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Oysters on the half shell, fried, charbroiled, and even served with raspberry powder
Raw, fried, or smothered in butter—no matter how they’re prepared, there’s a place in the Triangle to enjoy oysters. Just two hours from the ocean, oysters from the North Carolina coast are plentiful in the Triangle, plus a few from the Northeast in the mix. Read on for nine places throughout the Triangle to slurp an oyster.
Read MoreChef Ricky Moore keeps it simple and delicious with his oyster options. Select a grilled or fried seafood plate or roll from the James Beard award-winning chef. Don’t miss side dishes like the joint’s signature Hush Honeys (hushpuppies glazed with honey) and Moore’s homemade tartar sauce with an herby, briny flavor.
Coleen Speaks’s restaurant in Dock 1053 has oysters a few ways — charbroiled with lemon, Parmesan, and herbs (sop up the leftover liquid with toast). There’s also smoked oysters, served like a dip alongside fried saltines and pickled onions. A nod to her New Orleans roots, Speaks’ classic po’boy, a mix of fried oysters and shrimp, can round out the evening.
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In true Stanbury fashion — known for its eclectic vibe and surprising menu — Drew Maykuth and team put their twist on the traditional fried oyster. The menu rotates regularly, but fried oysters are a mainstay item, along with bone marrow and the beloved ribeye. There’s a crunch and a kick to this dish — oysters are served with spicy mayo, daikon radish, and cucumber.
A casual option for oysters, this Raleigh staple off Hillsborough Street serves fried oysters, on their own as an appetizer or topped on one of the PR’s signature salads. For just $6, the kitchen will top the blue cheese wedge or spinach salad with fried oysters, adding a new dimension of flavor that won’t break the bank.
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Join in on the good vibes at Cortez Seafood & Cocktail on Raleigh’s Glenwood South. Tiki cocktails from the bar pair nicely with fresh seafood. An oyster shooter is a great start to the night, followed by a dozen oysters on the half-shell. A menu highlight from chef Oscar Diaz is an oyster served “fancy pants” style, topped with creme fraiche and caviar.
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The smoky goodness that is Death & Taxes translates into its oysters, too. The wood-fired oysters swimming in chili butter melt in ‘diners' mouths. The half-dozen portion may leave some wanting more — for the ideal dinner, double up along with another small plate or two like the grilled shrimp and heirloom tomatoes.
Known for its extensive raw oyster selection, St. Roch boasts a Cajun menu thanks to chef-owner Sunny Gerhart who was raised in Louisiana. Go all out with the Tchoupitoulas Street special for $76 — the assortment features 18 oysters, peel-and-eat North Carolina shrimp, blue crab claws, and the fixin’s like buttery, fried saltines. Insider tip: Sit at the bar to watch shucking in real time. Don’t love them raw? The roasted oysters come by the half dozen and have four flavors: barbecue, pimento, garlic butter, or smoked bacon.
Humble Pie is one of Raleigh’s longest standing restaurants, and its quirky menu features a unique take on fried oysters. Oysters are topped with a malt vinegar mayo and dusted with a raspberry powder, resulting in a sweet and salty delight.
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Located in the Durham Food Hall, Locals serves oysters on the half shell, Calabash platters with fried oysters, and charbroiled oysters topped with maitre d’hotel butter. Not to mention, Locals supplies restaurants across the Triangle, and customers can grab their own peck of oysters for their next at-home roast, too. Budget tip: On Wednesdays, oysters are only $2 each.
Chef Ricky Moore keeps it simple and delicious with his oyster options. Select a grilled or fried seafood plate or roll from the James Beard award-winning chef. Don’t miss side dishes like the joint’s signature Hush Honeys (hushpuppies glazed with honey) and Moore’s homemade tartar sauce with an herby, briny flavor.
Coleen Speaks’s restaurant in Dock 1053 has oysters a few ways — charbroiled with lemon, Parmesan, and herbs (sop up the leftover liquid with toast). There’s also smoked oysters, served like a dip alongside fried saltines and pickled onions. A nod to her New Orleans roots, Speaks’ classic po’boy, a mix of fried oysters and shrimp, can round out the evening.
In true Stanbury fashion — known for its eclectic vibe and surprising menu — Drew Maykuth and team put their twist on the traditional fried oyster. The menu rotates regularly, but fried oysters are a mainstay item, along with bone marrow and the beloved ribeye. There’s a crunch and a kick to this dish — oysters are served with spicy mayo, daikon radish, and cucumber.
A casual option for oysters, this Raleigh staple off Hillsborough Street serves fried oysters, on their own as an appetizer or topped on one of the PR’s signature salads. For just $6, the kitchen will top the blue cheese wedge or spinach salad with fried oysters, adding a new dimension of flavor that won’t break the bank.
Join in on the good vibes at Cortez Seafood & Cocktail on Raleigh’s Glenwood South. Tiki cocktails from the bar pair nicely with fresh seafood. An oyster shooter is a great start to the night, followed by a dozen oysters on the half-shell. A menu highlight from chef Oscar Diaz is an oyster served “fancy pants” style, topped with creme fraiche and caviar.
The smoky goodness that is Death & Taxes translates into its oysters, too. The wood-fired oysters swimming in chili butter melt in ‘diners' mouths. The half-dozen portion may leave some wanting more — for the ideal dinner, double up along with another small plate or two like the grilled shrimp and heirloom tomatoes.
Known for its extensive raw oyster selection, St. Roch boasts a Cajun menu thanks to chef-owner Sunny Gerhart who was raised in Louisiana. Go all out with the Tchoupitoulas Street special for $76 — the assortment features 18 oysters, peel-and-eat North Carolina shrimp, blue crab claws, and the fixin’s like buttery, fried saltines. Insider tip: Sit at the bar to watch shucking in real time. Don’t love them raw? The roasted oysters come by the half dozen and have four flavors: barbecue, pimento, garlic butter, or smoked bacon.
Humble Pie is one of Raleigh’s longest standing restaurants, and its quirky menu features a unique take on fried oysters. Oysters are topped with a malt vinegar mayo and dusted with a raspberry powder, resulting in a sweet and salty delight.
Located in the Durham Food Hall, Locals serves oysters on the half shell, Calabash platters with fried oysters, and charbroiled oysters topped with maitre d’hotel butter. Not to mention, Locals supplies restaurants across the Triangle, and customers can grab their own peck of oysters for their next at-home roast, too. Budget tip: On Wednesdays, oysters are only $2 each.
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