The dish that changed oyster service globally. Oysters are placed on the grill shell-side down, blistering from the heat. They're brushed with a signature butter made from garlic, herbs, and butter, then dusted with Parmesan and Romano cheese. The result is barely-cooked oyster with a crispy cheese crust and garlic-herb butter pooling in the shell. Reviewers describe this as a perfect balance of heat, brine, butter, and cheese. The kitchen turns out over 900 dozen daily and maintains consistent quality.
Tips from diners
Order a half-dozen to start. This is the reason to visit Drago's. Eat them immediately while the butter is hot and the cheese is crispy.
Lunch waits are shorter than dinner. The oysters are the same quality, and you'll get a table faster.
A classic New Orleans gumbo with depth and body. The roux is dark and cooked properly, providing base flavor. The seafood is generous—shrimp and crab meat are added late to prevent overcooking. Vegetables (okra, bell pepper, onion) add texture and flavor. Served with a scoop of white rice, it's a complete, warming dish. Reviewers appreciate this as a grounding course before or after the lighter oyster courses.
Tips from diners
Lunch service gumbo is often fresher. Come early to ensure they haven't run out.
A straightforward preparation that showcases the quality of the Gulf shrimp. Available grilled (for a lighter option) or fried (for crispness). The housemade cocktail sauce is balanced—not too sweet, good kick of horseradish. Served with lemon wedges. Reviewers appreciate this for its simplicity, especially after the richness of the charbroiled oysters.
Tips from diners
Ask for them grilled if you want a lighter option after oysters. The char adds flavor without heaviness.
Available during crawfish season (typically February-June). The crawfish are boiled in a seasoned broth, then chilled and served with housemade remoulade. Eating crawfish is a hands-on, social experience—you'll peel, suck, and enjoy the brine. This is a classic New Orleans preparation done right. Reviewers seek this out during season.
Tips from diners
Only order this during crawfish season (Feb-June). Call ahead to confirm availability. It's worth the seasonal wait.
This is a hands-on dish. Dig in, peel, and don't worry about the mess. That's the point.
A signature preparation showing the kitchen's commitment to whole fish. The redfish is roasted in its shell, which protects the delicate flesh and allows the butter and seasonings to infuse it. Served on a sizzle plate, it's meant for sharing and comes with a small knife for filleting. The flesh is moist and briny. Reviewers describe this as elegant and rustic at once.
Tips from diners
Order this for groups of 3-4. The ritual of sharing and filleting adds to the experience.
Drago's opened in the Hilton New Orleans Riverside in 1990. In 1993, manager Tommy Cvitanovich experimented with roasting oysters over an open flame, brushing them with a garlic, butter, and herb sauce, then dusting them with Parmesan and Romano cheese. This single innovation—the charbroiled oyster—became iconic and is now served in restaurants worldwide. Drago's has been recognized for this culinary contribution and remains the 'Home of the Original Charbroiled Oyster.' The restaurant is casual and high-volume, but the quality of execution remains consistent.
The bar is a great place to sit solo. You'll see the kitchen, can watch the oyster grills, and meet other diners. The bartenders are friendly and knowledgeable.
Reservations are recommended, especially for dinner and weekends. The Hilton location makes it convenient for tourists and business diners. Walk-in bar seating is sometimes available.
Dinner waits can exceed 1 hour on Friday and Saturday. Lunch is quieter and faster. Call ahead or book a reservation.
Page last updated: