Word on the street
What locals are saying
NICO sits just before the tourist-heavy end of Shem Creek, and the distance is intentional — Lyon-born chef Nico Romo runs a wood-fired French oyster bar where the raw program rotates through nearly a dozen East Coast varieties, served with the adductor muscle intact for extended freshness, a detail that signals the kitchen's seriousness. Beyond the bivalves, the lobster roll on toasted brioche with camembert fondue and the beef tartare dressed with caviar confirm this is the civilized outlier on a strip that defaults to beach-bar energy. Romo has expanded aggressively across the Lowcountry since 2017 — a reasonable thing to watch — but the flagship has, by recent account, held its standard.
oysters served with adductor muscle intactwood-fired French technique as the throughlinelobster roll on brioche, camembert fonduegrown-up counterpoint to the Shem Creek tourist stripRomo's multi-concept expansion worth monitoringfive consecutive years of Mt. Pleasant raw bar honors
In the feed
