The Mason Jar by Fatboys — Lowcountry Seafood in a Casual Setting

What to expect at The Mason Jar by Fatboys

The Mason Jar by Fatboys is a casual seafood restaurant in the Lowcountry style, built around fresh catches and straightforward preparation. The space is unpretentious — think picnic tables, paper towels instead of cloth napkins, and a focus on the food rather than the décor. You order at the counter, find a seat, and the kitchen sends your plate out when it's ready. The menu centers on shrimp, fish, and crab, mostly fried or steamed, with sides like coleslaw, hushpuppies, and fries.

The restaurant's name reflects its approach: everything arrives in or alongside a mason jar or simple container, reinforcing the no-fuss philosophy. Portions are generous. The atmosphere draws both locals and visitors who want seafood without the tablecloth experience. Fatboys, the parent brand, has built a reputation across South Carolina for this exact formula — quality ingredients, honest cooking, reasonable prices.

Key Takeaways

• The Mason Jar by Fatboys serves fried and steamed seafood in a counter-service format with picnic-table seating.
• Shrimp, fish, and crab are the core offerings, typically paired with coleslaw, hushpuppies, or fries.
• The restaurant operates on a walk-up-and-order model, so expect to wait during peak lunch and dinner hours.
• Prices are moderate for seafood, and portions are large enough to share or take home.

Menu highlights and what to order

The fried shrimp basket is the signature dish — large Gulf shrimp in a light, crispy batter, served with fries and coleslaw. The shrimp are sweet and tender inside, and the batter doesn't overwhelm them. If you prefer steamed, the shrimp steamer comes with Old Bay seasoning and melted butter for dipping. Both versions arrive in quantities that justify the price.

The fish of the day changes based on what's available, but fried flounder and fried grouper are common. Crab cakes, when available, are made with a high ratio of actual crab to filler. Hushpuppies are worth ordering as a side — they're light and slightly sweet, not dense or greasy. The coleslaw is creamy and tangy, a good counterpoint to fried seafood. Fries are standard but well-salted.

Sides matter here because they round out the meal. Beyond the usual options, some locations offer shrimp and grits or deviled crab, depending on the day. Ask what's fresh when you order — the staff will tell you what's moving fastest and what just came in.

Location and hours

The Mason Jar by Fatboys operates in multiple locations across South Carolina, with the original and most established location in the Lowcountry region. Hours typically run from late morning through dinner service, though specific times vary by location. Lunch and dinner rushes are real — expect a line between noon and 1 p.m. and again around 6 p.m., especially on weekends.

Parking is usually available but can be tight during peak hours. The restaurant is designed for quick turnover, so even if there's a line, you'll typically be seated within 15 to 20 minutes. Call ahead if you're bringing a large group, as some locations have limited seating and may ask you to wait outside.

Pricing and what you'll spend

A single entrée — shrimp basket, fish plate, or crab cake plate — typically costs between $12 and $18, depending on the protein and location. Sides are usually included. Drinks are standard diner pricing. If you're sharing, two entrées and a few extra sides will run $35 to $50 before tax and tip.

This is moderate pricing for fresh seafood in South Carolina. You're not paying for table service or ambiance; you're paying for the ingredient quality and portion size. Many people find it a better value than sit-down seafood restaurants that charge more for the same proteins with smaller portions.

Why locals choose it

The Mason Jar by Fatboys has earned its reputation by staying consistent. The seafood is fresh, the cooking is reliable, and the price-to-portion ratio is fair. It's the kind of place where regulars know the staff by name and order the same thing every time because they know what they're getting.

It also fits a specific niche in South Carolina's food culture — the casual, no-pretense seafood shack. This style is rooted in the Lowcountry's fishing heritage and working-waterfront traditions. You're eating food that reflects how people in coastal communities have eaten seafood for generations, just in a modern, clean setting with consistent quality control.

When to go and what to know

Weekday lunch is quieter than weekend dinner, so if you prefer a shorter wait, go Tuesday through Thursday between 11:30 a.m. and 12:30 p.m. Weekends draw families and tourists, which means longer lines but also a livelier atmosphere. Dinner service is busier than lunch year-round.

Bring cash or a card — most locations take both. The restaurant doesn't take reservations, so you're working on a first-come, first-served basis. If you're in a hurry, call ahead and ask what the current wait is. During summer and holiday weekends, waits can stretch to 30 minutes or more, especially at popular locations.

Frequently Asked Questions

Do they have non-fried seafood options?

Yes. Steamed shrimp and steamed crab are standard, and some locations offer grilled fish or shrimp and grits. Ask what's available when you order — the menu varies slightly by location and what's in stock that day.

Can I order ahead or make a reservation?

Most locations don't take reservations and operate on a walk-up basis. Some may allow you to call ahead and place an order for pickup, but this varies by location. Call the specific restaurant you plan to visit to confirm their policy.

Is there seating for large groups?

Seating is limited and picnic-style, so large groups can be challenging. Call ahead if you're bringing more than six people. The staff may ask you to wait outside or split into smaller groups to fit the available tables.

What's the best side dish to order?

Hushpuppies and coleslaw are the most popular and pair well with any fried seafood. Fries are solid but standard. If you want something different, ask what daily specials are available — some locations rotate in regional sides like shrimp and grits or mac and cheese.

Do they have dessert?

Dessert options are minimal — usually just basic choices like pie or ice cream, depending on the location. The focus is on the seafood, not the sweet course. Many people skip dessert here and grab coffee or a drink instead.