You're In Shuck!

We’re coming up to the end of oyster season, and while some restaurants have been keeping them available, it’s been too difficult for us loyalists to enjoy them. Skeptical were we, just like those first wary tasters of the now-famous dish at Drago’s in the early 90’s, we only just had our first dozen to-go from their place of origin last week. We were so delighted with the success of the venture, we had no qualms about soaking up the golden sauce straight out of the to-go bag. Desperate times, desperate times.

Bolstered by this discovery, we were even more thrilled to learn that several other restaurants have added chargrilleds to their take-out table just this weekend. Take a look at the choices below, and plan a weekend tour to pickup a dozen dozens.

But first, here’s a brief note about the dishes origins, published by Tom in the early 2000’s.

It’s hard to find a restaurant serving oysters that doesn’t serve them cooked in their shell, ladled with the addictive combination of butter, garlic, herbs, and Parmesan cheese. But where did such an idea get started?

At Drago’s in 1993, second generation restaurateur Tommy Cvitanovich saw an order of Drumfish Tommy leave the kitchen. He wondered what the delectable sauce on that dish would taste like on oysters. Using a few oysters still in the just-opened shell, he spooned the sauce on them and carefully watched them sizzling on the grill. The answer to his question was obvious – his “experiment” was sublime.

In the beginning, only two or three dozen oysters were served to the most adventuresome diners at Drago’s. Then local food guru Tom Fitzmorris started talking about this new twist on oysters on his daily food radio show. Sixteen years later,  the massive new grills at Drago’s  turn out 900 dozen oysters every day, butter bubbling in the shell, the edges black and crisp with the subtle hint of char.

Just about everyone serves charbroiled oysters now, but the original is still the best.

Drago’s. The classic Fat City seafood joint is open daily 12PM-7PM for take-out of the original chargrilled oysters. They are also popping up today in the St. Clement of Rome parking lot today 4/24 from 4PM-7PM, serving chargrilled oysters by the half dozen for $10. Don’t want to leave the house? Order a Charbroiled Oyster Kit from their website and have the whole deal shipped to you.

Casamento’s. The famed Uptown oyster shucker is offering their full menu for takeout Thursday-Sunday from 1PM-8PM. Go for the chargrilleds on Thursday or Saturday though, as dozens will be $3 off from 2PM-5PM for Oyster Happy Hour.

Basin Seafood. Basin has just re-added charbroiled oysters to their curbside pickup menu by the half dozen. Grab ‘em while they;ve got ‘em at 504-302-7391.

Superior Seafood. They’ve got their oysters available for pickup daily, but don’t miss their Happy Hour from 4PM-6:30PM. Chargrilleds will be available for a buck a piece during that time, and available by the whole or half dozen.

Katie’s. The Mid-City neighborhood joint offers daily specials including a wide variety of New Orleans seafood classics, like softshells, fried fish, crawfish, and of course, chargrilled oysters. All excellent, as everything they touch is. These aren’t a daily item, so follow our Instagram or theirs for the Oyster Signal when they light up the grill.

The Chimes Covington. The Chimes Covington has finally relit their grill this week, and have begun to sell their house chargrilleds for takeout. If you haven’t tried their version yet, do. Their sauce is the most unique I’ve come across, but still hangs on to those familiar flavors. I can’t say I prefer them to a tradition version, but they are served with soft grilled garlic bread that’s truly a treat unto itself. Call 985-892-5396 to order.

Acme Oyster House. Their Metairie location is open for takeout daily from 12PM-6PM, but today 4/24, they’ll be popping up at St. Catherine of Sienna from 4PM-8PM with a grill full of oysters, plus a few other grab-and-go items.