Drago’s Charbroiled Oysters are a New Orleans MUST.

According to Drago’s website, “it all started back in 1993, when Tommy Cvitanovich, the second generation restaurant manager, decided to experiment with a sauce of garlic, butter and herbs. He brushed it on a fresh batch of oysters, then dusted them with a blend of Parmesan and Romano cheese and cooked them in their shell on a hot grill. The results were incredibly delicious—and a legend was born!  Since then, these special oysters have become a favorite among Drago’s patrons and restaurant critics alike. On a busy day, their grills turn out more than 900 dozen Charbroiled Oysters a day.”

If you’re visiting NOLA, stop in Drago’s and have these Charbroiled Oysters! To be honest, just stick to the Charbroiled Oysters- they are extremely heavy and the rest of the food is … average.

16 dozen oysters on the grill! that’s a LOT of oysters!

holy oysters!

massive amounts of the Charbroiled Oyster sauce…

Drago’s Charbroiled Oysters


  • 32 oysters , on the half shell
  • 1 cup butter
  • 2 tablespoons finely chopped garlic
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup fresh grated parmesan cheese
  • 1/4 cup grated pecorino romano chesese
  • 1/2 cup finely chopped parsley
  1. Heat the grill to med-high.
  2. Melt butter with garlic and pepper in a large skillet.
  3. Mix Parmagiano and Romano cheeses in a small bowl.
  4. Spoon some of the melted butter mixture onto each oyster.
  5. Add a pinch of the combined cheese to each oyster, add a pinch of parsley.
  6. Place oysters on the grill.
  7. Grill oysters until they are hot, bubbly and puffed, about 8 minutes.