We visited St.Roch for dinner last weekend. It is located at 223 South Wilmington Street in downtown Raleigh. Their mantra is Fresh Oysters and NC’s best with a touch of New Orleans from Chef Sunny Gerhart.
The great debate with oysters is always Raw or Cooked. We were fortunate enough to try both. The roasted oysters come in three different options:
- BBQ’d with lemon, rosemary, cayenne, and parmesan
- Tasso’d with pork jowl tasso, sage, and gruyere
- Nori’d with miso, lime, chili and panko
The raw oysters come with cocktail sauce, pickled banana peppers, lemon, butter saltines, and mignonette. We ordered a bunch of different types of raw oysters so we could sample the different varieties from the various regions.
So the great debate continued even at our dinner table Raw or Cooked. They were both great so I would suggest ordering some of each and enjoying them all.
For dinner, I had the Crab St. Roch. This is a cold lump crab and poached shrimp salad served with a ciabatta bread. It was amazing. I loved the citrus flavor which was perfect for the hot summer evening.
Anthony opted for the red beans and rice which is served with a housemade andouille, spicy sofrito, Carolina gold rice, and pickles. It had just the right amount of heat that built on you as you made your way through the meal. He said the show stopper believe or not was the rice. He said it was amazing.
We loved our dining experience there. They had only been open for 15 days when we dined with them. We had excellent service and the meal was wonderful. Congrats to St. Roch’s for bringing a great oyster joint to downtown Raleigh.