It’s a simple dish, a fact that kept fancy restaurants from offering it until the dish became such a phenomenon that almost any restaurant with a local theme had to add it to the menu. Shucking oysters is the first step, and most chefs don’t want any part of that. So it fell to the city’s great oyster specialist to create and serve them, by the hundreds of sacks per week, to people willing to wait quite some time for them. Are they really as good as all that? Yes. Why? Because the oysters are so good. Which also explains why other restaurants never quite get it up to Drago’s standard.
In the unlikely case that you never had them before, Drago’s char-broiled oysters are shucked fresh, blasted by fire and steam on an open grill, basted with a lot of garlic-herb butter, dusted with Parmigiano cheese, and left on the grill till the juices bubble. Simple, yes. But so good that you can eat dozens of them and still want more.
The dish really ought to have a name as distinctive as its flavor. And that name ought to be oysters Drago. Restaurants that serve it ought to give credit to the originator. It’s not like Drago’s isn’t a major presence in the local dining scene. Read entire article.