Southern Living

Take a seat on one of the bar stools for a feast of Atlantic coast seafood, from fresh oysters to yellowfin tuna tacos to voluminous lobster rolls, dense with claw meat and light on mayo.

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Zagat

The restaurant has garnered substantive press for its superbly fresh raw bar, cool vibe and perfectly paired beverage list.

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TimeOut

Though 167 Raw is a Charleston star, its roots are in Cape Cod, where partner Jesse Sandole’s family runs a seafood market—which no doubt explains the restaurant’s distinctly homey, fishmonger-esque vibe.

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Garden and Gun

Scoring a seat at this tiny, shiny, subway-tiled bar with its trim menu of piscatory and molluscan glories can feel like winning the lottery. The tuna burger and crispy oyster basket beckon, though the lobster roll and clam chowder show off the owners’ New England bona fides.

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Coastal Living

Food for thought: I’ve heard that the lobster rolls at 167 Raw in Charleston, South Carolina, are bringing the Nantucket Island magic to the Lowcountry.

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Bon Appetit

Poké is probably closest to ceviche but, Jesse Sandole, co-owner at 167 Raw in Charleston and Nantucket, which serves its version with tortilla chips, explained the difference: “We like to make the red wine, white wine comparison.

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Eater

Co-owners Jesse Sandole and Kyle Norton wanted to bring a high-end seafood counter to Charleston. Chef Sean Rieflin is in the shop’s tiny kitchen utilizing the fresh products to create crowd favorites like lobster rolls and ahi tuna poke.

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Departures

Chef Sean Rieflin’s tempura Combahee soft-shell crab sandwich is worth the wait in line for a stool at 167 Raw.

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People – Great Ideas

This fishmonger opened nine months ago with a handful of seats for lucky diners. They’ve expanded to 18 seats, but come early to snag one.

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10 Best – USA Today

Undoubtedly, 167 Raw is the long-awaited New England answer to Charleston’s historic love of seafood, in the form of lobster rolls, scallop po boys, ceviche and raw bar oysters.

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The Charlotte Observer

167 Raw proffers an array of oysters, with all provenances listed, and the place is barely big enough to hold the list, much less its few tables and bit of counter space. But: that tuna burger.

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The Local Palate

I have experienced some amazing seafood hot spots that range from local markets just off the water, to fine dining within the Holy City. The newly opened 167 Raw is really giving all of these joints a run for their money.

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Charleston City Paper

Since opening, 167 has gained a loyal following, and they’ve got a lot of regulars to prove it. So it’s no surprise that a handful more seats and a long raw bar were added to the tiny seafood deli and carryout.

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