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I have a friend in town from NYC for the Biennial. We're thinking oysters for supper. He mentioned Casamento's. My old pal Bingo loves this place, but I've never been.
What say ye?

Ya'll picked a winna!

Great oysters on half shell. Just be aware that they do not serve the traditional Oyster Po-Boy. It is what they call an Oyster Loaf (think Texas Toast). Very good food, and the building is wonderful. Make sure they venture to the restroom...ya go thru da kitchen...

http://www.casamentosrestaurant.com/main/main.html

Although I love the history and quaintness of the place, and i hate to dish a New Orleans institution, I am always disappointed with the food at Cassementos. The oysters, although good, are never as cold as I would like. The beer selection, a must for raw oysters, is poor at best- Heinken and about 4 domestic choices.

I am not a fan of their "pan bread" and it does not pair as well as our traditional french bread. Admittedly, the oysters and shrimp are fried well, but who cannot fry seafood reasonably well with professional equipment.

The gumbo is usually overcooked, not enough seafood and since its overcooked, the shrimp are mushy and tastless. Frankly and obviously, I have never understood the appeal of the place.

I don't like Casamento's gumbo, but I'm a bayou cajun, so that accounts for the difference in opinion regarding a gumbo with oregano & tomatoes. On the other hand, I think the buttered, toasted pan bread used by Casamento's is actually better for an oyster sandwich than the usual Leidenheimer's loaf. Something about the toasted fluffiness of the pullman loaf suits the crunchy oysters in a way that the crumbly, airy french loaf misses.

And Casamento's fries everything in lard....a major component of the place's appeal, for me. Re: the previous poster's "professional equipment" line---walk through the kitchen: Casamento's "pro equipment" consists of metal bowls, black iron skillets, and an experienced hand and eye at the stove.

I like the oysters a lot colder as well. I always feel bad thinking that, given their Status. Some how maybe that temp is the correct one since you get more flavor that way, but still, I like them colder. I think their top skill is the frying. Best in town IMO

hungryone wrote:I don't like Casamento's gumbo, but I'm a bayou cajun, so that accounts for the difference in opinion regarding a gumbo with oregano & tomatoes. On the other hand, I think the buttered, toasted pan bread used by Casamento's is actually better for an oyster sandwich than the usual Leidenheimer's loaf. Something about the toasted fluffiness of the pullman loaf suits the crunchy oysters in a way that the crumbly, airy french loaf misses.

And Casamento's fries everything in lard....a major component of the place's appeal, for me. Re: the previous poster's "professional equipment" line---walk through the kitchen: Casamento's "pro equipment" consists of metal bowls, black iron skillets, and an experienced hand and eye at the stove.

I agree 100% with what you state. I never get fried oysters on french bread. Not enough oyster flavor comes through for me. I like bun much better, and I find the toast works well. I don't want to taste bread...just oysters.

Also, the reason I mentioned going to restroom was so that you can walk through and chat with the kitchen staff and check out the facilities. They are manning pots over small 4 burner home kitchen stoves. Nothing stainless anywhere if I recall correctly. Out of town guest always enjoyed the homieness when I brought them here.

Oyster fisherman never put their oysters on crushed ice. Eat right out of the sack.

Now for a real treat of pure oyster flavor, load up a slice of regular white bread with raw oysters. YUM! The juice soaks in the bread and taste great. That's the way you eat them when on the boats fishing oysters. Granted...not a tastse for everyone!

I saw that sweet kitchen on the website. Dig the tile and the old school fridges (I think that's what they are.) Gotta check it out. All this talk of oysters has my tummy growling... gonna get some raw and one of those sandwiches.
Anything else I should try?

Can't add much. I do like Casamento's. Usually a plate of "raw" followed by the "oyster loaf". If I remember correctly, they close at 2:00 or 3:00 pm. Not a place for evenings.

P.S. I looked at the Acme Oyster Cam at 5:00 pm today and every seat at the bar and every table was taken.


OOPS - correction. I looked at the web site. They are open Thursday, Friday, and Saturday evenings!

What exactly is the biennial? It sounds like something taking place along St. Ann St.

Casamentos was my favorite for years...until I tried Bozo's. IMO the best oyster po-boy. Shucked and fried to order. 1/2 shell are good as well but their horseradish sucks. We often stand at the bar at Felix's for oysters and Amber. Excellent horseradish.