The Independent opens in The George Hotel in Georgetown, SC

The Independent, a new seafood restaurant and raw bar from 2024 James Beard Semifinalist for Outstanding Restauranteur Steve Palmer of Indigo Road Hospitality Group, just opened its doors in Georgetown, SC today, February 14.
 

The dining room at The Independent, designed by Charleston, SC-based designer Jenny Keena,n combines old and new world charm
 
Pulling inspiration from the city’s working waterfront and long history of shrimping and fishing, Front Street newcomer The Independent is located within soon-to-open The George Hotel, Georgetown’s first boutique property set to open next month. 
 
Named for the former family-owned and -operated Independent Seafood shop that served the community for nearly 80 years before closing last summer, The Independent aims to honor this legacy with an ingredient-driven menu showcasing the Lowcountry’s local fisherman, farmers, and purveyors. Photos of the stunning space + menu can be found HERE.
 
About The Independent
Located within The George Hotel, The Independent is an ingredient-driven, seafood restaurant and raw bar showcasing the Lowcountry’s local fisherman, farmers, and purveyors. Owned by Winyah Hospitality and led by Executive Chef Thomas Vance and the award-winning team at The Indigo Road Hospitality Group, The Independent pays homage to the community’s former, yet iconic seafood market by the same name, with a seasonal menu of Southern-inspired dishes guided by the region’s bounty of fresh seafood. Raw offerings, like little neck clams, peel & eat shrimp, and oysters on the half shell, are complemented by prepared small plates, chef selections, and a la carte proteins and sides. From the bar, worldly wines, local beers, and a playful, rum-forward cocktail list round out the experience, which evokes the feeling of a getaway, whether that be a vacation or a staycation. Located on historic Front Street, the dining room’s expansive windows offer a view of the city’s bustling thoroughfare, while the eclectic layers of textures and patterns curated by Jenny Keenan Design provide a refined escape.  
 
On the Menu
Led by Executive Chef Thomas Vance, the menu focuses on Lowcountry flavors and the bounty of the sea through a thoughtfully presented raw bar selection and prepared proteins and sides. Working directly with local farmers and fisheries, like Blue Truck Organics, Tiny Victory Farms, Reed’s Greens, and Harrelson’s Seafood Market, to name a few, seasonal produce rounds out the seafood-forward offerings. From the raw bar, guests can enjoy both small and large seafood towers or a la carte selections of Little Neck Clams, Oysters on the Half Shell, and Rock Crab Claws. Small plates and salads meant to be shared include New Orleans style BBQ Clams with butternut squash, shaved beets, and grilled baguette; Fried Chicken Livers with black pepper gravy and housemade candied hot sauce; and of course, Skillet Corn Bread served with honey butter. Coined “Chef Selections”, larger format dishes such as Blackened Flounder with a lump crab and andouille sausage perloo; and Chicken & Dumplings with mushroom supreme sauce; pull inspiration from classic Southern flavors and traditions that have stood the test of time. A la carte proteins, such as C.A.B. ribeye, pork chop, and market whole fish, can be picked and paired with an extensive selection of toppings, sauces, and sides—think a Filet Mignon topped with Fried Oysters and Cajun Hollandaise or Pimento Cheese Butter. For dessert, Indigo Road’s pastry team, led by Chef Anne White, offers an indulgent showing of reimagined classics from Mile High Key Lime Pie to Hummingbird Cake. See the full menu  HERE.
 
Hours of Operation
Sunday, Monday, Thursday: 5 - 9 p.m.
Friday + Saturday: 5 - 10 p.m.
 
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