Co-Owner of The Darling Oyster Bar Reflects on 10 Years

By: Erin Oliver

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The Darling Oyster Bar, a cornerstone of Charleston’s dining scene, recently celebrated a decade of success on King’s Street. The fan-favorite oyster bar has welcomed thousands of guests, shucked countless oysters, and supported the community’s fishermen and artisans. Now, this love of the Lowcountry has expanded to a second location in Savannah, Georgia.

Seafood Plateau at The Darling Oyster Bar — Image courtesy of The Darling Oyster Bar

The Local Palate‘s newsletter content manager Erin Oliver caught up with The Darling’s co-owner Robert Young to chat about their partnerships with local seafood purveyors, their new Savannah location, and of course, Young’s favorite way to eat an oyster.

Erin Oliver: First of all, huge congrats on 10 years of success at The Darling. That is no small feat. Can you share one thing you’ve learned as a small business owner?

Robert Young: Thank you. We’ve learned that our most important goal is how much we value our employees and ensure they have everything they need.

EO: What has the evolution of The Darling on King Street been like over the past decade?

RY: Over the course of these ten years, we ride the waves with our local artisans. So much of what we do involves our local seafood purveyors and fisheries. We purchase most everything we sell from small local fishermen. It’s always been important to us to stay true and support them.

EO: Why did Savannah seem like the best fit for The Darling’s second location?

RY: Savannah, in many ways, already feels like home. They have a thriving restaurant scene and we really wanted to be a part of that. We were very intentional in picking that location, and our team felt like it was the natural next step.

EO: What feels different about this new location?

Raw Bar at The Darling Oyster Bar — Image courtesy of The Darling Oyster Bar

RY: From a menu perspective, we celebrate Savannah’s local food culture and artisans, and the oysters and local seafood we’re able to access. The building is very similar to what we have in Charleston—we love these older buildings that tell a story.

EO: I’m from Kentucky, and must admit, am ignorant when it comes to oysters. In your opinion, what’s the best way to eat them?

RY: If you had to do it one way, it’s fresh out of the water. Raw. Freshly shucked.

EO: What is your go-to order on the raw bar menu?

RY: I love the variety of the local oysters we get from local fishermen. I truly look forward to see what’s new coming from our local waterways.

EO: Can you share a bit about your cocktail program?

RY: We are always evolving with our cocktail program. We try to showcase local products as much as possible. We are conscious of what our customers are looking for and what our staff likes.

EO: What is a drink at The Darling you’re currently enjoying?

RY: You can never go wrong with an Oyster Shooter. It’s been on the menu for 10 years and it’s a staple. We do a wonderful Darling Fashioned, a great sipping cocktail.