from 300 moments that make new orleans unique. 300 · from bienville to bourbon street to bounce....

300 NEW ORLEANS TRICENTENNIAL 171 8 ~ 201 8 THE HISTORIC NEW ORLEANS COLLECTION THE HISTORIC NEW ORLEANS COLLECTION NEW ORLEANS PUBLIC LIBRARY It didn’t hurt, however, that the French had a fondness for oysters and soon incorporated the shellﬁsh into several dishes. In 1899, Antoine’s Restaurant created a rich dish of baked oysters on the half shell topped with spinach, bacon, bread crumbs, green onions and parsley that restaurant owner Antoine Alciatore named after the wealthy John D. Rockefeller. Rival Arn- aud’s created oysters Bienville, oysters in a roux with shrimp, mushrooms, bell pep- pers, sherry, cheese and bread crumbs. One of today’s most popular variations is the chargrilled oyster, topped with but- ter, cheese and breadcrumbs, popularized by Drago’s. But raw and fried oysters are still the mainstay of bi- valve consumption, with raw varieties found in the popular French Quarter oyster houses and fried oysters in almost every po-boy joint in town. Despite damage to the oyster beds caused by the BP oil spill, the state still produces 40 to 50 percent of the nation’s oysters. The Atlantic Coast oysters, the crassostrea virginica, are found along the Atlantic and Gulf coasts, but those in Loui- siana are usually more plump and mild. Martina & Martina oysters being delivered to a New Orleans Drago’s charbroiled oysters A canned oyster label from Louisiana in 1935. Antoine Alciatore created oysters Rockefeller at Antoine’s in 1899. From Bienville to Bourbon Street to bounce. 300 moments that make New Orleans unique. WHAT HAPPENED “THE OYSTER WAS AN ANIMAL WORTHY OF NEW ORLEANS, AS MYSTERIOUS AND PRIVATE AND BEAUTIFUL AS THE CITY ITSELF.” TOM ROBBINS, JITTERBUG PERFUME Whether out of necessity or desire, oysters have been part of the New Orleans diet dating to long before the city was founded. Oysters Bienville being prepared at Arnaud’s restaurant, 1940. Oystermen tonging for oysters in Louisiana THE CHARLES L. FRANCK STUDIO COLLECTION AT THE HISTORIC NEW ORLEANS COLLECTION

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Page 1: From 300 moments that make New Orleans unique. 300 · From Bienville to Bourbon Street to bounce. 300 moments that make New Orleans unique. WHAT HAPPENED “THSTE OYE R WAS AN ANIMAL

300NE W ORLE ANS

TRICENTENNIAL

1718 ~ 2018

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It didn’t hurt, however, that the French had a fondness for oysters and soon incorporated the shellfish into several dishes. In 1899, Antoine’s Restaurant created a rich dish of baked oysters on the half shell topped with spinach, bacon, bread crumbs, green onions and parsley that restaurant owner Antoine Alciatore named after the wealthy John D. Rockefeller. Rival Arn-aud’s created oysters Bienville, oysters in a roux with shrimp, mushrooms, bell pep-pers, sherry, cheese and bread crumbs.

One of today’s most popular variations is the chargrilled oyster, topped with but-ter, cheese and breadcrumbs, popularized by Drago’s.

But raw and fried oysters are still the mainstay of bi-valve consumption, with raw varieties found in the popular French Quarter oyster houses and fried oysters in almost every po-boy joint in town.

Despite damage to the oyster beds caused by the BP oil spill, the state still produces 40 to 50 percent of the nation’s oysters.

The Atlantic Coast oysters, the crassostrea virginica, are found along the Atlantic and Gulf coasts, but those in Loui-siana are usually more plump and mild.

Martina & Martina oysters being delivered to a New Orleans

Drago’s charbroiled oysters

A canned oyster label from Louisiana in 1935.

Antoine Alciatore created oysters

Rockefeller at Antoine’s

in 1899.

From Bienville to Bourbon Street to bounce. 300 moments that make New Orleans unique. WHAT

HAPPENED

“ THE OYSTER WAS AN ANIMAL WORTHY OF NEW ORLEANS, AS MYSTERIOUS AND PRIVATE AND BEAUTIFUL AS THE CITY ITSELF.” TOM ROBBINS, JITTERBUG PERFUME

Whether out of necessity or desire, oysters have been part of the New Orleans diet dating to long before the city was founded.

Oysters Bienville being prepared at Arnaud’s restaurant, 1940.

Oystermen tonging for oysters in Louisiana