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Briny Swine Smokehouse & Oyster Bar
Master Critic Reviews (2 Lists)
Briny Swine Smokehouse & Oyster Bar
7.9
Briny Swine is a South Carolina–born smokehouse and oyster bar that brings low-country barbecue, peel-and-eat shrimp, and crab cakes to a lively Clark Street space. Opened in 2024 with late hours, cocktails, and occasional live music, it’s a newer option when you want oysters alongside ribs and brisket.
Must-Try Dishes:
Peel & Eat South Carolina Shrimp, Carolina Blue Crab Cake, She Crab Soup
Scores:
Value: 6.4
Service: 7.9
Consistency: 7.4
Food Quality: 7.8
Atmosphere: 8.6
Cultural Relevance: 7.8
What makes it special: A low-country–inspired mash-up of smokehouse plates and oysters with a bar-forward, late-night feel.
Who should go: Groups craving cocktails, barbecue, and oysters in one place.
When to visit: Prime weekend evenings when the room, bar, and music are busiest.
What to order: Peel-and-eat shrimp, Carolina blue crab cake, she crab soup.
Insider tip: Start with hush puppies and drinks at the bar, then move to a table for seafood and smoked meats.
Briny Swine Smokehouse & Oyster Bar
8.0
Briny Swine brings chef-owner Brandon Rushing’s Carolina barbecue and oyster-roast playbook to a large Lincoln Park dining room, with oak-smoked St. Louis ribs, pulled pork, and broiled oysters on the menu. Opened in the mid-2020s, it functions as the neighborhood’s sit-down, whole-hog-inspired smokehouse where BBQ platters share space with a full bar.
Must-Try Dishes:
Full Rack St. Louis Ribs, Smoked Brisket Plate, Southern Oysters Rockefeller
Scores:
Value: 7.5
Service: 6.6
Consistency: 7.8
Food Quality: 8.6
Atmosphere: 8.8
Cultural Relevance: 7.4
What makes it special: A Carolina-style smokehouse and oyster bar from a Lowcountry chef, focused on oak-smoked pork and ribs.
Who should go: BBQ fans wanting sit-down platters with cocktails and oysters.
When to visit: Prime dinner hours for full menu, bar energy, and specials.
What to order: St. Louis ribs platter, smoked brisket, Southern oysters Rockefeller.
Insider tip: Build a shared spread of ribs plus oysters to see both sides of the menu.