re: Best chargrilled oysters?

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Cochon has a wood roasted oyster appetizer that is pretty damn good.

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Ditto. I'd go as far to say that they are more impressive than Drago's. Technically, wood roasted is not the same as chargrilled. But it's worth saying that the flavors used at Cochon on the oyster dish are more spectacular than what Drago's uses.

I had my first taste of Drago's oysters about a year ago. They were wonderful and fully met my expectations. But the tastes were so familiar, I was sure I could replicate it at home. Butter, romano cheese (maybe parmesan), garlic, lemon juice, parsley, salt and pepper with maybe a tiny hit of cayenne.

But later that same day I went to Cochon and got their oysters. Holy crap, I was floored. I was stunned that I could not identify the ingredients. It was literally one of the best things I ever ate. The portion was smaller than what Drago's offered, but I didn't care. It was so good I went back the next day to see if I could identify the ingredients any better. No success.

Earlier this year I was back in town with a group of five friends from around the US. I took them to both restaurants and asked them for their opinion on both dishes. It was unanimous. All of them preferred Cochon. It surprised me because I thought that all of them (not being from Louisiana) would prefer the more common buttery flavor of Drago's and would not favor the touch of added heat ( from crushed red pepper flakes) at Cochon.

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They were U-10 Diver Scallops from Massachusetts. We have had to do this on multiple occasions during past hurricanes and the oil spill (while waiting on Blue Points from the East Coast to come in). We have plenty stock of fresh select oysters as of now though. The scallops however are a real treat when we run them.

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So normally y'all use Louisiana oysters? Just outsource when necessary... Or always use east coast oysters?

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. A plate of chargrilled scallops and oysters would be delicious.

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Where's the drool emote?

I had some oysters at Vitascope in the Hyatt Regency in NO last year. The oysters were topped with diced tasso and breadcrumbs and it sounded absolutely delicious. Ultimately, I thought the toppings overpowered the flavor of the oysters. I ended up scraping it off and eating the oysters on their own. I ate the tasso and breadcrumbs, too, but after the oysters. Would've been great on mac 'n cheese.