Fiddler’s Crab House
*As seen on page 142 of South's October/November DineSouth Issue
The oyster selection at Fiddler’s Crab House is some of the best in town.
Local oysters are served fresh when in season, which generally runs from October to May. Plus oysters from all over the country are shipped in daily for a variety you can’t find anywhere else in the region. Chef Jared Wilderman, resident oyster expert at Fiddler’s, has studied the art of cultivating oysters and has brought his expertise to the Crab House’s Raw Bar menu. “As a group we all went to Skidaway Island to the UGA Oyster Hatchery to learn about how we cultivate local oysters,” said Wilderman. “It was an amazingly educational experience.” The team took that education and turned it into incredible raw bar experience where you can learn about specialty oysters while sampling the goods. Not only will you be able to sample the best oyster selection from around here, but you’ll also get the chance to taste some of the most sought after oyster varieties in the country. If you’re overwhelmed by such a huge selection, Chef Jared recommends the Kusshi oyster. Its name means precious in Japanese, and rightly so. These Stellar Bay British Columbia oysters taste as precious as they sound. If you’re still having trouble deciding, go with the Chef’s Selection, which gives you the best variety so you can sample them all. The raw bar at Fiddler’s is more than just ordering a dozen oysters on the half shell; it’s about the experience of trying oysters from all over the country and learning to appreciate the extreme effort that goes into cultivating them.
7201 Hodgson Memorial Dr, Savannah, GA
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