Conceived as an overflow bar for 167 Raw around the corner on lower King Street, Bar 167 evolved into a destination in its own rite
The masterminds behind 167 Raw reimagined the former Fulton Five space as Bar 167, a chic Mediteranean-inspired boîte to enjoy a fancy cocktail while waiting for a table at the mothership around the corner, but it’s evolved into a restaurant in its own rite.
Conceived as an overflow bar for the perennially packed 167 Raw around the corner on lower King Street, the newly opened Bar 167 evolved into more of a destination in its own rite during the renovation of its historic building, most recently home to restaurant Fulton Five, the northern Italian stalwart shuttered by the pandemic. Architect Dan Sweeney and designer Kathleen Hay maximized the circa-1850s space, adding another bar, more tables, and a patio on the second story, previously reserved for private events. The look is modern Mykonos: a whitewashed exterior offset by cerulean blue, colors that are carried throughout the dining areas accented with bright wood, succulents galore, and oversized rattan light fixtures.
True to its original mission, the cocktail list is expansive, from gin and tonics on tap to the “Bold & Boozy” section exemplified by a Bourbon, amaro, walnut, and peach concoction called Fool’s Gold, as well as extensive wine-by-the-glass offerings that skew Mediterranean. The food menu is limited but delivers on a few of those super fresh seafood dishes that diners queue up for at the first-come, first-served 167 Raw, like a hamachi crudo with sea beans (pictured) and seared scallops in butter-infused tomato water with salty pops of smoked trout roe. A handful of Italian-inspired plates round things out: a house-made rosemary focaccia is a heavenly starter combined with an order of the luxurious stracciatella and fig molasses, and for dessert, an affogato with amaro brings it all home. The best part? This 167 takes reservations. 167raw.com/charleston-167bar