Cuisine:

• Sea food

Drago's Seafood Restaurant 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, and charbroil them over an open flame on the half shell. 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. All this was sufficient to draw people from far and wide to Drago's original location in suburban Metairie. But with the opening of this huge expansion site in the lobby of the Hilton Riverside Hotel, there are now two venues for the Drago's experience.


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