May 30, 2024
Freshly harvested seafood is one of the trademarks of New Orleans’ world-famous cuisine. The abundant bounty of oysters, shrimp, crawfish, and many fish species makes dining here a memorable experience. In the heat of the summer, it’s a special delight to be seated at a table with crisp white linen, to raise a glass and partake of fresh seafood.
Arnaud’s, 813 Rue Bienville, arnaudsrestaurant.com
In 1918, a colorful French wine salesman named Arnaud Cazenave opened the grand New Orleans restaurant that bears his name with a commitment to serving quality Creole cuisine. Arnaud believed, quite simply, that the pursuit of the pleasures of the table is as worthy as anything else one chooses to pursue in life.
Sixty years later, in 1978, Arnaud’s was acquired by Archie and Jane Casbarian, the second family of proprietors the restaurant has ever known. They sought to return Arnaud’s to the roots from which it had strayed by both restoring the property and reinvigorating the cuisine. In so doing, the Casbarian family brought world renown and widespread acclaim to Arnaud’s.
Presently, Arnaud’s Restaurant is being operated by a fourth generation of owners, Katy and Archie Casbarian, along with their mother, Jane. They remain committed to carrying on the traditions originated by Arnaud Cazenave. More importantly, they are committed to staying true to the vision their father embraced over a hundred years ago. It remains one of the largest privately-owned family-run restaurants in America. Arnaud’s timeless elegance is everything you love about old-world European fine dining, from the glittering chandeliers and antique tile floors of the large main room to flaming Café Brulot poured tableside.
Diners may request one of the seventeen private and semi-private dining rooms, which ensconce the diner in gilded trappings for a true treat. Jazz Brunch is also legendary here and a great way to immerse yourself in the unique culture of the city.
A good choice is to start with their signature dish, Shrimp Arnaud… Gulf shrimp marinated in their famous tangy Creole remoulade sauce. Arnaud’s recipe is different from other remoulades as it features a mustard base as opposed to a mayonnaise base. The recipe is top secret and has never been shared, but you can buy a bottle of it there. Then try the Oysters Bienville, topped with shrimp, mushrooms, green onions, herbs and seasonings in a white wine sauce. Oysters Bienville is an Arnaud’s original dish. It was created by Arnaud’s founder, Arnaud Cazenave, back in the 1920s as a competitive response to the great attention Oysters Rockefeller was attracting at a neighboring establishment, Antoine’s. The dish takes its name from the restaurant’s location on Bienville Street, which in turn was named for the founder of New Orleans, Jean Baptiste Le Moyne de Bienville, governor of the original French Colony. Another delectable entrée is Gulf Fish Pontchartrain, an Arnaud’s favorite. It’s a sautéed catch of the day fish filet topped with fresh Louisiana crabmeat; you can’t go wrong with this dish!
Enjoy dinner with a side of Jazz! Arnaud’s Jazz Bistro recently underwent a refresh, including coffered ceilings, antique mirrored walls, chandeliers made of gilded iron and crystal, and other refinements. Guests can enjoy Arnaud’s a la carte dinner menu in the Jazz Bistro with live music by The Gumbo Trio, with a $6 per person music charge.
Make sure to pop by the adjacent Arnaud’s French 75 Bar for spirited well-crafted cocktails. No visit would be complete without a visit to the upstairs Mardi Gras Museum.
Save room for dessert! Arnaud’s recently hired a new pastry chef, Megan Sewell, and Arnaud’s new dessert menu is being met with delight. With additions like Semolina Orange Cake and Praline Bar, Megan is delivering a more contemporary take on desserts. For other classics, like the Strawberries Arnaud and Mille-Feuille, she has evolved those with some nontraditional platings. All are wonderful, especially when accompanied by Café Brûlot, a spiked flaming coffee with a stunning presentation.
Felix’s Restaurant and Oyster Bar, 739 Iberville Street, felixs.com
Back in the 1940s, Felix’s put the New Orleans oyster bar on the map creating a place where oyster lovers could ‘belly up to the bar’ and have the freshest oysters shucked right in front of them. Felix’s became a New Orleans institution that drew a devoted local, national and international following which has inspired generations of oyster fans. Ask any New Orleanian where their dad or grandpa took them for their first oysters. The answer is always Felix’s.
Felix's is renowned for its world-famous chargrilled oysters, lively atmosphere and a menu bursting with coastal flavors. They have been delighting guests with their signature dishes and warm hospitality for decades. Felix's is an unforgettable dining experience where every dish tells a story of their passion for seafood and the vibrant spirit of the Gulf Coast.
