New location in Baton Rouge! Our Charbroiled Oysters are legendary. It all started back in 1993, when Tommy Cvitanovich, our 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, our grills turn out more than 900 dozen Charbroiled Oysters a day.