the business model and the physical layout of the room, all of which, was a very risky, scary and blind experiment…that worked!

#1 OYSTER FLIGHT

Without a doubt the best, most interesting, informative and entertaining oyster service ever regularly delivered, anywhere. Doubt that? Fair enough. But before you dismiss us as pretentious braggarts, come experience it, or LEARN MORE HERE and see if you can find a way to disagree.

#2 CAVIAR TRIP

Here we defer the credit on how our caviar service became the finest in the world to our guests. It is because of them that this extraordinary experience came to be. All we did was listen and polish it into something we call “The Ride” or “Caviar Trip”. We do it by stripping away all the bullshit (Bellini, creme fraiche and other accoutrement and experience it as the professionals who produce it and trade in it do, naked, or sans accoutrement. LEARN MORE HERE but don’t expect us to give it all away. We have to maintain some of the magic for the moment you are fortunate enough to experience it.

#3 WINE TRAVEL

Our wine service offers up to 15 wines from up to 15 regions, about 11 countries and features a wine from 6 of the 7 continents. Small pours come early and often. Some are paired with just one bite, others, an entire dish. LEARN MORE HERE and take a look at our current line-up. Again, this was not something we planned, rather, something we realized that our model allows us to do. Its a gift.

#4 SEA SALT COMPLEX

This might be the coolest thing we’ve ever created. We went down A LOT of Rabbit Holes on this one. In the end we think we’ve struck on a physical and metaphysical masterpiece. In our meal you’ll enjoy dishes supplemented with at least 7 Sea Salts. A least 2 are from ancient / extinct oceans. The others are harvested from living oceans. What an extraordinary way to ingest food that is 300mm years old and /o from all parts of the Earth…in the same meal. LEARN MORE HERE and at OUR BLOG

#5 MARINE CUISINE

Our slogan has always been #RaiseTheRawBar, and we do. A big part of that is the product we source and how we prepare and present it to be a nutritious, delicious, colorful and fun meal and experience. Marine Cuisine is a culinary philosophy that is defined mostly in what we source and how we prepare and present it. Learn more at the link in the last sentence or, simply stated we are sourcing product in a way most restaurants do not. Cost is no object to us when it comes to what we serve because we MUST offer the SMARTEST seafood choices…this is our MISSION and PURPOSE and a large part of our value proposition for a few reasons. The SMARTEST means the SAFEST, HEALTHIEST, MOST SUSTAINABLE & MOST RESPONSIBLE product available. Wild product is sourced only from sustainable and responsible fisheries. Some species are off the table entirely because there are not Sustainable or Responsible options for those species, like Tuna. Farmed product is only sourced from those producers / aquaculturalists operating under what we call “Vanguard Best Practices”. This means they are doing no harm to the habitats the operate in, the people who work for them. Moreover, the product they bring to market is free of harmful toxins. We've been students of this for decades. NOT all seafood is created equally, some is incredibly harmful to us (full of toxins) and very often quite bad for the regions it is produced in. There is HORRIBLE wild product / species and GREAT wild product / species. There is HORRIBLE farmed product, and AMAZING farmed product. Come and learn about it all as you enjoy the best of the best. It’ll change how you source seafood for home cooking and how you order it in restaurants for the rest of your life.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

4 UNIQUE FEATURES

The 2 FOUNDATIONAL CHARACTERISTICS lead to the 5 PILLARS which support the 4 UNIQUE FEATURES. These are:

PARTICIPATION & ENGAGEMENT + LE SALON + Choreography & THEATER + Atmosphere & ENERGY

PARTICIPATION

LE SALON

CHOREOGRAPHY & THEATER

ATMOSPHERE, ENERGY & ESCAPE

When you eliminate common items from the view of guests (anything you’d see at home) and build out ways to feature uncommon objects (things you rarely see) you can create an alternative universe. . Our space has the feeling of being underwater, on another planet, in the future. Light and decor are used to suspend time and reality. Gone or hidden are the typical decorations and equipment you are often surrounded by in a dining room. The principal feature is our living plant canopy which is created by our use of space. Guests are able to escape from life for a while. Finally, the energy this all creates between the guests is metaphysical. The result is a mystical space and experience.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

20+ POINTS OF DISCOVERY

The 2 FOUNDATIONAL CHARACTERISTICS lead to the 5 PILLARS which support the 4 UNIQUE FEATURES that create 20+ POINTS OF DISCOVERY (or Elements of Style which we rate from “rare” to “unique” to “singular”). These are:

WELCOME TOAST - A glass of champagne in your hand within 30 seconds of entering the room - RARE
ICE ICE BABY - An ice moat / bespoke ice sculpture created daily which is integral to how the wine service is conducted as well as the food preparation and presentation. - SINGULAR
ROOT - Fresh Grated Horseradish Root (a la minute) on an oyster - SINGULAR / RARE
RHIZOME - Fresh Grated Wasabi Rhizome (a la minute) on an oyster - SINGULAR
TOUCHING - Holding / Feeling a Wasabi Rhizome - SINGULAR / RARE
FEELING - Holding / Feeling a Wasabi Paddle (Stingray Skin on Wood) - SINGULAR / RARE
PERFECT PAIRING - Perfection in a French Mignonette (explained) which delivers the most famous pairing of all time (Salt & Pepper) in the most elegant, obvious and simple way but is generally impossible for any Raw Bar or Restaurant using table service / platter service style to deliver - SINGULAR
SMOKIN’ - Cold Smoked Oyster with its own sound and light show - SINGULAR
SEEING IT ALL - Watching every oyster served being shucked and dressed, topped or treated, live, for each guest - SINGULAR
PORRON - Txocolina enjoyed the Basque Way with The Porron with coaching for extra style, grace and aplomb - UNIQUE
SHRIMP CEVICHE - The chips we use - RARE AF, in America
BEYOND SUSHI GRADE SALMON - The finest salmon on Earth
LOBSTER CAESAR - You’llm dream about it. - UNIQUE
CHILLED SALAD FORK - RARE
SALMON TOWER - Salt + Fat + Acid + Heat, Sequestered - RARE
DOLCE - How to enjoy a HEALTHY, sweet end to a meal - RARE
COACHING & GUIDANCE - Where else can you dine WITH the Chef for the entire experience, ask questions, hear his answers to other peoples questions…etc - SINGULAR
BOTTOMLESS OLD BAY GOLD FISH - In both regular & hot styles. Silly and fun but if you are from the Chessapeake area, you know its not just that. Irreverent and silly but also fun. - UNIQUE
ATMOSPHERE - Dining beneath a canopy of living plants in a space that feels like an Octopus’ Garden. Guests are transported into a fantasy land. A sense of escape is inevitable. You’ll feel like a fish in an aquarium on another planet, in the year 3075 - SINGULAR
SOUNDTRACK - Highly curated playlists have been created and choreographed to dozens of moments, treatments and actions. Music is critical to the performance. Very little of it will be familiar to you. Lots of songs in languages other than English. - SINGULAR
LIGHTING - Changes, Evolves, Supports certain presentations…etc. - SINGULAR
DINNER & A SHOW - Without the hassle of getting from dinner to show. AND, yer among the players. The show features EVERYONE, not just the Chef who is also your DJ, Bartender, Sommelier, Mermmelier and Host. - SINGULAR
BELLS, GONGS & CHIMES - Used throughout the experience. Silly, but fun. - SINGULAR
JAM SESSION - How it all ends. Grab an instrument. Play a long. - SINGULAR

It’s fair to argue that each of the 5 PILLARS and 4 UNIQUE FEATURES could be listed as layered points of discovery here, but by now, you either think we are insane (yer right) or you are enchanted by our model and offering (yer also right). Those who are inspired by the details we’ve put into explaining our service tend to come and experience RAW LAB and ask really great questions that leads to amazing discussions, participation, laughs and learning. ITS MAGIC and we thank you all very much.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

BACK TO RAW LAB PAGE

LOCATION

RAW LAB™ Winning CHS

WEDNESDAYS @ RAW LAB

OYSTERS, CAVIAR & CONSERVAS

A GUIDED EXPLORATION OF CAVIAR, OYSTERS & TINNED FISH

Every Wednesday @ 7pm - 9PM with MASTER MERMMELIER KEVIN JOSEPH & INTRODUCING chef sandy ochOA

On Wednesdays we present an abbreviated version of RAW LAB’S 10 course, prix fixe, Omakase-style raw bar experience which is now available semi-privately (share the room with 12 guests) on Friday & Saturday @ 6:30pm or privately (book the entire room) whenever it is available.

**OYSTERS**

**12 ULTRA-PREMIUM OYSTERS** DRESSED, TOPPED & TREATED WITH OUR SIGNATURE ”**Accoutrement Premier**”
Paired with a glass of *Oysterman Muscadet* (France)
**$60**

**CAVIAR**

**3 AMERICAN CAVIAR BUMPS** (CA, ID & NC)
**3 ROE BITES** (Paddlefish, Hackleback & Bowfin)
**STURGEON UMAMI BOMB** (Raw Sturgeon, Caviar & Shitake Soy Reduction)
Paired with a glass of *LOS BERMEJOS* *Diego Seco* (Canary Islands)
**$75**

**CONSERVAS**

An elegant presentation of tinned fish, cured meats, cheeses, crackers, nuts, vegetables & more. Tinned fish (aka Conservas) is a healty and delicious source of protein, Omega-3’s and other nutrients.
**$65- $85**

**WINES & SAKE**

Explore our eclectic curation of white, rose, orange & red wines which pair well with our *MARINE CUISINE & DelicaSEAS*. Put down the Chardonnay…step away from the Sauvignon Blanc…and explore our collection trending grapes/varietals from lesser appreciated regions like Corsica, Switzerland, Canary Islands, Austria, Republic of Georgia, the Finger Lakes or Croatia. We also like to explore “Pet Nat” & sustainably produced wines, as well.
**$15 - $180**

MARINE CUISINE
MARKET PLACE

Love something we make, procure or curate? Want it for your home use? Wednesday is the day to shop for an upcoming picnic or cocktail party. Whether its as simple as great oyster wine or as rare as wasabi root…we’ll help you to bring some home. Consider our growing collection of rare sea salts, tinned fish, artisan pickled vegetables and more for enjoyment at home, on the boat or at the beach.

WHAT TO KNOW…WEDNESDAY…DETAILS

ON WEDNESDAYS WE PRESENT AN ABBREVIATED VERSION OF RAW LAB’S 10 course, prix fixe, Omakase-style raw bar experience (FRI & SAT). WEDNESDAY IS A GUIDED EXPLORATION OF CAVIAR, OYSTERS & TINNED FISH (CONSERVAS).

RESERVATIONS WELCOME, BUT NOT NECESSARY. RESERVE YOUR SEATS OR COME WHEN YOU CAN.
THINK OF IT AS…
- AN AMUSE BOUCHE BEFORE DINNER ELSEWHERE, perhaps, OR A LIGHT DINNER
- AN EXCELLENT WAY TO EXPLORE & LEARN ABOUT OYSTERS, CAVIAR & CONSERVAS (TINNED FISH)
- A GREAT ESCAPE & EDU-TAINMENT FOR THE “bi-valve curious”
- A NICE way to enjoy RAW LAB when you don’t have time for the full experience (FULL OMAKASE- STYLE RAW BAR EXPERIENCE NOW available Fri & Sat only with chef kevin joseph or by booking the entire room for your private gathering)

HOW

RESERVE A SEAT VIA RESY OR COME WHENEVER (FIRST COME, FIRST SERVED)

WHERE

@Raw Lab, Downtown Charleston (Market / French Quarter)

RAW LAB started as an experiment in MARINE CUISINE & DelicaSEAS in November 2021. 12 seats are shared around a custom designed and built U-Shaped Bar which is one solid slab of poured concrete. An ice moat is all that is between you and the Chef in this intimate dining space where sound and light are curated as beautifully as the food & wine. You’ll see the preparation and presentation of everything served. Enjoy this tiny space under a dense canopy of living plants with a friend or a group of friends, family or complete strangers.

TOWN & COUNTRY MAGAZINE - 12 /22

“Raw Lab, a hole-in-the-wall near Charleston’s City Market is the most innovative eating experience I have ever had, presided over by chef and “mermmelier”, Kevin Joseph, (“I am to oysters what a sommelier is to wine”.) You’ll never look at an oyster or caviar the same way again.”

- TRAVEL EDITOR, KLARA GLOWCZEWSKA

OTHER PRESS HERE

REVIEWS HERE

RAW LAB ON INSTAGRAM

ABOUT CHEF, OWNER & FOUNDER KEVIN JOSEPH

HUMP DAY - OYSTER SERVICE

Wednesdays @ RAW LAB

Featuring Empire Oyster’s Signature ACCOUTREMENT PREMIER. This Ultra-Premium Oyster Service will generally feature ONE local oyster, dressed, topped or treated up to 15 different ways. In this way, there is a CONTROL for the EXPERIMENT. The control is the oyster and the experiment is which dressing, topping or treatment do you prefer.

