Amen Street Blog

‘Enjoy Charleston SC Best Oyster Tips’

With Southeastern Wildlife Expo approaching this weekend, you’re given the opportunity to have some of the very last steamed oysters of the season. A Charleston rite of passage, oyster roasts are a great excuse to gather around a table, get messy and sip a cold beer. If you don’t consider yourself an oyster pro, there’s a bit of an intimidation factor to tackling a bucket of steamed oysters, or even a plate of raw ones.

If you’re getting prepared for this weekend’s SEWE oyster festivities, take a lesson from John Bil, Prince Edward Island native and Oyster Restaurateur. The waters surrounding Prince Edward Island are home to some of the world’s finest oysters, famous for their Malpeque variety, inspiring Bil to study the craft of oyster enjoyment. He holds the title of Canada’s three-time Oyster Shucking Champion, able to shuck a single oyster in less than five seconds. In this video from Bon Appetit’s blog, he breaks down a few simple steps to popping open an oyster without cutting up your hands and easily breaking the oyster free in one, beautiful piece. Check it out and take some notes (though we DEFINITELY suggest some gloves…)

We’ve got to hand it to John Bil for his talented express-shucking, but we prefer to stick to a Southern-shucking pace for your pleasure. Sit down behind the marble bar, sip a beer and enjoy our shucker doing the work for you. Amen Street offers delicious trays of oysters on the half shell. Choose from a fresh selection of local Gulf Oysters or select a bunch of frequently changing Unique Oysters, hailing from oyster meccas in New England and the Pacific Northwest to name a few. Our oysters are served with fresh, house made condiments like the Amen Street twist on Mignonette Sauce, a spicy vinegar-based companion to our fresh cocktail sauce.

Eating raw oysters can raise a few eyebrows from those who have not yet perfected the art. Let us assure you that there really is no correct way to eat raw oysters. But, slurping is encouraged and so is savoring the oyster. Before throwing it right down the hatch, give the oyster a few chews to experience its unique taste. In a 2009 interview with Vanity Fair, John Bil shared a few helpful tips for enjoying a tray of oysters, including a few descriptors to pepper in to dinner time conversation (read: salty, sweet, briny, gooey…)

Maybe the easiest- and most fun- way to consume an oyster is throwing back an Oyster Shooter. A delicious little delicacy and perfect treat on a Sunday morning before brunch. Made spicy with our house-infused pepper vodka, Bloody mary mix and topped off with an oyster.

There are so many ways to enjoy the oysters at Amen Street’s Raw Bar. Stop in and find your favorite one.

What are you doing for Valentine’s Day? Does your evening include a trip to downtown Charleston to Amen Street? Our little fresh seafood restaurant makes a great date spot, for more reasons than one.

First, let’s consider our lovely ambiance. Dark, romantic woodwork, soft natural lighting and chic decor score instant points on the date ranking scale. If you snag a table, a seat in a big booth or a high top spot in our Oyster Room,  you’re promised a comfortable, cozy fine dining experience.

If you find your date has an aversion to seafood, not to worry. The Amen Street menu offers choices that seafood lovers and carnivores can agree on. Though our specialty is fresh seafood, we satisfy meat-and-potato cravings as well. Take the Amen Burger, for instance, a juicy patty topped with cheese and bacon- if you please, served with our signature flat top potatoes. Or the Petite Beef Filet, served with whipped potatoes and fresh veggies. Don’t forget dessert- these sweet masterpieces have been known to make a great meal by themselves.

The biggest benefit for choosing Amen Street as your Valentines Day date spot: our oysters. Notoriously known as an aphrodiasic, recent reports also suggest that oysters’ high zinc levels give your body an immunity boost and create a natural calming effect. Very few foods boast the same benefits. You’d have to eat five cups of pumpkin seeds to get the same amount of zinc in just one oyster. Low in calorie, heart-healthy and just plain delicious… and now you can impress your date with oyster trivia.

Today I enjoyed a lunch out of my ordinary routine with one of my favorite Charleston writers, Susan Lucas. Chef Ollard prepared us a few of his newly inspired dishes. If you’ve yet to take a lunch break at Amen Street, you’re overlooking this downtown lunchtime diamond in the rough.

First up, we sampled Amen’s re-imagined Ceviche, a dish that swapped the traditional tuna for shrimp. We loved the colorful presentation of pink shrimp, red tomatoes and green cilantro surrounded by a halo of crisp yellow corn chips. The Shrimp Ceviche was light and citrusy, a perfect accompaniment to our plate of Florida Golden Tilefish Crudo. The crudo looked beautiful on its white rectangular plate with a neat row of thinly sliced fish, a drizzle of lemon herb oil and dusting of microherbs and pink sea salt.

Tilefish Crudo

Shrimp Ceviche

The main attraction was Local Swordfish served over Sliced Asparagus, Tomatoes and Mepkin Abbey Mushrooms in Lemon-Herb Oil. Warm, totally mouth-watering and the perfect filling for an empty stomach. Locally sourced ingredients are an Amen Street ”thing.” While the seafood portion of their dishes typically get the recognition, Susan shared a fun fact about the mushrooms.

Mmm…

Little did I know, just up the road from downtown Charleston sits Mepkin Abbey, a living monastery. As long as I’ve lived in Charleston, I’ve never thought too much about the city of Moncks Corner’s namesake.  Now it all makes sense. The full story behind these mushrooms is fascinating. The Trappist Monks of Mepkin Abbey tend to this large-scale mushroom production of the oyster and shiitake varieties. Lucky for us, Mepkin Abbey’s mushroom production is so plentiful, Charlestonians can sample the mushrooms at a handful of restaurants or grab their own at Piggly Wiggly or Newton Farms.

Our lunch featured the Mepkin Abbey’s Oyster Mushrooms, a wonderful compliment to seafood. Grown in clusters, these mushrooms have a hearty taste: similar to a Portobello but lighter. Chef Ollard’s preparation and lemon-herb oil dressing brought out their delicious taste. I think I’m hooked.

I never tire from a enjoying a quick, light lunch in Amen’s sun-drenched dining room on East Bay Street. And a meal is so much better over a great story.

Thank you Susan Lucas for these beautiful photographs!

Amen Street Fish and Raw Bar’s Executive Chef Stephen Ollard is giving back to our Charleston South Carolina community!  On January 18th, the kids at The Cooper School in West Ashley were treated to an interactive lesson from our very own Chef Stephen Ollard. The kids got up close and personal with some very fresh fish, as Chef Ollard shared tales of fishing and sustainability.  Doesn’t this kind of make you dream of career day and field trips?

The SC Sustainable Seafood Initiative is often referred to as “fishing for the future.” Passing on these sustainable fishing lessons to the children of Charleston is imperative. They are afterall, the reason we work so hard to keep the waterways clean and the fish healthy and populated. By the looks of the pictures, I think Chef Ollard has a few new fans, maybe even found some future chefs and fisherman!

