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Drago's Restaurant Review: Drago and Klara Cvitanovich’s innovation in oysters was to shuck them, bathe them in butter, garlic, parsley and Parmesan, and charbroil them on the half shell over an open flame. New Orleanians were skeptical at first, but then took a liking to them, and today the restaurant churns them out. The dish is more genius on some days than it is on others, as it sometimes tastes oddly of gas grill fumes. A dozen other items feature oysters as well, such as oyster pasta (oysters sautéed in butter, garlic and herbs in a cream sauce on angel hair); Shuckee Duckee (blackened duck breast with oysters); and Cajun surf ‘n’ turf (blackened filet with shrimp and oysters, topped with a Cajun cream sauce). Lobster is another specialty. The wine list is sufficient for the cuisine, especially some of the whites that pair nicely with the seafood. Desserts are not Drago’s strength, but the spicy praline parfait is an exception. Expect a wait, even at lunch. Also located at the Hilton New Orleans Riverside, 2 Poydras St., 504-584-3911.