On occasion we’ll feature a rare & exotic oyster from far away. And between November & February we’ll occasionally present all 5 species of oysters, side by side - an exceedingly rare offering. There are so many ways in which you can #RaiseTheRawBar with this offering. The experience is simply overflowing with discovery and the opportunity to learn about oysters & oyster wine pairings.

And what a great value! Experiences like this are routinely offered as stand-alone events at top tier Food & Wine festivals. Tickets for such average $150.

BUMP DAY - CAVIAR SERVICE

Wednesdays @ RAW LAB

Caviar is not just for the rich. Come learn why Caviar (Sturgeon Eggs) is different from Roe (eggs of all other fish). See the differences side by side. Get familiar with American Caviar (some of the best) and begin to understand the best ways to consume it, buy it for shipment direct to your home and learn about both the history, culture, cuisine, economy and ecology of one of the most nutrient dense foods on Earth.

SEA-COUTERIE

Wednesday @ RAW LAB

Tinned fish or Conservas are all the rage. They’ve been a tradition in Europe for centuries. Come experience the extraordinary variety of it all and discover the kinds you love with us in a fun setting. Everyone should be eating more of them. Learn more HERE.

WINE

Wednesday @ RAW LAB

71520603248__309ACF27-6CFB-4132-A02F-2A88EFF1F0B2.fullsizerender.jpg

Our wine game is different. RAW LAB is NOT the place for the same old standard hits (Chardonnay. Pinot Grigio or Sancerre or Sauvignon Blanc. Its a place and a collection curated to deliver to you your next favorite wine. On Wednesdays we’ll feature one white, rose and orange by the glass if you want to venture past the Muscadet / Oyster Pairing and the Diego Seco / Caviar pairing. Very few of our wines are sweet, in fact, most are dry to very dry. WE offer several Rose & Orange wines as well as a few light reds. Find something you love? Buy a bottle or two to go and avoid shopping around for it at the local wine shops.

LEARN MORE ABOUT RAW LAB’S FULL OMAKASE-STYLE RAW BAR EXPERIENCE

Featuring MARINE CUISINE by Master Mermmelier Kevin Joseph

WHAT RAW LAB IS & ISNT || OUR A-TYPICAL POLICIES & GUIDELINES

READ REVIEWS HERE

THE 10-12 course EXPERIENCE STARTS WITH a 90 minute ExPLORATION OF oysters, caviar & 5-6 wine pairingS. THIS IS followed by a FULL meal and 5-7 MORE COURSES & WINE PAIRINGS.

THERE ARE AT LEAST “20 POINTS OF DISCOVERY” IN THE EXPERIENCE WHERE THE INTERESTING & INTERESTED EPICUREAN OR GOURMAND WILL SEE, TOUCH or EAT SOMETHING THEY’VE NEVER HAD BEFORE. THIS IS WHY VERY WELL FED, VERY WELL TRAVELED CONSUMERS LOVE RAW LAB. FROM THEIR EXTENSIVE EXPErIENCE WITH FINE DINING THEY KNOW RAW LAB IS WORLD-CLASS.

WINNER OF OPEN TABLE’S 2022 DINER’S CHOICE AWARD

A Singular Semi-Private or Private Dining, Test Kitchen, Chef’s Table Experience for up to 12 guests

ONE OF THE TOP RATED CULINARY OPPORTUNITIES IN CHARESTON. SEE THE LIST OF TOP RATED RESTAURANTS HERE

LOCATION & DIRECTIONS

RECENT PRESS BELOW

FOOD & WINE MAGAZINE || TOWN & COUNTRY MAGAZINE || PASTE MAGAZINE || SC LIVING MAGAZINE

FOX 24 CHS || CITY PAPER CHS || CHARLESTON LIVING MAGAZINE || THE LOCAL PALATE || LUX LIVING MAGAZINE

WE #RaiseTheRaw Bar. YOU #SeasTheBay!

$250 per person ++ (PLUS tax & tip)

**INCLUDED: 9-12 Rounds oF Marine Cuisine & DelicaSEAS + 12 - 14 PREMIUM Wine Pairings**

SERVICE WED - SAT || ONE SEATING || 6:30pm - 10PM

RESERVATIONS ONLY - RESERVE SEATS HERE

21+

843 580 7729

READ REVIEWS ON YELP & OPEN TABLE

BROWSE RECENT PRESS HERE

15 GREAT REASONS WHY THIS IS AN EXTRAORDINARY VALUE & EXPERIENCE

WHAT IT IS / ISNT || LOCATION & DIRECTIONS || VIEW PRIX FIXE OMAKASE MENU HERE

RESERVE THE ROOM || CANCELLATION & NO SHOW POLICY || MEET OWNER & MASTER MERMMELIER KEVIN JOSEPH

#RaiseTheRawBar

RAW LAB™ Pricing

PRICING & POLICIES FOR 2025

THURSDAY: $225 +++ per seat, pre-paid on RESY

FRIDAY: $250 +++ per seat, pre-paid on RESY

SATURDAY: $275 +++ per seat, pre-paid on RESY

+++ Plus State and Local Taxes & Credit Card Processing Fees (14.75%) and MINIMUM GRATUITY (20%)

includes 9-12 courses & 12-15 wine PAIRINGS

We take reservations 30 days out. All seats at RAW LAB are pre-paid, like concert or theater tickets.

REFUNDS FOR CANCELLATIONS ARE POSSIBLE BUT NOT GUARANTEED. DETAILS BELOW.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

BOOK ON RESY HERE

REFUNDS

As of Jan 2025 we’ve changed our pricing and how bookings are done. Therefore, we’ve changed some of our policies too. Details below. Its EXTREMELY CLEAR, FAIR and HONEST.

GUARANTEED

You book and then cancel within 5 minutes of booking
- In these cases we will refund 100%, immediately, unless the initial booking was made within 48 hours of the service

POSSIBLE

You cancel with 15 days notice (from the reservation).
- Refunds made if the seats you had to abandon are filled and, ultimately, paid for. We’ll help you. See SOLUTIONS below.
- If we cannot fill the seats, no refund is made but we’ll issue you a $75 credit per seat credit towards reservations for a future service.

NO CHANCE

No-Show
- No refunds. No exceptions for any reason.
Hold seats for more than 21 days.
- No exceptions for any reason.
Call us yelling and screaming, for any reason.
- No exceptions for any reason.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

SOLUTIONS

HERE’S WHAT YOU CAN /SHOULD DO TO INCREASE YOUR CHANCES OF GETTING A FULL REFUND

Cancel the seats with as much advance notice as possible. This way, working together, we have more time and a better chance to fill them.
Call us and work with us to explore the options. Please first understand our model and why we must have our policies. Calling and yelling at us will insure that no refunds will be issued.
Transfer your seats to friend, clients or family. Happens all the time. Great gift.
Sell the seats to whomever you like. Maybe at a discount. Perhaps at a premium. Both have been done.
Post the open seats to your social media to offer them to whomever may be interested. This works often.

HERE’S WHAT WE WILL DO

Email / Text our network of High-End Hotel Concierges in Charleston who have guests looking for last minute reservations. We do this once weekly on Tues or Wed. It’s effective.
Post to our social media when we have open seats. We generally do this more than once weekly. This too has been effective.
Ping our Notify List on RESY. We have people looking for seats on RESY who sign up to be notified if seats open. They get a ping from RESY. Often those notifications are missed so we also ping those folks to let them know some seats have opened up on a date they expressed interest in. We do this daily via the RESY app. Its fairly effective.
What marketing we do is now geared towards visitors to CHS who need a last minute reservation. Working hard on this with time, energy and money. If we could have more last minute bookings, that would be great, but this does tend to be something that people plan farther out for.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

OTHER POLICIES

We do not welcome anyone under 21 for a host of reasons, first among them is the legal drinking age. Also, this is a room for adults who want to behave like adults (and sometimes like children) and we want to maintain that vibe because we love it.
Tipping in many elite fine-dining restaurants is included at 20% these days. We do not do that. But when you book seats at RAW LAB, RESY will ask you what % you would like to add for a tip, including No Tip. Anyone who chooses may have their reservation cancelled so we can open up those seats for those for whom this policy is acceptable. Your purchase will not be refunded until we fill all of the seats you reserved if you booked within 60 days of the service. If we do not fill your seats, you will not be refunded.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

RAW LAB™ Is It For You

IS IT FOR YOU?

“The most innovative culinary experience I have ever had…”

-Klara Glowczewska, Executive Travel Editor, Town & Country Magazine & former Editor in Chief, Conde Nast Publishing

AFTER 3.5 YEARS OF SERVICE. 8000 guests and 700 services WE’VE COME TO A VERY CLEAR UNDERSTANDING OF WHAT RAW LAB IS AND ISNT. THIS PAGE IS INTENDED TO HELP YOU UNDERSTAND IF IS A FIT FOR YOU, YOUR DINING PARTNERS AND YOUR OCCASION.

Will you be or can you be…

ENGAGED. PARTICIPATORY. ATTENTIVE. RESPECTFUL. FUN. GRACIOUS. CURIOUS. GRATEFUL. HONEST. VULNERABLE.

You’ll need to be because you’ll be sharing a small bar with a total of 12 guests and a Chef for 4 hours. Not for you? Cool, grab a private table elsewhere.

Can you…

GIVE ZERO FUCKS. LISTEN 2X AS MUCH AS YOU SPEAK. DRINK ONLY WHITE, ROSE & AMBER WINE. USE YOUR PHONE ONLY FOR PHOTOS AND VIDEOS. NOT CHECK EMAILS FOR 4 HOURS.

If you can, great, because this is how the experience delivers the best ROI on the time, money and attention it requires.

RAW LAB IS NOT A GOOD FIT FOR…

Introverts & Wall Flowers. Timid of shy types often struggle to find their groove in this room.
“One-Upsmen”,or those inclined to boast or brag. Does NOT go over well.
Those with very short attention spans.
Those who feel the need to have the attention of the room more often than not. Its NOT about any ONE person, including the Chef, its about US. In this experience, we have set out to “Summit Everest”. Everyone on the rope line has to be accountable to everyone else. We’ll all summit or we all perish.
Anyone who feels it is appropriate to speak over a Chef. This distracts other guests and/or the Chef whil is attempting to describe a dish or a pairing or explain something important to the guests.
Anyone expecting to be able to maintain private conversations. This isn't possible at RAW LAB. Everyone is a part of the ONE CONVERSATION we are all having about what is happening all around you, the entire time.
sit at a table, order from a menu or drink cocktails.

We’re not saying these types of people are not welcome to come and adjust their behavior / expectations to what DOES work best for RAW LAB or that RAW LAB actually is. But we are saying if you come with the wrong expectations and exhibit the kinds of behavior listed above, you’ll get the stink eye from other guests…for sure. It will get awkward and you will want to leave when you feel “ostracised”. In the meantime, you’ll have taken something away from the other guests and the Chef. And, so this information is intended to dissuade those for whom

It’s not that we DONT want to please everyone, receive everyone and served 1000 meals a night, it is that we cannot. Our space, business model and offering simply don't allow for any flexibility. It is all a blessing to some, a nightmare for others.

People aiming to “Catch up” and maintain private conversations. This isn't possible at RAW LAB. Everyone is a part of the ONE CONVERSATION we are all having about what is happening all around you, the entire time.

Those who consider servers beneath them or treat them that way as in this case you are NOT at your own table where you can get away with behaving that way, you are at a bar, with everyone, with the Chef serving all of you, everything, for every minute of the night. So, this behavior will be witnessed by all and immediately you will be made to feel VERY VERY uncomfortable and unwelcome. You’ll likely be asked to leave by Chef.

…anyone expecting to have private conver

ABSOLUTELY NOT…

…you want to be on your phone more than 5% of the time

…you have been drinking all day.
…you do not like to engage with others / strangers or if you need to be the center of attention wherever you go.
…you are being dragged there to please your spouse…or you are dragging your spouse there. Find a friend who WANTS TO COME, Please! Dragging / Being Dragged to RAW LAB is an expensive and aggravating mistake.
…you don’t drink AND you cannot be FUN, ENGAGED, OUTGOING and EXCITED without drinking. If you are sober, you are 100% welcome, but be sure you have the ability to enjoy a small room full of people enjoying a lot of wine and wine pairings.

