Sunnyside Oyster Bar is an eastern North Carolina tradition and folks from all over the country come to taste these special, just-shucked oysters. OPEN NOW September, 2026, at 5:30 every night.
They shuck and steam the same way they did in 1935, when Charles Roberson, Sr. first opened his restaurant and called it Sunnyside. As soon as you enter the front door, you can smell that famous Sunnyside Sauce, and it is served hot.
One of the owners told me that only five people know the recipe. He grinned and said it has ketchup, vinegar, and one special ingredient you could buy at the grocery store if you only knew what to look for. He also laughed and said they paid almost as much for the Sunnyside sauce recipe as they did for the oyster bar. I do know that horseradish plays a big role. And no, he didn’t share the recipe. Not even a hint.
I remember going to the Oyster Bar back when my mother’s cousin, C.T. Roberson, owned it. Honestly, not much has changed over the years. Every season those bead-board walls were painted a bright, glossy white and trimmed in that same cheerful, bright green.
Today, the walls are still glossy white and the trim is still bright green – a look that’s become part of Sunnyside’s charm. It has changed just a wee bit, and I think that’s a good thing. Now you can enjoy a really good glass of wine with those fabulous oysters. You’ll spot a couple of pinball machines for the younger crowd, too.
But I do miss the old Wurlitzer.
The Oyster Bar at Sunnyside still follows the old rule: it’s only open during the months that have an “R” in them – September through April. That tradition goes all the way back to the days before refrigeration, when oysters spoiled quickly and folks had to pay close attention to the seasons.
Sunnyside’s oysters come from all over the country, depending on the weather. A heavy rain in Idaho can change the salinity of oysters in Louisiana – it’s all connected. Most oyster lovers want that perfect touch of salt, so the crew at Sunnyside keeps a close watch on weather patterns across the map.
I asked about the North Carolina oysters because we have plenty of oysters right here in the Pamlico Sound. Our local oysters are called “Little Salties,” and they often grow in clusters, still attached to one another. They’re all different sizes – that’s part of their charm – but it does make steaming them tricky if you want every single oyster to come out just right.
Some of the best oysters still come from Apalachicola, but Sunnyside also brings in oysters from Massachusetts, Georgia, Louisiana, Texas, and right here at home from Core Sound. Every batch has its own flavor, shaped by the tides, the storms, and the places they come from.
You can get Alaska King Crab at Sunnyside
You can get oysters raw or steamed, steamed shrimp, Alaska King Crab legs and scallops. A new concession is broccoli with cheese sauce. But don’t worry; you won’t see a trendy blooming onion or nachos in this oyster bar.
The oysters are steamed out back in galvanized buckets with gashes cut into them to allow steam to penetrate.
Your shucker will disappear through the back door and reappear with your peck (or more) of oysters. He then dumps them in the trough behind the bar where everyone sits. They can seat 32 oyster-eaters at a time. The shucker then deftly opens each oyster for you, just as they have done for years.
Our shucker Nate has been shucking for 27 years right here at Sunnyside. Griff has been shucking for 38 years. He also has a day job with the city of Williamston. Four years ago, some folks did the math and figured that Griff had shucked 1.37 million oysters at Sunnyside.
If you are serious about your oysters, you might order a Red Rooster: this is an oyster on a saltine cracker, with a dollop of horseradish, a hot pepper soaked in vinegar and a lethal dose of hot sauce.
Not for the faint of heart is the Oyster Shooter: in a shot glass you have a slug of beer, an oyster, 2 Tablespoons of Sunnyside sauce and a dash of hot sauce – then down the hatch just like any other shooter. Oysters aren’t really beautiful, but don’t tell all those folks at Sunnyside.
Sunnyside Oyster Bar is on the National Historic Register. It has been highlighted in the Raleigh News and Observer, Southern Living and Down East magazine.
Sunnyside Oyster Bar, 1102 Washington Street, Williamston, NC. Tel. 252-792-3416
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They are open every day at 5:30 from September or October through April. Go early if you don’t want to wait for a spot at the bar. But the waiting is fun too.
Green Tip: The North Carolina Division of Marine Fisheries has launched an oyster shell recycling program and I am thrilled that Sunnyside is participating. When these shells are reintroduced into the coastal waters, they help establish new oyster reefs, thus producing more oysters and making a habitat for other beneficial organisms in the sounds and brackish waters of North Carolina. Oysters also help keep our waters clean: one oyster can filter 50 gallons of water a day. I guess it is our turn to build some shell mounds or middens.
Call for exact opening and closing dates.
Distances From:
Raleigh, NC – 102 miles
Greenville, NC – 27 miles
Manteo, NC – 89 miles
Big Mill Bed & Breakfast in Williamston, NC – 3 miles (252)792-8787
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Looking for extended stay lodging in Eastern North Carolina? Big Mill Extended Stay offers quiet, fully furnished rentals ideal for traveling nurses, medical professionals, contractors, and guests relocating to the area. Our accommodations provide comfort, privacy, and Southern hospitality, perfect for short-term and long-term stays. We also have three RV rental spaces.
Big Mill Bed & Breakfast 252-792-8787
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