Drago’s take big, juicy, freshly shucked Louisiana oysters, throws them on huge fiery charcoal grill, and after cooking them for a bit in their own juices, they ladle a pecorino romano cheese/butter/parsley/garlic sauce on top of them, which becomes sort of like a crust after it cooks. The oysters are juicy, charcoal smoky, garlicky, cheesy, […]