Food was excellent, moderate to expensive. It was opened a century ago by a family of Russian immigrants and has remained true to the old-fashioned traditions that thousands of diners find appealing. The building containing Hyman's sprawls over most of a city block, near Charleston Place, in the commercial heart of Charleston's business district. Inside is a take-out deli loaded with salmon, lox, and smoked herring. The general consensus is that if you like to wait in long lines, and get crowded into tightly arranged tables, in a hot, noisy environment, and dig your hands into crab, shrimp, oysters and other fresh fish, you'll love Hyman's.
Some people love it.
This place lies at the end of a labyrinth of narrow corridors that interconnect with the reception area of the Vendue Inn. Its most unusual aspects are its diminutive size and its seemingly awkward division into a network of small dining rooms, each in a decorative theme unrelated to its neighbors. The cuisine is innovative, even progressive, as you'll soon discover when faced with such appetizers as ravioli and shrimp with roasted herb garlic dressing or barbecue shrimp and grits. One delectable pasta, a first for most diners, is made with blackened oysters and saffron Alfredo sauce. Dessert highlights are pecan pie and chocolate torte.