Event is culinary extension of Beaufort Oyster Festival
From staff reports
Tides to Tables Restaurant Week, featuring local restaurants and their amazing cuisine, opens Friday, Jan. 9, opening the week-long run up to the Beaufort Oyster Festival, to be held on Saturday and Sunday, Jan. 17 and 18.
The event is hosted by the Beaufort Area Hospitality Association (BAHA) in partnership with the Beaufort-Port Royal-Sea Islands Convention and Visitors Bureau and in conjunction with South Carolina Restaurant Week.
Participating local restaurants typically offer an existing menu item at a special discount price or a special multi-course menu or a special featured appetizer or cocktail.
Participating restaurants this year include Sea Sea’s Honey Hole Bait & Tackle Shop, Chef Frank’s Bistro, The Fillin’ Station, Q on Bay, Shellring Ale Works, Scratch Italian Kitchen, Rotten Little Bastard Distillery, Breakwater, Ribaut Social Club, Dockside and more.
Menus for the participating restaurants can be found at https://bit.ly/49G74M9 or the Beaufort Area Hospitality Association’s Facebook page.
New for this year is SALT – Savoring Authentic Lowcountry Tradition.
SALT is the premier kickoff to Tides to Tables Restaurant Week, the culinary extension of the Beaufort Oyster Festival.
SALT takes place from 7 to 10 p.m., Saturday, Jan. 10 at Tabby Place in Beaufort. The event unites 15 of Beaufort’s top chefs, restaurateurs, and local producers for an immersive tasting experience highlighting the essence of tidal cuisine — dishes shaped by the rhythm of our waters and the heart of our hospitality.
This is a cocktail formal event. Guests are encouraged to dress in elevated cocktail attire to complement this upscale culinary experience. i.e., No jeans, t-shirts, or casual wear. Dresses and suits encouraged.
Tickets, which are $100 and can be purchased at www.ticketsignup.io/TicketEvent/SALT26, include live entertainment, beer and wine all evening. This is a 21-and-up event.
