NORTH CHARLESTON — Holy City Brewing aims to offer something for everyone. Upon entering the North Charleston brewery , the bright lights of arcade games flash across my eyes as the rest of the large compound comes into full view. Sports, sitcoms and thrillers play on televisions above a production area and a shiny wooden bar that curls around to the back of the brewery, which relocated to 1021 Aragon Ave.
five years ago. Garage doors open up into an outdoor area embellished with a music stage and picnic tables, plus plenty of space to roam while overlooking the Noisette Creek. With so much going on, it would be easy to walk right past the brewery’s resident oyster bar led by Connor White.
Named after a food truck he owned in New York City, The Walrus is set just beyond Holy City’s host stand, where shuckers in charcoal aprons place bivalves on ice, stir ceviche and peel shrimp as rock music echoes over the speakers. Patrons sip effervescent vinho verde from Portugal with tart, green apple undertones and order a dozen oysters on the half shell. Oysters are served at The Walrus .
With a relaxed air of refinement, this portion of the brewery feels out of place and right at home at once. “I like to see us as the calm in the storm,” White said. The New York transplant sources seafood locally and from afar.
Oysters with dark, ridged peaks from one coast join others with smooth, tanned facades from the other, each set on ice and served with a mignonette, hot sauce and fre.
