You might start just up the street at Domilise's, another very old establishment with an equally fierce following. (A spritz of Louisiana brand hot sauce or lemon is all that's left to add, really.) The stripped-down lunchtime favorite makes your classic po' boy seem positively over the top, not that there's anything wrong with a fully-dressed oyster po' boy from any number of places in the city. The result? One of the city's simplest, most important sandwiches. Here, a small mountain of local oysters (or ersters, if you've been around here for a very long time) are dredged in a flour mixture and fried, before being piled on to toasted and buttered Pullman loaf bread. September might be peak hurricane season in New Orleans, but there's also cause for celebration- that's the month when Casamento's, the century-old Magazine Street café known for serving the very best fried Gulf oysters, unlocks its shutters and opens for oyster season, after a months-long annual break.
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