St. Roch Open for Brunch

From the News & Observer...

Brunch is this lawless canvas for culinary artistry and deviance. Booze in the AM, waffles in the afternoon, a weekend outlet for the fiendish cravings we didn’t even know we had.

St. Roch Fine Oysters + Bar is the latest addition to downtown Raleigh’s brunch offerings, serving Saturday and Sunday starting at 10 a.m. Chef Sunny Gerhart’s take on brunch follows the Cajun tone set by St. Roch’s dinner menu, with many dishes heavy on spice, sausage and seafood.

Raleigh and other North Carolina cities are still only months into true followers of brunchism, after last year’s passing of the so-called Brunch Bill allowed restaurants to serve alcohol beginning at 10 a.m. on Sundays.

In addition to oysters shucked or roasted, St. Roch does brunch with a pair of waffles – one sweet and topped with fruit and maple syrup, another savory and stuffed with sausage and topped with creole cane syrup. In place of doughnuts, Gerhart serves his dinner dessert, a mound of brioche beignets, the New Orleans breakfast icon, served here with bourbon caramel sauce.

Shrimp and grits is done here with rich and buttery barbecued shrimp. The sure-fire hangover cure might be the cornmeal Johnny Cake, topped with collards and mole and two sunny side-up eggs and crumbled Mexican cheese. There are traditional sides: grits, home fries, bacon and a big biscuit and jam. ...
— Drew Jackson - N&O
Brent Woodcox