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WEB EXCLUSIVE In North Carolina, there’s no better duo than oysters and barbecue (except maybe barbecue and mac and cheese). According to Sunny Gerhart, chef/owner of St. Roch Fine Oysters + Bar, it’s a longstanding tradition for pitmasters to snack on oysters while their pigs cooked overnight. So it only made sense for Gerhart to collaborate with Picnic’s pitmaster Wyatt Dickson and co-owner and pig farmer Ryan Butler on a whole hog barbecue pop-up at St. Roch every Saturday in October.
“We thought we’d make this incredible combination available to our guests this fall,” says Gerhart, whose oysters are favored by many in Raleigh and throughout the Triangle. His Louisiana-inspired restaurant features raw, roasted and fried oysters from North Carolina, as well as some rotating varieties from throughout the East Coast. During weekend brunch, St. Roch also serves a unique oyster hotcake with eggs, crispy chili, creole cane syrup, whipped cream cheese and chives.
During the pop-ups on October, 17, 24 and 31, St. Roch’s full brunch and dinner menus will be available, in addition to Picnic’s $9 barbecue sandwiches and plates with slaw, of which all proceeds will support downtown’s pay-what-you-can cafe A Place at the Table. “We’re stoked to now be serving our friends in Raleigh as well as Durham,” said Dickson, who is also delivering barbecue to his forthcoming Wyatt’s Whole Hog Barbecue location at Raleigh’s Gateway Plaza every other Thursday until the spot officially opens this Spring.
To get your hands on Dickson’s barbecue and Gerhart’s oysters during the Saturday pop-up series, make a reservation through Resy, call 919-322-0359 or visit their website for curbside pickup, or walk-in from noon to 4 p.m.—or until the pig runs out, which we’re thinking may not take too long.
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