Raw and glistening on the half shell, deep-fried golden brown, chargrilled with sizzling butter or shellacked with classic toppings like Bienville and Rockefeller, oysters are as Louisiana as it gets. This month, oysters are at their peak, prompting local diners and regional visitors alike to seek them out at various area restaurants. From Stroubes’ duck and oyster gumbo to the fried oyster salad with fennel, arugula and shaved manchego at Beausoleil to raw on the half shell at The Chimes, there are plenty of ways around town to enjoy this self-contained culinary wonder—and no better time of year to do it. Find out how the Louisiana oyster industry is rebounding, and how local eateries are serving them up, by clicking here. And get more local culinary news from the new 225 Dine e-newsletter here.
‘225 Dine’: Oysters make a resurgence
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