The recipe for Drago's Charbroiled Oysters isn't a secret. In fact, Tommy Cvitanovich, second generation owner or the restaurant, will happily share the recipe for the dish that made his family restaurant famous. Other restaurants have attempted to duplicate the Charbroiled Oyster, but none have been able to reproduce the Drago's dish that can best be described as simply amazing.

The process starts with fresh Gulf oysters. Each one is shucked and placed on the grill on the half shell. A mixture of melted butter and garlic is drizzled, quite liberally, over the oysters. The aroma fills the restaurant, and wanders outside while the garlic butter bubbles and the edges of the shell char. Each oyster is covered with another mixture of Parmesan, Romano, and parsley. The steam and smoke from the grill continue to cook the oyster, melt the cheese, and give each one a rich smoky flavor. A dozen of the charbroiled oysters are plated with lemon wedges and a piece of crispy French bread -- best used to soak up any garlic butter that may be lingering in the shells. Once you try them, you'll be hooked. It's no wonder that on a busy day, the restaurant can sell 1,000 dozen oysters!

The oysters are fantastic, but just the beginning of the seafood-heavy menu. Other appetizers include lightly fried favorites like Squid, Onion Rings, and Crab Claws as well as original dishes like the Fleur-de-lis Shrimp. This colorful starter is a generous portion of fried shrimp sautéed with peanuts and red pepper aioli. The spicy sauce and peanuts give the shrimp a flavor reminiscent of Thai cuisine. If you're more into dipping before your meal, the Spinach Dip and the Shrimp Fondue are deliciously cheesy options.

Drago's is nearly as famous for its lobster as it is for the Charbroiled Oysters. Starting at just $17.50, it's hard to say no to one of the lobster options. The stuffed variety is a seafood lover's dream. It is split down the center and topped with crabmeat and shrimp dressing, and then with crabmeat au gratin. The rich topping appropriately compliments the sweet and tender lobster meat. There are several chicken and beef dishes on the menu as well, but the long list of seafood dishes definitely steals the spotlight.

Locals have loved the casual, family atmosphere and superb seafood at Drago's since Drago Cvitanovich first opened the doors of the Metairie location in 1969. The restaurant's continued popularity prompted the opening of a second location at the Hilton Riverside in Downtown New Orleans in May of 2007. New Orleanians and tourists alike have flocked to the new location, making it the most successful of any Hilton restaurant opening worldwide.

It's not uncommon to find a line at either location despite both having large dinning rooms. They don't take reservations, but after your first Charbroiled Oyster, you'll be glad you're there, no matter how long the wait!

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