From A Past Issue Of The New Orleans Menu Daily Originally published June 27, 2006 Ten Best Raw Oyster Bars Oyster bars may be the most easily comparable part of a restaurant. The standards are pretty clear: you want oysters that are big, cold, scrupulously fresh, taken from the best sources, and shucked so that a minimum of dirt and shell fragments get onto the oyster. There is not really a style aspect to raw oysters. Which is, of course, what's great about them. There isn't another commonly-eaten food that's closer to nature. The good news is that we have more oyster bars of excellent quality than we've enjoyed in decades. More restaurants are considering oyster bars--with all their mess, problems, and personnel needs--an important part of their offerings. There isn't one on the following list that I wouldn't look forward to trying with the greatest enthusiasm. The divide between the top and the bottom is not enormous--a good sign. We must note that this is not the best time of year for oysters. But whatever they lack from their prime season, they make up for with cold contrast with the hot weather. What could be more satisfying that two dozen icy raw oysters if the temperature is in the mid-nineties? Or higher? 1. Drago's. 2. Bourbon House. 3. Pascal's Manale. 4. Bozo's. 5. Acme. (All locations.) 6. Red Fish Grill. 7. Casamento's. (Closed for the summer, as it always is.) 8. Felix's. 9. Remoulade. 10. La Cote Brasserie. © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com