"Long-standing, wood-fired restaurant Blossom received an update at the beginning of the year, with new interior designs and a 10-seat raw bar up front. In what was once a private dining space now sits a sunny, Spanish-influenced bar with space to sup on fresh oysters, whole lobster, and Lowcountry boil. Chef Adam Close says that Blossom wanted to offer an affordable, beautiful spot with fresh seafood. The position of the bar, with a large window facing the East Bay Street sidewalk, immediately welcomes patrons into the space." - Erin Perkins
