: Restaurant founder and namesake Drago Cvitanovich, along with his fellow Croatian immigrants, made a big impact on the local oyster industry. At his restaurant his innovation was to shuck the oysters, bathe them in butter, garlic, parsley and Parmesan, and charbroil them over an open flame on the half shell. A dozen other dishes also feature oysters, including Shuckee Duckee (blackened duck breast with oysters) and oyster Herradura (sautéed with sun-dried tomatoes, pine nuts and Herradura tequila). 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 a Drago’s strength, but the spicy praline parfait is an exception. The original location is in suburban Metairie, 3232 N. Arnoult Rd., 504-888-9254.

Takeout & Delivery Restaurants

Many dine-in establishments across the U.S. are temporarily closed, but we've rounded up restaurants that are offering takeout and delivery.

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Chef Barbara Pollastrini's Recipes

Drago's

Drago's Restaurant Review

STAYING AT HOME DURING THE CORONAVIRUS CRISIS

Start cooking. GAYOT has partnered with chefs to give your their favorite and easy recipes.

California Culinary Creations

A note from us at GAYOT.com: Coronavirus, Fighting Together #StayHome #StaySafe