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Greenville on the Half-shell: Where to Find Great Oysters

Libby Wiersema Libby Wiersema
Libby Wiersema lived in California and Alabama before settling in South Carolina 38 years ago, where she's covered the state's best culinary offerings and tells the stories behind the food.
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Fresh oysters on ice with lemon
A rotation of fresh oysters is the main draw at Jones Oyster Co.

Greenville is probably as far from our coastline as you can get—at least as major South Carolina cities go. Despite its proximity, it is home to legions of oyster lovers.

One of the best aspects of Greenville’s burgeoning dining scene is this: You don’t have to go coastal to get great shellfish and amazing raw bars.

Here is a lineup of some of the best places to find fresh, mouthwatering, briny oysters in a variety of preparations:


Blockhouse Restaurant & Bar

oyster ready to eat
Blockhouse has been serving oysters to Greenville since 1981.

The Blockhouse Restaurant & Bar has been shuckin’ in Greenville since the early 1980s. The Augusta Street establishment is known for its fresh oysters, hand-cut steaks, and laid-back vibe. This makes it the perfect place to enjoy a cold beer and slurp some half-shells.


Mr. Crisp

The Overbook neighborhood is home to Mr. Crisp, known for serving up a thoughtful variety of raw oysters from Malpeque to Beausoleil. There is a focus on local, sustainable ingredients here and the oyster lineup reflects that mindfulness. Other specialties include ceviche, hand-battered fish and chips, and New England-style lobster rolls.


Jones Oyster Co.

grilled oysters with garlic butter, cheese, bread and lemon
Oysters grilled with garlic butter, herbs, and cheeses are a favorite at Jones Oyster Co.

Jones Oyster Co. made quick work of establishing itself as a downtown dining destination when it opened in 2023. The operation works closely with regional oyster farmers, purveyors and artisanal producers to support oyster aquaculture and restoration. The daily selection rotates according to availability, with a focus on East Coast offerings. Shells are hauled to local recycling centers to help preserve and enhance the state’s coastal marine habitats. The oyster shooters are crazy good, too.



From its new digs at Camperdown Plaza, Larkin's continues to draw the oyster-loving crowd with its “buck-a-shuck” special Monday-Friday, 2-5 p.m. It is a tasty bargain that is hard to resist. But any day of the week is appealing, too, with oysters by the half-dozen or dozen and Rockefeller-style options.



Raw oysters on ice
Order a round of fresh, raw oysters before you dive into the pasta at Jianna.

Jianna gets it right on two accounts: It overlooks beautiful Falls Park and boasts a modern Italian menu with a place of honor for freshly shucked oysters. Chef Michael Kramer, formerly of McCrady’s in Charleston (now closed), shows off his culinary chops with classic Italian cuisine. Freshly shucked oysters hailing from both the West Coast and East Coast make a fine prologue.



Fresh and surprising, Coral on S. Main Street is a must for bivalve afficionados. In addition to oysters on the half-shell, you will want to try Oysters Talador, a spicy dish with chimichurri, cotija, and prosciutto. The fried oysters are pretty spectacular, too.



top down of a table with several dishes and drinks
Scoundrel offers an upscale oyster experience.

In the heart of downtown Greenville, Scoundrel delights diners seeking a refined experience. Expertly executed French dishes reign supreme here, with platters of fresh oysters sharing the table with delicacies like duck mousse and escargot. You might be tempted to make a meal of the hors d’oeuvres.



A long-time North Myrtle Beach favorite, Bimini’s brought its oyster bar concept to the Upstate, thereby saving Greenvillians a lot of time and gas. The beachy vibe will transport you as will the menu with oysters, oysters, oysters everywhere – roasted, steamed, raw, fried, and tucked, Cajun style, into Po-boys.

Libby Wiersema
Libby Wiersema lived in California and Alabama before settling in South Carolina 38 years ago, where she's covered the state's best culinary offerings and tells the stories behind the food.