Founded in 1919 by Italian immigrants, this family-owned institution takes pride in its oyster loaf: a sandwich of fried oysters layered between two slices of house-made buttery white bread (rather than a French-style po’ boy roll). But check the calendar, because the tiny Garden District oyster house is only open in the cooler “r” months. If the time is right, plunk those freshly shucked oversize warm-water oysters onto some saltines and wash them down with the coldest local Abita Golden beer in town.
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