There are food debates… and then there are New Orleans food debates. Gumbo vs. étouffée. Beignets vs. donuts. But there’s one culinary standoff that’ll divide a dinner table faster than a jazz funeral can clear Bourbon Street: Acme vs. Drago’s—who serves the best chargrilled oysters in the Big Easy?

Now, before the oyster cartel comes for me, let me say this: I love both. Deeply. Passionately. Probably too much. But after countless trips to New Orleans—some of which I remember—I decided it was time to put these heavy hitters to the test. Like any good Southern showdown, this isn’t just a taste test; it’s a full-on flavor brawl.

Let the oyster games begin. 🦪🔥

The Contenders: A Little Backstory

Acme Oyster House: Bourbon Street’s OG Slurper Spot

Established in 1910, Acme has been serving locals, tourists, and questionable decisions for over a century. With neon signs, always-long lines, and servers who’ll call you “baby” before you can blink, Acme is the quintessential French Quarter vibe.

Drago’s Seafood Restaurant: The Flame-Grilled Innovator

Opened in 1969 in Metairie, Drago’s didn’t invent the oyster, but they might’ve reinvented it. The family-run joint is credited with creating chargrilled oysters as we know and love them today: smoky, buttery, cheesy fire-bathed goodness straight from the shell. And they have a flaming grill station that resembles something from Food Network’s “Kitchen Deathmatch.“

Round 1: First Impressions

Acme

Walking into Acme is like stepping into a Louisiana fish fry that’s gotten out of hand—in the best way possible. It’s loud, the drinks are strong, and there’s a wait even on a Tuesday at 2 PM. If you’re not a little tipsy by the time you sit down, you’re doing Bourbon Street wrong.

The décor screams “dive bar married a crab shack,“ and every surface has probably been splashed with hot sauce at some point. It’s charming. It’s chaotic. It’s Acme.

Drago’s

Drago’s, on the other hand, feels more like your Cajun auntie just hit the lottery. The downtown location inside the Hilton Riverside has that “we fry seafood but we also serve it on white tablecloths“ energy. Still casual, but a little more polished. You might actually see a wine list here, which feels like a plot twist.

Bonus: You can watch oysters get torched behind glass like it’s an oyster opera. A whole pyro performance. There should be a soundtrack.

Winner, First Impressions: Tie.

Do you want greasy spoon authenticity (Acme) or flaming finesse (Drago’s)? Depends on your mood. And possibly how much bourbon you’ve had.

**Headed to NOLA for Essence Fest? This is the perfect pre-party pit stop. Don’t miss my Essence Festival Survival Guide to prep, pack, and party without regrets.**

Round 2: The Main Event – OYSTERS

Acme’s Chargrilled Masterpieces

If heaven had a scent, it would be Acme’s garlic butter.

Their oysters arrive sizzling, bathing in a butter bath that’s 40% garlic, 40% flavor, and 20% magic. They’re topped with grated Parmesan and herbs, but not drowned in it. You still taste the oyster. You still taste the flame. It’s the perfect balance of ocean and indulgence.

Every bite is tender and briny, like the sea itself decided to host a tailgate party. And when that bread hits the leftover sauce in the tray? That’s when time stops. Angels sing. Your ancestors high-five you from beyond.

These oysters aren’t just grilled—they’re char-kissed, flirted with fire, and blessed by the bayou.

Drago’s Famous Charbroiled Oysters

Look, Drago’s oysters aren’t bad. In fact, they’re borderline sinful. But they’re also… a lot. Like, “wear a bib and cancel your plans“ a lot.

They come out swimming in sauce—like someone melted a block of butter, shredded half the cheese aisle, and set it ablaze. It’s indulgent. It’s dramatic. But is it balanced? Mmm… maybe not.

After a few oysters, you start losing the plot. Are you eating shellfish or a bread bowl full of Cajun Alfredo?

Winner, Oysters: Acme.

Drago’s oysters are the Instagram filter. Acme’s are the real face, no makeup, still fine.

Round 3: The Sauce Situation

Let’s talk sauce science. The garlic butter sauce is what separates good from great in the chargrilled oyster world—and while this pains me as an Acme loyalist, we need to give credit where it’s due.

• Drago’s sauce is a full-blown butter avalanche—and that’s not a complaint. It’s rich, luscious, and unapologetically extra. There’s garlic, there’s cheese, and then there’s a smoky flame-kissed finish that clings to your soul (and your napkin). If you like your seafood with a bit of drama, this sauce is your Beyoncé.
• Acme, by contrast, goes for subtlety. It’s balanced, restrained, and refined, which complements the oysters beautifully. But in a straight-up sauce-off? Drago’s comes in swinging like Emeril on espresso.

