Step into Casamento's, a beloved, cash-only oyster bar since 1919, where the tiled charm meets fresh Gulf bivalves and iconic fried oyster loaves.
"This family-run, 1920s-era oyster house decked in white and green tile is known for its oyster bar, a destination for conversation with the restaurant’s longtime shuckers in addition to a dozen of the raw delicacies accompanied by a bottle of Dixie. Casamento’s closes during summer (a tradition left over from when there was limited refrigeration to keep the oysters cold), so keep that in mind. The oyster loaf, similar to a po’ boy but different, is another classic." - Clair Lorell, Eater Staff
"Another Uptown old school seafood bastion, Casamento’s is a few years younger than Pascal’s. The Casamento brothers, recent immigrants from Ustica, a small island north of Sicily, opened their restaurant in 1919. The dining room includes a busy oyster bar where shuckers supply dozens of bivalves to servers navigating the narrow dining room. But don’t be shy, wedge in and order a dozen, spread atop the pale green tile." - Beth D'Addono
"Gluten-free diners can enjoy freshly shucked Gulf oysters with a side of ice-cold gluten-free beer served in a jelly glass at this unassuming 1920s-era oyster bar that has occupied this tiled-from-top-to-bottom spot on Magazine Street since its inception. Plus all the fried seafood is gluten-free, coated in cornmeal sans flour. Casamento’s keeps its pre-refrigeration, 1920s-era tradition and closes during the summer." - Beth D'Addono, Eater Staff
"This old-school Magazine Street seafood joint is a time machine; a way to experience New Orleans from a prior era (down to the standup oyster bar, green-and-white-tiled floor, and cash-only payment). Casamento’s oyster-shuckers have been holding court at that standup bar since 1919 when the family-owned classic opened. Try the raw and chargrilled oysters; an oyster loaf (like a fried oyster po’ boy, but on toasted, thick, white sandwich bread); and the gumbo filled with tomatoes and okra. It closes during the summer months as tradition dictates." - Clair Lorell
"At the narrow, bustling Casamento’s, oyster-shuckers have been holding court since 1919, when this family-owned oyster classic opened. Besides raw oysters, Casamento’s is best known for its oyster loaf (like a fried oyster po’ boy, but on toasted, thick, white sandwich bread); and its Creole style gumbo, lighter in color and flavor and filled with tomatoes and okra. NOTE: Casamento’s closes annually from Memorial Day through September 19, as tradition dictates." - Eater Staff
