Jettie Rae's sits on Charlotte Street in downtown Asheville, centered on a raw bar that shucks oysters daily alongside a broader seafood menu. Antonio Perez runs the kitchen as executive chef, with Paul Novak as executive sous chef and Eric Scheffer as owner.
The menu draws repeat mentions for its oyster shooters, seafood tower, ceviche, and fisherman's stew, with the lobster roll and fresh oysters as regular anchors. Sides like succotash, blue cheese chips, and an Asian salad round out the table, and key lime pie or a brownie sundae typically close the meal.
Time Out Asheville named Jettie Rae's one of the city's best restaurants in 2025. Diners consistently praise the food itself, though service pacing has drawn mixed notice — smooth on some visits, slower on others.
The menu draws repeat mentions for its oyster shooters, seafood tower, ceviche, and fisherman's stew, with the lobster roll and fresh oysters as regular anchors. Sides like succotash, blue cheese chips, and an Asian salad round out the table, and key lime pie or a brownie sundae typically close the meal.
Time Out Asheville named Jettie Rae's one of the city's best restaurants in 2025. Diners consistently praise the food itself, though service pacing has drawn mixed notice — smooth on some visits, slower on others.