Drago's Seafood Restaurant in Metairie, Louisiana, just west of New Orleans near the airport, holds a specific and celebrated place in Gulf Coast culinary history: it invented the charbroiled oyster. Tommy Cvitanovich, whose family opened the restaurant in 1969, developed the charbroiled preparation in 1993 — shucked oysters placed directly on a screaming-hot charcoal grill, doused with garlic butter and herbs, and finished with grated Parmesan cheese until the edges of the shells blacken and the liquor bubbles. The result is richer, hotter, and more dramatic than a raw bar oyster, and the technique has since been copied by dozens of restaurants across Louisiana. A second location exists in the New Orleans Hilton on Poydras Street, but the original Metairie dining room offers more space and the full experience. The rest of the menu is a comprehensive tour of Cajun seafood: crawfish étouffée in a buttery, aromatic roux; shrimp and grits with andouille; freshly steamed crab claws with butter; and seasonal boiled crawfish that draw long lines in spring. The dining room is large and informal — nautical décor, large booths, family-friendly seating arrangements. Service is efficient and attentive. Reservations are accepted and recommended for Friday and Saturday dinners; walk-ins are welcomed during the week. Prices are moderate for the seafood quality on offer.
Signature dishes
- Charbroiled oysters
- Crawfish étouffée
- Shrimp and grits
- Crab claws
Good to know
- Known for
- Inventor of the charbroiled oyster; a Louisiana seafood institution since 1969
- Hours
- Monday–Saturday 11 AM–10 PM; Sunday 11 AM–9 PM
- Reservations
- Recommended for weekends at 504-888-9254
Location
3232 N Arnoult Rd, Metairie, LA 70002
29.9979, -90.1754 View on map
Highlights
- Birthplace of the charbroiled oyster — grilled with garlic butter and Parmesan, a preparation Drago's invented in 1993
- Crawfish étouffée made with a rich, buttery roux and local crawfish tails — a Louisiana classic executed with authority
- A Louisiana seafood institution since 1969, with the Cvitanovich family still at the helm
- Seasonal boiled crawfish in spring drawing dedicated crowds from across the New Orleans metro area
- Large, family-friendly dining room with efficient service and moderate prices for Gulf seafood quality
Tips for visiting
- Order at least six charbroiled oysters as a starter — the preparation is the reason to come and serves as the best introduction
- Visit in spring (February–May) for boiled crawfish when the season is at its peak
- The Metairie location offers more space and parking than the downtown New Orleans Hilton outpost
- Book weekend reservations a few days ahead; weekday walk-ins rarely wait
- Bring wet wipes or expect to use many napkins — the charbroiled oysters are deliciously messy
When to visit
Spring crawfish season (March–May) is the peak time to visit. Arrive for the Friday or Saturday dinner for the full Cajun seafood experience, or weekday lunch for a faster, quieter meal.
Accessibility
The Metairie location has a ground-level entrance with ample parking, including accessible spaces. The dining room is spacious and wheelchair-accessible throughout. Accessible restrooms are available. The New Orleans Hilton location has elevator access from the lobby.
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Frequently asked questions
Did Drago's really invent the charbroiled oyster?
Yes — Tommy Cvitanovich developed the charbroiled oyster at the Metairie location in 1993. The technique — grilling shucked oysters on a hot charcoal grill with garlic butter and Parmesan — was entirely new and has since been widely imitated across Louisiana and beyond.
What is the difference between the Metairie and New Orleans locations?
The original Metairie location at 3232 N Arnoult Road is larger, has its own parking lot, and is considered the primary Drago's experience. The New Orleans Hilton location serves the same menu but in a smaller space with less atmosphere.
Is boiled crawfish available year-round?
No — boiled crawfish is a seasonal offering that typically runs from January through May or June, with the peak in March and April. Outside of season, the rest of the Cajun seafood menu is available.
Is Drago's suitable for children?
Yes — the large dining room, informal atmosphere, and family-style sharing plates make Drago's one of the more child-friendly seafood restaurants in the New Orleans area.