RAW LAB IS A GREAT A FIT FOR…

Birthdays, Anniversaries, Date Nights, Graduations and other Celebrations. These are great occasions for Raw Lab provided your party is interested in participating in the whole experience and engaging with the Chef and others at least as much as they are engaging with each other. It’s probably not a good first date spot as that should be a night for private conversations with each other. But, if you can engage with the whole room on a first date, great.
Those willing to spend $600+ and 4+ hours on a “CULINARY EXPEDITION” and look for the ROI in that experience with an open heart and mind.
PEOPLE WHO COMMONLY CHOOSE TO SIT AT THE BAR IN A RESTAURANT rather than at a table. We notice that those types of people tend to be more willing to engage with others in spontaneous conversations.
Diners seeking a deeper understanding the delta between EATING & DINING…DISCOVERY! You value discovery in culinary experiences.
Interesting & interested EPICUREANS & GOURMANDS who are often more EXTROVERTED than introverted.
PEOPLE WHO LOVE TO ASK QUESTIONS, SPEAK WITH OTHERS AND HEAR THE ANSWERS TO OTHER PEOPLES QUESTIONS.
THOSE WHO MIGHT PERCEIVE VALUE IN LEARNING ABOUT OYSTERS, CAVIAR, WINE PAIRINGS and a host of facts and information about modern seafood which might serve them when ordering at restaurants in the future or sourcing seafood to make at home.
PEOPLE SEEKING TO ENGAGE WITH OTHERS IN AN EXPERIENCE that leads to challenges, epiphanies and discoveries.
INDIVIDUALS OR COUPLES WHO ARE CURIOUS TO SEE AND LEARN ABOUT VANGUARD BEST PRACTICES INT HE PRODUCTION OF SEAFOOD via fishing, aquaculture and sourcing THAT IS AT THE BLEEDING EDGE OF SAFE, HEALTHY, RESPONSIBLE & SUSTAINABLE. WE CALL THIS SMART SEAFOOD or MARINE CUISINE!
CONSUMERS WHO HAVE dined at THE HIGHEST LEVELS, in many nations, AROUND THE WORLD. Not because we are comparable to those experiences, rather, because we are so different from them…those classic, HERALDED & RESPECTED “fine dining” experiences that hold Michelin Stars and other such awards. Often these are wealthy people, but they are also gracious and humble.
CONVERSELY, THOSE FOR WHOM THIS IS A BIG SPEND that perhaps they’ve saved up for. Maybe they haven't traveled the world yet or dined at the highest levels. We’ve certainly enjoyed and enchanted many guests like this. If you value food & dining beyond other things of value, and you can approach the process, experience and the offering, with reverence, you’ll respect it and, for the other guests, be an enjoyable part of it.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

THIS IS A FIT FOR THOSE WHO…

…ANYONE who seeks out the unprecedented, unique and original.
…LOCALS who have been to all the great CHS restaurants 10 times each and seek something completely different.
…EPICureans who value elite food & wine experiences and have 3-4 hours available to enjoy our service.
…GOURMANDS who are NOT allergic to shellfish, mollusks or crustaceans. Fin fish allergies can be worked around by skipping a course or two.
…VISITORS who want to meet and really talk to sophisticated locals.
…FUN LOVERS who are comfortable in conversation at a community table type of setting and enjoy a salon like atmosphere.
…HUMAN BEINGS who appreciate elite food, wine and service without any pretension.

Is that you? If so, you are going to love RAW LAB.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

THINK OUTSIDE THE RESTAURANT

RAW LAB is often misunderstood to be a “restaurant”. IT IS NOT! Or just an oyster bar. IT IS NOT! Or some kind of an appetizer offering where you will leave hungry. IT IS NOT! It is also NOT a “Chef’s Table” or Tasting Menu kind of thing. It’s something new and entirely different.

It is a new kind of elite RAW BAR experience serving a MEAL that includes oysters but MUCH MORE and almost all of the food is NOT “RAW”. Find a breakdown of the dishes below as well.

RAW / COLD / CHILLED - Oysters, Caviar, Salmon Dishes (in part)

CURED / COOKED / COLD - Shrimp Ceviche

COOKED / SERVED CHILLED or ROOM TEMP - Lobster Caesar, Crab

WARM HOT - Lobster Bisque

More details below…

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

MORE COLOR ON WHAT IT IS AND WHO IT SUITS BEST…

Our strongest advocates have always been those who easily spot and navigate around gimmicks. Our guests know that the opposite of gimmick is authenticity. Understanding how rare that is, they are keen to express their appreciation of the purpose and passion of the Owner, Founder, Creator & Master Mermmelier, Kevin Joseph. In the end our guests can see that descriptive terms like world-class and top-shelf can be applied to much more than just food, service and atmosphere. In the end flip the "RAW BAR" model we've all seen forever, everywhere we’ve ever had “raw bar” fare.

Those who will appreciate RAW LAB the most may also be more "adventurous" in their culinary explorations, looking for something unique or unusual (in both food, bev and experience) but not "challenging" or "weird". They tend to love that we turn many "fine dining" principles upside down, apply the Omakase style of service to something other than sushi and eliminate the strict formalities typical in Omakase sushi offerings.These guests enjoy what is often a surprise at our price point: It is as much FUN dining as it is FINE dining. With that being said, the quality of the product is ALWAYS the best of the best so those who understand and appreciate top-quality are always impressed. It is exciting to watch our guests be engaged and enchanted with the quality of the product, the presentation of it and the realization that, in the end, they've enjoyed a very filling, satisfying, fun, colorful and nutritious meal, not just an elaborate appetizer.

Education & Entertainment are cornerstones of the value proposition. We call it Edu-Tainment. Guests benefit from hearing answers to the many questions posed to the chef who is present throughout. This Edu-Tainment commonly surpasses the value proposition of traditional dining experiences as our guests learn much about oysters, caviar and other seafoods. They'll garner a greater appreciation of the metrics of quality for each and be more able to understand and order them to suit their preferences as they dine elsewhere or source product for enjoyment at home. Through our intimate, detailed and meticulous model we are able to #RaiseTheRawBar which allows our guests to #SeasTheBay.

Often our guests are as interested in WHY we are serving what we do as what we are serving. They notice, ask about and are interested in our unique set of culinary ethics. There are two lanes we operate in and they are different from the typical "Farm to Table" or "local" or "French". Our structure is built around new culinary ethics that curious consumers are interested to learn more about. The first is Marine Cuisine. The second is Whole, Live, Raw & Bioavailable. Marine Cuisine limits us to using species / product that exhibit vanguard best practices in aquaculture or fishing which results in the safest, healthiest, most sustainable and most responsible ("Smartest") choices.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

WINNER OF OPEN TABLE’S 2022 DINER’S CHOICE AWARD

A Singular Semi-Private or Private Dining, Test Kitchen, Chef’s Table Experience for up to 12 guests

ONE OF THE TOP RATED CULINARY OPPORTUNITIES IN CHARLESTON. SEE THE LIST OF TOP RATED RESTAURANTS HERE

RAW LAB MENU

@ 99 S. MARKET STREET, CHS, SC (843) 580 7729

LOCATION & DIRECTIONS

RECENT PRESS BELOW

FOOD & WINE MAGAZINE || TOWN & COUNTRY MAGAZINE || PASTE MAGAZINE || SC LIVING MAGAZINE

FOX 24 CHS || CITY PAPER CHS || CHARLESTON LIVING MAGAZINE || THE LOCAL PALATE || LUX LIVING MAGAZINE

WE #RaiseTheRaw Bar. YOU #SeasTheBay!

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

MARINE CUISINE & DelicaSEAS

Learn more about this culinary ethic HERE and check out some pictures at that link or in the gallery below.

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

HOW IT WORKS

Enjoy 9 - 12 rounds of WHOLE, LIVE, RAW AND/OR BIO-AVAIALBE DISHES & UP TO 14 WINE PAIRINGS

843 580 7729

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

PRIVATE DINING

Book the room privately and we’ll serve you anything we can make.

2 - 12 GUESTS: ~ $3,000 +++

14 GUESTS: ~ $3,500 +++

+++: Taxes, Tip & Fees (NOT included)

RESERVATIONS VIA RESY || LOCATION & DIRECTIONS

843 580 7729

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

LOCATION OF RAW LAB

MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

Between Chruch Street & Meeting Street

LOCATION & DIRECTIONS

RAW LAB™ REVIEWS

REVIEWS

RESY: 4.9 STARS as of MAY 2025

That’s really all you need to know because the other “review platforms” are not qualified. RESY stands alone for several reasons. 1. You cannot review us if you have not been. If you have been, and you are a RESY user you’ve qualified yourself as someone who has a valid opinion AND knows how to use a sophisticated reservation app.

GOOGLE REVIEWS should not be considered AT ALL as ANYONE can write one, including those who have never been to RAW LAB, those seeking to sabotage us (there are a few of those out there) and those with zero qualifications to evaluate any given dining or hospitality experience, including those who DID NOT understand what they were signing up for when they came, if they came.

YELP REVIEWS matter even less than Google for all the same reasons and an even less savvy consumer / contributor base there.

MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

COMPARING RAW LAB TO OTHER FINE DINING EXPERIENCES IN CHARLESTON

First, we honor, praise and revere the culinary talent, creativity and success that built Charleston’s reputation as a great food town. BRAVO! Second, not every MEAL can or should be a “dining experience”, sometimes we just need to eat. So, we are NOT suggesting that the only way to eat or dine in CHS is with us. We are suggesting that anything over $150 per person (total final cost) should deliver a WOW (or several) for the guest.

FOOD FOR THOUGHT

HOW MANY MICHELIN STARS ARE THERE IN CHS? Zero. Zip. Nada.

HOW MANY 5 STAR RATED RESTAURANTS ARE THERE IN CHARLESTON ON RESY? Only one which has been around long enough for that rating to mater. Sushi-Wa. We strongly recommend them.

HOW MANY 4.9 STAR RATED RESTAURANTS (ON RESY*) ARE THERE IN CHARLESTON? Just 10 as of May 2025, which have been around for more than a hot minute. They are Buntu Atelier, Hall’s Chophouse, The Shellmore, LTLE FISH, Verns, Shiki, Charleston Grille, The Royal Tern, Coda Del Pesce, Wild Olive, Honeysuckle Rose. All of these are a la carte restaurants. RAW LAB is the only fusion concept of this caliber in Charleston and the only fusion of a service style (Omakase) and a Cuisine (Raw Bar), in CHS, if not, the world.

WHO IS RATED BELOW 4.9 STARS: EVERYONE ELSE as of Oct 2023. We’re not saying we agree with this we are simply stating the facts here.

WHAT ARE OUR FAVORITE FINE DINING RESTAURANTS IN CHS? Sushi-Wa, Chubby Fish, The Obstinate Daughter, FIG, The Post House, The Ordinary, Melfi’s, Chez Neu & Coda Del Pesce.

WHAT ARE OUR FAVORITE DIVES: The Wreck, Chico Feo & Royal American & Jack of Cups.

WHAT ARE OUR FAVORITE WINE BARS: Bar Rollins & Graft

WHAT ARE OUR FAVORITE COCKTAIL BARS: Doar Brothers & The Saint

WHERE HAVE WE NOT BEEN THAT WE ASPIRE TO GO? R Kitchen, Langdons, Wild Olive, Charleston Grille and several others.

WHAT ARE THE MOST OVER-RATED RESTAURANTS IN CHS: Husk. 167 Raw. Hall’s. If you’ve never been, go, but measure your expectations, perhaps. These restaurants have to play the volume game in extremely high rent districts with a huge staff. Does that produce any WOW in any market?

HUSK is Charleston’s “Tavern on the Green” and while it once did push the vanguard of southern cuisine, the sheen on that concept has a patina now. Worth trying. Wont blow your doors off.

167 RAW is a very good seafood restaurant but it lacks any real “wow”. Beyond that anyone caught stealing tops from servers to assuage the costs of Manager’s salaries is guilty of the penultimate crime in hospitality. Ya’ll can hate me for saying this but anyone who steals from LOCALS just scraping by (busboys, bar backs, waiters & bartenders) is a criminal guilty of what should be a felony and prosecuted as much. If you or I had stolen $5,000+ from over 90 people we would be prosecuted on 90+ counts of grand larceny, wouldnt we? How they got away with not event paying a fine for this is beyond my ability to comprehend. This is well documented: US dept of Labor Filing HERE & GOOGLE RESULTS HERE for “167 Raw Legal Issues”

HALL’S is iconic and legendary and also a bit of an old cliche feel. Its a scene, like any “chop house” or “steak house” is likely to be. Service is great, of course, when you have waiters who’ve been there for 30 years. Steaks are great, of course. But don’t expect a life changing experience.

RODNEY SCOTT OR LEWIS: Lewis. Better atmosphere and vibe, by far. Lewis’ space in Charleston is a compound with a lot to see. Its very cool. Rodneys Feels like they remodeled a Wendy’s.

