Seasoned travelers know one of the best ways to truly experience a destination is to acquaint yourself with the native food and eat like a local. As you don’t fully experience a destination until you’ve savored the regional cuisine and rubbed elbows with the locals. Experiences at the out-of-the-way eateries and hidden gems you might just drive by give your trip the most flavor.
A trip to North Carolina’s coast isn’t complete until you’ve seen oysters shucked and sampled this seafood delicacy. Oysters have played a significant role in shaping our culture. On the outskirts of Elizabeth City in an unassuming blue plastic sided building with a simple sign is one of Elizabeth City’s out-of-the-way eateries called the C&H Oyster Bar, where bivalves are the star of the show every night. This secret gem isn’t that hidden as many nights, starting around 5:00 p.m., you’ll see the parking lot begin to fill up (as it often does at the best spots) with not only locals’ vehicles but with Virginia oyster lovers, too. This iconic restaurant established in 1967 by Tom Cox Jr. at 1524 N. Road Street, where it remains today, has been included on more than one oyster aficionados’ bucket list.
Once you enter this eatery, you’ll find the casual vibe and unfussy ambience is perfection personified with its décor of wood paneled walls adorned with anchors and a large crab hanging over one of the booths. You have your choice of eating in the restaurant’s seating area or bellying up to the oyster bar on love-worn stools. While both options allow you to sample the local flavor, the bar is where all of the shucking action takes place.
Diners sitting at the U-shaped bar can hobnob with fellow oyster fans while watching the shuckers’ show. At the bar, you’ll see smiling diners of all ages. On this night, a visiting Virginia family had an informal reunion in this cozy spot. Expert shuckers will split and serve fresh oysters around the bar as fast as customers can eat ‘em up. If you are ordering oysters on a half shell, the shuckers place these bivalves in a neat circle on a paper plate for you to slurp down. You can also enjoy steamed and fried oysters as well. Not an oyster eater? C&H Oyster Bar’s menu has items such as crab cakes, crab chowder, soft shell crab sandwich, scallops and barbecue (of course).
Whether you’re new to eating oysters or a pro, here is a review of eating basics.
- Oyster purists recommend starting out eating a naked (with no condiments) oyster on a half shell (raw) so you can appreciate the unique flavor – you’ll want to taste the distinctive waters or region the oyster is from. Pro tip: A juicy oyster = a good oyster.
- Once you’re facing a plate of oysters, the primary thing to remember is that oysters are finger food and best enjoyed directly from the shell.
- You’ll want to take your cocktail fork and loosen the oyster from the shell, so it is properly shucked. Be sure to leave the oyster in the shell and keep the shell level so the juices don’t spill out.
- Bring the shell up to your lips and then it is “bottoms up” shooting the oyster and juices right into your mouth (this technique is known as slurping).
- Take a couple of bites to release the flavor and savor before swallowing. Pro tip: When you are finished eating an oyster turn the empty shell upside down on your plate so your shucker knows when you are finished.
- Typical condiments you’ll find at oyster joints include hot sauces, cocktail sauce, melted butter, horseradish, and lemon slices for fresh citrus juice. Pro tip: Use your condiments sparingly, don’t drown your oyster’s taste. Don’t add the lemon juice to all of the oysters at one time, because the acid can cook shellfish and change the taste.
- At the C&H Oyster Bar, consider pairing your oysters with an order of fries, hush puppies and a cold domestic beer. Cheers!
Show us how you like your oysters by tagging your photos with #DiscoverECity. Don’t let the fun stop with dinner by staying the weekend while exploring our region with these trip ideas.
