re: Best chargrilled oysters in NOLA

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Dragos remains the gold standard

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I thought so too... until I tried them at Cochon. What sets Cochon apart from others in my opinion is the ingredients.

Drago’s uses butter, garlic, salt?, black pepper, 2 kinds of cheese, oregano?, and parsley.

Cochon uses butter, garlic, anchovy, lemon zest, lemon juice, garlic chili sauce, crushed red pepper flakes, cayenne, and salt.

In my opinion, Drago’s comes across as something you could do on your backyard grill. But Cochon’s, though it obviously could also be done on a backyard grill, just tastes like it was prepared by a professional chef.

I’ve had drago’snonce and was thoroughly unimpressed.

I like ACMEs but I prefer
More butter than cheese.