St. Roch Fine Oysters + Bar

St. Roch serves fried seafood with a New Orleans accent in downtown Raleigh. Its Carolina Calabash platter brings together fried fish, oysters and shrimp with fried pickles, fries and crawfish-stuffed hushpuppies. Order the platter when you want the fried-fish tradition as a full mixed-seafood meal.

Picks from The News & Observer

St. Roch Fine Oysters + Bar connects North Carolina seafood with chef Sunny Gerhart's Louisiana background. Raw oysters share the menu with gumbo, boudin, crawfish hushpuppies, red beans and rice, and Creole preparations. The cooking is contemporary, but the use of remoulade, andouille, cane syrup, and Gulf Coast technique keeps its Cajun foundation easy to recognize.

Picks from INDY Week, Raleigh Magazine, and Eater Carolinas

St. Roch channels chef Sunny Gerhart's Louisiana roots through raw, roasted, and dressed oysters in downtown Raleigh. Eater describes an extensive raw selection and roasted oysters offered with barbecue, pimento, garlic butter, or smoked bacon treatments. The menu rounds out the shellfish focus with Cajun and Creole dishes, brunch service, and a close view of shucking at the bar.

Picks from Eater Carolinas and Durham Magazine