Today we’d like to introduce you to Etenia Gasper.
Hi Etenia, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Dirty South Oyster Bar was born in the 9th Ward and from the culture that raised me. My grandmother Claire, my mom’s mother, introduced me to the kitchen and cooking world around age 7, and those early moments cooking with her sparked my love for food. My grandfather Edward Jr., a fisherman, introduced me to oysters, the water, and how to shuck them. My uncle Doobie introduced me to the street food side of New Orleans through second lines and club nights, giving me an appreciation for the food, energy, and culture that make this city special.
Today, Dirty S.O.B. is a Cajun-style oyster bar rooted in the 9th Ward. We gravitate toward Sundays, bringing together great food, culture, and community. A lot of people catch us after a second line, which feels right because that same New Orleans culture is a big part of who we are. Since 2017, I’ve had regulars who have followed me wherever I’ve popped up across the city, and that support is a huge part of what Dirty S.O.B. means to me. At the end of the day, we just love getting people shucked up.
You never know where Dirty S.O.B. might pull up next! Catch us at special events, your local bar, a second line, and now festivals!
We’re excited to make our first two festival appearances at Ashé Rooftop Festival and NOLA Zydeco Fest. We can’t wait to bring the Dirty S.O.B. experience to both!
We also offer Member Tags with exclusive weekly promotions a little extra to keep our returning customers looking forward to what’s next. Simply present your tag to enjoy that week’s special, from a complimentary drink to a half dozen oysters with your purchase and more. The promotions are always changing, so you never know what we’ll offer next!
Becoming a member is simple just follow us on social media. Everyone is welcome!
Hosting an event or festival and want us there? Connect with us!
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It hasn’t always felt like a struggle because I’ve been fortunate to have genuine support from family and friends who truly believe in my vision for Dirty S.O.B. The biggest challenge has been staying consistent week after week while also working a regular job. Balancing the two hasn’t always been easy, but having people in my corner who believe in what I’m building has helped me stay motivated, keep showing up, and continue growing Dirty S.O.B.
Appreciate you sharing that. What else should we know about what you do?
I’ve been cooking for over 20 years, starting in my grandmother’s kitchen, and graduated from NOCHI in the Class of 2023. I’ve spent 15 years working in catering before moving into kitchen management, and I recently stepped away from managing to focus on building my own business.
With Dirty S.O.B., I specialize in Cajun style oysters, from Buttery Parm to our Dirty S.O.B. Signature. What sets us apart is the flavor, the experience, and the culture behind what we do. I’m most proud of taking something I’ve loved since childhood and turning it into a business that people continue to support and come back to, no matter where I’m posted in the city.
This city holds such a rich culture, and we’re here to be a part of it. Come get shucked up on Sundays with the Dirty S.O.B. crew.
Is there a quality that you most attribute to your success?
Having family and friends who consistently support me and believe in my vision has also been a huge part of my success. God, my support system, and staying consistent have all played a major role in getting me where I am today.
Contact Info:
- Instagram: https://www.instagram.com/dirtysouthoysterbar?stkn=MWFpMDNyYTlmZzc1NQ%3D%3D&utm_source=qr
- Other: https://www.tiktok.com/@dirtysouthoysterbar?_r=1&_t=ZP-9A2TjkDFXgN
