What: Louisiana oysters on the half shell are flame-grilled with a sinful mix of butter, garlic, and herbs, then topped with Parmesan and Romano cheeses. There’s no way these can’t taste amazing—when done right, it’s plump, silky oyster meets rich, garlicky, salty heaven.
Where: Drago’s Seafood Restaurant (two locations including in the CBD at the Hilton New Orleans Riverside, 2 Poydras St., map) claims invention of this dish, and indeed is near synonymous with charbroiled oysters.
When: Daily, 11am-10pm
Order: The charbroiled oysters ($17.95 for 12), with an Abita beer. Our oysters were wonderfully buttery and garlicky, but were a bit too well done—however we did notice that our neighbors’ oysters looked perfectly cooked. Sit at the bar, as the Hilton branch has a large, rather soulless interior.
Alternatively: We have heard the charbroiled oysters at Drago’s other location (3232 N. Arnoult Rd., map), in nearby Metairie, are superior to those at the Hilton. You should be the judge. In the French Quarter, we loved the butter-drenched specimens at Deanie’s Seafood (841 Iberville St., map), a good bet for lots of seafood in fun, casual surrounds. Casamento’s (4330 Magazine St., map) Uptown, locally beloved for everything oysters, is very likely a great spot for these too (keep in mind the restaurant has short hours, is closed Sundays and Mondays, and closes June-August).
