An oyster hall and Southern seafood restaurant set inside a 1927 bank building at 544 King Street. Opened in 2012 by chef Mike Lata, who won the James Beard Award for Best Chef Southeast in 2009. Two stories with vaulted ceilings and a marble raw bar counter. Menu favors the East Coast: smoked oysters, oyster sliders, seafood towers, swordfish schnitzel, and New England fish chowder. Open for dinner Wed through Mon (closed Tuesday). Resy and phone reservations recommended for Fri and Sat. Bar seats are the walk-in option.