"Chef Sonny Gerhart’s St. Roch reopened after surviving the one-two punch of the pandemic followed by a kitchen fire. The renovated space has a New Orleans gothic cathedral vibe, and Gerhart once again leans on his Louisiana roots for a menu that includes crawfish hushpuppies, alligator bolognese, and of course, plenty of oysters. The signature Tchoupitoulas Street Special comes with 18 freshly shucked oysters, a quarter pound of North Carolina peel ‘n eat shrimp, blue crab claws, and a myriad of fixings. An innovative cocktail list and plenty of seafood-friendly wines are available. The weekend brunch menu features biscuit sandwiches, a Cajun breakfast complete with beignets and boudin balls, and a standout fried oyster hotcake that sees freshly fried oysters atop a fluffy pancake with chili crisp, spicy Creole cane syrup, and whipped ricotta." - Matt Lardie
