Fortunately, we paid a visit to the New Orleans restaurant institution, Drago's, and were assured that they were still serving Louisiana oysters. However, being early in the season, they refused to serve them raw, as the flavor wasn't there yet. Undaunted, we opted for the famous Drago's roasted oysters.
Charred in high heat such that the shells blacken, the oysters were coated in butter and cheese, and served with bread intended to sop up any melted butter. However, we ignored the butter, as we wanted briny bivalve goodness. And here, we tasted a good melding of oyster liquor and butter, but with enough cheesy incineration to distract those who are just here for the dairy.
Drago's other attempts at cooked oyster dishes are less successful. These bacon wrapped oyster brochettes were served a measly three sticks at a time, with two oysters on each stick, but tasted mostly of fried bacon. Not bad, but not oyster.
We ordered and consumed a second dozen roasted oysters to assuage our disappointment.
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