Chef Mike Lata’s Tips for the Perfect Oyster Roast
Share This Post
Salty, slurpy and quick to slide down your throat, the oyster is not only a favorite Lowcountry dish, it is a social institution. Every January, thousands of enthusiastic shuckers converge upon Boone Hall Plantation, where tractor trailers full of the shelled morsels tally up to the “World’s Largest Oyster Roast.” From raw and pure to cooked and gussied up, local restaurants serve every fashion of oysters. One of our favorite spots to slurp and savor? The Ordinary, an esteemed seafood eatery and the second restaurant from James Beard Foundation Best Chef: Southeast Award-Winner Mike Lata, who opened upscale Southern bistro FIG in 2001. Scroll on to score Lata’s top tips for perfecting an oyster roast.
Thank You! Your Charleston Visitors Guide is on its way! Please allow 7-10 business days for delivery within the domestic US. Please allow 3 - 4 weeks for deliveries outside the United States.
Access Your Favorites from any Device and Get Suggestions for Upcoming Events
Share Your Favorites
Would you like a free Charleston vacation planning guide?
Published annually, the official Charleston Visitors Guide is full of gorgeous photography, insider tips, maps, and resources to help you plan your Charleston vacation.
Our free newsletter offers fun tidbits gathered by Charleston insiders. Sign up today to receive the flavors, sights, sounds, and traditions of Charleston delivered directly to your inbox.