James Beard Foundation nominee for Best Chef, Sunny Gerhart grew up in the St. Roch neighborhood of New Orleans before coming to Raleigh. He helped open the famed Poole’s Diner in 2007 alongside his mentor chef, Ashley Christensen, and a few years later, he struck out on his own, opening a seafood-centric restaurant, oyster bar, and ode to his roots: St. Roch Fine Oysters + Bar. Sit at said bar, nab the seats closest to the oyster-shucking station, and watch how the pros do it. The oysters come with fried saltines for snacking on the side; this will make you question why all saltines don’t come golden, brown, and delicious by default.”
— Esquire Magazine
“14 Best Restaurants In Raleigh “Chef and owner Sunny Gerhart understood the assignment with this NOLA-themed seafood joint,” says Meeker. St. Roch Fine Oysters + Bar—or, more simply, St. Roch—is located in downtown Raleigh, and it’s known for its oysters, which are great roasted, raw, or prepared any other way. “I order 1/2 dozen oysters, the winter Caesar salad (which some have said is the best salad in town), the ‘gator bolognese, and a Hurricane,” says Meeker. “It doesn’t feel like NOLA without a Hurricane.” ”
— Southern Living
“13 Amazing Brunch Spots in Raleigh
St. Roch Fine Oysters + Bar is a restaurant in Downtown Raleigh where you can enjoy delicious New Orleans cuisine at this restaurant, and this place serves a unique take on traditional dishes.
The “Gumbo ‘n Grits”, which comes with chicken, andouille, pickled okra, grits, and sunny eggs, is one of the best dishes on the brunch menu.
You can also get one of the salads, such as the “Beets & Squash”, which consists of delicata squash, gorgonzola, agrodolce, roasted beets, and other ingredients.
The restaurant also serves flame-roasted oysters that come in different styles.
St. Roch Fine Oysters + Bar’s menu also features various cocktails, such as the “First Frost”, which is made with brandy, cream, housemade chai syrup, and nutmeg.
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— North Carolina Travel Guides
“At St. Roch Fine Oysters + Bar in Raleigh, North Carolina, chef/owner Sunny Gerhart created smoked salmon latke with labneh, trout roe and chives. “We’ve amped up the classic latke dish for our brunch service, just like we do with oysters and shellfish throughout the year. Playing on the classics — latkes with sour cream and smoked salmon — we’re serving latkes with creamy labneh and our house smoked salmon. A really delicious mash-up that’s finished with a briny pop of Sunburst Trout, farmed right here in the North Carolina mountains.””
