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Broiled Oysters with a Lowcountry Twist from 5Church

Broiled Oysters with a Lowcountry Twist from 5Church
Photo courtesy of 5 Church Restaurant

5Church Restaurant in Charlotte, North Carolina is perched on the corner of Fifth Avenue and Church Street — hence the name. So when owners Ayman Kamel, Jamie Lynch, Patrick Whalen, and Alejandro Torio decided to venture into the Charleston restaurant scene, it seemed fitting that they would choose the location of the historic old Seaman’s Chapel on Market Street, complete with stained glass windows and vaulted ceilings.

5Church chef Jamie Lynch trained under New York bigwigs like Chef Andrew Carmellini, Charlie Palmer and Daniel Boulud and so it was no surprise when he earned the “Best Chef” award in 2013, 2014 and 2015 from Charlotte Magazine. Chef Lynch is known for his modern take on local ingredients, an inclination evident in his dish Broiled Local Oysters with Anson Mills Polenta with Bull’s Bay Red Mash Sea Salt. “I feel the combination of temperatures, textures and flavors that play off each other so well in this dish is partly attributed to the ingredients coming from the same area. As if they are meant to be together,” he said. We couldn’t agree more.

Broiled Local Oysters, Anson Mills Polenta, Quail Egg, Truffle, Red Mash Salt
From Chef Jamie Lynch of 5Church in Charleston, South Carolina

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