STIR is built around three pillars: a raw and cooked oyster and seafood bar with seasonal rotations, a craft cocktail program using in-house bitters, syrups, and artisanal ice, and a scratch kitchen sourcing locally where it can.
The space shifts roles through the day. Lunch caters to quick breaks and client meetings, dinner leans into the seafood bar and cocktail list, and weekend brunch brings bloody marys, mimosas, and brunch classics to the dining room and dog-friendly patio. The kitchen also rotates in new specials every two weeks.
STIR was named a TOWN Carolina city magazine favorite for 2026.
The space shifts roles through the day. Lunch caters to quick breaks and client meetings, dinner leans into the seafood bar and cocktail list, and weekend brunch brings bloody marys, mimosas, and brunch classics to the dining room and dog-friendly patio. The kitchen also rotates in new specials every two weeks.
STIR was named a TOWN Carolina city magazine favorite for 2026.