Discover an elegant, clubby tone in addition to top-notch raw bar offerings
The Quinte
In a city replete with casual oyster bars, this seductive slip of a restaurant inside The Pinch hotel on George Street lures diners with a promise of intimate sophistication. Stained oak paneling, sleek marble, dimmed lighting, and brass details set an elegant, clubby tone in the former Bob Ellis Shoes building, where executive chef Nicolas Quintero (previously of FIG and The Ordinary) and his team deftly produce a small but satisfying menu geared exclusively to seafood lovers. Start with a tower for a sampling from the raw bar, including clams, oysters (briny Broad River Blades and Black Points on our visit), shrimp cocktail, stone crab claws, and lightly charred sweet lobster tail. The house-made accoutrements, including a fermented tomatillo and peanut mignonette, plus seasonal crudo (ours was scallops in a benne and cucumber aguachile) further elevate the experience. A handful of mains—including a classic shrimp roll enlivened with citrus and jalapeño and a daily fish entree—round out the offerings. Hit up the 12-seat oyster bar for cocktails and half shells with friends, or better yet, reserve a cafe table for a tête-à-tête with your valentine. thequinte.com
