when eating raw oysters at Felix' or Acme Oyster House in the French Quarter, you make your own cocktail sauce (3/4 ketchup, 1/4 lemon squeezed into it, add dab (or more) of horse radish, mix it up, dunk oyster in it and put that bad boy on a cracker, or eat it without.... add ice cold beer, it doesn't get any better than that.....
for many years, my new orleans gambling trips / debauchery-Collette's trips always started with a trip from the air port to the quarter for ice cold fresh oysters and frosty brews....
OR
then, after winning, treat the wife and myself to some bad ass charbroiled oysters at Drago's, which is catercorned from Harrah's.....:
those mother f'ers are to die for.....
O
base of the hilton next to harrah's