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Get to Know the Oystercatcher

With the opening of the new Sweetgrass Inn last spring, a special feature that came with it to property was the new lobby restaurant & bar: the Oystercatcher

The Oystercatcher is a celebration of its native namesake- the American Oystercatcher, found in flocks on Isle of Palms’ beaches. This lively gathering place is your spot to kick back and enjoy shared moments over fresh, local fare, and craft cocktails. Lounge in our living space and savor the flavors of our locale.

Serving three meals a day, the Oystercatcher is your destination for a sweet or savory, bountiful breakfast; market-fresh salads, small plates, and sandwiches; and artfully crafted takes on local produce and Lowcountry classics.

Celebrating the wealth of our waters, The Oystercatcher features an ocean-to-table raw bar-inspired menu, with an abundance of local oysters, fish and shellfish, in support of sustainable, Good Catch fisheries and oyster reef renourishment. 

The team’s approach is simple: they have a passion for pure flavors, quality ingredients and for creating an atmosphere that is convivial, approachable, and a heaven for people who simply just love food. The menu is designed around appetizers and small plates brought to the table tapas style as they are finished by the kitchen to ensure they are enjoyed as the chef intended. Many of the dishes are hand-friendly, and all preparation is designed with the purpose of being shared.

Dishes such as the Shrimp Al Aljillo have Spanish influences and flavors, using local shrimp from the Carolinas, as well as grilled sourdough from a local bakery. The Octopus Hushpuppy is a purposely whimsical dish you must try, being inspired by the most famous street food in Japan: takoyaki. The dish includes tempura fried octopus with lots of garnishes, but then is presented in a uniquely Southern Hushpuppy style. One other specialty is the Cauliflower Caesar, which intentionally misleads, bending the lines of a traditional salad, but leaving you very grateful for what it actually is; a chef inspired take on a classic.

The Oystercatcher team is led by Chef de Cuisine Austin Blake. Blake was born and raised in Virginia where his mother was well versed in preparing great meals and his father was an Executive Chef in DC. For Chef Austin, coming from a large family made Sunday suppers memorable, chaotic, filled with extended family, and bountiful. Opting to pursue a career in culinary like his father, Blake began climbing the kitchen ladder at the Salamander Resort, where he was commis on all stations of the brigade, being promoted to Sous Chef within just three years. After that, Blake has served as Sous Chef at Vernick Food and Drink and the Inn at Swarthmore.

Austin enjoys teaching techniques and methods of food preparation, combining food elements and ingredients, and feeds off the pace of the kitchen and the comradery it presents. He enjoys following trends that blend the practical and Avant Garde, and enjoys foods that blend or blur the lines between adventurous and friendly. At the Oystercatcher, he sources products with integrity, flavor, and soul, which are incorporated into the seasonal offerings of the menu on a daily basis, resulting in globally-inspired food with a southern Lowcountry twist; being playful yet honest, flavor driven, and straight forward.

The Oystercatcher is open daily, serving breakfast from 8:00 am – 11:00 am, lunch from 11:00 am – 2:00 pm, and dinner from 4:00 pm – 10:00 pm. View the menus here.


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