A seafood tower — an over-the-top arrangement of chilled raw and cooked items, like oysters and crab claws — is often one of the most luxurious things on a seafood restaurant’s menu. But a restaurant on Savannah’s historic River Street is taking a more playful approach and thinking outside of the traditional multitiered tower.
Located on the bottom level of Hotel Orielle (formerly known as the Bohemian Hotel Savannah Riverfront), Coastal 15 Fish House offers a photo-worthy version of the seafood tower. Instead of the expected presentation, chef Johnny Salaverria used an old-fashioned-style, nautical-yellow fishing tackle box as a creative vessel.
Available for $105, the tackle box includes a bounty of both raw and cooked components and thoughtful accompaniments, down to the miniature bottles of Tabasco hot sauce. For oyster fans, the standout component is Tybee Oyster Co.’s Salt Bombs, harvested fresh off the Bull River oyster farm just off the coast of Savannah, served on the half shell and topped with tobiko (fish roe) and Maldon salt. There are also snow crab legs and claws with chive oil, a dozen poached shrimp, fried saltine crackers sprinkled with Old Bay seasoning and four spreads and dips: grouper rillettes, Creole remoulade, smoked cocktail sauce and smoked trout.
As with all seafood towers, this fun display is designed for sharing, so bring a date or some friends. For an even better experience, book a table overlooking the riverfront so you can watch cargo ships and people passing by at golden hour.
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