BOTTOM LINE

There are ONLY 10 - 15 GREAT RESTAURANTS IN CHARLESTON IF GREATNESS BEGINS AT 4.9 STARS on real platforms like RESY. There are some restaurants who are better than their rating, however and we’ve listed some of those above.

* Why just RESY? Because RESY is the market / thought leader in Charleston, without a doubt. Google and Yelp reviews can be created by anyone, regardless of if they have ever dined with you. Google and Yelp reviews are, therefore, meaningless, because they are flawed

WINNER OF OPEN TABLE’S 2022 DINER’S CHOICE AWARD

A Singular Semi-Private or Private Dining, Test Kitchen, Chef’s Table Experience for up to 12 guests

ONE OF THE TOP RATED CULINARY OPPORTUNITIES IN CHARESTON. SEE THE LIST OF TOP RATED RESTAURANTS HERE

LOCATION & DIRECTIONS

RECENT PRESS BELOW

FOOD & WINE MAGAZINE || TOWN & COUNTRY MAGAZINE || PASTE MAGAZINE || SC LIVING MAGAZINE

FOX 24 CHS || CITY PAPER CHS || CHARLESTON LIVING MAGAZINE || THE LOCAL PALATE || LUX LIVING MAGAZINE

WE #RaiseTheRaw Bar. YOU #SeasTheBay!

$250 per person ++ (PLUS tax & tip)

**INCLUDED: 9-12 Rounds oF Marine Cuisine & DelicaSEAS + 12 - 14 PREMIUM Wine Pairings**

SERVICE WED - SAT || ONE SEATING || 6:30pm - 10PM

RESERVATIONS ONLY - RESERVE SEATS HERE

21+

843 580 7729

READ REVIEWS ON YELP & OPEN TABLE

BROWSE RECENT PRESS HERE

15 GREAT REASONS WHY THIS IS AN EXTRAORDINARY VALUE & EXPERIENCE

WHAT IT IS / ISNT || LOCATION & DIRECTIONS || VIEW PRIX FIXE OMAKASE MENU HERE

RESERVE THE ROOM || CANCELLATION & NO SHOW POLICY || MEET OWNER & MASTER MERMMELIER KEVIN JOSEPH

#RaiseTheRawBar

MARINE CUISINE & DelicaSEAS

Learn more about this culinary ethic HERE and check out some pictures at that link or in the gallery below.

HOW IT WORKS

Enjoy 9 - 12 rounds of WHOLE, LIVE, RAW AND/OR BIO-AVAIALBE DISHES & UP TO 14 WINE PAIRINGS

READ REVIEWS ON YELP & OPEN TABLE

RESERVATIONS VIA RESY || LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

RESERVATIONS FOR PRIX FIXE OMAKASE & SEMI-PRIVATE DINING

LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

THIS IS A FIT FOR THOSE WHO…

…seek the unprecedented, unique and original.
…have been to all the great CHS restaurants 10 times each and seek something completely different.
…value elite food & wine experiences and have 3-4 hours available to do enjoy our service.
…are NOT allergic to shellfish, mollusks or crustaceans. Fin fish allergies can be worked around by skipping a course or two.
…are comfortable with or seek a community table type of setting and a salon like atmosphere.
…appreciate elite food, wine and service without any pretension.

PRIVATE DINING

Book the room privately and we’ll serve you anything we can make.

2 - 12 guests for $4,500 ++ (Food, Beverage & Service Included, Taxes & 20% Gratuity NOT included)

13 - 14 guests for $5,500 ++ (Food, Beverage & Service Included, Taxes & 20% Gratuity NOT included)

RESERVATIONS VIA RESY || LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

COMING SOON - MEMBERSHIP OPTIONS

Own a reservation for 4 every night of the year. Pay only when you use it. Share it with anyone.

Preferences on reservations, private room bookings and more.

OPERATING HOURS 2022

Wed, Thurs, Fri & Sat

ONE, 6:30pm Seating for up to 12 guests. Service begins at 6:30pm, SHARP.

RESERVATIONS VIA RESY

LOCATION & DIRECTIONS

LOCATION OF RAW LAB

MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

Between Chruch Street & Meeting Street

LOCATION & DIRECTIONS

RAW LAB™ Club Empire

As the only SHUCKeasy in the world, this is an exclusive club and room. We dont expect those who’ve never been to understand but for those of you who have, we are SURE you do.

A GROUP OF CLOSE FRIENDS
HOTELS & RESORTS
AIR B & B OWNERS
CORPORATIONS
DESTINATION MANAGERS & EVENT PLANNERS
RESIDENTIAL COMMUNITY PROGRAM DIRECTORS
VACATION PROPERTY MANAGERS
LUXURY TRAVEL AGENTS
NON-PROFITS
TRADE ASSOCIATIONS
NETWORKING GROUPS
SALES REPS
LAW FIRMS
HOSPITALS & MEDICAL OR DENTAL PRACTICES
SOCIAL & CIVIC CLUBS

LOCATION

RAW LAB™ Welcome

WELCOME

“CONFUSION IS THE ENEMY OF HOSPITALITY”

- Kevin Joseph, Owner, Founder & Chef

THANK YOU FOR CHOOSING TO DINE WITH US @ RAW LAB IN CHARLESTON! We cant wait to receive you! To do so elegantly, avoid any confusion and to make you feel well received we have put this page together for your review and for you to share with others in your group. Our unique model and space begs for this protocol which will certainly serve you to enjoy meeting others you’ll be dining with and

ARRIVE: 6:00pm - 6:30pm.

LOCATION: 99 S. Market Street @ Port of Call. On S. Market Street, across from the Old Market. We are in between the 5 & Dime and a Tee Shirt Shop. It’s on the S. Side of the street between Meeting St. & Church St. Look for a big courtyard. LOCATION ON GOOGLE MAPS

MINGLE: In the courtyard (if it’s nice weather) or in Port of Call Restaurant (if its very hot or cold or rainy). We have some couches reserved for you outside near the end of the bar and there will be bottles of Mountain Valley Spring Water there for you as well.

HYDRATE: The water station will have bottles of still and sparkling Mountain Valley Water for you.

WASH YOUR HANDS: As we’ll eat lots of things with our hands and fingers. The bathroom is located off of the courtyard and shares a door with the foyer for RAW LAB.

PLEASE DO NOT

Wait outside of the RAW LAB guest entry door. You wont enjoy it. Its the entry to the bathrooms too and you’ll be in the way of those using both the bathroom. It is also a tight and awkward space and as we are making final preparations we are in and out of that space a lot. You’ll likely find it very uncomfortable.

PLEASE DO NOT

Try to enter RAW LAB until you are escorted in by the host. We’ll bring everyone in together when we are 100% ready at 6:37pm. As you’ll see, there’s nowhere for you to stand in our dining room while we are finishing the set up. We don’t want you to feel “rejected” if you try to come in and we really need to focus in that last hour of set up so we are TOTALLY PREPARED for all to enter at 6:37. SEATING IS SET LONG BEFORE YOU ARRIVE so standing at the door wont get you better seats, it’ll slow the seating process down and you’ll be uncomfortable. There are certain formulas for how we assign seats but for the most part it is fairly random. If you have a seating request, please let us know via the chat in RESY. We look closely at each reservation for allergies or other special requests.

6:30 - 6:35: - We will do our best check in on everyone as we come and go in final preparations for service.

6:35: We’ll huddle up for a moment and go over some little things that will help everyone enjoy RAW LAB the most.

6:37: We will all enter together and be seated.

PARKING: Please do NOT drive, unless you are not drinking. Parking is available on the street, in parking structures and in a surface lot across from Emeline Hotel. Valet Parking is NOT available.

THANK YOU

RAW LAB™ Policies Detailed

2024 POLICY DETAILS

WE HAVE A UNIQUE BUSINESS MODEL, LOCATION & SPACE THAT REQUIRES RATHER A-TYPICAL POLICIES. IT WORKS FOR MOST, BUT NOT ALL. HOPEFULLY THEY’LL MAKE SENSE & WORK FOR YOU. PLEASE READ & SHARE WITH YOUR GROUP. .

THE MOST IMPORTANT THING TO CONSIDER WITH REGARD TO OUR POLICIES

THE REASONS FOR OUR A-TYPICAL LATE CANCEL AND NO-SHOW POLICIES ARE SIMPLE are also what allows us to operate and deliver an exceptional experience

THERE IS ZERO OPPORTUNITY FOR WALK-IN BUSINESS

WE ARE A 12 SEAT RAW BAR HIDDEN OFF A COURTYARD IN AN ENTRY TO A BATHROOM. WE are a speakeasy, ESSENTIALLY, and THEREFORE, WE CANNOT BE “FOUND” OR “DISCOVERED” by those waLKING BY.

THE PRICE OF OUR EXPERIENCE IS AT THE TOP OF THE MARKET IN CHARLESTON

THE QUALITY OF OUR PRODUCT & PRESENTATION MEANS IT IS VERY COSTLY. WE CAN KEEP COSTS DOWN WITH A TINY SPACE and STAFF. PEOPLE PLAN AND BUDGET FOR THIS WEEKS OR MONTHS OUT.

it takes about about four hours

TO FEED 12 people 10-12 courses with 10-12 (sometimes More) wine pairings, it TAKES MONEY AND AN EXTRA EFFORT. This entire experience is driven by a single chef (not a team of chefs/cooks) in a 30 sf “kitchen”. the joy of that time spent in such an intimate space is the amount of fun and learning that can be experienced, if you have 4 hours. Not everyone does, all the time, so this is a dining experience that people must budget time for.

LOCALS HAVE BEEN OUR MAIN CUSTOMERS

About 85% of it, actually. which we LOVE! THANK YOU! HOWEVER, This leaves very few seats for impulse purchase by travelers / visitors to Charleston. when locals cancel late we have very little chance of filling seats with other locals and by the time we reach the visitor to charleston, it’s often too late as they were not able to get seats with us 2 weeks ago and made other reservations.

THE UPSIDES

Some of these things may seem limiting. And they are, but what we give up by NOT BEING A RESTAURANT, we gain by being a semi-private or private Omakase-style Raw Bar. Yer experiencing something that has never been done before, anywhere. That might be for you or it might not, on any given night. It also might work for one night or gathering type, and not another.

THE TRUTH OF OUR EXPERIENCE

4.9 Stars on RESY after 3.5 years. That’s the bottom line and THE TRUTH. For a few, our policies are a problem. For a very very few, they offend. PERFECT! After 3.5 years of operations we’ve come to know that while our policies can be a deterrent they do not deter all. We’ve been quite full thus far. And in surveying our guests they have told us “I makes total sense, especially once yer in the space and see how it all works!”.

After 3.5 years the rumors and myths about our intentions here have been metabolized. Now, our policies are understood by our guests to be reasonable and even necessary. Truth is, we’ve only experienced about 10 no-shows in 700+ services. It never happens, basically. And yes, we have charged them all.

People who don’t respect this are not our people and they are not only not welcome, we encourage them to go and tell others so that those people who agree with them also do not book seats. This keeps those people out of our space and away from our guests. Our policies here help them to spread the word to other who would also feel entitled to do the same. NONE of us want to dine with those people. We don't want to serve them.

It has been very uncommon for people to cancel late and when they do, we have had good success in filling those seats if we have 7 or more days to do so. We go WAY out of our way to help as the last thing we want to do is charge your for seats you cant use. But, as it is with theater or concert tickets, you know, once you have those seats, you have those seats. If something comes up, you have options like selling them, gifting them, transferring them to others…etc. Call us and be gracious and we’ll work with you. It almost always works. We almost NEVER wind up charging anyone for late-cancels, even if seats go unfilled

BOOKING SEATS

RAW LAB IS RESERVATIONS ONLY. BOOK ON RESY ONLY, FOR SMALL GROUPS ( 4 OR LESS )

SMALL GROUPS (4 or less)

MAKE RESERVATIONS HERE ON RESY

LARGE GROUPS (5 or more)

Large Groups are defined as groups of 5 or more.

EMAIL US HERE FOR HELP IN LOOKING AT DATES & SETTING SOMETHING SPECIAL UP

OR CALL OUR CONCIERGE @ 843 284 3597

DO NOT TRY TO USE GOOGLE ASSISTANT!

This show us you are not clear on what we offer and how it works. Therefore, the chances that guest will know what they are in for are slim. We don't answer those calls.

LATE CANCEL & NO SHOW POLICIES

NO LONGER VALID AS WE ARE NOW PRE-PAID

MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

GUIDELINES

best practices for all of our guests to get the most out of the experience.

PLEASE DO NOT DRINK BEFORE RAW LAB.

