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BORN IN THE FRENCH QUARTER
For over 100 years, Acme has been satisfying the hungriest of people all over the world!
It's quality you can taste in the fresh, hand-shucked Louisiana oysters. Whether served ice cold on the half shell, chargrilled and sizzling in garlic butter or fried to golden perfection, Acme oysters are some of the best you'll ever have.
And it's not just the oysters, we're serving all of the New Orleans classics like red beans and rice, seafood gumbo, jambalaya and more, all seasoned to perfection and served with a smile. So pull up a chair, take in the history and soak up the flavor.
VisitLooking for authentic New Orleans seafood served with a serious side of fun? Come on down to Acme Oyster House. The party starts with a dozen raw. They’re perfect, salty and always ice cold. Or try our legendary chargrilled oysters. After that, dive into a “10 Napkin Roast Beef” po’boy or the Peace Maker – half oyster, half shrimp, golden fried and dressed like a Mardi Gras Indian. Thought we only had oysters? You po’boy! Come eat at our house, Acme Oyster House, where Life’s More Fun with Seafood.
VisitLooking for authentic New Orleans seafood served with a serious side of fun? Come on down to Acme Oyster House. The party starts with a dozen raw. They’re perfect, salty and always ice cold. Or try our legendary chargrilled oysters. After that, dive into a “10 Napkin Roast Beef” po’boy or the Peace Maker – half oyster, half shrimp, golden fried and dressed like a Mardi Gras Indian. Thought we only had oysters? You po’boy! Come eat at our house, Acme Oyster House, where Life’s More Fun with Seafood.
VisitTheir Secret Ingredient is Love.
(In the Restaurant World, Maybe the Rarest Ingredient of All.) People often ask about the secret to Drago’s success. It’s no secret. You see it at the restaurant every day. They all love what they do.
It’s been that way since Drago and Klara Cvitanovich opened their first restaurant in 1969. They set out to offer delicious seafood and a good time to guests for a reasonable price. At that time, they couldn’t imagine how many guests that would become.
Today it is still a family atmosphere. Family members are still at the front to greet guests. Tommy Cvitanovich, Drago and Klara’s son, is there to see that things run smoothly. And though 92-year-old Drago doesn’t select the oysters himself anymore, you can still see him at their restaurants when he’s not on duty as Grandpa.
Their family has grown a lot since the early days—and the work family has too. It would be impossible to do what they do without a very hard-working and loyal staff. Drago’s now has more than 400 employees who help carry the legacy forward. And they all have a great time doing it!
VisitEach of our Vincent’s locations has its own unique charm, but you can depend on getting a fabulous meal at both our Metairie and Uptown locations. Try the famous Corn & Crab Bisque served in a toasted bread bowl, the Veal & Spinach stuffed Canneloni (the House Specialty), the gigantic Seafood Stuffed Pork Chop, or any of the delicious daily specials. While Vincent acts as executive chef, he affords the head chefs in each kitchen a wide berth to showcase their own creations. Don’t be surprised if you are greeted by name on your subsequent visits – eating at Vincent’s is like dining with family. Once you’ve eaten at Vincent’s you’ll want to come back again and again.
VisitEach of our Vincent’s locations has its own unique charm, but you can depend on getting a fabulous meal at both our Metairie and Uptown locations. Try the famous Corn & Crab Bisque served in a toasted bread bowl, the Veal & Spinach stuffed Canneloni (the House Specialty), the gigantic Seafood Stuffed Pork Chop, or any of the delicious daily specials. While Vincent acts as executive chef, he affords the head chefs in each kitchen a wide berth to showcase their own creations. Don’t be surprised if you are greeted by name on your subsequent visits – eating at Vincent’s is like dining with family. Once you’ve eaten at Vincent’s you’ll want to come back again and again.
Visit