This is from a trip to New Orleans last year, but Casamento’s hasn’t changed in years. It has been a fixture on Magazine street since 1919 and still remains entirely family run and owned. The entire restaurant is covered in ceramic tile, inside and out and the restaurant is “cleaned” with a hose. The secret to going to Casamento’s is to be there as soon as it opens, otherwise there is a line that snakes outside the door and what could be a long wait.
Casamento’s room
The oysters are shucked to order – we each had a dozen – delicious
The oysters are served with hot sauce and horseradish.
Yes, we loved the oysters – the damage
Seafood Gumbo, chock full of shrimp and crab
Oyster Stew – our friend loved this so much he ordered another bowl.
But it is the oyster loaf that sets Casamento’s apart from every other restaurant. Unfortunately my husband forgot to take a picture so either go to their site for the photo or see below.
http://www.casamentosrestaurant.com/menu/menu.html
The oysters are dipped in corn flour and fried in cast-iron skillets with lard. The batter is so light and crisp that you have none of that leaden over-breaded taste. The bread is not your usual poorboy loaf, but something called pan bread, much akin to Texas toast – very thick slices of buttered bread. This is only half a loaf – I eat a full loaf!
Casamento’s closes during the summer as the Casamento family feels that the oysters are just not as good during the warm weather.
Run don’t walk to Casamento’s.
Refined Palate 