PLEASE! And most certainly, DO NOT ARRIVE INTOXICATED. We reserve the right to deny anyone a seat AND charge you full price for abandoning it in the 11th hour. This is important to us, the other guests and you! Tough EXTREMELY RARE, when guests come drunk or too high to function it infringes on EVERYONE ELSE’S good time. We have a very low tolerance for this and it is our duty to look after ALL GUESTS such that they all get the most out of the experience.

DO NOT STARVE YOURSELF BEFORE RAW LAB

Eat as you normally would throughout the day.

FOOD SUBSTITUTIONS

Generally NOT possible due to space and time constraints but we can try to accommodate.

SEAFOOD ALLERGIES

Those with allergies to shellfish should NOT dine at RAW LAB. This is a fin fish, crustacean & shellfish driven menu.

INTROVERTS BEWARE

Guests SHARE the room, attention for the Chef and engage with other guests.

WINES ARE MOSTLY WHITE, ROSE & ORANGE

A red usually accompanies the final course (Dolce). Reds (and all other wines) are available a la carte.

BE PRESENT & ENGAGED WITH THE CHEF AND WITH OTHERS IN THE ROOM

Our model and style sometimes requires us to ask you to do things other fine-dining options do not. Guest participation is important at times.

BE PREPARED TO PARTICIPATE

You may be asked to grab a plate from the chef, for example. This is NOT the standard fine-dining service style. Please be willing to roll with that.

COME WILLING TO BE TAKEN OUT OF YOUR COMFORT ZONE

You will be encouraged to do things at RAW LAB that you’ve not been asked to do elsewhere. You can pass if you like, however.

CERTAIN FINE-DINING SERVICE ELEMENTS ARE NOT POSSIBLE IN THIS MODEL

Do not expect Le Bernardin or Per Se service style. We love a beautiful “white linen” kind of service, but this is more casual than that.

EXPECT DISCOVERY & FUN

MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

GOLDEN RULES

RESPECT OTHERS

BE ENGAGED. BE PRESENT

If you’d like to stare at social media or respond to work emails while dining, please dine elsewhere.

YOU SNOOZE YOU LOSE

NO FLASH PHOTOS OR VIDEOS

Light is perfectly balanced for modern smart phone photo and video. It ruins other peoples photos and videos. By design, the lighting is PERFECT for photos and videos, we promise.

CELL PHONE USAGE

USE IT OR LOSE IT

If something is passed to you (as some things are) use it, or pass it on.

LISTEN TWICE AS MUCH AS YOU SPEAK

You’ll learn more and enjoy it all more. God gave us 2 ears and 1 mouth for this very reason. You have the chef in your lap for 4 hours. There is a lot you can learn.

RAW LAB™ Wine Travel

WINE TRAVEL

Circumnavigate the globe by exploring up to 15 wines from all 6 wine producing regions.

OUR WINE EXPERIENCE IS DRIVEN BY OUR SPACE AND MODEL

The size of our space, how hidden it is and the fact that we have very very little storage space all drive how we handle the wine service. Also, our business model for a room that only seats 12 limits our ability to do the standard / traditional wine thing. Good news is, we’ve found that it actually liberated us, and our guests. It created all kinds of new opportunities. The benefits far out weight the limitations. It’s less, “we cant do that” and more, “look what we get to do!”

HOW IT WORKS - JOURNEY AROUND THE WORLD

12-14 wines are sampled in 12-14 small pours (about 1/4 to 1/3 of a glass of each). Most are very intentionally paired with a bite or a dish or a series of bites. We take you AROUND THE WORLD with wine, literally.

We feature lesser know grapes and natural processes from all 6 wine producing continents. Wines from Africa, Asia, Europe, Australia or New Zealand, N. America and S. America are all sampled. We’ll get weird with Pet Nats and grapes many have never heard of or tried. We’ll travel through time and space with wines from The Republic of Georgia (the birthplace of viticulture), The Canary Islands (an Volcanic African Archipelago) and onward to Chile, Slovenia, Croatia, Germany and New York!

We enjoy busing myths and telling stories about wine just as much as we do with seafood. Our tiny space and intimate setting leads to discussions about all things and often we have guests who have amazing perspectives on wine. So, we ALL learn from their experience and observations. We didn’t design for that or even anticipate it but it is truly magical to see how our guests can add value to the experience.

GAIN IN EQUAL PROPORTION TO WHAT YOU GIVE UP

Our model allows our guests to try things many of them have never heard of. Join us and GET WEIRD together…you will find something you are surprised by in the the process. We promise. Like an Orange Pet Nat? How about a Diego Seco from a Volcanic African Archipelago? A fizzy Chilean Rose?

Put your palate on “Discovery Mode” like you might your ears when streaming music, and we’ll find some new favorites, together. Let’s juxtapose a traditional Spanish Albarino with a bubbly version of the same grape, grown in CA. Drink Txacoli from the Porron like a Basque! We challenge you to experience wines in fun new way. If you fall in love with one of these wines, great. Now you know. We’ve just expanded your wine universe and that’ll bring you joy in the future. Also, if you want to take some bottles home, great. We can do that too. This way you don’t have to go wine hunting to find it at retail.

THE STANDARD / TRADITIONAL WAY DOES NOT FIT OUR MODEL

Wines by the glass or bottle don’t work with RAW LAB. Or, to say it better, its not the best way to do it. Also, a few other things:

You can get that EVERYWHERE ELSE, every day of the year
The “go to” varieties (Chardonnay, Sauvignon Blanc or Pinot Grigio) will be there, elsewhere, everywhere, forever.
A full glass of wine would last for several bites or courses, in some cases. We’d like to mix up the pairings for you more since we have the time, space and attention to share with each other. We are able to compare impressions, explore preferences more deeply and learn much more in the process.

RED WINE DRINKERS

Those who drink red wine exclusively can be hesitant to join us. We can certainly appreciate the dedication to fine red wine (and we can accommodate you, if you like). But more often than not, red wine drinkers come away from this saying: “ Wow, I had no idea I could enjoy white, rose and orange wines so much!”.

THREE WAYS TO GET THE PICTURE: 3 FILMS BELOW

RAW LAB IS A CULINARY ADVENTURE, not just a “dinner”. As such, it requires and delivers a lot more from and to the guest. Here’s an analogy: If you drive 60 miles to the beach for a weekend get away there are not that many things to consider, do, plan, bring or prepare for. But when you fly to Colorado to go skiing for a week you’ll need plan, prepare, do and bring a lot more. RAW LAB is much more like a ski trip to CO than a weekend at a nearby beach.

MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

RESERVATIONS ONLY

ONLY ON RESY & FOR SMALL GROUPS ONLY (UP TO 4 GUESTS)

FOR LARGE GROUPS (5 OR MORE) - TEXT OR CALL US @ 843 580 7729

! PLEASE NOTE !

RAW LAB is NOT a “traditional restaurant” or A “TRADITIONAL SUSHI OMAKASE”

RAW LAB is not a typical dining experience or culinary offering AND WE DO NOT MAKE OR SERVE SUSHI!

RAW LAB is not A FIT FOR EVERY PERSON OR EVERY OCCASION. The experience is not always a good fit for every circumstance, individual or group as it is not a typical “restaurant” product, service or experience. Please make sure it is a fit for you, your group and your circumstances before you book.

RAW LAB IS **a next generation “Raw Bar” (NOT A SUSHI BAR) featuring MARINE CUISINE & DelicaSEAS presented via an Omakase STYLE of service IN a semi-private oR private dining ENVIRONMENT.**

RAW LAB has SEVERAL RATHER A-TYPICAL POLICIES that may or may not be agreeable to you. We strongly recommend you make yourself familiar with them.

4.9 - 5 STAR RATED ACROSS THE MAJOR / RELEVANT RESERVATION PLATFORMS

READ REVIEWS HERE || RESERVATIONS ONLY @ RESY

BOOK THE WHOLE ROOM - GROUPS OF 12 - 20

We will send the limo for ya if all start and end in one spot, basically.

Routes include Daniel Island, Kiawah and IOP.

RAW LAB LIMO

WORTH THE TIME & MONEY?

THAT DEPENDS ON WHO YOU ARE, HOW YOU EXPLORE FOOD & WINE, HOW YOU SOCIALIZE, WHAT YOU DO & DO NOT DRINK, AND WHAT YOUR VALUES ARE FOR MUSIC, ATMOSPHERE, PRIVACY & ENTERTAINMENT. For some people, RAW LAB is a nightmare. For most, however, it is AMAZING!

RAW LAB has proven itself to be a truly world-class CULINARY EXPERIENCE by the very simple fact that after 2.5 years of operations we have maintained a 4.9 STAR rating on RESY. That’s just a fact which reveals a truth - RAW LAB is a world-class dining experience.

THE 10-12 course EXPERIENCE STARTS WITH a 90 minute introduction that consists of a MASTER CLASS for OYSTERS followed by another MASTER CLASS in CAVIAR. Our OYSTER SERVICE and our CAVIAR SERVICE are singular.

This is followed by another 7 - 9 COURSES of MARINE CUSINE & DELICASEAS. ITS A FULL MEAL, NOT AN APPETIZER. And it is NOT SUSHI or FORMAL like every other “omakase-style” dining experience has always been.

The entire experience is accompanied by a rather unique if not SINGULAR WINE SERVICE. WHITE, ROSE & ORANGE & RED WINE PAIRINGS take our guests to 6 continents. Wines from 13-15 wine producing regions and 8-10 countries are featured. This is a GLOBAL WINE TOUR WHERE WE FEATURE up to 15 different wines, many of which are rather unusual or uncommon. Ask yourself: Where can I taste 12 - 15 different wines from 10 countries and 6 continents in a single meal without ordering 12 - 15 glasses of wine?

FINALLY, THERE ARE AT LEAST 30 POINTS OF DISCOVERY IN THE EXPERIENCE WHERE THE INTERESTING & INTERESTED EPICUREAN OR GOURMAND WILL SEE, TOUCH or EAT SOMETHING THEY never have BEFORE. THIS IS WHY VERY WELL FED, VERY WELL TRAVELED CONSUMERS LOVE RAW LAB. FROM THEIR EXTENSIVE EXPERIENCE WITH FINE DINING THEY KNOW RAW LAB IS TRULY UNIQUE & WORLD-CLASS.

MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

WINNER OF OPEN TABLE’S 2022 DINER’S CHOICE AWARD

A Singular Semi-Private or Private Dining, Test Kitchen, Chef’s Table Experience for up to 12 guests

ONE OF THE TOP RATED CULINARY OPPORTUNITIES IN CHARESTON. SEE THE LIST OF TOP RATED RESTAURANTS HERE

RAW LAB MENU

@ 99 S. MARKET STREET, CHS, SC (843) 580 7729

LOCATION & DIRECTIONS

RECENT PRESS BELOW

FOOD & WINE MAGAZINE || TOWN & COUNTRY MAGAZINE || PASTE MAGAZINE || SC LIVING MAGAZINE

FOX 24 CHS || CITY PAPER CHS || CHARLESTON LIVING MAGAZINE || THE LOCAL PALATE || LUX LIVING MAGAZINE

WE #RaiseTheRaw Bar. YOU #SeasTheBay!

$200 -$250 per person ++ (PLUS tax & tip)

**INCLUDED: 9-12 Rounds oF Marine Cuisine & DelicaSEAS + 12 - 14 PREMIUM Wine Pairings**

SERVICE WED - SAT || ONE SEATING || 6:30pm - 10PM

RESERVATIONS ONLY - RESERVE SEATS HERE

21+

843 580 7729

READ REVIEWS ON YELP & OPEN TABLE

BROWSE RECENT PRESS HERE

15 GREAT REASONS WHY THIS IS AN EXTRAORDINARY VALUE & EXPERIENCE

WHAT IT IS / ISNT || LOCATION & DIRECTIONS || VIEW PRIX FIXE OMAKASE MENU HERE

RESERVE THE ROOM || CANCELLATION & NO SHOW POLICY || MEET OWNER & MASTER MERMMELIER KEVIN JOSEPH

#RaiseTheRawBar

MARINE CUISINE & DelicaSEAS

Learn more about this culinary ethic HERE and check out some pictures at that link or in the gallery below.

HOW IT WORKS

Enjoy 9 - 12 rounds of WHOLE, LIVE, RAW AND/OR BIO-AVAIALBE DISHES & UP TO 14 WINE PAIRINGS

READ REVIEWS ON YELP & OPEN TABLE

RESERVATIONS VIA RESY || LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

RESERVATIONS FOR PRIX FIXE OMAKASE & SEMI-PRIVATE DINING

LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

THIS IS A FIT FOR THOSE WHO…

…seek the unprecedented, unique and original.
…have been to all the great CHS restaurants 10 times each and seek something completely different.
…value elite food & wine experiences and have 3-4 hours available to do enjoy our service.
…are NOT allergic to shellfish, mollusks or crustaceans. Fin fish allergies can be worked around by skipping a course or two.
…are comfortable with or seek a community table type of setting and a salon like atmosphere.
…appreciate elite food, wine and service without any pretension.