You definitely don’t have to be a kid to benefit from learning about sustainable fishing. The local Sustainable Seafood Initiative, in which Amen Street is a Platinum Partner, teaches how extremely important proper fishing methods are. The initiative works alongside local chefs, passing down knowledge of which fish are “in season”, or most plentiful at certain times of the year, and where to find the best fish selection.The Initiative has taken on a life of its own here in the lowcountry and grown into a movement. All the more seafood for us…!

You can also get your hands-on lesson in fresh fish at Amen Street. When he’s not teaching the coolest science lesson ever, he’s dreaming up new special dishes that best spotlight the amazing seafood selection Charleston offers. Chef Ollard’s menu features seafood and produce from local purveyors, and always offer some kind of fun twist. Stay up to date and check out his daily specials. Updated each and every morning.

Try the Best Seafood Restaurant for Charleston Restaurant Week at Amen Street!

As we prepare one delicious seafood dish after the next for Charleston Restaurant Week, we’re reminded of just how special fish, shrimp and oysters are. Not many culinary destinations are lucky enough to have an ocean or river full of fresh fish nearby, or have seafood sustainability initiatives in place to protect the supply. Our Restaurant Week menu, like our regular menu, is full of fresh options, to make you feel good about eating seafood today and for years to come.

In the spirit of Restaurant Week, here is some food for thought from Barton Seaver, seafood and sustainability expert…

“…The vast majority of consumers do not have a relationship with fish. A fish is a living entity whose value is as a contributing part of an ecosystem. When a fish meets a person, that fish becomes seafood. And it is with seafood that we have a relationship, the value of which is as a part of our sustenance.”

Barton Seaver is a champion in the Sustainable Seafood Movement. He is a major player in the Green Chef Blue Ocean Initiative, an initiative that Amen’s Chef Stephen Ollard also supports. When Amen Street meets fish, we turn that fish into some of the best seafood available in downtown Charleston- for its freshness and delicious, unique prepartion. Since Chef Ollard is an “Ocean Friendly Chef”, he chooses local fisherman and seafood sources whenever possible.

So what’s the most sustainable seafood on our Restaurant Week menu? According to the South Carolina Sustainable Seafood Initiative, all of ‘em. At this time of year, Golden Tilefish, Oysters and Shrimp are all “in season” and sustainable.  Come and try our 3 courses for $30 at Amen Street and experience some of the freshest seafood on the peninsula.

Boost your fish knowledge and check out the Blue Ocean Institute’s Fish Guide.

Why can’t Charleston Restaurant Week last all year? It’s only day two of Restaurant Week and East Bay Street is teeming with people in search of the best Restaurant Week menu. Look no further than our cozy little restaurant and oyster bar. The Amen Street kitchen is busy prepping for another big night. Chef Ollard created a delicious menu for this highly-anticipated week.  The menu features stews, soups, fresh fish and the right amount of sweet to send you off into a delicious after-dinner haze.

If you’re sticking to your 2012 Resolutions, the Amen Street Restaurant Week menu has something fresh, light and healthy for you: a colorful chopped salad for starters, pan roasted fish, steamed rice and oyster stew- featured in this month’s Local Palate Magazine. If you’re not sticking to your resolutions, go for the rich, creamy She-Crab Soup, move on to Shrimp and Grits and polish it off with the Coconut Pie. And, be sure to add a bottle of wine or handcrafted cocktail to the table.

With our 3 courses for $30 menu, you’ll have a chance to sample Chef Ollard’s tasty appetizers, sustainable seafood dishes and amazing deserts at an all-inclusive price. You’ve got until January 22nd, so find a date, make a reservation and bask in the glow that is Restaurant Week at Amen Street.

You can of course eat off the Restaurant Week menu. Check out today’s daily special menu…

Here’s a look at our 3 for $30 menu.

First Course — choose one

- Chopped Salad with Romaine, Radicchio, Cherries, Toasted Almonds and Candied Garlic Vinaigrette

- She Crab Soup with Sherry

Second Course — choose one

- Crab Cakes with Whipped Potatoes, Grilled Asparagus, Sweet Onion Remoulade

- Shrimp & Grits with Tasso-Roasted Tomato Cream

- Pan Roasted Golden Tilefish with Steamed Rice and Oyster Stew

Third Course — choose one

- Coconut Pie

- Chocolate Terrine

There’s nothing quite like standing among friends with a cold beer, muddy, flourescent gloves on your hands, mid chow-down on steamed oysters, saltines and hot sauce. January of course, is peek oyster season and oyster roast season in the lowcountry. These mighty mollusks are never too far out of reach during any other time of the year, but now oyster-filled Januarys are what’s expected– a ray of sunshine on a blistering cold, 50 degree winter day…

Steamed, raw, fried.. oysters are our friend. The Holy City was given one final gift, post-holidays: a 115 page, glossy Ode to the Oyster from Local Palate Magazine. This magazine is a-mazing, with photography so beautiful and detailed, you’re tempted to grab at the picture and take a bite. If you’ve yet to feast your eyes on Local Palate, go grab this month’s free copy. You’ll be greeted with lovely oyster imagery and see the oyster craftsmanship of our very own Executive Chef Stephen Ollard.

Always inspired by local produce, seafood and shellfish, Chef Ollard dreams up one fresh and unique fish dish after the next. A fall newcomer to his specials menu, he created his own version of a lowcountry favorite, Oyster Stew. Local Palate shared in the delight of the rich and creamy stew and invited Chef Ollard to share his recipe with their readers.

Try your hand at creating Chef Ollard’s “Amen’s Traditional Oyster Stew” or visit Amen Street to try the masterpiece. Check it out on page 40 of Local Palate in the ReDux section.

See what’s on the table this weekend at Amen Street.

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Amen’s Traditional Oyster Stew

by Chef Stephen Ollard

To cook for 4 people, you’ll Need:

3 Tablespoons butter

1/4 onion, small dice

1 stalk celery, small dice

1 garlic clove, minced

3 tablespoons flour

1/4 cup white wine

1/4 teaspoon Tabasco

1/4 teaspoon fresh thyme

3 1/2 cups heavy cream

6 oysters shucked with liquid reserved

Salt and Pepper to taste

1. In a medium stock pot, saute onion, celery and garlic over medium-low heat in butter until soft, about 3 minutes.

2. Add flour and stir until golden brown. Add wine and reserved oyster liquid and cook for 1 minute.

3. Add remaining ingredients, except the oysters, and reduce heat to low. Cook soup for 10 minutes, stirring occasionally.

