Some oyster bars serve seafood. Sunny Side Oyster Bar serves nearly a century of North Carolina history.
In Williamston, a little wooden building has been steaming oysters and drawing hungry crowds since 1935.
The setting may be humble, but the story is anything but small.
Walk through the door and you step into an old-school seafood tradition built around oysters, a simple counter, and generations of diners who know exactly what they came for.
There is no need for fancy surroundings when the steam is rising and the oysters are hitting the table.
Sunny Side has survived changing tastes, changing owners, and decades of restaurant trends while holding onto the character that made it special in the first place.
For seafood lovers, history buffs, and anyone who enjoys a meal with a story, this Williamston classic deserves a closer look.
The Little Building That Became A North Carolina Seafood Landmark
From the road, you might drive right past it. Sunny Side Oyster Bar sits in a small, plain clapboard building that looks more like an old country store than a famous restaurant.
That humble look is part of the charm.
The building’s story actually goes back to 1929, a time when cars were still new and most towns were much quieter. Between 1935 and 1940, an oyster-bar addition was built onto the structure.
That addition turned a simple local business into something much bigger.
Today, Sunny Side is known as one of eastern North Carolina’s most distinctive old oyster houses. Places like this used to be common along the coast and rivers, but many have closed or been torn down.
Sunny Side stuck around.
When you visit, take a moment to look at the outside before heading in. The worn boards and simple design tell you this place cares more about good food than fancy decorations.
Sometimes the best meals hide inside the most ordinary-looking buildings, and this one proves it every single season.
How The Roberson Family Started Serving Oysters In Williamston
Picture a small-town market in the early 1930s. Folks stopped in for groceries, a quick lunch, and a little friendly talk.
That was the business Theodore Roberson and his family ran in Williamston before oysters ever entered the picture.
The Robersons operated a market and lunchroom, serving neighbors and travelers who passed through town. At some point, they decided to add oysters to what they offered.
It turned out to be a smart move.
Eastern North Carolina has a long history with oysters, thanks to its rivers, sounds, and nearby coast. Locals already loved them, so steamed oysters fit right in.
By 1935, the oyster side of the business had grown into a major part of the Sunny Side story.
What started as one more item on the menu became the reason people knew the place at all. The Roberson family kept things simple and focused, which helped build loyal customers.
Their story is a great reminder that small family ideas can grow into traditions that last for generations.
Step Inside The Same Historic Oyster Bar
Walk through the door and the modern world seems to fade away. There are no flashy TVs on every wall or shiny chrome tables.
Instead, you find warm wood, a long horseshoe-shaped counter, and the sound of oyster shells clinking.
The original structure still stands, and that matters. Diners sit where people sat decades ago, eating the same kind of food in nearly the same way.
It feels a bit like stepping into a living museum, except you get to eat.
Behind the counter, workers shuck oysters right in front of you. Watching them is half the fun, especially if you have never seen how quickly a skilled shucker can pop open a shell.
Kids and adults alike tend to stare.
Here is a tip: try to grab a seat at the counter instead of hoping for a regular table. That spot puts you right in the middle of the action.
You will see, hear, and smell everything that makes this place feel so special and so different.
Steamed Oysters Are Still The Main Event
Let’s be honest. You come to Sunny Side for one thing, and it comes in a shell.
Steamed oysters have been the star here since the 1930s, and nothing has knocked them off the throne.
The oysters are steamed to order, which means they are cooked fresh when you ask for them. They arrive hot, steamy, and ready to open.
A shucker often helps, but many regulars like opening a few themselves.
Serving style is old-fashioned and simple. You get crackers on the side and a cup of the famous house cocktail sauce.
Grab an oyster, add a dab of sauce, and pop it onto a cracker if you like.
New to oysters? Steamed ones are a great place to start.
They are cooked, so the texture is firmer and the flavor is milder than raw oysters. Order a smaller amount first, see how you like them, and then order more.
Most first-timers end up going back for another round before they leave.
The Famous Sunny Side Sauce Has Its Own Following
Some restaurants have a secret ingredient. Sunny Side has a secret sauce, and people talk about it almost as much as the oysters.
Fans say it is the perfect partner for every bite.
The signature cocktail sauce recipe has stayed closely guarded for years. Only a small number of people know exactly what goes into it.
That mystery just makes folks love it more.
How important is it? When the current owners bought the restaurant, they reportedly placed high value on getting that recipe.
In other words, the sauce was treated like part of the treasure, not just a side item.
