From the restaurant's website:
"At Drago’s, we are a team all committed to the same goal. It’s the goal that Drago and Klara Cvitanovich had when they opened the restaurant in 1969. They set out to offer delicious seafood and a good time to guests for a reasonable price. At that time, they couldn’t even imagine how many guests that would become."
Kids' menu. Full bar. Serving lunch and dinner Mon–Sat. Closed Sun.
The Times-Picayune: Top 100 Restaurant, 2010
New Orleans magazine: Best Place to Get Raw Oysters, 2010 readers' poll
Zagat 2011: 25 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
"To get an idea of Drago's enduring legacy, just look at how many other restaurants now imitate its famous dish, charbroiled oysters. To get an idea of how many people still prefer the original, just look at how big the restaurant has grown after rounds and rounds of dining room expansions."
— Gambit Weekly
"Cooked over flames in their shells with a little lemon, garlic and parsley, [charbroiled oysters] come to the table smelling ambrosial and bursting with an unforgettable flavor. The recipe has now been widely copied, but no one seems to have mastered it as Drago’s."
— offBeat magazine
From the restaurant's website:
"At Drago’s, we are a team all committed to the same goal. It’s the goal that Drago and Klara Cvitanovich had when they opened the restaurant in 1969. They set out to offer delicious seafood and a good time to guests for a reasonable price. At that time, they couldn’t even imagine how many guests that would become."
Kids' menu. Full bar. Serving lunch and dinner Mon–Sat. Closed Sun.
The Times-Picayune: Top 100 Restaurant, 2010
New Orleans magazine: Best Place to Get Raw Oysters, 2010 readers' poll
Zagat 2011: 25 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
"To get an idea of Drago's enduring legacy, just look at how many other restaurants now imitate its famous dish, charbroiled oysters. To get an idea of how many people still prefer the original, just look at how big the restaurant has grown after rounds and rounds of dining room expansions."
— Gambit Weekly
"Cooked over flames in their shells with a little lemon, garlic and parsley, [charbroiled oysters] come to the table smelling ambrosial and bursting with an unforgettable flavor. The recipe has now been widely copied, but no one seems to have mastered it as Drago’s."
— offBeat magazine