Downtown New Orleans

DESCRIPTION

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. Stop by and try one-you won't be disappointed.

Today it's still a family atmosphere. Klara is still at the front to greet our guests. Tommy Cvitanovich, Drago and Klara's son, is there to see that things run smoothly. And though 88-year-old Drago doesn't select the oysters himself anymore, you can still see him at the restaurant when he's not on duty as Grandpa.

Our family has grown a lot since the early days-and our work family too. It would be impossible to do what we do without our very hard-working and loyal staff. Drago's now has more than 300 employees who help us carry our legacy forward. And we all have a great time doing it!