Winner, Sauce: Drago’s

Sorry, Acme—but Drago’s buttery sauce belongs in a museum. Or maybe a spa. Or both.

Round 4: The Bread (Yes, We’re Judging Bread)

Bread isn’t just bread when chargrilled oysters are involved. It’s your edible sponge, your saucy sidekick, your backup dancer in this seafood symphony.

• Drago’s bread is soft enough to absorb every drop of sauce but strong enough not to collapse into a sad, soggy mess. It’s served warm and does its job with no complaints—like the reliable friend who always brings Tupperware to brunch.
• Acme’s bread is crustier, chewier, and slightly more rustic. Good? Absolutely. But when you’re trying to soak up Drago’s deep pool of garlic-butter glory, Acme’s bread sometimes taps out early.

Winner, Bread: Drago’s

If sauce is gold, Drago’s bread is the perfect vault to store it in.

Round 5: Wait Time, Convenience & Crowds

• Acme will make you wait. Full stop. There will be a line. It will snake around the building. You will question your life choices. But when you finally sit down and take that first bite? You’ll understand. Some things are worth the pilgrimage.
• Drago’s, especially the Hilton location, is easier to get into. More space, more tables, and less of a sidewalk mosh pit. But sometimes… the struggle makes it taste better.

Winner, Convenience: Drago’s

Winner, Experience: Acme

If you’ve never waited in line, sweating for shellfish, have you really experienced NOLA?

Bonus Round: What Else to Order

While you’re there, why stop at oysters?

• Acme Must-Tries:
  • New Orleans Medley (Sampling of gumbo, jambalaya, red beans and rice, and grilled smoked sausage)
  • Fried Peace Maker Poboy (Golden fried oysters and shrimp, garnished with TABASCO® infused mayo)
  • Hurricane on the rocks
• Drago’s Delights:
  • Crabmeat au Gratin (if cheese is your love language)
  • Crabmeat Mediterranean Salad
  • Shrimp Creole

The Final Verdict: Acme Reigns Supreme

Even with Drago’s taking home the sauce and bread awards, Acme still comes out on top for one simple reason: the oyster itself.

Drago’s is indulgent, saucy, and spectacular. But Acme? Acme is the truth. It lets the oyster be the star, not buried under a cheese explosion. It respects the shell, the grill, and your taste buds.

So yes, Drago’s makes a sauce worth writing poems about. But Acme delivers an oyster that doesn’t just slap—it testifies.

Drago’s will always hold a special place in the history of oysters. They were the pioneers, the flame-wielding flavor scientists. And for a buttery, over-the-top treat, they deliver.

But Acme?

Acme is where the locals nod in approval. Acme is where the seasoning hits that just-right note. Acme is the garlic-spattered temple where oyster dreams are made real.

They didn’t just chargrill oysters—they chargrilled their way into culinary legend. And in this battle of smoke, shells, and butter-drenched glory?

Acme wins. Period.

Real Talk: Who’s It For?

Choose Acme if:

• You want flavor over flash.
• You believe an oyster should be cooked through—smoky, tender, not jiggling like it’s still thinking about the ocean.
• You appreciate a garlic butter blend that enhances, not overwhelms.
• You’re fine waiting outside like you’re at a secret club where the password is “extra bread, please.”
• You want oysters that hit like jazz: soulful, bold, and perfectly timed.

Choose Drago’s if:

• You’re short on time but still want that NOLA oyster hit.
• You love sauce. And by sauce, we mean a glorious, lava-like, cheese-topped butter waterfall.
• You want a little pyrotechnics with your protein—watching the grill show is half the fun.
• You’re okay with your oysters a touch underdone, because you came for the sauce, not the seminar.
• You’re wearing white and feel like playing butter roulette.

Insider Tips Before You Go

🦪 Don’t wear lipstick. It’ll melt right off in the garlic steam.

🦪 Do wear stretchy pants. You’re going to need room for regret.

🦪 Ask for extra bread up front. Trust me, they know why.

🦪 Take a mint after. You’ll smell like a crawfish boil for 8-12 business hours.

🦪 Tip your server well. They saw you lick the plate. They said nothing.

Final Thought: Oysters Are a Love Language

Chargrilled oysters are more than food. They’re a New Orleans rite of passage. A greasy, garlicky, glorious reminder that life is better when you lean into the mess.

So if you’re heading to New Orleans and want the authentic experience—the wild, spicy, sweaty, butter-blasted experience—head to Acme. Order a dozen. Make new friends in line. And let the good times (and the garlic) roll.

Sound Off: Where’s Your Loyalty?

Are you Team Acme or Team Drago’s? Got a third option that’ll blow my mind? Drop it in the comments, and let’s argue like family at a fish fry. 🧈🔥🦪