THE OLD OYSTER FACTORY Countless memories are created over the course of 25 years. BY ALLYSON JONES
For both the longtime patrons and staff of the Old Oyster Factory, the restaurant’s silver anniversary is a celebration of unparalleled views and relationships that stand the test of time. Opening in April of 1989 and built on the site of a former oyster canning facility off Marshland Road, the spacious, multi-level establishment is renowned for its extensive dinner menu of fresh seafood and steaks, panoramic views of Broad Creek and signature service. Regular visitors to Hilton Head make it a point to stop in every chance they get to enjoy their favorite dishes and catch up with staff members who remember their names, faces and stories. After high school graduation, Jessica Lemek began working as a hostess at the Old Oyster Factory. Twenty-two years later, she manages the restaurant and simply can’t imagine working anywhere else. “I just loved it so much, I never left,” she says with a laugh. ”I’ve been here 8
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that long because of the owners. They’re a great company to work for.” Behind the scenes, Lee Webb, Jr., spent his first week at the Old Oyster Factory washing big pots before moving over to the line. In addition to his former day job cutting meat at a local grocery store, over the course of 25 years he worked his way through various positions and now runs the kitchen alongside Chef Andy Love. Both employees credit the lessons taught by founding partner and Executive Chef Franz Auer for their career success, as well as the restaurant’s popularity. “Customer service, consistency, presentation – those were his number one goals,” explains Lemek. “People know when they come in the doors, they will get the same service they got last year and the year before that and the year before that. Then, the food tastes just as good whether it’s a slow or busy night. It’s always consistently good.” “I can honestly say the consistency
that we try to maintain has a lot to do with us still being in business,” adds Webb. “Franz had real high standards. I came up under him, I know what it should look like and I know what it shouldn’t look like.” In addition to classic favorites, such as the pan-seared Crab Cake Dinner, Potato Crusted Black Grouper, Broiled Dayboat Scallops, Mediterranean Grilled Salmon, Seafood Medley, Oven Roasted Bourbon Chicken and Filet Mignon, a separate menu is devoted exclusively to seasonally fresh catch