Dish of the Day: Fezzo's oysters

by Elizabeth Rose

Grab a dozen of Fezzo's charbroiled oysters, made two ways.

Fezzo's charbroiled oysters are served by the dozen of half dozen and are broiled over an open flame on the half shell. The Oysters Rockefeller are topped with creamy spinach, artichokes and Fezzo's homemade butter sauce. The Fezzo's oysters have a garlic butter sauce with a light parmesan cheese sprinkle, and all oysters are served with French bread. Visit Fezzo's in Scott at 720 I-10 South Frontage Road or in Crowley at 2111 North Cherokee Drive. The Scott location is open Monday through Thursday from 10 a.m. to 9 p.m., Friday and Saturday from 10 a.m. to 10 p.m. and Sundays from 10 a.m. to 2 p.m. Fezzo's in Crowley is open Monday through Thursday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to 9:30 p.m. and Sundays from 11 a.m. to 2 p.m.

Every week day during EatLafayette, the popular initiative to get more diners into locally owned restaurants, The Independent will spotlight a Dish of the Day; on Wednesdays, our Dish of the Day also becomes the Dish of the Week and is published in the print edition. The campaign runs June 18 to Aug. 15.

To be eligible for the Dish of the Day feature, digital images from participating EatLafayette restaurants or their patrons must be emailed to Katie Macdonald at [email protected] or Elizabeth Rose at  [email protected] . (From time to time, The Independent will also photograph some of the dishes.) When emailing please include information like any special cooking techniques used, the name of the chef or cook who prepared the dish, and whether the dish is part of an EatLafayette special. To be eligible for the Dish of the Week competition, cooks or chefs must also include the recipe and instructions on how to prepare the meal. Read more about The Independent's ongoing EatLafayette coverage here.