Charbroiled Oysters at Drago’s

  • by Nick
  • 10 Years ago
  • 0

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, herbal, all at the same time, and the “sauce” that they render on the plate which you sop up with Louisiana french bread is simply mind blowingly good.

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“LIVE FAST DIE FLY” Nick Reed is not the typical New Orleans native. Even with an B.A. in Journalism and Creative Writing from Xavier University, it has been said that he was always different. Through fashion and creative writing Nick has always found a way to express himself. He is the owner of So Authentic promotional group and was a former Editor-in chief of the Xavier Herald. Over the past few years he and partner Yoey Yo have developed My HELL OF A LIFE and GFC clothing brand in hopes to change the world. Their main goal is to just make the world a little more fresh.

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