Mr. B's is a New Orleans seafood hot spot located on the celebrated food corner of Royal and Iberville in the French Quarter. So well thought of they were able to publish their own cookbook, Mr. B's has served signature dishes like gumbo ya ya and barbecue shrimp plates to New Orleans customers for decades. This bistro's atmosphere is a mix of casual and chic, and Food & Wine magazine pronounced it the best for business lunch. Whether you are here for business or pleasure, Mr. B's and excellent staff are ready to impress. Sunday brunch is an especially festive occasion.
Grand Isle is the strip of land off mainland Louisiana known for its amazing fishing. Grand Isle Restaurant, with its menu of fresh local seafood and vintage photos channeling the same gulf goodness as its namesake. Situated on busy Fulton Street, Grand Isle spotlights the talent of chef Ryan Haigler, a South Carolina native who's come light years from his Waffle House beginnings. With a resume that includes working with Sean Brock in Charleston, Tom Colicchio in New York and Emeril in New Orleans, Haigler lassos a lot of flavor in gulf specialties like smoked fried oysters with garlic aioli and a version of grilled oysters with Havarti and tasso that is completely off the hook. The smoked drum chowder with roasted corn is another treat, and you can't miss with anything seafood. But Haigler handled the butcher program for Delmonico for two years, so don't overlook steak specials or the winning combo of confit pork cheek and baby clams served with crunchy popcorn rice pilaf. This is a relaxed yet surprisingly sophisticated option just steps from Canal Street and the Convention Center.
Fish is literally the big picture at this Bucktown charmer, from husband and wife chef team Alison Vega and Drew Knoll. Huge family photos of fishing escapades adorn the restaurant's walls, with another collage of fish stories on one side of the menu. It's a friendly sort of place, with warm and informed service in a setting that feels familiar to anybody who's ever dropped a hook in nearby Lake Pontchartrain. Outfitted with burnished wooden tables, leather banquettes and a fetching bar, where Mr. Randy opens oysters off to the side, Station 6 also has an inviting covered front porch, all of it casual and family friendly. After a decade in the Caribbean, Vega and Knoll, whose CVs include stints with Susan Spicer and Emeril respectively, came back to New Orleans in 2011, when Knoll started working at New Orleans Seafood Co., a local distributor. That experience, applied to both the selection and cooking of all kinds of seafood delivers pristine options. Sample creative dishes like sizzling garlic shrimp, char-grilled oyster pasta, pearls of yellowfin tuna served with a side of jicama slaw and a dusting of spicy Cajun caviar. Meat lovers will find much to recommend, including an excellent grilled pork chop with bbq gravy and an aptly named sloppy Drew made with braised beef, provolone, onion jam and a tangy horseradish sauce. The lake is just over the levee and a massive pumping station looms next door, which the owners thought was Station No. 6. It turns out they misread the map, but it still has a nice ring to it. By the way, don't miss the buttermilk drop bread pudding, an epic dessert.
Eating oysters and fried seafood at Felix's is a seminal New Orleans experience - the place is loud, lively and a bit slipshod, but the seafood is delish. Besides freshly shucked bi-valves, you can feast on char-grilled, Bienville and Rockefeller, along with fried everything, all kinds of po-boys and delicious crab claws. Felix's stays open til 10 or 11 depending on the night, giving visitors a later night option to get their seafood fix. The service is always friendly and prices reasonable enough to inspire return visits. The place has been dishing fresh seafood for more than 70 years, a testimony to quality for sure.
While most New Orleans seafood restaurants take a hyper-local approach to fill in the catch of the day, chef-owner Tenney Flynn at GW Fin casts a global net. The French Quarter restaurant impresses with quality and variety, including fish caught in waters around the world as well as right here in the Gulf. Chef de cuisine Michael Nelson's menu changes daily, depending on what's fresh and seasonal, but you might feast on King crab from Alaska, sea scallop crudo with local caviar and Scottish salmon with jalapeno glaze. The philosophy is simple at this upscale establishment: let the seafood's natural flavors shine. The wine list shimmers with crisp whites guaranteed to enhance your catch of the day. Although not coming out until August, chef Tenney's new book The Deep End of Flavor, written with former Atlanta Journal-Constitution Food Editor Susan Puckett, is already blowing up on Amazon. Ask about a signed copy.
The Bourbon House is an authentic New Orleans seafood restaurant, with its dining room windows looking out onto the riotous Bourbon Street. Inside, the atmosphere is classy and quieter, with the menu including only in-season Gulf of Mexico offerings. The wait staff is over-the-top attentive and caring, able to guide you through the various oyster options and small batch/single barrel bourbon choices. The Bourbon House is home to the New Orleans Bourbon Society which is a club dedicated to the appreciation of fine bourbons. If you're into fish with or without shell and like the darker libations, this is your spot.
Polished elegance isn't a bellwether of most restaurants in the Marigny and Bywater neighborhoods in New Orleans. Which is why the newly reopened Franklin really stands out in the crowd. Intimate and inviting, this restaurant lives in New Orleans but would be at home in any big city. Executive Chef Dane Harris prepares seasonally inspired dishes including a decadent beef tartare with pho garnishes and crispy rainbow trout with citrus salsa verde, all in all creating a menu that is both modern and French-inspired. Don't miss the stupendous burger with farmhouse cheddar and frites. Try oysters, raw and gorgeous. The cocktail program, designed by veteran New Orleans bartenders Evan Wolf, Matt LoFink, and Jason Sorbet (The Company Burger, Cure, Barrel Proof) features cocktails, both classic and new - with an emphasis on the Martini and its variants, as well as a robust wine list and a diverse beer selection. The former corner store is filled with natural light and spectacular art from the owner's private collection.
Just in case you needed one more reason to cross the 24-mile causeway across Lake Pontchartrain, Ox Lot 9 in the suave Southern Hotel in Covington does the trick. The love child of chef/co-owner Jeffrey Hansell and his wife, co-owner and general manager Amy Hansell, Ox Lot 9 is a sprightly addition to the eclectic Northshore dining scene. This simply sophisticated Southern bistro spotlights chef Hansell's deft homage to Gulf Coast ingredients, including many a Valentine to fresh local seafood. Hansell adds his own Southern twist to dishes like bouillabaisse with the addition of okra, local redfish and shrimp, and poached oysters in Pernod and cream tucked into puffed pastry so good they should be against the law. A well-informed wine list and a brilliant array of craft cocktails add allure to this destination restaurant.
The giant fish hanging in Donald Link's industrial-chic Warehouse District eatery says it all. This place is all about local and line-caught seafood, most of it cooked on an epic wood fire grill. James Beard Award-winning chef/partner Ryan Prewitt delivers intriguing dishes like spicy ground shrimp and noodles, local beer battered fish sticks and one of the best grilled whole redfish you'll ever eat in your life, a beauty flavored with a lemony, herbaceous salsa verde. Reserve early and often, Peche accepts reservations by phone and online. No fish story here - this temple of seafood goodness is the real deal. Arguably the best-grilled oysters in town.
This oyster palace in the upper French Quarter, a mainstay of briny bivalves since 1910, is a favorite seafood eatery for both visitors and locals. Acme regularly shucks more than three million oysters per year, best appreciated from a seat at the scarred marble oyster bar. Slurp down as many as you are able, but save room for an order or two of the chargrilled oysters, smoky and hot off the fire. An expanded dining area post-Katrina keeps the line moving outside, but you can usually expect to wait for the chance to tuck into specialties like oyster Rockefeller soup, jambalaya and fried softshell crab.