Q&A with Andrew Carmines, Founder/President, Shell Ring Oyster Company.
How would you define the culinary scene in Hilton Head?
We feel that the culinary scene in South Carolina is trending nationally and that Hilton Head is starting to follow in the footsteps of Charleston. It is a different vibe in that Hilton Head has been dominated by seafood over the years, but there are some young restaurant professionals who are starting to break the mold with smaller, more current fare. It will be interesting to see if the local population is interested in supporting the new trends.
What are some unique culinary experiences for Hilton Head groups?
There are a number of great ways to enjoy the island, including catered oyster roasts, pig roasts, Lowcountry boils and great outdoor venues.
What are some of your favorite restaurants in town?
Lucky Rooster Kitchen + Bar, Harold’s Diner, Ruan Thai, Fat Baby’s Pizza and Subs, Palmetto Bay Sunrise Cafe and Kurama Japanese Restaurant.
What can diners look forward to at Hudson’s Seafood House on the Docks?
Our focus is providing the freshest seafood on the planet. We have a network of commercial fishing vessels that we work with to provide finfish of the highest quality. We have our own fleet of shrimp trawlers that fish exclusively for the restaurant. We have soft shell crab in season, and have our own oyster farm for single select oysters in the winter months. We are the largest and longest-standing eatery on Hilton Head Island. Our catering menus have value and are completely customizable, based on the group’s needs. We have two large private facilities inside and two areas for private functions outdoors. We can accept parties of up to 200 people depending on seasonal availability.
We specialize in serving large groups. There is very seldom a room rental charge for large groups. We work on a food-and-beverage minimum. We generally do not accept private functions May through September, but there are exceptions.
