This airy, seafood-inspired restaurant from husband-and-wife team Chef Randy and Amanda Rucker immediately charms with its pressed tin ceiling, globe lights and well-worn wood flooring. The menu is tight, starting with a raw bar of oysters, shrimp cocktail and scallops. Seafood gumbo arrives with lobster, crab and Carolina gold rice, and Caesar salads are showered in nori and toasted benne. Heartier fare like fried oyster BLTs and applewood-smoked steelhead trout show care, quality and sophistication. A seat at the raw bar in the back offers an up-close view of chefs in action.