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Lonely Planet review

Here's where hardcore oyster fiends go for their fix of raw ones on the half shell. The oysters are always the freshest and are administered in a most impeccably clean, vintage 1949 setting imaginable. A thick gumbo with Creole tomatoes and oyster loaf (a sandwich of breaded and fried oysters on white bread) also have faithful followers.

Other traditions upheld here include closing during the summer and trading only in cash. The spotless, glowing white-tile floors and walls make it feel more like a hospital than a family-owned eatery.