Dish: Drago’s Charbroiled Oysters and Crawfish Meatballs
Metairie-based Drago’s has been a household name since second-generation restaurateur Tommy Cvitanovich engineered a signature recipe for charbroiled oysters in 1993. Grilled on the half-shell with garlic, butter and herbs and dusted with a blend of romano and parmesan cheeses, the oysters helped launch Drago’s into fame and triggered subsequent openings in New Orleans, Lafayette and Jackson. The Baton Rouge location opened earlier this year to enthusiastic patrons.
For crawfish season, Cvitanovich and his team have rolled out specials including mouthwatering crawfish meatballs. Louisiana crawfish tails are blended with crabmeat stuffing, deep-fried, topped with marinara and finished with a drizzle of cream sauce, parmesan and parsley. It’s springtime decadence, Louisiana style.
4580 Constitution Ave, Baton Rouge
Sunday through Thursday, 11 a.m. to 10 p.m.
Friday and Saturday, 11 a.m. to 11 p.m.