Mike Lata's seafood hall inside a converted bank — a vaulted Upper King Street room with marble counters, a raw bar that runs all afternoon, and one of the best fish-forward menus in the South. Local oysters, whole fish from nearby waters, smoked seafood, a serious wine program built for the food. Buzzy, beautiful, less about hushed reverence than about a great seafood dinner with real energy. For Lowcountry seafood served at its most polished volume.