The original oyster factory was built in 1912 as a seafood processing plant. Hudson’s has been a family-owned business since the 1920s, primarily as a seafood processing plant. Owned and named by the venerable J. B. Hudson, Sr., thousands of oysters were processed at this facility. These oysters were brought in by oar-powered boats known as Bateaux, shucked at Hudson’s, then sent by barge to the Northeast. The discarded shells were dispersed creating the very peninsula and foundation on which the restaurant currently stands. Hudson’s is literally a business built on oysters!

J.B. Hudson, Sr. started a thriving family business that became a local landmark and tradition. That tradition started in the dining room aptly named The Oyster Factory, which is located in the rear of the restaurant. In 1953 his son J.B. Hudson, Jr. added fresh locally caught shrimp to the operation, and in 1967, the operation grew to 95 seats. In 1975, Brian and Gloria Carmines—transplants from Long Island, NY via Atlanta, GA—purchased Hudson’s, and a new family tradition began. Brian worked the first six months as a chef while the rest of family cleared tables, took orders, and served the best local seafood in the Lowcountry. Today, Hudson’s restaurant seats over 345 people and serves the island’s finest seafood to more than a 1,000 guests on a typical summer night.

Much of our seafood originates from our local waters. We are committed to purchasing fresh seafood from local fisherman and serving it to our guests. Over 3,000 gallons of oysters and 70,000 pounds of shrimp are consumed annually. Over 450,000 raw oysters are shucked fresh on the premises. We farm our very own local oysters and cultivate fresh soft-shell crabs. Our family of chefs, managers, and restaurant staff welcome your family to have a great local experience.