I don’t have to explain the difficulty in finding a great oyster bar when you do not live anywhere near coastal waters; but, Mr. Pitmaster and I discovered a pearl in the Upstate culinary scene.
Shucks Oyster Bar is a husband and wife owned eatery just 30 minutes southwest of Greenville, South Carolina. Not only do they serve great oysters, the James River variety from Virginia were my favorite, but they have a full menu sure to please even the most picky eaters.
The restaurant sits in downtown Anderson, SC on the town square.
The casual comfortable elongated dining room welcomes those craving good, honest food, reasonably priced.
Chalk blackboards display their impressive list of local brew offerings.
While another board, includes their daily specials and the current oyster offerings.
Opting for their variety platter, I was able to construct my own oyster choices..
1. Petite Sweets – best for those who enjoy the saltiness of oysters
2. Gulf Fresh from Alabama – very meaty, subtle salt flavor
3. James River from Virginia – most delicious, meaty, large oysters.
Because everything Devon and Tala have put on the menu is so appealing, it was very difficult choosing what to eat.
After starting with the oysters, four of each variety is on the platter, I had to try the…
Smoked Oyster Deviled Egg.
Creamy, but with the perfect balance of smokiness and saltiness from the oyster.
I could have ordered 1/2 dozen more.
Instead, we had to try the Oyster Rockefeller. Roasted, covered with spinach and Parmesan cheese, they were almost too hot to pick up.
Shucks have their own “house hot sauce.” I highly recommend eating your oysters with this 4-month bourbon barrel aged sauce. The smokiness of just a few drops will be the perfect accompaniment to your oysters. Don’t let the “hot sauce” term scare you away, it is not too spicy, even for a wimp for hot foods, like me.
Mr. Pitmaster ordered a dozen peel ‘n eat shrimp. Fresh and crisp, he enjoyed them as if we were visiting the Emerald Coast.
Shucks menu has many more entrees to try, including a barbecue pork sandwich, served with their very own white sauce.
I asked Devon if I could try his sauce, he brought over a rather large sample.
It reminded me of “yum, yum” sauce from most Japanese steakhouses. Devon affirmed, that was his intention. It seems to be a cross between tarter sauce, vinegar based barbecue sauce and a creamy vinaigrette.
Being a Mac N Cheese fan, I had to try there homemade version.