Bivalve compromise

Here in the Gulf coast, September is greeted with anticipation as the first month with the letter R in it, meaning it's the early start of the oyster season. However, troubles with the BP Deep Horizon operation has left people wary of Gulf Coast seafood, although experts assure us that no contaminated seafood have hit the market. The public relations damage is so bad, however, that on our visit to New Orleans last month, some restaurants slyly import Florida oysters so that they can continue to claim that they are serving Gulf oysters.




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.