What locals are saying
CudaCo built its identity around species most Charleston kitchens won't touch — barracuda, monkfish, whatever came off the boat undervalued — and that ethos shows up on the plate in the form of crudo, ceviche, and a fried scallop po' boy that people drive across the Folly Road bridge specifically to eat. The market case anchors the small space: oysters from rotating regional beds, whole fish priced without the tourist markup, and a sustainability operation that donates scales to local farms and repurposes trimmings rather than trashing them. The menu is deliberately short, and a handful of diners want more variety, but the quality-over-quantity gamble has earned it a loyally local following and a spot on best-new-restaurant lists since it opened in 2021.
