Cuisine:

• Sea food

Drago's Description:
Restaurant founder and namesake Drago Cvitanovich is part of a long tradition in the New Orleans area of Croatian immigrants who made a big impact on the local oyster industry. The innovation born at his restaurant was to shuck the oysters, bathe them in butter, garlic, parsley and Parmesan cheese, and charbroil them on the half shell over an open flame. The dish is more genius on some days than it is on others, as it sometimes tastes oddly of gas grill fumes. Oysters appear in a dozen other dishes, including Shuckee Duckee (blackened duck breast with oysters) and oyster Herradura (sautéed with sun-dried tomatoes, pine nuts and Herradura tequila). Lobster is another specialty. Expect a wait, even at lunch.


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