In this part of the Beneath the Surface series, we discover what the chefs in New Orleans are doing to move past the disaster and keep serving the best seafood they can. Much of the series focuses on the plight of the Gulf oyster, among the most versatile delicacies of Gulf seafood. Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled or used in a variety of drinks. They are widely reputed to be an aphrodisiac. And they are one of the species most impacted by the Gulf oil spill.