CHARBROILED OYSTERS: HOW A WHIM BECAME A PHENOM

The combination of garlic, butter, and herbs is so good you could almost call it a potion. At Drago’s, we spoon it over Drumfish cooked on the grill, in the scales. One day back in 1993, Tommy Cvitanovich, our second generation manager of the restaurant, stared at that fish dish as it went out of the kitchen. He wondered what that sauce would taste like on oysters, dusted with parmesan cheese and cooked in their shell on a hot grill. The answer was simple: delicious!

But it was an unusual thought. At first only two or three dozen a day were going out to the more adventuresome patrons of Drago’s. Then local restaurant critic Tom Fitzmorris took notice. Skeptics decided to try the new twist on oysters. And now the second renovation of the restaurant has been completed to accommodate this seafood sensation. On a busy day, Drago’s enormous grills turn out around 900 dozen of the now legendary Charbroiled Oysters!

WHY OUR OYSTERS ARE THE BEST

Our signature dish is charbroiled oysters. This delectable dish has a lot of imitators, but the quality and freshness of our oysters cannot be duplicated. We take great care with our oysters, even before they leave the water. Our oysters are selected by our own fisherman. He’s been providing us with the best oysters for decades, and now his son will continue the tradition. We have our own refrigerated trucks to drive to the dock where the oysters are pulled from the water. They go straight to the restaurant in the shell, and are opened by hand.

Here at Drago’s, oysters aren’t just oysters, they’re a way of life. Oyster farming in Louisiana was started by Croatian immigrants many generations ago. We are all family, we are all friends, and we take care of each other. We think you can taste this difference.