A Sushi Pub Built for People Who Are Afraid of Sushi

The interview

Eight questions, in Shawn’s words

1. Q1Locals started in 2009 in Mount Pleasant, in a former coffee shop — and the story goes that sushi happened because sushi didn't need a kitchen. Did we get that right?

   “It was a kitchen, but no hood. It taught us that starting a restaurant creatively with a low budget is possible for owners trying to start up.”

2. Q2You'd run Tsunami before you joined Locals as GM, and adding tacos was your call — for the customer who won't eat raw fish. What happened?

   “Once I took over Locals I asked a lot of the people I knew around town for feedback, and a lot of people are afraid of 'raw fish,' so I wanted to offer something different — so friends of the people that loved sushi could still come and enjoy our laid-back environment of a sushi sports pub.”

3. Q31804 Crowne Commons has been Blu Oyster, then Blu Smoke Pit — Johns Island has watched that spot turn over. What did you hear about it before you signed, and what gets islanders to decide you're the permanent tenant?

   “I knew that Blu Oyster actually did well with their sushi, from knowing the owner and also staff that opened that location. Having the right team in place and a creative menu is what makes our guests enjoy our concept. Our staff is truly what I think has our guests coming back. Half-price sushi is also a great bonus in this economy.”

4. Q4Your general manager lives on Johns Island. What does that change?

   “I have also previously lived on Johns Island, and having a GM that truly cares about the local community goes a long way. Making friends with your neighbors and supporting local schools is something that our GM Brittany really enjoys. I think each town has their own vibe, but having a manager with their finger on the pulse of their community is something that we are excited about.”

5. Q5What's on the Johns Island menu, and which night should islanders put on the calendar?

   “All Locals locations now officially have a new menu, and they are the same throughout each store. A new cocktail menu has also launched with seasonal libations. Tuesdays is the big night for half-price rolls.”

6. Q6What's one moment, before you've even opened, that told you the island had adopted you?

   “We aren't open yet, but will be sometime the week of the 9th. I'll let you know after that. We have had a lot of guests stop by and let us know how excited they are, which puts a huge smile on our faces every time.”

7. Q7Build the first-timer order. One wants the game, one won't touch raw fish, one thinks they don't like sushi at all. What lands on the table?

   “That's easy — we get this all the time. For the one who wants the game, they can start with a selection of 16 draft beers featuring local breweries that we love to support. The Crazy Boy Roll is our 'I want to try sushi but I'm afraid of fish' roll — it's filet on the inside and topped with it also. It's a big seller. We also have a specialty vegetarian roll called LowCountry Tropics. The best part is you can slowly get comfortable in wanting to try sushi with our selection of tacos, sandwiches and hibachi. If you like fried shrimp, our selection of rolls is extensive, so you can start there also.”

8. Q8Who welcomed you in — and five years from now, what do you want "let's go to Locals" to mean on this island?

   “The Woodruff, Kiss Cafe and Cabana & Co. — the staff at all locations, plus the owners we have had the pleasure of meeting, have been so welcoming. They made us feel like the location we selected was a great decision. Five years from now, I'd truly like guests to say that they want to go to Locals because of the staff, and how they make the guests feel like they're still at home.”