Fun fact: many longtime customers say they can tell the difference between Sunny Side sauce and any bottled cocktail sauce in one taste. It has a kick that wakes up your taste buds without hiding the oyster flavor.
Our advice? Taste it plain first, then try it on an oyster and cracker.
You will quickly understand why this little cup of red sauce has its own loyal fan club.
It’s Not Just About The Oysters
Not everybody in your group loves oysters, and that is okay. Sunny Side has a few other tasty choices that keep the whole table happy.
The good news is they stick to what this kitchen does best.
Steamed shrimp is a popular pick, served hot and easy to peel. Scallops and crab legs have also been part of the Sunny Side lineup, giving seafood fans plenty to choose from.
Each one gets the same simple, steamed treatment.
Then there is a surprise favorite: broccoli with cheese. It might sound odd at an oyster bar, but regulars swear by it.
It is warm, cheesy, and a nice break between seafood bites.
Notice what you will not find, though. This is not a giant restaurant with fried everything and twenty pages of choices.
The focus stays firmly on steamed seafood.
A smart strategy is to share. Order a round of oysters, some shrimp, and that cheesy broccoli for the table.
Everyone gets a taste of the full Sunny Side experience.
Why The Restaurant Still Feels Like An Old-School Gathering Place
“Pull up a stool and tell me where you’re from.” Conversations like that happen all the time at Sunny Side. The horseshoe counter puts people face to face, so strangers often end up chatting.
Regulars have been coming here for years, some for decades. They know the shuckers, the routine, and maybe even which stool they like best.
Newcomers usually get a warm welcome and a few helpful tips.
The mood is relaxed and unhurried. Nobody rushes you out the door, and nobody expects fancy clothes.
It feels more like a neighborhood hangout than a restaurant.
Historical accounts describe customers traveling long distances just to eat here. People have driven from other towns and even other states for a night at the counter.
That shows the appeal stretches far beyond Williamston.
If you go, put your phone down for a bit. Talk to the person next to you or ask the shucker a question.
You might leave with a new friend and a story, plus a very full stomach.
The Family Business Changed Hands Without Losing Its Character
Change can be scary for a beloved restaurant. When a longtime family sells, fans often worry that everything will be different.
In 1992, Sunny Side faced exactly that moment.
That year, four men took over from the Roberson family: Doug Chesson, Bermey Stevens, Raymond Andrews, and Bill Jones. They could have torn down the old building or turned it into something modern.
They chose another path.
Instead, the new owners decided to repair and preserve the original structure. They kept the counter, the wood, and the old-time feel.
That careful choice protected the heart of the place.
Think about how easy it would have been to make it bigger or flashier. Many old restaurants lose their magic that way.
Sunny Side’s owners understood that the history was the main attraction, right alongside the oysters.
Because of their respect for the past, visitors today still get the same kind of experience earlier generations enjoyed. It is a great example of how protecting old places can keep community traditions alive.
A Seasonal Tradition Worth Planning Around
Here is something that surprises many first-time visitors: Sunny Side does not stay open all year. Show up in the middle of summer and you may find the doors closed.
That is not a mistake, it is tradition.
The restaurant traditionally runs during the cooler months. Old oyster lore says oysters are best in months with an R in their name, like September through April.
Sunny Side’s season follows a similar rhythm.
For the 2025 to 2026 season, the restaurant is scheduled to open September 18 and close May 2. That gives you plenty of chilly evenings to enjoy hot steamed oysters.
Dates can shift from year to year, though. Before making a special trip, check the current opening and closing dates by calling or looking at recent listings.
A quick check can save you a long, disappointing drive.
Many families make the season opener a yearly event. Marking the date on your calendar could start a fun tradition of your own.
Plan Your Visit To Sunny Side Oyster Bar
Ready to go? A little planning makes your trip smooth and stress-free.
Here are the basics you need.
Sunny Side Oyster Bar is located at 1100 Washington St, Williamston, NC 27892. You can call the restaurant at (252) 792-3416 with questions.
Calling ahead is the easiest way to confirm the current schedule.
Think of this as a dinner spot. Current listings show evening hours, and those hours vary depending on the day of the week.
Some nights may close earlier than others, so double-check before heading out.
Parking is generally available near the building, but busy nights can fill up fast. Arriving early is a smart move, especially on weekends during peak season.
You may have to wait for a seat, since the space is small.
Expect a casual, cozy room, friendly staff, and food served without frills. Dress comfortably and bring an appetite.
Remember the seasonal schedule too, since opening and closing dates can change, and verify everything before driving in.
