Downtown Greenville got its first raw bar when Abyss opened inside ONE City Plaza, and the gleaming ice bar up front is still the first thing that pulls people in. Expert shuckers work an ever-changing lineup of oysters you can mix and match into your own platter, alongside littleneck clams, king crab legs, and a chef's crudo that changes by the day.
It reaches well past the raw bar. Under chef Dom Angelo the kitchen turns out a seared tuna the reviews keep singling out, along with scallops, sea bass, and a short list of plates that lean on whatever came in fresh. The cocktail and wine program is built to sit next to seafood rather than compete with it, which is why a lot of tables end up lingering longer than they planned.