4. Add Oysters and cook for 1 minute. Salt and pepper to taste. Serve immediately.

2011 was good to us, but 2012 will be better. We’re starting off the new year with lots of excitement…

#1- You’re probably familiar with the old wives tale that promises a great fortune when ringing in a new year with oysters and champagne. Just so happens, we have both and it’s working for us. Celebrate with us for a romantic dinner or a low key evening at the bar. At Amen Street, there’s no cover and no annoying crowds. We still have a few reservations open for dinner on Saturday night, check out Open Table to make yours. You can also hop over for a toast at midnight– we’ve got some great bubbly and crisp, delicious specialty drinks.

#2- After a long and fantastic year, we’re taking a little time to polish up. We will close after dinner on Sunday, January 8th and re-open for dinner service on Tuesday January 10th while we do some grooming and maintenance.  It will be easy to control your Amen cravings knowing that…

#3- Charleston Restaurant Week, the winter edition, begins on January 12th and last until the 22nd. Chef Ollard created a delicious menu for this blissful, 10 day event that is quickly becoming one of Charleston’s holiest weeks. We suggest you make your 3 for $30 dinner reservations now (with this menu, you might even need two nights). If you have a holiday shopping and eating hangover, Charleston restaurant Week is prime time to sample our fresh and healthy appetizers, sustainable seafood dishes and a-mazing deserts at an all-inclusive price.

Here’s a sneak peek at our 3 for $30 menu:

First Course — choose one

- Chopped Salad with Romaine, Radicchio, Cherries, Toasted Almonds and Candied Garlic Vinaigrette

- She Crab Soup with Sherry

Second Course — choose one

- Crab Cakes with Whipped Potatoes, Grilled Asparagus, Sweet Onion Remoulade

- Shrimp & Grits with Tasso-Roasted Tomato Cream

- Pan Roasted Golden Tilefish with Steamed Rice and Oyster Stew

Third Course — choose one (this is hard, we know, sorry.)

- Coconut Pie

- Chocolate Terrine

#4- Rumor has it that Chef Ollard is among the local chef celebrities featured in one of our favorite new culinary magazines. And it just might share the secret behind one of his newest recipes, which also might be on the Restaurant Week menu.  But we’ll leave it up to you to find it…

Cheers and AMEN to 2012!

After polishing off a plate of oysters or cleaning up from an oyster roast, what do you do with your shells? At Amen Street, we used a few for chandeliers, then we thought big picture. Turns out, empty oyster shells should find their way to a recycle bin, not the trash can.

In the Charleston seafood community, oyster shells are a hot commodity. Ahead of the curve in the sustainable seafood movement, many chefs and restaurants work with the SC Department of Natural Resources to recycle shells and help replenish the oyster population.

Many east coast oyster bays are quickly becoming devastated and loosing entire populations of oysters. Sadly, oyster issues are caused by us: boating, polluting, overfishing. The good news is, it’s definitely not too late to turn it all around. Even places like Virginia’s Chesapeake Bay , where less than 1% of their original oyster supply remains, are building themselves back up. 

Decreasing populations not only affects oyster-eating, it creates a huge problem for the underwater ecosystem. Oysters are “filter feeders”. They’re not just sitting back and relaxing, they feed an algae and keep the water clean. Smaller oyster populations and excess algae are causing some communities to build intricate sewage systems. The easy, natural, inexpensive answer is: build up the oyster population.

Thanks to a proactive recycling initiative in the lowcountry, our oyster supply is still abundant. When our shells are recycled, they are planted in a tidal area or creek in need of a replenishment or cleaning. In many places, there are many of  homeless oysters: larvae without shells. Recycling initiatives give the homeless oysters a place to settle and grow. Oyster shells also trap sediment and keep waves from eroding the banks, two very important parts of the initiative SCORE : South Carolina Oyster Restoration and Enhancement.

We in Charleston are absolutely in a good place – but with Christmas and New Years oyster roasts looming, grab the shells and take them to the nearest recycling station around South Carolina. It’s a great excuse  to eat more!

The oyster-recycling movement is huge in many communities around the country. Sustainable Seafood power players from OceanFriendlyChefs.org share more interesting information on their conservation efforts. Check it out and get involved.

Merry Christmas and Merry Shucking.

Amen Street has some amazing specials this weekend, including a few selections you may have never seen or eaten. It’s a great weekend to branch out and try something new.

First up is Blackened Sheepshead with a Boursin Cheese Grit Cake, Braised Tatsoi and Swiss Chard.

You read that correct. While you may have an initial feeling of confusion, we assure you that it Sheepshead is indeed a fish, and a delicious one at that.  Sheepshead is very plentiful just down the coast from us in both the Atlantic and Gulf waters surrounding Florida. The taste of Sheepshead is likened to crab or lobster. Its taste is so similar, it can even be used in place of crabmeat.

This dish has a little sweetness from the Sheepshead and Cheese Grit Cake. A sharp tasting veggie duo: familiar Swiss Chard with new kid on the block green, Tatsoi, a relative of broccoli and brussels. The fish’s spicy blackened rub rounds out this dish’s full circle of flavor. It’s a really awesome one to try this weekend.

Next we have Pan Roasted Barramundi with Sweet & Sour Peppers and Chef Ollard’s signature Popcorn Rice.

Barramundi is also known as Asian Seabass or Giant Perch.  It is a sweet, mild white fish that “takes on the taste of the water in which it was raised” per the Seafood Choices Alliance. Barramundi is an extremely sustainable fish, which is right up our alley. The pan roasted preparation of the Barramundi brings its flavor out nicely and tastes great with the peppers’ bright pop of flavor.

If red meat is your preference, order the Ribeye this weekend with roasted tomato butter and whipped potatoes.

Mmmmm… Check the rest of our specials out here.

Sometimes you just crave the finer things in life: fried foods. At Amen Street, you can find surprisingly light, amazingly satisfying fried appetizers and sides. Executive Chef Stephen Ollard adds a unique flair to some fried favorites…

Take Amen Street’s spin on the corndog. This is far from baseball game fare. The first difference would be what’s inside the delicious cornmeal batter. Instead of a hot dog, you have yourself a big piece of fresh, local shrimp. The shrimp is hand bread and lightly fried ’til it’s a delicious golden brown. The Shrimp Corndogs are served with napa slaw, home made yellow Carolina mustard and lemon pepper ketchup. Fried shrimp on a stick: ask yourself if it gets much better than that. 

Amen Street’s Fried Calamari is not a typical presentation of thin rings and twists with marinara sauce. Here it’s served in a beautiful white bowl, piled high with jumbo pieces of tender calamari, inside a crispy casing. The calamari is topped with a creamy lemon aioli sauce, corn, tomato, green onion and bacon. Although this dish is classified as an appetizer, you’ll probably want the entire bowl for yourself. This calamari makes a lasting impression. Just ask bloggers Anna, Beth and Alix (who created her own recipe!)

