State

KNIFE AND FORK: Simply Oysters Nothing fancy. Just steamed oysters, shrimp, and a great sauce have kept Sunny Side fans happy for a long time. By GAIL L. ROBERSON If you're in the mood for stuffy waiters, candlelight, champagne and velvet curtains, you may as well lake a detour. But, if your palate leans to¬ wards the finest steamed oysters and shrimp anywhere, gather up your car keys, slip on your finest or your worse, and head on in to the Sunny Side Oyster Bar in Williamston. They don't come any better. You almost have to be a magician to find the place, but if you're from out of town, simply locate the Holiday Inn at the intersection of Highway 64-17 and you’ll only be a few yards from the res¬ taurant. Across the street from the Holi¬ day Inn. tucked behind the Shell Sta¬ tion on the comer of Washington Street and almost directly across from the Dixie Motor Company, you’ll discover a small white building with a sign in the front window signifying that it's "Sunny Side." When you turn in the drive, the crunch of finely ground oyster shells under your tires will also satisfy your mind that you’re in the right place. The restaurant's owner. С. T. Roberson, admits that he's always been a little slack in the identification depart¬ ment. but folks seem to find him just the same. There's no need to worry about your attire here, for it's highly likely that you'll find a grease-covered mechanic 24 making friendly conversation with some guy in a tux fresh in from a wed¬ ding across town. A millionaire may be sitting beside a ditch digger, and nobody complains because they all came for the food. The unique atmos¬ phere just makes it all a little better. You may see folks dressed as fine as gold sitting beside somebody that just stepped down from a tractor or out of the cab of a log truck. Sunny Side gets them all. and serves them all the same ... to perfection. Three Generations C. T.'s parents built the restaurant in 1930 and added the oyster bar five years later. His mother chose the name. "Sunny Side." simply because of the way the sun filled the front window- most all the day due to its location on the sunny side of the street. С. T. took over his parents' business in 1945. and is assisted today by his son. С. T. Roberson. Jr., (Charles) who generally works the checkout counter and takes care of the seating and incoming traffic. As he settles himself into the ac¬ quired pace of making ready for another night of business, it’s easy to sec that this man has obtained a defi¬ nite skill, as well as a love for what he does. "I must enjoy it." he laughs, "because I've been here long enough! I was 25 when 1 started and I’m 65 now. I’ve been doing this for 40 years. As a matter of fact. I've been here so long that I’m now- getting the second and third generation of customers as well." Sunny Side senes teenagers through retired folks from 5:30 until 10:00 seven nights a week. The only night the res¬ taurant closes is Christmas night. The bulk of his customers come from out of town, and it's not uncommon for them to drive 50 miles or more, one way. bypassing other oyster bars in their own home towns to get to Williamston. A good example of their devotion can be verified by the telephone call С. T. received from Seattle. Washington recently, inquiring if he would be open on a particular night. A planned trip to C. T. Roberson, ol Williamston, has been steaming oysters and shrimp here tor 40 years, and his lather steamed them before him. Sunny Side Oyster Bar (below) may not be easy for a newcomer to locate, but a great many seafood lovers find it worth the search. this area always brings a satisfied cus¬ tomer back to Sunny Side if he’s ever close by again, especially those people who travel to the coast a lot. Another customer, on vacation in Hawaii, told folks there where he was from only to get this quick response . . . "Oh. that’s where that great oyster bar is. isn’t it?" Good news seems to travel with W'ings. The little oyster bar. well hidden in this small southern town of Williamston. has definitely made a name for itself. The small bar seats twenty, comfor¬ tably. Four booths out front catch the overflow should things get a bit crowded, but generally, there’s not much waiting. There are no reserva¬ tions here cither. It's all done on a first come, first serve basis. There have been few changes in the decor through the years. On the wall behind the sparse checkout counter are a couple of shelves displaying a few old bottled drinks. The oyster bar itself con¬ sists of the original counter and stools that were there w-hen C. T.’s parents first operated this business. The choice remains simple. The menu consists simply of either steamed oysters or shrimp, accompanied by crackers, beer, soft drinks or coffee and the most delicious sauce you’ve ever sampled. And here is w'hcrc the secret lies to the continued success of the Sunny Side Oyster Bar. The Sauce Does It Though various oyster bars throughout the state buy the same pro¬ duce. 99% of the customers who eat here swear that it's the sauce at Sunny THE STATE, DfCFMBER 1984