WHAT RAW LAB IS & WHAT IT IS NOT

REVISED AFTER 26 MONTHS OF OPERATIONS - FEB 2024

OVERVIEW IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY MISSION

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).

  • A TEST in how to delight and enchant consumers with a culinary ethic guided by “Marine Cuisine” and “Whole + Live + Raw + Bioavailable”. 24 months of operations has proven one thing definitively. For 97% of those who post reviews it is a 5 star experience. For 3% 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.

  • 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 who have made us a success, proven the model and made up 90% of our business so far.

  • 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.

OVERVIEW IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY MISSION

RAW LAB IS NOT…

  • 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 RESTAURANT EXPERIENCE, raw bar or oyster bar. There is no waiter, bartender server. The chef assumes all these roles as The Host 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, EXTREMELY SHORT ATTENTION SPANS, MALIGNANT NARCISSISTS WHO NEED ALL THE ATTENTION / OXYGEN IN THE ROOM, THE MOST ENTITLED, “KAREN’S” or “LARRY DAVIDS” or people who’ve been drinking all day. Yes, we are serious. 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.

MISOVERVIEW IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY MISSION


HOW IT WORKS & THE NITTY GRITTY DETAILS

Reservations made via RESY, ONLY + We operate 4 nights a week + Wed, Thurs, Fri & Sat + One seating + Seating up to 12 guests + Service lasts about 3 hours + Prix Fixe @ $250++ per guest + We have a VERY Clear & Transparent No Show & Late Cancellation Policy HERE + Credit card required to secure booking on RESY + Guests are presented a final bill at the end of the meal and pay and tip at that time. The Host / Owner relies on the tips to make a living, not a killing. Food costs are very, very high due to the rare and exotic products we feature so if this were a traditional restaurant it would be out of business very quickly. Tips therefore make up the difference in this business model for the Owner / Host. This is of equivalent value to front row seats at a major concert, a Broadway show or symphony performance and there is no “cancelling” those plans and receiving a refund. Those kinds of experiences in major markets start at $300. In markets like NYC, LA, ATL, CHI & MIA these kinds of meals / experiences start at $500 or more We believe this to be a great value at $250+ tax + tip per person. Other top dining destinations in Charleston end up costing about the same, as well, though guests are often lured in with a low, fixed rate and then up-sold.

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.

OVERVIEW IS IT FOR YOU A-TYPICAL POLICIES VALUE PROPOSITION PRICING DISCOVERY MISSION

RESERVATION & CANCELLATION POLICIES


RESERVATIONS

Reservations can only be made on RESY. Feel free to call with questions about food, wine or booking the room privately for a party of 2 - 12 guests. But we do not take reservations over the phone for groups of 4 or less.

NO SHOW POLICY

  • $250 per guest will be charged to the card on file with RESY. No exceptions. If you card is declined on RESY you will be blocked by us on RESY and prevented from making reservations in the future until such time as payment is made for the abandoned seats. Harsh? Maybe. But here is the rationale: Somebody who wanted those seats very badly was denied them and we were denied the revenue and gratuity on those seats as well as the word of mouth those very happy customers would generate, not to mention the social media posts they would have made. We have a ZERO TOLERANCE POLICY FOR NO-SHOWS and there are absolutely NO EXCEPTIONS to being charged $250, per seat, for a no-show.

CANCELLATION POLICY

  • > 9 days notice: $0 charge, per seat.

  • < 9 day notice: $250 will be charged per seat reserved / left empty IF, and ONLY IF, they cannot be filled.

NOTE: These fees are non-refundable. However, if you cant make it, you can certainly send friends in your place. Seats are always transferable. And of course, we will ping our wait list and let them know some seats have become available.

IN THE FUTURE

As we develop a wait list we will hopefully be able to relax or eliminate our cancellation & no show policies. We can only do this if we can continue to operate. To continue to operate, we MUST have these policies in place…for now.