Lastly, try Amen’s Hush Puppies: flavorful cornmeal balls, rolled to the perfect size and fried to perfection. They are served with local honey; I recommend you skip the drizzle, and go straight to dunking. The sweet honey and savory hushpuppies are the perfect marriage. These hushpuppies are great accompaniment to everything from oysters, salads and platters. What’s a  lowcountry seafood restaurant without hushpuppies?

Stop in to Amen Street this weekend and find your own fried favorites.

Something about this time of year makes Amen Street cozier. Maybe it’s our front row view of hungry shoppers on East Bay Street or the shorter days and early afternoon sun pouring through our windows. Chilly, blustery days look better from inside our little nook on Cumberland Street. That cozy feeling is contagious as soon as you walk through the door. You may even be tempted to curl up in a booth and stay all day.

Why not share the Amen Street experience with someone on your shopping list this holiday season?

We make it easy with Amen Street gift cards:  no fees, no expiration dates, just good ole’ Amen Street currency. The beauty of an Amen Street Fish and Raw Bar gift certificate, is whether your budget is $20 or $200, your gift will go a long way. A cold beer and oysters at the bar, a bottle of wine and a crudo plate, doubling up on desserts, even a three course meal with wine pairings. Amen Street gift cards are ideal for singles, newlyweds, families, teachers- we haven’t met a person yet who didn’t love us. Even better, they fit in stockings and slip right into an envelope to mail.

Can’t get much better than that. Stop by, call or e-mail our General Manager, Laura Lovisone (843-853-8600 or amenstreet@yahoo.com) to stock up on Amen Street gift cards.

It’s our second Thanksgiving here at Amen Street and we owe every bit of our success to our loyal guests. In the spirit of “Thank-week”, we express our gratitude to those of you who choose to spend your lunch hours or evenings on the town at our cozy nook on East Bay and Cumberland.

Thank you to the seafood-seeking, the adventurous foodies, the parents sharing oysters with their children for the first time, our partners in the sustainable food movement, to our reviewers and their words about our food, ambiance and service team. You keep us going and inspire everything we do. 

Thank you to our Travelocity reviewers for these fabulous compliments! We promise to keep up the good work.

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“Amen Street was a lovely find in Charleston! It was a hidden gem. It felt energetic and lively, yet quaint and cozy. The food was excellent, just perfect. We enjoyed the mussels and fresh catch cooked in a scrumptious light sauce. The green fried tomatoes were some of we had during our stay in Charleston. Just a delightful evening. The oyster chandeliers decorated the ceilings and exposed brick on the floors made for a really great ambience with excellent service and food. I strongly recommend this restaurant for an exceptional experience!”- Travelcharm, Minneapolis, MN

“This restaurant was a great find and their oysters were a big hit for our family. We were in Charleston for three days and ate there all three days. The restaurant gives off a cozy and warm feeling. There are big windows looking out onto East Bay St. which allows you to do a lot of people watching at the same time as enjoying the food. We also had their fish taco’s that were tasty… The po’boys sandwiches were good as well. We certainly will go back the next time we are in Charleston.” – dhq77, The Bahamas

“We enjoyed wonderful raw oysters, a lobster and shrimp risotto that was delicious, and a supremely fresh Tuna Carpaccio that was admittedly very tasty (I generally steer clear of raw fish). Service was friendly and prompt without being overbearing or disingenuous. Prices were reasonable. With the wide variety of seafood options in Charleston, I would definitely recommend Amen Street over all of the other restaurants focusing on the area’s copious fresh seafood. “– Tacoma Joe, Tacoma, WA

“I think having seafood is a must when you are in Charleston. At Amen you’ll find a focused, modern menu filled with delicious, fresh and often local seafood dishes set in a modernly restored building. Our waitress was extremely patient with us, providing a great description of each of the oysters on the menu – which were great. Actually, everything we tried was great (lobster and Shrimp risotto, fish tacos and the tuna crudo) including the cucumber infused gin & tonic.”- MLSTacoma, Yakima, WA

“What a great find in a town full of good restaurants. Great FRESH seafood restaurant. The staff was very helpful, friendly, knowledgeable and made us feel at home. The room is cozy, warm and wonderfully decorated. Our meals made us wishing we had another week in Charleston so we could come back every night. Great end to a week of travel, and memorable meals, along the East Coast. Prices were very reasonable for the excellent quality of the food and portion sizes.” – GwenL5, Madison, WI

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We love hearing from you! If there’s anything you’d like to see on the menu or behind the bar, give us a shout.   If you are out on this Black Friday, stop in and have a drink with us!

In need of a new fish?

Try Amen Street’s Tilefish. Chef Ollard specially created a hearty dinner for this Friday night by pan roasting tilefish and serving it alongside roasted artichoke, fennel and mushroom ragout. By Charleston standards, this chilly day can almost be declared winterous, so what better way to enjoy than with warm winter veggies and ragout?

Tilefish might sound a bit more exotic than your standard flounder and snapper, but be assured it’s just as delicious and familiar. According to the NOAA FishWatch Facts, the taste of tilefish is likened to crab or lobster. Tilefish are extremely nutrious and low in calorie, definitely an added bonus with a Thanksgiving feast in the near future.

Tilefish have some interesting traits. They are notorious for burrowing into the ground for shelter which create ”submarine canyons” or “pueblos”. In the underwater world they are also referred to as “clowns of the sea” for their neon blue, green and irredescent stripes, white bellies, pink faces and blue eyes. Too bad the name Clownfish was already taken. Some tilefish live to be 40 or 50 years old and can grow up to 50 inches long.

Tilefish faced overfishing in the 1980s, but with new fishing regulations, many more Tilefish lives have been spared, giving them time to reproduce and replish the population.  Over 75% of tilefish are caught by longline fishermen, the rest with standard hook and line or spearfishing even. The biggest Golden Tilefish fisheries are here in South Carolina, so Amen Street is in a short reach from the best selection.

We’d love to see you tonight! Make sure to check out the rest of our specials and reserve a table.

Amen Street’s Executive Chef Stephen Ollard is fresh back from a field trip to New Orleans, where he and other names from the Charleston culinary scene attended the 3rd annual Collaborative Chef Summit.

The theme for this year’s summit is a topic Chef Ollard and Amen Street know very well: sustainability. The “Hands On: Sustainability in Action”-themed, three-day conference gathered together the best and brightest minds in the sustainable food movement. The Chefs Collaborative describes the group of like-minded chefs, foodies, fisherman, farmers and writers as ”changing the sustainable food landscape.” The summit was chock full of fun including ”four butchery workshops and demos, charcuterie and classic cocktail workshops…and workshops on grass-fed beef, Gulf seafood, dead zones, farm worker justice and climate change.”

Honors were given to Fedele Bauccio, founder and CEO of Bon Appétit Management Company for starting a company “that empowers its chefs to find creative ways to source, develop menus, motivate their staff and educate their customers”; Sal and Al Sunseri of P & J Oysters in New Orleans,  credited in brightening the outlook for Louisiana’s oysters post 2010′s devastating oil spill; and Chef Sam Hayward of Fore Street in Portland, Maine, a man who modeled sustainable food practices in New England. 

