This roadhouse has its rabid fans, who have been enjoying its "weird mix of Italian and Creole cooking" for decades - even before Calvin Trillin immortalized the place in his seminal book for foodies, American Fried (1975). While Trillin discussed a number of dishes, like the Italian crab salad, spaghetti Bordelaise and chicken à la Grande, he was at his most poetic when writing about the oysters Mosca, a pie-like affair made with oysters, bread crumbs, Creole seasoning, olive oil and garlic, a concoction that could exist only within earshot of New Orleans.