Although restaurants across New Orleans now serve char-broiled oysters, Drago’s deserves all credit for creating this heavenly dish of Parmesan-topped oysters broiled in the half-shell with the restaurant’s signature garlic, butter and herb sauce. (And if you don’t like garlic, butter and herb sauce, go elsewhere. Its drizzled on about 75 percent of the savory dishes on the menu.)
The grand, modern dining room in the downtown location inside the Hilton New Orleans Riverside doesn’t have the character or history of the original location in nearby Metairie, but the oysters taste the same. Look for fried seafood platters, drum topped with crab, whole steamed lobster, and other seafood/steakhouse standards, including pasta dishes. Other restaurants excel in these dishes, but only Drago’s does char-broiled oysters the Drago’s way. Note to newcomers: don’t let your waiter whisk away the platter of empty, charred oyster shells before you soak up every last streak of the remaining sauce with French bread.
Oyster aficionados head to Drago’s for the restaurant's legendary char-broiled oysters and a taste of classic New Orleans seafood dishes.