Chef Ollard is proud to be among the group of chefs who are changing the way people eat. Charleston is forging ahead in the sustainable food movement with restaurants like Amen Street leading the way, recreating the notion of fresh and healthy food and opening up exciting opportunities for local business and agriculture. 

Grab a table at Amen Street and taste the best of Charleston’s local ingredients and newly inspired daily specials.

Amen Street is a long-time Platinum Partner in the South Carolina Aqaurium’s Sustainable Seafood Initiative. We whole heartedly believe in protecting our fish and waterways with safe, sustainable fishing practices.

Abundantly available in South Carolina salt waters this November is the Gray Triggerfish, not to be confused with the flourescent Triggerfish you may have seen in an aquarium. According to the SC Aquarium Sustainable Seafood Initiative, Gray Triggerfish is one of the most sustainable fish to catch and eat during this final full month of fall.

The Triggerfish is a champion of the underwater world. They are designed to play defense with sharp teeth, a trigger-like dorsal fin and hard as nails scales. They hang out close to the ocean floor and nestle themselves inside the holes of coral reef- a great hiding spot for their armor-like bodies. Triggerfish can crack open urchin and crab shells with ease because of their fang-like teeth. They are also known to keep close, aggressive watch over their eggs.  

The fish’s claim to fame and subsequent namesake is its spine. The Triggerfish spine can rise and lock the dorsal fin into an upright position. The only way for a fisherman to release the fin (and avoid getting jabbed) is to press directly behind the raised spine, just like the trigger of a gun. The fin is sharp and painful when in position, to both anglers and underwater predators. The trigger fin sends a clear message that the Triggerfish doesn’t mess around! It is this unique behavior that keeps a greater population alive and able to thrive, making Triggerfish more plentiful and safe to enjoy.

Triggerfish is fresh on the menu this weekend at Amen Street. It makes a very sustainable substitute over grouper and snapper dishes this month. Triggerfish is light and flaky; many list it among the best tasting fish. At Amen Street you can have it prepared in any 3 of Chef Ollard’s special ways (herb grilled, blackened or Mongolian BBQ-ed) or try his featured entrée: Grilled Triggerfish with Braised Spinach, Polenta, Roasted Tomato Vinaigrette.

See the rest of Chef Stephen Ollard’s Daily Specials here and check back for daily updates.

Starting this afternoon, Charleston has a jam-packed weekend of Halloween events on its schedule. With a city full of college kids, it might be tempting to keep the party moving through next week. The harsh reality? Some of us must leave the costumes and craziness behind to button back up for a new work week.  That 9 am meeting comes way too early. Amen Street makes the perfect spot for a sweet, low-key Halloween night. Costumes encouraged.

I personally cannot think of a better place to fall into a sugar-induced Halloween coma than Amen Street. Of course, you can always stop in for fresh seafood any day of the week, but their desserts and wine pairings are insanely good for this special occasion.

I dream about Amen’s Berry Bread Pudding. It’s so rich and delicious it could actually be a meal itself.

Berry Bread Pudding and a glass of Moscato. Perfection.

Chef Ollard just dreamed up new desserts, featured on Amen Street’s daily special menu. If you’re lucky, you can still get a slice of his Coconut Cream Pie- served with Chantilly Cream and Raspberry Coulis. So delicious! Laura Lovisone, Amen’s General Manager and her awesome staff can suggest the perfect wines to round it all out.

If you’d rather drink some sweetness, or need some hair of the dog, try Grandma’s Milk and Cookies Martini, layered with Godiva Chocolate Liquor, Gran Marnier, Kahlua, Milk . Or sip on a glass of Dogfish Head’s Punkin Ale. Amen’s bartenders are always pouring decadent dessert drinks and festive seasonal beers.

Happy Halloween, Charleston!

Hmm, I’ll take the Flash in the Pan Pirlau… Or is it Per-low? Pra-loo? Perla?

Anyway you pronounce it, it’s amazing. Pirlau is a true lowcountry tradition, a dish rising in the ranks among Charleston’s Most Popular Seafood superlatives. 

Pirlau paints a picture of the lowcountry’s history. The roots of the rice dish are traced back to 1800′s, when rice was one of Charleston’s biggest cash crops. The unique salt and fresh water tidal swamps and creeks along the banks of many large plantations became the perfect place to grow and harvest rice. The work was done by the area’s African slave workforce, who created a genius system to farm the rice. The rice crop was so plentiful- and delicious- that the lowcountry moved from exporting it by the thousands of pounds, to millions of pounds.

Rice of course became a staple in many Charleston dishes. The slave force who farmed the rice also cooked with the rice, creating Pirlau as a twist on a traditional African rice stew. When preparing it in Charleston, a few tweaks were made to include local ingredients, mainly the addition of local fish.

Chef Stephen Ollard has his Pirlau preparation down to a science. With his Flash in the Pan Pirlau, you can expect a very traditional recipe, but with an Amen twist. The rice is flavorful and fluffy. Atop a perfect bed of rice are fresh local scallops, shrimp, mussels and clams. It’s a lighter, more adventurous alternative to Shrimp and Grits. And Pirlau is something you really can’t get just anywhere.

Every culture has a rice dish: the Spanish serve Paella, Italians cook Risotto, many Middle Eastern cultures prefer Pilaf. And we Southerners love us some Pirlau.

With Conde Nast readers dubbing Charleston the “Best City in America”, it’s no wonder why Travel Channel celebrity and food explorer, Andrew Zimmern would cruise through town. With Amen Street serving the best local oysters, it’s also no wonder why Mr. Zimmern would stop by to sample our raw bar selections.

Just last week, Andrew Zimmern and his crew from Bizarre Foods visited the Holy City, making a stop at some of the city’s best restaurants. While chatting with the City Paper, he praised Charleston for its unique and delicious cuisine. Unique, being the key factor in featuring Charleston on his show. (While raw oysters aren’t a novel concept for Southerners, they certainly are for our landlocked midwestern neighbors and other viewers around the world.)  

Before sampling Amen Street’s oysters, Andrew visited our supplier in Bulls Bay, an area north of Mount Pleasant known for the lowcountry’s best oyster harvest. Because of Amen’s committment to local, sustainable seafood, we regularly feature Bulls Bay Oysters on our menu. Our quick, delicious preparation, homemade condiments, cold beer and chic, unique bar combine for a perfectly bizarre oyster experience.

Thank you, Andrew and the Bizarre Foods crew for stopping in.

Amen Street’s Travel Channel debut will be in the winter of 2012. Make sure to tune in and see Andrew Zimmern shuckin’ oysters at Amen.

