Raw Oysters On The Half Shell, Mr. Dick’s Way
@ Bourbon House
I was awakened last night by a dream in which I was under deadline pressure to produce a list of the 100 best appetizers in New Orleans. The idea intrigued me, and I started thinking about which would be Number One. I’m not sure, but I’m leaning towards this simple, raw concoction in the city’s biggest oyster bar. When Louisiana caviar first appeared in the late 1980s, Dick Brennan Sr. (Dickie Brennan’s dad, and long-time top guy at Commander’s Palace) thought it would be great on raw oysters. You hardly have to eat them to know this is true, and it is.
French Quarter: 144 Bourbon. 504-522-0111