PRIVATE DINING

Book the room privately and we’ll serve you anything we can make.

2 - 12 guests for $4,500 ++ (Food, Beverage & Service Included, Taxes & 20% Gratuity NOT included)

13 - 14 guests for $5,500 ++ (Food, Beverage & Service Included, Taxes & 20% Gratuity NOT included)

RESERVATIONS VIA RESY || LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

COMING SOON - MEMBERSHIP OPTIONS

Own a reservation for 4 every night of the year. Pay only when you use it. Share it with anyone.

Preferences on reservations, private room bookings and more.

OPERATING HOURS 2022

Wed, Thurs, Fri & Sat

ONE, 6:30pm Seating for up to 12 guests. Service begins at 6:30pm, SHARP.

RESERVATIONS VIA RESY

LOCATION & DIRECTIONS

LOCATION OF RAW LAB

HOME LTLE FISH VS RAW LAB POLICIES RESERVE MENU LOCATION ATMOSPHERE TEAM CSF MISSION

Between Chruch Street & Meeting Street

LOCATION & DIRECTIONS

RAW LAB™ v. LTLE FISH™

RAW LAB VS. LTLE FISH

SIMILARITIES & DIFFERENCES BETWEEN RAW LAB & LTLE FISH

Both RAW LAB & LTLE FISH operate in the same space, at the same location (Port of Call @ 99 S. Market Street, CHS, SC) at the same u-shaped bar, with the same 12 seats. Both operate in the same exact room. However, RAW LAB operates Thurs - Sat and LTLE FISH operates (Mon - Wed). LTLE FISH offers a similar, but different overall experience and service style than RAW LAB.

SIMILARITIES

Location: Exactly The Same. 99. S Market Street @ Port of Call (Between Meeting & Church)

Room: LTLE FISH is the same room as RAW LAB but it will be sat, set and served differently.

Menu: Each spot serves the same ultra-premium oysters, caviar, shrimp, ceviche, scallops, crudo, lobster, bisque, salads, salmon & so forth. LTLE FISH, basically, serves “RAW LAB’s Greatest Hits or MARINE CUISINE & DelicaSEAS by Master Mermmelier Kevin Joseph”. However, LTLE FISH will feature specials and be used to experiment with wines we haven’t added to the line up at RAW LAB yet. LTLE FISH is, therefore, kind of a TEST KITCHEN for RAW LAB. In the future we hope to develop an expansive Tinned Fish / Conservas / SeaCuterie offering atg LTLE FISH too.

So, the room, atmosphere, lighting, music and food are quite similar, it is the service style and beverage programs that differ. Everything at LTLE FISH is la carte, including wines by the half glass, glass & bottle. Guests tend to order more spirits and cocktails while dining at LTLE FISH too. With RAW LAB the wine pairings are included, very little in the way of spirits are ever ordered and spirits are only offered neat or on the rocks.

HOME LTLE FISH VS RAW LAB POLICIES RESERVE MENU LOCATION ATMOSPHERE TEAM CSF MISSION

DIFFERENCES

Price: RAW LAB is prix fixe @ $250 per seat + tax & tip. A couple can expect to spend $625, total. LTLE FISH is a la carte. The average couple spends about $200 to have a filling dining experience with some nice wines or spirits.

Service Style: RAW LAB is an OMAKASE style of service. LTLE FISH is an A LA CARTE style of service. At LTLE FISH you order from a menu. At RAW LAB, you entrust the chef and just enjoy the ride. The cadence and timing is entirely different. Groups come in at different times to LTLE FISH and receive what they order when its made. For RAW LAB, everyone enters at once and everyone enjoys each dish and wine at the same time.

Service Schedule: RAW LAB: Thurs - Sat from 6:37pm to about 10:30pm. LTLE FISH: Mon, Tues & Wed at 6pm & 8:15pm, so, two seatings.

Seats & Seatings: RAW LAB offers 12 seats and there is only one seating per night. LTLE FISH is currently offering just 8 seats but has two seatings at 6pm & 8:15pm

Time Frame: RAW LAB is Culinary Theater or Dinner & A Show. The time frame is 6:30 - 10:30ish. LTLE FISH can be enjoyed 1/2 of a glass of wine and one dish at a time. You could come in for one dish and a quick glass of Rose…come and go in 30 minutes, if that suits ya.

Price: RAW LAB is prix fixe @ $250 ++ per seat. LTLE FISH is a la carte, meaning, order what you like and pay the bill when you are ready for it.

Cancellation Policy: LTLE FISH has a small cancellation / no show fee. RAW LAB has a more a-typical cancellation / no - show policy which is rarely applied as people almost never no-show and even late cancellations are becoming easier and easier to fill, even in the last moment.

Participation: RAW LAB is highly participatory for the guests. LTLE FISH isnt as much though guests do tend to interact a lot because they are all sat around the same 12 seat bar. Guests at RAW LAB will have a hard time having their own private conversations or catching up without interruption. Its exactly the opposite at LTLE FISH.

Chef / Assistant: Kevin & Heather operate RAW LAB. Simon Zeb & Aengus operate LTLE FISH.

Menu: LTLE FISH offers a menu that is mostly RAW LAB’s Greatest Hits or MARINE CUISINE & DelicaSEAS by Master Mermmelier Kevin Joseph. However, LTLE FISH will feature specials and be used to experiment with wines we haven’t added to the line up at RAW LAB yet. LTLE FISH is, therefore, kind of a TEST KITCHEN for RAW LAB.

Wine: Many of the same wines are used in both LTLE FISH and RAW LAB but we are experimenting with new wines more at LTLE FISH.

Vibe: LTLE FISH features the same tunes as RAW LAB but there isn’t any specific playlists for courses. Our master playlist is on shuffle with LTLE FISH whereas with RAW LAB certain dishes, pairing and elements of style are linked to specific songs.

Culinary Theater: RAW LAB is A LOT more choreographed than LTLE FISH but there is still a lot to see and experience at LTLE FISH as all of the dishes are made no farther from any guest than 6’. LTLE FISH is more like watching a movie at home and RAW LAB is like going to the theater.

Education: You’ll learn quite a bit about MARINE CUISINE & DelicaSEAS at both, if you ask questions.

We created LTLE FISH for three reasons:

1. Develop new chefs.

2. Create a “Test Kitchen” for RAW LAB.

3. Our many repeat customers and raving fans for RAW LAB wanted a different way to enjoy the room and MARINE CUISINE & DelicaSEAS of RAW LAB.

LOCATION

PLEASE DO NOT USE GOOGLE ASSISTANT TO TRY TO MAKE A RESERVATION. IT WILL NOT WORK. PLEASE USE RESY OR CALL 843 284 3957

RAW LAB™ FAQ

FAQ

Basics, Details & Myths

…BASICS…

OUR CONCIERGE IS AT YOUR SERVICE: Call Annabelle at 914 806 3627 or EMAIL HER HERE with any/all of your questions. She’s happy to help you find reservations at RAW LAB and answer any questions you might have. She’ll basically make it easy for RAW LAB’s guests to get seats and get the most out of it. For LOCALS she can help you plan a night on the town or a stay-cation. For VISITORS to Charleston Annabelle will help you plan a short or extended stay in Charleston including finding you an AirBnB, Hotel or Vacation Rental. And she can tap you into our network of Outfitters and Guides for fun outdoor activities or find you a tee time.

LOCATION: 99 S. Market Street, Charleston, SC 29401. Entrance door looks like the entry to the bathrooms off the Courtyard of PORT OF CALL. We are 1 block East of Meeting. One Block West of Church. Just to the left of the 5 & Dime when looking at it with your back to the Market. DIRECTIONS VIA GOOGLE MAPS

PRICES: The price for a seat at Raw Lab varies based on the day of the week. The base prices of $225, $250 or $275 are for Thurs, Fri and Sat. This covers food and beverage. It does not include, state & local taxes and credit card fees (15% total) or gratuity (20% on food & beverage only).

REFUNDS: New polices on this now that we’ve moved to a pre-paid, ticketed seat model can be found on our POLICIES page.

TIPPING POLICY: 20% is our minimum gratuity. We can certainly appreciate that there are folks out that would disagree with this.

DISCOUNTS: We do not discount for those who don’t consume wine but we do offer elegant NA options with advance notice. We’ll need notice to make arrangements for that. If we have empty seats (as we do from time to time) we may offer a Buy One Get One or BOGO. Keep an eye on our Instagram Stories for that.

PURCHASE SEATS ON RESY HERE

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

RESERVATIONS: Can be made only on RESY. If you only see “Notify” for a date, there are no seats. Add yourself to the notify list for 1 or 2 dates you think would work for you.

LARGE GROUP RESERVATIONS: Can now be made on RESY for up to 13 guests per night (if seats are open). If you’d like to have more than 13 we can accommodate up to 18. Call us and we’ll help you find a day that works so you don’t have to search for that endlessly. 843 580 7729

OPERATIONS: Thurs - Sat, sometimes we add a Wed or a Sunday service (especially on holiday weekends).

TIME FRAME: Seating time is 6:37pm. Service runs 3.5 - 4 hours. Think of it as the same 4 hours you’d spend doing Dinner & A Show, without the hassle of getting from dinner to show.

MENU: There isn’t one that we stick to. We published a MENU at the very beginning and it’s still a very good representation of the species used, preparations and presentations, generally. Things do change from time to time but we keep to the core principles of MARINE CUISINE and WHOLE, LIVE, RAW & BIO-AVAILABLE. Expect 9-12 courses and a full meal featuring hot and cold dishes that is nutrient dense, colorful, delicious and interesting. Get excited for the finest raw oyster experience ever consistently delivered, anywhere. The same is true of our caviar service. Finally, our wine service features up to 15 different wines from all over the world to enjoy (small pours of each) as pairings with the various courses. Wines are always coming and going with a few exceptions of what we’ve found to be a perfect pairing.

SHELLFISH ALLERGY: A of June 2024 we no longer welcome those with allergies to more than one of the following species we typically feature in our service. Lobster. Salmon. Crab. Shrimp. Oysters. Caviar. f you are allergic to just oysters, well, that’s OK, as that is just one course. You can skip it. Skipping more than one course is not something we want to see happen anymore.

KIDS: We are 21+ only. At some point we may offer a “Take Your Kid to RAW LAB” service on a regular basis but when haven’t started this yet.

SUBSTITUTIONS: We are very limited in our ability here. The size of our space, storage, service style and other factors severely limit our ability to substitute dishes. We can offer double portions of some dishes, however. If you are allergic to shellfish (oysters, clams, scallops, caviar, crab, shrimp, lobster or salmon, its not a good spot for you. Dairy, nut or gluten sensitivities are easily managed, however.

REVIEWS: Speak for themselves. Focus on RESY which has been the result of 3 years of service and 500+ reviews from people WHO HAVE BEEN to RAW LAB. Be very, very wary of YELP and GOOGLE as many 1 star reviews posted by those who’ve never been or sabateurs have taken our average way below what the truth is. RESY is the truth!

