AS HISHAM “HAM” EL-WAYLLY, Anoop Pillarisetti, and Michael Tuiach were putting together the menu for Strange Delight (63 Lafayette Ave., at Fulton St., Fort Greene; strangedelight.nyc), the New Orleans seafood-and-cocktail bar they are set to open May 15, they faced a crucial question: “Do we have too many oyster dishes?” They’re served on the half-shell. There are oysters Rockefeller—made, in the style of Galatoire’s, without bacon or cheese—and fried oysters served with rémoulade. In lieu of po’boys, there’s a fried-oyster loaf à la Casamento’s, here made with thick-sliced milk bread, Duke’s mayo, pickles, and shredded iceberg. Did they really need more? Maybe, they thought, they should ditch the oysters Bienville, an archaic preparation that even they had seen only a few times in the wild.
“We were all ready to cut…
