New Orleans has a rich history and culture serving some of the best oysters in the United States. No matter what district you’re in, you can stumble, shuck, and slurp your way to gastro goodness.
Here’s a list of the top 10 places to make that happen.
1. Felix's Restaurant and Oyster Bar | French Quarter
Felix's is known for putting oyster bars on the map in New Orleans. And with a menu as extensive and oyster-focused as theirs, it's hard to deny. From raw oysters on the half shell, grilled oysters, buffalo oysters, Oysters Rockefeller, fresh oyster du jour to oyster pasta, salads, and platters, it's one of the best places for oyster fanatics and beginners alike.
Love Oysters Rockefeller? Look no further than the kitchen that invented the decadent dish in 1899. Many have tried to imitate the original Oysters Rockefeller, but according to legend, Jules Alciatore, the dish's inventor, is said to have taken the original recipe to his grave. You can also get Oysters Thermidor, Oysters Bienville, and Oysters a la Foch.
Located just across the street from Jackson Square, is this sports bar that's popular for serving chargrilled oysters on the half shell with parmesan and seasoned garlic butter. Try the drunken oyster shooter if you're looking for something different. It's a fresh Gulf oyster bathed in the restaurant's own Bloody Mary mix.
Dinner and entertainment are always on the menu here. At this oyster sushi bar, you can enjoy your oysters broiled, fried, or raw and then stay for some spur-of-the-moment singing in one of Poseidon's karaoke rooms.
For 100 years, this popular restaurant has been famous for its oyster bar, which serves Oysters Rockefeller and Oysters Bienville on the half shell. It also specializes in seafood, traditional Italian foods, and BBQ shrimp.
Located along Bayou Road, the oldest road in New Orleans, this restaurant serves up Cajun and Creole dishes along with oysters on the half shell. Oyster happy hours are on Thursdays from 2-6 pm.
2517 Bayou Rd; (504) 558-4403
9. Drago's Seafood Restaurant | Warehouse District
The story is that in 1993, one of the managers brushed garlic, butter, and herbs on a new batch of oysters before topping them with Parmesan and Romano cheese and grilling them in their shell, cementing the legend of their charbroiled oysters. Since then, they've been producing 900 dozen charbroiled oysters every day.