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Smoked White Stone oysters are prepared with hot sauce, creme fraiche and baked saltines at The Ordinary on Wednesday, May 3, 2017. Michael Pronzato/ Staff

If there is one dish without which The Post and Courier Cookbook Redux series would be incomplete, it’s The Ordinary’s smoked oysters, which play an outsized role in so many visitors’ dining memories of Charleston. Praised repeatedly in the national press, the dish arose from chef Mike Lata’s attempt to recapture a California campfire experience.

“Success finally came when we ditched the pre-shucked jug oysters from Virginia, instead using the premium oysters that we serve on the half shell at the restaurant,” Lata says. “I find that one of the remarkable things about this dish is the texture of the finished oyster.”

— Hanna Raskin

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.