An

The Amen Street bartenders have dreamed up an assortment of new drinks inspired by cooler temperatures, fresh ingredients and the beautiful people of Charleston. Each choice is uniquely Amen Street, handcrafted from homemade stocks, fresh fruits, juices, spices, and spirits that this town loves so much.

Another special treat in your cold glass are our house infused liquors. Get a taste of our homemade Spicy Lemon Pepper Vodka in the new “Dirty Spice” Martini with olive juice, a pepperocini and blue cheese stuffed olive. Yum. Another must-drink is our twist on the Gin and Tonic, the “Cucumber Infusion” served with house infused Cucumber Gin.

Laura Lovisone, Amen Street’s General Manager, says you’ve gotta try the “The Old Charleston”. This drink is sure to get you tipsy in true Charleston fashion, with a healthy pour of Grand Marnier, Captain Morgan Spiced Rum, and Muddled with Fresh Orange, Cherry, Sugar and Bitters.

Turn your Charleston happy hour into an Amen Hour, or two. Find us on Facebook and tell us what your favorite is.

Find Amen Street’s drink menu here: Amen Street Fall Drink Menu

If you recently dined off of Amen Street’s lunch and dinner specials, you may have particulary enjoyed the frequent and unique Flounder and Snapper entrees. So much more goes into creating Amen’s daily specials than meets the eye!  

Snapper

Flounder and Snapper made the “specials” cut not only because of how delicious they are, but because they are both ranked as “greatest available” in the month of September by the Sustainable Seafood Initiative guidelines. As if you really needed another reason to enjoy Amen Street, you know you can always satisfy your belly and your conscious.

Flounder

Enjoy some super fresh Snapper this weekend at Amen Street. Check out our daily specials to see what Chef Ollard has dreamed up.

Lunch in Downtown Charleston SC Amen serves you only the best lunch in town.

How often do you experience this?

12:00 rolls around, your stomach is growling and the last thing you really want to eat is a turkey sandwich in front of your computer, BUT you do anyway.

Instead of begrudgingly accepting this routine, shake things up and try Amen Street for lunch. Amen opens at 11:30 and serves lunch until late afternoon. Chef Stephen Ollard creates inspired lunch specials each day with a great local catches or must-have, in season fish from faraway. This week, he created unique lunch specials with Red Porgy, Swordfish and Arctic Char, all served with two incredible sides each. Amen’s quick, friendly and welcoming staff can deliver your plate direct to the table, for a quick but delicious lunch.

Amen’s fresh, perfectly portioned lunch specials are $13 a plate or under. Yup, a full service, gourmet lunch on East Bay Street for just $13. If you are looking for lighter fare with a smaller budget, order a bowl of She-Crab soup and a Marinated Tomato Salad. Or if it’s red meat you crave in the afternoon, you must order the Amen Burger, a favorite among Amen Street’s visitors. Amen also has the cure the afternoon after the long night: the Amen Street Spicy Bloody Mary, filled to the brim and stacked high with okra. It can be a satisfying lunch all in itself.

Amen’s doors stay open straight through the afternoon. If you have the luxury of a free afternoon, linger longer and enjoy a plate from the Raw Bar or a split a bottle of wine.

See what’s on Amen Street’s lunch menu today. Check back for daily specials.

It has officially cooled down enough to peel yourself away from the air conditioning vent. Now it’s time to get back on the scene and enjoy the beginning of fall with a nice adult beverage.

Amen Street gets a lot of praise for their food, but they also have an incredible drink offering. An afternoon drink at Amen Street is the perfect escape. You feel far removed from the bustle of East Bay Street as you pull up a big cushioned bar stool and sip on the bar’s unique ambiance that’s just the right mix of nautical, artsy and chic.

Some of Amen’s most impressive offerings are off the wine menu, with over fifty Reds, Whites and special varieties. Each wine was carefully chosen to compliment Amen’s fresh fish and local flavors. Whether you’re in the market for crudo, an oyster sampler or just need a glass to escape workday stress, your bartender can help you decide.

Just a few of Amen's Drink Selections

For the beer drinkers among us, Amen has five draught beers on tap, including the hard to find Allagash White and local favorite Holy City Porter from North Charleston’s latest microbrewery addition, Holy City Brewing Company. If you prefer bottles, they’ve got plenty of those, too.

Amen Street’s insistence on using local product doesn’t stop at their seafood. Their specialty cocktails are made with local ingredients, housemade mixes and when possible- Southern style liquor. Sip on a heavenly Frozen Bellini with fresh peach puree, super refreshing Hemmingway Mojito with a fresh grapefruit twist or throw back our signature Oyster Shooters with house infused spicy lemon pepper vodka.

Have we convinced you to come the bar yet?

Is every native Charlestonian born with a taste for oysters? They seem to have an innate ability to shuck, appropriately dress and slurp them down with ease. The whole process can be intimidating for those who do not own a personalized shucking knife or monogrammed oyster glove. Charleston’s oyster roast season (better known as any month that ends in an ‘R’) is lurking around the corner. Now is the time to reign in your oyster-eating skills so you’ll be free from awkward oyster roast experiences this fall.

Come to Amen Street and practice your skills in a non-threatening atmosphere. They offer oyster samplers by the half dozen, dozen, or singles. Amen always serves Gulf Oysters and Littleneck Clams from the Raw Bar but also offers a rotating variety of unique oysters from across the Eastern seaboard- even from the Pacific Northwest. (You can see an always updated list here.)

An Amen Oyster Sampler

Amen Street got the hardest part out of the way and shucked the oysters for you. If you’d like a lesson in shucking too, grab a seat at the bar and watch the resident Oyster Shucker go to work.

The oysters are served on the half shell with a lemon on hand to squeeze on before eating.  You also have a choice of super delicious, house made condiments: mignonette sauce to add a peppery taste, horseradish for some kick, and of course, cocktail sauce. (They’re not necessary to enjoy Amen’s oysters, but definitely add some excitement.) After you’ve decided what to add, throw your table manners to the wind and slurp it on down. You can chew it or swallow it whole. By the end of your sampler, you’ll have an oyster-eating style to call your own.

It’s not as nearly as complicated as it seems, but if you need a visual, here is a great video with an even better narrator. Stop by our raw bar and try ‘em out!

Last week Mother Nature threw some surprises our way. Hurricane Irene hurtled up the coast and an unexpected earthquake shook us up. The city was spared from any real damage this time, but Charleston has a checkered past with storms and natural disasters.

In 1886, a 7-point Richter Scale quake and widespread fire devastated downtown Charleston. The quake was so massive that even of our sister city Savannah and nearby Tybee Island were effected.

William M. Bird and Company, post 1886 Earthquake

At the time of the great earthquake, William M. Bird & Co, then a wholesale paint company, took up residence in our present-day location at 205 East Bay Street. The building was completely destroyed with exception of the cast iron storefront. The Birds, true Charleston survivors, rebuilt their store from a pile of rubble and stayed in business at the same location until the 1950′s.

