Seabear Oyster Bar

Seabear Oyster Bar Restaurant Review:

About the restaurant & décor: Tucked into a refurbished Coca-Cola bottling plant --- hence the name The Bottleworks --- Seabear retains some antique finishes (original tile, pressed tin), lending the space warmth and charm. Contemporary touches come in the form of art by locals. Executive chef Patrick Stubbers teamed up with Peter Dale, chef at The National, and Noah Brendel to open the kind of oyster bar the three had admired in their culinary travels, and that Athens lacked.

Likes: the raw oysters correctly served, and a wine list that enables pairing an appropriate wine with them.
Dislikes: the noise level when the restaurant is busy.

Food & Drinks: A round of fine, cold, raw oysters should lead off your dining event. A glass of Domaine St. Martin Muscadet will elevate the experience. Follow that with deep-fried clam strips, not often seen in the South. They come with house-made tartar sauce and lemon. We like the small plates, here called "Snacks," and find them a just-enough portion. Among these, Asian flavors occasionally peak through the mostly American regional offerings. Try the scallion pancake, for instance. Both of these dishes pair well with a glass of Can Feixes Albariño. For dessert you’ll find a pair of pies; get the Key lime. This place is all about Happy Hour, twice daily from 3 p.m.-6 p.m. and 10 p.m.-2 a.m., with oysters priced at a buck and a half until they're gone and wine specials as well. All day Sunday Happy Hour features special drinks. Something different goes on every day, such as a Low Country boil on Thursdays.