CREATOR, FOUNDER, OPERATOR & OWNER: Kevin Joseph, Master Mermmelier

PURCHASE SEATS ON RESY HERE

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

…A FEW DETAILS…

RAW LAB is, essentially, a FUSION CONCEPT…a FUSION of…
- An Ancient, Oriental (Japanese) SERVICE STYLE (OMAKASE) which means “To Entrust” in Japanese.
- A Modern, Occidental (European/American) CUISINE (RAW BAR) which focuses on certain species, preparations and presentations
We are a STAND ALONE RAW BAR, and NOT just an OYSTER BAR, NOT a SUSHI OFFERING and NOT A SEAFOOD RESTAURANT. We are not a restaurant at all as we have no tables. We are a bar, a RAW BAR.
We offer MUCH MORE than the standard American RAW BAR offering and, for most we can be a delightful alternative to even your favorite seafood restaurant.
We have disrupted / changed the Seafood Restaurant / Raw Bar model in a way that offers some real advantages. We TOOK THE RAW BAR out of the SEAFOOD RESTAURANT THAT ALSO HAS A RAW BAR and ELIMINATED THE SEAFOOD RESTAURANT. This has allowed us to specialize in, expand the offering of and improve the value proposition for what a RAW BAR could be, on several metrics. While we do have to abandon some of the elements of style for the standard fine-dining restaurant model, we’ve found that our guest does not miss them. Instead, what we’ve done in this new paradigm seems to create a host of advantages that are more valuable to the modern Epicurean. The basic things to understand about this model are:
- This is not an appetizer. Courses are not tiny. This is not a tasting menu, this is an EATING menu. You will leave feeling like you ate a full meal. But it’s not a Sushi Experience despite our Omakase-Style of service. More on that below.
- You will learn, A LOT, about A LOT of things because your fellow diners are going to be asking great questions and your chef is going to to be answering them. You’ll see, touch and taste things you never have before. You’ll be EDU-tained and you’ll love it.
- NOT EVERYTHING WE SERVE IS RAW OR SERVED CHILLED. About 1/2 our menu is Raw/Chilled/Cold. About 1/2 of our menu is NOT RAW, served cold/chilled and one item is served hot.
- Our Oyster Service and our Caviar service are each worth the cost of admission because you’ll understand and appreciate and enjoy both oysters and caviar on an entirely new level, for the rest of your life. Our unique business/dining/experienc model delivers on this ever time. They serve not to make us look smart or superior but to deliver to our guests THE TRUTH and THE OPPORTUNITIES to enjoy both, much, much more, for the rest of their lives.
- Doubt any of this? Here’s a way to dip your toe in the pool: Try LTLE FISH. Come enjoy some wine while you watch others dine on dishes, a la carte, that are, in fact, RAW LAB’s greatest hits. If it’s not your jam, you’ll have simply wasted some time over a glass of wine.
OMAKASE-STYLE SERVICE

Often consumers confuse our adoption of an Omakase-Style of service to mean that we deliver an Omakase Sushi Experience. It’s understandable as Omakase was synonymous with Sushi (from a Master Sushi Chef) for 3000 years. So, an “Omakase” in America, means a Sushi Offering. We use the term “Omakase-Style” for a host of reasons. 1. It applies ONLY to our service style, not our food. 2. Our guest does not choose courses or pairings and “Entrusts” the chef which the meal. 3. The price is fixed. 4. Most of the food is seafood and most of it served raw or cooked/chilled. So, while some of the similarities with the ancient tradition of Omakase are embraced, others are adapted. We find opportunities to feature (and tweak) American Raw Bar standards as well. Therefore, in the end, RAW LAB is an “Omakase-Style Raw Bar”

PURCHASE SEATS ON RESY HERE

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

…MYTHS & FABLES…

MYTH: We NEVER refund if you cant make it…”ALL SALES ARE FINAL”.FACT: There are ways to get a refund. And you can always sell your seats, give them as a gift or transfer them to anyone you like. LEARN MORE AT OUR POLICIES PAGE
LOCAL: Our focus is NOT on “Local” product, although we do feature it as much as it fits with our other culinary ethics: 1. MARINE CUISINE & DelicaSEAS and 2. “Whole-Live-Raw-Bioavailable”. There are no local “Farm to Table” Lobster, Caviar or Salmon options in Charleston and, frankly, and these products are integral to our offering.
FARM TO TABLE: More often than not, this is really Farm To Fable! So much so that it’s HARD to find legitimacy in this ethic. Sure, there are some things that big restaurants buy direct from Farmers, but its commonly a fraction of what they serve. We buy oysters direct from Farmers, always. Shrimp directly from those who caught them. Caviar too. But that’s about it. It’s not our lane and, honestly, it’s just not possible. Almost everything moves through a chain of custody that is layered. The trick is to investigate that chain of custody and KNOW that the product you use isn’t being mis-managed along the way.
IT’S A TOURIST TRAP: Raw Lab was 100% locals for the first 6 months. Then it dropped to about 90% for about 18 months and now about 80% of our guests are locals. Many of whom are repeat customers returning with friends and family visiting from out of state. Anyway, we don’t get tourists at RAW LAB, we get travelers or visitors to Charleston. Very different demographic. So, in fact, we’ve NEVER seen a TOURIST. They’re over at Hyman’s. The tourist trap term has been used by the haters and those who don’t see how spending this much money could be worth it.
FRESH IS A LIE: The freshest fish is NOT the best fish! Ask any “REAL” Sushi Master. The BEST fish is the fish served at the right point in it’s decay. This is known as THE SWEET SPOT. Same is true of meat, wine, cheese…etc. And some fish is BETTER / SAFER if frozen properly. WATCH THIS short video of Anthony Bourdain explaining this principle. He get’s into it at 1:30. YOUR WELCOME!

PURCHASE SEATS ON RESY HERE

FAQ MISSION WHAT IT IS & ISNT IS IT FOR YOU VALUE PROPOSITION PRICING POLICIES DISCOVERY

RAW LAB™ Oyster Flight

OYSTER FLIGHT

At Raw Lab we have changed the entire paradigm for oyster service in a fine dining setting. More on how that is done and why it matters in detail below. Our Oyster Flight consists of 6 oysters, topped, dressed or “treated” 6 ways. We GUARANTEE that this will be the best oyster service you have ever had. GUARANTEED!

OYSTER FLIGHT @ RAW LAB

Always presented on an ultra-premium oyster, in this order, for a dozen reasons. No hot sauce. No cocktail sauce. No caviar or uni. AND NO FUCKING CRACKERS! Nothing to get in the way of your taste buds or the delicate and subtle flavors of the oyster.

Topped / Dressed: Fresh Grated Horseradish Root & Lemon
Topped / Dressed: Fresh Grated Japanese Wasabi Rhizome & Lime
Topped / Dressed: Japanese Mignonette (Yuzu Champagne Vinegar, Wasabi, Cucumber, Micro Cilantro)
Topped / Dressed: American Mignonette (Apple Cider Vinegar, Peel of a green apple, shallot, green peppercorn)
Topped / Dressed: French Mignonette (Red Wine Vinegar, shallot, black peppercorn)
Treated: Cold Smoked

The first 5 are toppings or dressings. The last one is a treatment and in a league all its own. Learn more about our ACCOUTRMENT PREMIER here.

RAW LAB offers something COMPLETELY DIFFERENT from, basically, every other “oyster bar” or “raw bar”, ever. It’s so simple and logical its crazy. Our model informs our use of space and the combination of these things allows us to offer a singular oyster service / experience night after night that is VERY VERY different from the classic model for oysters.

THE OLD MODEL

The Old Model is this: RAW BAR = Something that a seafood restaurant ALSO does. Can you name one exception? It’s old and tired. This hasn’t changed in 200 years. It’s time! The old model is driven by two service styles / paradigms: 1. A la carte. 2. Table service. Very simple. And this is just about the only way anyone gets an oyster served to them. The guest orders oysters and a platter of oysters comes to the table. In the case of a mixed platter, the waiter may or may not know much about any of the oysters or even which one is which. A system may or may not be in place to help you know which is which. The platter comes with cocktail sauce, lemon, one or two mignonettes and lots, some or no advice on which to use or how much of each to use or what combinations to try / avoid. This model fails to deliver the value that is possible and makes oysters less desirable (especially at $4 or more) to most consumers

OUR MODEL

Our model affords us the opportunity to give a $453 / per pound protein the treatment it deserves…and then some. An average sized oyster (for half-shell consumption is about 2.5” long and it’s meat weighs 3-5g. So, that is 5g of protein per oyster = $ 4. 453g / 4 = 113 x $4 = $453 per # !!!) At $5 per oyster (the real cost with tax and tip) its a $500 # protein.

Our model is simple: Remove the raw bar from the seafood restaurant that ALSO has a raw bar, and eliminate the restaurant so you can BE A BETTER RAW BAR. #RaiseTheRawBar & #SeasTheBay!

When you focus on Raw Bar you can deliver a MUCH better raw bar product, service & experience. Eliminating the restaurant’s (staff, rent, equipment, menu, admin…etc) allow us to laser focus extremely expensive proteins and do a lot more with other very expensive, high-quality, hard to find product in order to deliver the most value possible.

We offer an oyster service similar to a wine service where a flight of oysters are served to each guest, one at a time, at the same moment. Its a MASTER CLASS, not “table service” because he discovery opportunity in this model is profound, the experience is guided by an expert and everyone experiences it all together, at the same time.

You’ll learn more about oysters (and how to best appreciate them) then you ever thought there was to know. Coaching on the metrics of quality will inform your palate. Identifying the variables between oysters in flavor (Merroir), will help you to understand the differences between them. Discussions of the people, places and processes they come from are the cornerstone of this service. From how to (and why you should) treat every oyster like a sip of a $500 wine, to the R months, we’ll explore the history, culture, cuisine, economy and ecology of oysters as guests ask questions and they’re answered by a Master Mermmlier, Kevin Joseph.

The experience is an experiment in how much more you can get from oysters, how to develop your palate to appreciate the differences in them and which metrics of quality you prefer in your oysters. This will inform your oyster choices and how you enjoy them for the rest of your life. In this experiment we have applied something similar to a “scientific method” where there is a process, order, control and result. Each oyster is the same (control) and each oyster is dressed, a la minute, by the chef. We call our collections of toppings, dressings and treatments Accoutrement Premier. The result is a better understanding of your preferences with oysters / accoutrement.

GETTING THE MOST VALUE & ENJOYMENT FROM AN OYSTER

CONSIDER THIS FACT: An ultra-premium oyster costs $4 at any place you should be eating raw oysters. With tax and tip that is about $5. A medium sized oyster’s meat weighs about 5g. Quick math reveals that 5g for $5 means that these oysters are a $500 a pound protein. How would you expect a professional to treat a $500 a pound protein. How would you best appreciated it and get the most from it? This is what we’ve perfected.

It’s been 100% true that once a guests has had the entire service, they are blown away, flabbergasted and astonished at what can be done with oysters. It creates an epiphany or two for basically everyone. 5 - 6 genuine “points of discovery” are delivered in just our oyster service. These are things that make you say “Wow!” or “I’ve never seen that!”.

Our guests typically realize that this MASTER CLASS is worth every penny of the $250 a seat price because their understanding and appreciation for raw oysters and forever changed in a way that they can take with them for the rest of their life, to every other oyster experience, anywhere. They understand now the best way to get all the flavor and nutrition from them…for starters. We’re this experience to be offered as a one-off or side-bar at a major Food & Wine Festival it would likely have a $250 cost. As part of the RAW LAB experience (about 10% of it, in fact) the value proposition is astonishing! THE OLD MODEL

BOTTOM LINE

The old model is AM radio. Our model is Digital Hi-Fi Surround Sound. In the old model you eat oysters. In our model, you dine on oysters and come to understand and appreciate them much much more. Given the right methodologies to enjoy them to their greatest potential you’ll appreciate and enjoy them much more for the rest of your days. Often this leads to a much greater appreciation of oysters. If you don’t agree that we did to the oyster service what The Sphere did to concerts, we’ll buy you a shot!

WITH US YOU WILL DISCOVER & EXPLORE…

The history, culture, cuisine, economy & ecology of oysters through the questions our guests inevitably ask and the answers given by a Master Mermmelier, Kevin Joseph.
How to properly eat an oyster to most thoroughly experience its entire flavor profile.
How to experience 20, 50 or even 100% more pleasure, joy and satisfaction from an oyster.
Experience your first “Sweet Flash”?
How to recognize when an oyster is shucked properly and what to do when it is not.
The metrics of quality for oysters (nose, brine, bite, minerality, after-taste, meat to shell ratio…etc.)
A few things about your preferences for toppings, dressings or treatments.

Our model was designed NOT for eating or dining. Ours is an omakase-style, semi-private, salon-type product, service and experience that allows us to create and elevate an immersive and participatory culinary experience that is safe, healthy, sustainable, responsible, smart, delicious, nutritious, colorful and fun. That’s something well beyond eating or dining. Considering how this will inform your palate, ordering and elevate your enjoyment and appreciation for oysters for the rest of your life, we think it is fair to say that just this part of our service (the oyster course, or Master Class in Oysters) is of equal value to a day of skiing in Aspen ($1,000 per person) or a round of Golf at The Ocean Course in Kiawah ($650 per person). Yes, you can talk about a round at Kiawah for the rest of your life, and that is very cool. Bucket list stuff. But you cant share your knowledge of how it was so great there with others in the same way you can share your knowledge of oysters with others, for the rest of your life.

MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

RAW LAB™ Caviar Trip

CAVIAR TRIP

PRODUCT + SERVICE + EXPERIENCE

“The most innovative culinary experience I have ever had…”

-Klara Glowczewska, Executive Travel Editor, Town & Country Magazine & former Editor in Chief, Conde Naste Publishing

Double Barrel Bump, 2022. Photo Credit: Kevin Joseph

WE LIKE BIG BUMPS

We cannot lie. Though, we didn’t invent the Caviar Bump, you are going to love what we’ve done with it.

When RAW LAB opened in 2022 we knew we would feature Caviar Bumps. And we definitely brought that to Charleston.

