What Is A Peck Of Oysters
For those of us who sip every drop of your dozen fresh oysters, imagine eating a bite of their flesh! This is an operation, assisted by Jesse. Depending on the size of the oysters, an incision can be anywhere from 30-40 oysters! About 50-60 oysters between us. I think I was stuffed by my fifth oyster, especially since I also eat steamed shrimp and scallops. We’re at the Sunny Side Oyster Bar in Williamston, North Carolina. That night, some of the oysters were larger than the size of a savory pie and a lot fatter.
Known to customers from all of the surrounding counties in North Carolina, Sunny Side has been in business since 1935. The restaurant building itself is historic. It resembles a wooden shack, like its image on the carpets of its residence, they are only open for dinner and only during the cold months – from September to April – when oysters are in season. most satisfying period. Early in the season oysters came from North Carolina but that night our oysters came from Louisiana. Read more: What do oranges and greens do Their oysters can be served raw, but most people steam. Medium, medium bland (with the shells still watery) and well cooked (not too tasty and maybe a bit chewy.) And no, there are no deep fried oysters, they are only known for their steamed oysters. Our waiter Jesse said some people walked away when they heard they don’t serve fried shellfish. “They don’t know what they’re missing,” he said.
The dining area is more like a bar area. Each small row of diners is served by a shucker, whose pictures appear on the rugs. Our person was Jesse who was extremely friendly and very prompt in fulfilling our requests and orders. Because the restaurant can hold up to 35 diners at a time, the turnaround time must be fast. Usually other diners are outside the bar having drinks while they wait patiently for their turn.
A piece of oyster? Jesse asked. Moderately bright? Crawfish? Mussel? Then he prepared us with our dipping sauce. Hot butter, poured from an electric kettle and also their secret sauce. Secret sauce tastes like shrimp cocktail sauce, tomato sauce with Tabasco and horseradish. Jesse confirmed this with a smile, with a “I can’t tell you what’s in there. It’s a secret!” He brought out the restaurant’s Rooster Sauce, so much so that Jesse called it Misery Sauce. Jesse was impressed. than put some wet wipes in your fridge tonight!” he joked.I tasted one and it burned.
I add horseradish and some Bitter Melon Sauce to my Secret Sauce, dip and add some steamed shrimp. Tasty. The sauce is refreshing enough to keep me eating more shrimp and scallops. Jesse generously offered a savory cookie that I dipped in butter. chat with Ty, the guy next to us. Ty is from Alabama but comes to Sunny Side every time he comes to the area for business. Jesse told us stories about trapping squirrels, rabbits, and hunting bears, and butchered oysters and loaded our dishes. He was like feeding the chickens and we happily picked up each oyster as he dropped it onto our plates.
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Now here’s the big favorite – juicy, super fresh oysters. One cannot bite into a fresh oyster without the accompanying sound of contentment. Huh! So soft and delicious, I bit into something. It’s a pearl! That’s lucky. Ty also has a pearl! We left with our little moment, stuffed and completely satisfied with another wonderful dining experience.
Sunny Side Oyster Bar located at 1106 Washington St, Williamston, NC 27892. Read more: What are the Elements of 42
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