"The genius notion to add butter and garlic to a raw oyster’s natural brine, using the shell as a ready-made serving dish straight from the grill, is nothing short of brilliant. It occurred to Tommy Cvitanovich a couple of decades ago at Drago’s, his family’s revered oyster palace with an original location in Metairie that opened in 1969 and a very tourist-friendly location in the HIlton Riverside at the edge of the Quarter. Drago’s makes some of the best charbroiled oysters you’ll ever taste — juicy, topped with herbs and a blend of Romano and parmesan cheese, sizzling with butter." - Beth D'Addono
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