Having heard of them first in NYC in about 2012, we we’re led to believe this became popular in Aspen, CO in the few years prior. But,n certainly this practice goes back farther than that.

More importantly, this practice is most certainly “correct” in that it is the first step in allowing people to experience ALL that fine caviar has to offer. It is part of a process we call the Caviar Trip.

We did not invent the Caviar Bump, but at RAW LAB, through experimentation with our guests, we most certainly did invent THE CAVIAR TRIP.

CAVIAR TRIP

OUR METHODOLOGY FOR CAVIAR IS MORE OF A RITUAL, CEREMONY, TRANCE OR TRIP THAN IT IS A “SERVICE”.

When we talk about caviar or The Caviar Trip, we are speaking ONLY of the enjoyment of FINE CAVIAR. This product deserves the respect that this ritual and technique affords it. This methodology allows us to experience this sacred food as the professionals who produce it and trade in it do. Naked! That is, “Sans Accoutrement”.

Absent are the blinis, crème fraîche and other items which limit it to being simply a delicacy. Fine caviar is MUCH more than that. When given your full attention, the stage to itself and a spotlight, it can be transcendent, especially if you allow yourself to “take the trip”.

TO UNDERSTAND THE RITUAL WATCH THIS VIDEO

If caviar isn’t the most dynamic food on earth, we don’t know what is. In 60-75 seconds (or more) seconds a fine caviar will go through 5 distinct phases. Not even the finest of wine can dance on your palate for that long, evolving the whole time. These are things you can taste and feel. You can easily perceive the phases starting, ending, blending, evolving, peaking, yielding and coming to a conclusion. It is like listening to a song you love.

What caviar can do is seldom realized, especially when we handicap our palate with dough, starch, salt or acid found in potatoes chips, blinis and other accoutrement. If you wanted to experience the power of a painting, song or sculpture you’d free yourself of distractions, barriers and noise. When you allow yourself to be present with it and only it. That is what we do with our Caviar Trip.These tiny and powerful eggs have delicate differences from fish to fish, farm to farm, season to season…just like wine or oysters. It takes 7 years for a sturgeon to come out maturity and produce a fine caviar. It takes a lot of husbandry and expertise to shepherd a fish to that age and moment. It takes more care and expertise still to cure, age and deliver the caviar to a profession who’ll be able to guide you though what to look for and evaluate the quality of that caviar base on industry standard and metrics. To understand your preferences for caviar you’ll benefit from perspective, objectivity, expertise and experience of a professional who can point out what to look for without TELLING you what you see or how to feel about it.

THIS IS WHAT WE DO! We create a safe space for you to be open to the experience. With your trust and permission, we take you on a tour, a trip and sometimes put you in a trance. Its a kind of meditation where you can find every nook and cranny, every delicate flavor and sensation, every instrument in the song, the melody, harmony, lyrics and meaning of it too. Once given the tools to evaluate the various characteristics of caviar and the metrics of quality you’ll then have the tools and knowledge to be able to find your favorites…just like you’ve likely done with wine, and maybe oysters too. We are NOT going to tell you that you should prefer this caviar or that caviar, rather we are going to give you the tools and tactics used by professionals for eons to make up your own mind, as you experiment with caviar going forward.

We will not, on a web page, be able to duplicate the magic that occurs, even with the videos and photos provided. We hope, however, that you’ll come and experience fine caviar with us. You’ll find that in the presence and with the trust of the other guests there is a magical epiphany that this our techniques, rituals and ceremony creates that will change you, forever.

Kevin Joseph & Gary Lemon see a girl about some caviar.

PRODUCT

PRODUCT is the last of “The 4 P’s”

PEOPLE + PLACE + PROCESS = PRODUCT

This is true of any product. In this case, the product is singular because the story behind the people, place & process is without equal.

BELOW YOU’LEARN ALL ABOUT the IDAHO SPRINGS CAVIAR we use. And why! It is a HUGE part of the value proposition of our caviar service.

WARNING: Photos and videos from our Aug 2024 visit may blow your mind, cause you to join us @Raw.Lab.Chs where you mind will DEFINITELY BE BLOWN and cause a new, lifelong “Caviar Problem” for which we known no cure.

IDAHO SPRINGS CAVIAR

Sooo, caviar from a farmed Sturgeon in Idaho makes not sense to you? OK. Lets start there. The place, product and process is unreal!

IDAHO SPRINGS STURGEON FARM is an ABSOLUTELY singular place and operation!

So, at RAW LAB we serve ONLY this American Caviar, YES, AMERICAN! From Idaho. YES, IDAHO! And the best thing is that in doing so IS THAT we sacrifice NOTHING And gain some notable benefits IN QUALITY, FOOD-safety and taste OVER OTHER MANY CAVIAR BRANDS.

GREAT READ: America’s Finest Caviar - Saveur Magazine

THIS is ONE of the things that makes their caviar so special, unrivaled even.

It is fed by water that pops out of the Snake River Aquifer 100 feet from the top of the raceways that hold the sturgeon. This water has been filtered though ancient volcano basalt rock for 250,000,000 years! It’s as pure as water gets.

Thousands of springs burst out of the ridges along the river over hundreds of miles. The Snake River was once a paradise for the White Sturgeon. Indigenous and plentiful, the species was nearly wiped out for its meat and caviar. These days they are a highly protected species and the caviar they produce comes from state of the art animal husbandry and bleeding edge aquaculture developed over the past 100 years of practice.

IT STARTS HERE: After the water gushes out from the mountain ridge it is directed to the farm, just 100 feet downhill. Tens of millions of gallons of water a day sees sunlight for the first time in 250,000,000 years.

This flows DIRECTLY into the farm and over the Sturgeon who swim in some of the purest water on Earth. In the raceways (built on a shallow sloping plateau) this mineral rich, alkaline water flows past the fish quickly. Like a mighty, though short, river…their natural habitat.

The raceway complex is like a series of shallow rivers packed with thousands of happy and healthy female sturgeon.

Density like this would be problematic in a typical caviar farm as filtration of the water would need to be state of the art and fail-safe.

That’s expensive and in the event of natural disaster, little is fail safe. But density here and unlimited, free, pure, flowing water makes filtration completely unnecessary.

The fish spend no more than a half a second in the same water and waste is immediately washed away by incoming water from the aquifer.

Waste gets pulled down the raceways, past the fish, by gravity.

After it exits the raceways it flows into a pond which holds large sturgeon and trout which are alphas and sometimes use as brood stock.

**IT ENDS HERE**: The farm’s water becomes Lemon Falls and runs into the Snake River.

Then, just 150 feet from that pond it makes it’s dramatic entry into the Snake River via

MY DAY AT THE FARM

I learned so much on this day. What an experience. What an epiphany! The people, place and process that create this product are as legitimate as it gets. The fish were so vibrant, strong and healthy. Holding them (or trying to) was like wrangling a wild critter from another age. They’re like a log or missile of muscle, so dense and strong…dinosaurs, literally 350,000,000 years evolved.

This was the Coup de Gras! Sucking eggs from a living sturgeon to evaluate her health, the quality of the eggs and determine whether or not she was ready for harvest. Ill never forget that moment. A tiny slit is made in her belly, near the ovaries, which are surrounded by eggs. A small tube is placed in that hole and gentle suction applied. You’ll see the process in the video below. Inspection of the eggs for size, colorless, texture, firmness and flavor is done.

Mother Load! 40kg of Caviar, roughly. Photo Credit: Kevin Joseph

A few other videos that paint the picture of what RAW LAB is…

MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

RESERVATIONS ONLY

ONLY ON RESY & FOR SMALL GROUPS (UP TO 4 GUESTS)

FOR LARGE GROUPS (5 OR MORE) - TEXT OR CALL US @ 843 284 3597

! PLEASE NOTE !

RAW LAB is NOT a “traditional restaurant” or A “TRADITIONAL SUSHI OMAKASE”

RAW LAB is not a typical dining experience or culinary offering AND WE DO NOT MAKE OR SERVE SUSHI!

RAW LAB is not A FIT FOR EVERY PERSON OR EVERY OCCASION. The experience is not always a good fit for every circumstance, individual or group as it is not a typical “restaurant” product, service or experience. Please make sure it is a fit for you, your group and your circumstances before you book.

RAW LAB IS **a next generation “Raw Bar” (NOT A SUSHI BAR) featuring MARINE CUISINE & DelicaSEAS presented via an Omakase STYLE of service IN a semi-private oR private dining ENVIRONMENT.**

RAW LAB has SEVERAL RATHER A-TYPICAL POLICIES that may or may not be agreeable to you. We strongly recommend you make yourself familiar with them.

4.9 STAR RATED ACROSS THE MAJOR / RELEVANT RESERVATION PLATFORMS

READ REVIEWS HERE || RESERVATIONS ONLY @ RESY

BOOK THE WHOLE ROOM - GROUPS OF 12 - 20

We will send the limo for ya if all start and end in one spot, basically.

Routes include Daniel Island, Kiawah and IOP.

RAW LAB LIMO

WORTH THE TIME & MONEY?

MISSION WHAT IS IS / ISNT IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY

WINNER OF OPEN TABLE’S 2022 DINER’S CHOICE AWARD

A Singular Semi-Private or Private Dining, Test Kitchen, Chef’s Table Experience for up to 12 guests

ONE OF THE TOP RATED CULINARY OPPORTUNITIES IN CHARESTON. SEE THE LIST OF TOP RATED RESTAURANTS HERE

RAW LAB MENU

@ 99 S. MARKET STREET, CHS, SC (843) 580 7729

LOCATION & DIRECTIONS

RECENT PRESS BELOW

FOOD & WINE MAGAZINE || TOWN & COUNTRY MAGAZINE || PASTE MAGAZINE || SC LIVING MAGAZINE

FOX 24 CHS || CITY PAPER CHS || CHARLESTON LIVING MAGAZINE || THE LOCAL PALATE || LUX LIVING MAGAZINE

WE #RaiseTheRaw Bar. YOU #SeasTheBay!

$200 -$250 per person ++ (PLUS tax & tip)

**INCLUDED: 9-12 Rounds oF Marine Cuisine & DelicaSEAS + 12 - 14 PREMIUM Wine Pairings**

SERVICE WED - SAT || ONE SEATING || 6:30pm - 10PM

RESERVATIONS ONLY - RESERVE SEATS HERE

21+

843 580 7729

READ REVIEWS ON YELP & OPEN TABLE

BROWSE RECENT PRESS HERE

15 GREAT REASONS WHY THIS IS AN EXTRAORDINARY VALUE & EXPERIENCE

WHAT IT IS / ISNT || LOCATION & DIRECTIONS || VIEW PRIX FIXE OMAKASE MENU HERE

RESERVE THE ROOM || CANCELLATION & NO SHOW POLICY || MEET OWNER & MASTER MERMMELIER KEVIN JOSEPH

#RaiseTheRawBar

MARINE CUISINE & DelicaSEAS

Learn more about this culinary ethic HERE and check out some pictures at that link or in the gallery below.

HOW IT WORKS

Enjoy 9 - 12 rounds of WHOLE, LIVE, RAW AND/OR BIO-AVAIALBE DISHES & UP TO 14 WINE PAIRINGS

READ REVIEWS ON YELP & OPEN TABLE

RESERVATIONS VIA RESY || LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

RESERVATIONS FOR PRIX FIXE OMAKASE & SEMI-PRIVATE DINING

LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

THIS IS A FIT FOR THOSE WHO…

…seek the unprecedented, unique and original.
…have been to all the great CHS restaurants 10 times each and seek something completely different.
…value elite food & wine experiences and have 3-4 hours available to do enjoy our service.
…are NOT allergic to shellfish, mollusks or crustaceans. Fin fish allergies can be worked around by skipping a course or two.
…are comfortable with or seek a community table type of setting and a salon like atmosphere.
…appreciate elite food, wine and service without any pretension.

PRIVATE DINING

Book the room privately and we’ll serve you anything we can make.

2 - 12 guests for $4,500 ++ (Food, Beverage & Service Included, Taxes & 20% Gratuity NOT included)

13 - 14 guests for $5,500 ++ (Food, Beverage & Service Included, Taxes & 20% Gratuity NOT included)

RESERVATIONS VIA RESY || LOCATION & DIRECTIONS || CANCELLATION & NO SHOW POLICY

843 580 7729

COMING SOON - MEMBERSHIP OPTIONS

Own a reservation for 4 every night of the year. Pay only when you use it. Share it with anyone.

Preferences on reservations, private room bookings and more.

OPERATING HOURS 2022

Wed, Thurs, Fri & Sat

ONE, 6:30pm Seating for up to 12 guests. Service begins at 6:30pm, SHARP.

RESERVATIONS VIA RESY

LOCATION & DIRECTIONS

LOCATION OF RAW LAB