The earthquake of 1886 affected life here in a major way. Amen Street Fish & Raw Bar has a deep appreciation for the history of our fantastic location: earthquake and all. When building Amen Street, Owner Keith Jones was sure to weave pieces of the building’s history throughout the restaurant. Surviving French plate glass and an iron column from the quake can be found at Amen’s gorgeous bar.

Once destroyed, but rebuilt into Amen Street

Charleston is always at the will of nature’s powerful forces, but we’d like to ask that all 1886-style quakes and Hugo-style hurricanes stay clear of our pretty little city.

Charleston Restaurant Week: it’s the most wonderful time of the year.  This year, the dates are set for September 7-18th. That’s twelve, glorious days to treat your taste buds. The list of restaurants is pretty amazing, but your obvious choice should be Amen Street.

Amen Street will offer three courses for $30. (That’s an appetizer, entree and dessert for the price of a large pizza.) Chef Ollard chose his personal favorite recipes and crowd-pleasers for Amen’s “3 for $30″ menu. Both fresh seafood fanatics and meat & potato lovers will go weak in the knees for Amen Street’s Restaurant Week Menu. 

Choose one item from each section for your three courses.

For Starters

• Described as a “true bit of heaven“, A Cup of She Crab Soup with Sherry   
• A Fresh, Simple Small Mixed Green Salad with Housemade White Balsamic Vinaigrette
• A Trip Advisor Reviewer Favorite, Calamari with Corn, Tomato, Bacon, Green Onion and Lemon Aioli
• Stacks of Fried Green Tomatoes with Creamy Pimento Cheese and Hot and Sour Okra

The Main Event

• Crab Cakes with Mashed Potatoes, Asparagus, Sweet Onion Remoulade
• Chef Ollard’s Delicious Shrimp and Grits with fresh local Tomatoes, Onion, Tasso Ham
• Pan Fried Flounder with Mashed Potatoes, Asparagus, Brown Butter Sauce
• A Hearty Seared Hanger Steak with Buttered Shallot Fondue, Fries

A Happy Ending

• The Way Too Good to be True Fresh Berry Bread Pudding
• Chocolate Terrine
• Lemon Roulade Cake
• Creme Brulee

Make your reservations here! And make sure you come back again- even for a second night during Restaurant Week- so you can try the Shrimp and Grits andthe Hanger Steak… and the Bread Pudding, and the Creme Brulee…

A chorus of “amens” once echoed through the church-filled streets surrounding the restaurant. Now, the same song is sung from the mouths of our extremely satisfied guests. Most who dine here agree, Amen Street is like a spiritual experience: awe-inspiring, moving and unforgettable.

Amen Street’s guests are shelling out love for our food and amazing service all over the web. The Amen Street gospel is being spread to hundreds of seafood-seeking diners, and we cannot thank our reviewers enough. Here’s a couple of recent five-star experiences via Trip Advisor.

From an out-of-towner…

Amen

“I seldom write reviews about restaurants, but I loved this place so much that I came back twice on a short weekend trip to Charleston. All staff I had contact with (bar tender, the waiters, the manager) were truly welcoming and genuinely pleased to serve. But what kept me coming was the food. Wonderful fresh oysters, mouth watering fish and tasteful, right sized deserts. And I found the she-crab soup to be just perfect…

The bar is great on its own, with a wide selection of drinks and wine by the glass, and seems quite popular with locals…I am planning my next trip to Charleston to be back here.”

From a Family of Foodies…

The Best

“Oh where do I begin. Amen Street is exactly my kind of place and I have visited several times. The food is all delicious and so well prepared. The service is excellent. I highly recommend Amen Street to friends visiting Charleston and sometimes find that they visit more than once on their trip (as we always do).

The fish is fabulous and so fresh. I have tried several preparations, all wonderful. I especially enjoy the blackened, very flavorful but not overwhelming as blackened usually is. The she crab soup is delicious. I have witnessed several diners tip up their bowl for every last drop.

The fried green tomato appetizer is well prepared with wonderfully complimentary sauces. The fish tacos are the best I have ever had, I like those for lunch but my daughter enjoys them at supper too. If you have children, make sure to order them some of the children’s fruit. Beautiful, fresh berries with nothing on them, just like I would do at home. They don’t skimp on children’s items as most places do.

Everything is fantastic and it should not be missed when you are on the Peninsula. I cannot recommend Amen highly enough!”

If you, like these guests, have felt the power of Amen’s amazing food, share your experience – and don’t forget the pictures.

Chef Stephen Ollard is a seafood and produce locavore.

He’s always dreaming up great new plates for his guests, offering a few unique seafood specials each day including a rotating Crudo Plate and variety of fresh catches with a choice of three preparations. Ollard and General Manager Laura Lovisone also hand select the best wines and draught beer to make your drink decision nice and easy.

Lunch, dinner and drink specials are posted here each day. Peruse the menu and make your decision before you grab a table, so not to delay your killer meal even for a moment.

I’ll take today’s special, the Blackened Cod with Red Rice and Fried Green Tomato, please.

Decide for yourself and take a seat under the oyster shell chandeliers for the freshest seafood and best prices Charleston offers.

While lots of school stuff really did fall into the “things I will never need to know again” category, economics is something I use and think of every day. Thanks to rising gas prices and dropping dows, the whole world has a front row seat in Econ 101. I recently continued my real world education with a little lesson from Megan Westmeyer of the SC Aquarium.

My Sustainabilty Sensei, Megan Westmeyer

During my chat with Megan, I thought about my mindless buying decisions at the supermarket. For years I’ve been buying fish from the counter without a second thought. If it was on sale and looked good, I’d buy it. So I asked Megan, if I want a pound of local, sustainable fish, where do I go? Can a typical Harris Teeter/Publix shopper find something fresh and local this weekend?

The answer is yes. Really, all you have to do is ask “Is any of this fish local?” or look at the sticker on the package. All packaged seafood will list its country of origin and whether it was farm raised or wild.

Just like the whole supply-demand theory, Megan assured me, the more local fish we ask for, the more we buy, the more selection we’ll have and the cheaper it will be. A-ha. It really makes perfect sense.

While many people are throwing fish filets on the grill this summer for a light dinner, local fisherman are struggling. Help them out! When you buy fish, try to buy something local. If you can’t find anything at the big markets, check out some of the seafood shops around town. Think about joining Abundant Seafood‘s Community Supported Fishery. Keep the SC Aquarium’s Seafood Availability Chart handy. And of course, let someone cook for you and support your local Fish and Raw Bar…

With many options and an ocean just a few minutes down the road, why not eat a Charleston catch?

