Oysters make a resurgence

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, and regional diners and visitors are on the hunt for the beloved local food. From Stroube’s 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 bouncing back and local restaurants are serving them up by clicking here.