A PERFECT ROAD TRIP BEGINS AT HAPPY HOUR, at Superior Seafood and Oyster Bar on St. Charles Avenue in New Orleans, for a dozen (or maybe two) oysters on the half shell and a frozen French 75. I know frozen drinks are for teenagers, and I am not one, but that combination of gin, champagne, and lemon juice makes its own special mignonette that forms a lazy river from my mouth to my belly, and since that is what I had the first time I went to Superior almost a decade ago, it is hard to imagine one without the other.
Arrive early and sit at the bar. Oysters are fresh, cold, plentiful, and seventy-five cents apiece at happy hour, shucked by oyster whisperer Kelly Keefe (one of the few female shuckers in town). Superior has three of the top-ranked shuckers in the state,