Unless you really live underground, you’ve heard of Guerrilla Cuisine dinners, maybe even have been lucky enough to have a seat at the table. The best part of this underground dinner club experience is the suspense. What’s on the menu? Who are you sitting with? Where will it be? Guerrilla creator jimihatt likes to keep Charleston on its toes. Just when I thought his Guerrilla concept couldn’t get any cooler, he introduced a killer new surprise with Guerrilla Cuisine Pop-up Dinners.

Back in June, Chef Ollard served up his first Guerrilla Cuisine dinner, Version 1.0, and was just invited back as one of the first chefs to present a Pop-up Dinner.

Pop-up Dinners are a more intimate, less expensive way to experience Guerilla Cuisine. It’s perfect if you want a trail run or if you’re just a foodie on a budget.

Ollard’s pop-up dinner was at Lava Salon in West Ashley last Sunday. On the menu were his newest creations: Cobia Ceviche, various sushi and sliders, Barbeque Lamb Belly and Shrimp Mac ‘n Cheese.

Rumor has it these dishes will be available at Amen Street’s bar by the end of summer. But, more on that later…

Join us in supporting jimihatt, Guerrilla Cuisine and Charleston’s team of super chefs. Check out the upcoming events and grab a spot at the table.

On a recent hot, hazy day on the peninsula, I met a friend at Amen Street for a cool afternoon glass of Sauvignon Blanc or two after work. It wasn’t long before we decided to dabble in Amen’s Raw Bar selections.

The menu obviously offers Amen’s famed oysters, but also presents some non-shellfish options. On this warm afternoon, we thought a plate of Tuna Carpaccio would be our best choice. And right we were.

Tuna Carpaccio

The presentation was bright and colorful. The dish was light and delicious. Capers and shallots accented the tuna with a salty, crunchy punch. An herby drizzle of oil made the perfect dressing for our dish. Although the dish is sized for sharing, we could have each enjoyed our own plate.

The Tuna Carpaccio cures the happy hour munchies but also makes a great pre-dinner treat. If you’re feeling extra dangerous, order the Crudo Plate, which serves up a different raw selection each day.

We’ll be back for more.

So. Good.

Because you’ll be drooling over Amen Street’s Fresh Blackberry Bread Pudding. This desert is seriously delicious, decadent and worth every, single calorie. It puts any other bread pudding you’ve ever tasted to shame.

Each spoonful of the Blackberry Bread Pudding promises a warm rush of rich, buttery goodness.  The pudding is a perfect vehicle for the thick, creamy crème anglaise sauce it rests in. Southern blackberries reach their peak of ripeness in June, making this desert especially fresh and special this time of year. I suggest washing it down with a cold glass of Rex Goliath Moscato.

Mmm, mmm. The Blackberry Bread Pudding recipe is one of Chef Stephen Ollard’s tried and true selections. This dish was one of the first Stephen created for his mentor, Chef Alain Saley.

Mmm…

Rumor has it, the version he serves at Amen Street is a lighter than the original. Hard to even imagine.  We hope you got an “A”.

… and so is the South Carolina Aquarium, who works tirelessly to educate the community on their Sustainable Seafood Initiative. Amen Street stands behind the initiative and carries the proud Platinum Partner title.

On the evening of Tuesday, June 14th,  Amen Street welcomed forty guests for a five course meal and specialty wine pairings in honor of the Sustainable Seafood Initiative. We had a few special guests, Abundant Seafood’s Mark Marhefka, “Clammer Dave” Belanger and the aquarium’s very own Megan Westmeyer.

Our very own local seafood celebrities: Clammer Dave, Mark Marhefka, Megan Westmeyer

 True to the theme of the evening, each fish dish was caught using sustainable fishing methods. Everything was cooked to perfection, complimented with a variety of local summer vegetables.

Mark's catches were off the hook in more ways than one. Super fresh and amazingly delicious. Crudo de Mackerel, Herb Crusted Bass and Pan Roasted Grouper

As you might suspect, Clammer Dave provided the clams, served over Cappellini with Compound Casino Butter

 The evening was extra special thanks to the duo that makes it all happen, all the time: Chef Stephen Ollard and General Manager Laura Lovisone. When they weren’t cooking, serving and pouring, they were visiting with guests, making this dinner feel like an intimate gathering among friends. 

Some of their talents include fish saucing and champagne pouring.

 There are more photos where these came from. Take a peek at the full album on Facebook.

In a recent poll of Charleston men and women, many reported “fear of committing to a restaurant” as their #1 phobia. Basically these people would rather go head-to-head with a spider or give a speech than choose a restaurant for dinner Friday night.

Amen Street is here to help conquer your fear of finding a restaurant. We are among the top Charleston restaurants who participate in Charleston Culinary Tours. Charleston Culinary Tours get the scary part out of the way. They’ve already narrowed the overwhelming list of area restaurants down to four or five of the best.

We're here for you.

While on a tour, you will test small plates directly off the restaurants’ menu.  If the food doesn’t speak for itself, tour guides Glenn and Oscar pepper in history of the town and the cuisine. This two and a half hour tour gives you the tastes and information to make a painless dining decision in the future.

Charleston Culinary Tours aren’t just for out-of-towners, locals love them too. If you’d like to hop on the next tour, make reservations here. All tours start at our sister restaurant, Southend Brewery and Smokehouse and conclude at Amen Street.  Bring a notepad, a camera and a friend and consider your fear overcome.

A recent out of town visitor, Chef Christian Russo, took a Charleston Culinary Tour and documented the experience. Check out what he had to say. If you’ve been through Amen Street on a tour, upload your pictures and tell us what you liked!

The city of Charleston is literally below sea level. This can be a bit scary during hurricane season, but it means we have access to super fresh fish year round. Most Charlestonians would agree, the risk is of a storm is worth the promise of some of the world’s greatest seafood.

Not to brag or anything, but Amen Street is one of the few elite restaurants selected to host a South Carolina Aquarium Sustainable Seafood Dinner this summer. Amen Street is a Platinum Restaurant Partner, making the cut for two reasons. The first being, they get fresh seafood shipments daily; the second being, they only buy from fisherman who practice sustainable fishing. In short, this means Amen Street ensures their guests have a fresh catch each day and the next generation of Amen diners will too.

The SC Aquarium Sustainable Seafood Initiative raises awareness of overfishing and teaches fisherman, restaurants and families how to “fish for the future”.  If we overfish, our dinner plates, wallets and oceans will feel devastating effects. For a city that lives, breathes and loves its waterways, serious attention should be paid to the Sustainable Seafood Initiative.

Amen’s evening in the spotlight is June 14^th. Chef Ollard is preparing a five course meal with specially selected wine pairings. Fresh on the menu is bass, littleneck clams, red porgy and grouper. Tickets are $55 a person. Call 843-853-8600 for reservations.

Super fresh!

Celebrate the initiative and taste the best of Charleston’s seafood, knowing there will be fresh fish for years to come.