At Felix’s French Quarter, one can indulge in a delectable variety of dishes ranging from succulent seafood and juicy Wagyu beef to rich and creamy pasta. Best of all, their selection of oysters is unparalleled, featuring options like their famous Chargrilled Oysters, Buffalo Oysters, Oysters Rockefeller and Oysters Bienville. Felix's fried shrimp po-boy is overstuffed with golden, crispy Gulf shrimp, served on fresh locally baked French bread, and served dressed with lettuce, tomatoes, pickles and mayonnaise. Their BBQ Gulf shrimp are sautéed in a garlicky, Worcestershire-spiked butter sauce and served with fresh baked French bread to sop up the buttery goodness. Felix's world-famous chargrilled Louisiana oysters are grilled to perfection and topped with a mouthwatering mixture of bread crumbs, garlic, butter, herbs and Parmesan.
Don’t forget to treat yourself to their delicious desserts such as their irresistible Bread Pudding and Creole Pecan Pie to cap off your meal with a sweet note. Rest assured that all your cravings will be satisfied!
GW Fins, 808 Bienville Street, gwfins.com GW Fins celebrates everything seasonal, fresh from the Gulf. It’s a premier fine dining seafood restaurant with an innovative approach to seafood that really sets it apart from its peers. Executive Chef Michael Nelson has been a pioneer in dry aging fish and the results have been making national news. His process involves dry aging fish in a controlled environment which significantly increases the moisture, flavor and tenderness of the fish, taking the highest quality fish to the next level. Nelson has been experimenting with a variety of fish and different settings and time spent in the dry-aging machine and he has developed the perfect formula. Guests at GW Fins are not only ordering the dry aged fish repeatedly, but leaving rave reviews. Their dry aged fish is the first dish to sell out each evening!
The key to the dry aging process, says Chef Michael, is starting with the absolute freshest fish, fish that has been caught within only a day or so before it goes into the dry aging cabinet. He is one of the first chefs in the country using a dry aging machine to radically improve the texture and flavor of fish, and he believes that other professional chefs and at-home cooks would be able to do the same. People who have fished and eaten fish their whole lives are blown away by the savory flavor, the moist texture and overall next-level dining experience.
Scalibut is a GW Fins’ original dish that Executive Chef Michael Nelson created several years ago. He shingles New England sea scallops on a halibut filet and sears it to create a sweet, moist crust-like texture on the halibut. This is served with Royal Red shrimp risotto, snow peas, and pea shoot butter. It is often on the menu and it is by far their most popular entrée.
Coconut on the Half Shell is the perfect summertime dessert! This is a vegan and gluten free dessert featuring house-made coconut sorbet served in a chocolate shell with forbidden coco crispies. This is just one of the many gluten free dishes on GW Fins’ menu. In fact, Chef Michael has separate fryers and ovens for gluten free dishes and has created the lightest, most delicious gluten-free batter so guests can enjoy just about any dish on the menu prepared to be gluten free.
On Father’s Day, Sunday, June 16th, take Dad out to GW Fins for a steak! Few people know that the staff at GW Fins are experts at sourcing and cooking the finest quality steaks. Before opening GW Fins, Owner Gary Wollerman was the Chief Operating Officer of Ruth’s Chris Steakhouse for many years. If your Dad loves a great steak, he will be in for a huge treat this Father’s Day. GW Fins will be serving various cuts of 100% Wagyu Steaks, with surf and turf options.
The following week, June 17-23, is Restaurant Week. On Sunday through Thursday, enjoy a nightly-changing three course prix fixe dinner for $55 plus tax and gratuity. They will offer a Fins Feast on July 7th through the 31st on Sunday through Thursday. GW Fins will be crafting a nightly changing three-course prix fixe menu for $49, plus tax and gratuity. Executive Chef Michael Nelson will be creating dishes for this menu using the most pristine fish available that day as well as a bounty of locally grown ingredients. Fins Feast has become a GW Fins tradition during the past decade!
Don’t forget COOLinary, August 1-31, Sunday through Thursday. COOLinary is always a popular special at GW Fins and throughout New Orleans. These specials will feature an ever changing three course prix fixe menu, where guests can choose between three appetizers, entrees and desserts to create a fabulous, personalized dinner. Their COOLinary menu also highlights the freshest fish of the day and farm-fresh produce delivered from local growers to their doorsteps.
Galatoire’s, 209 Bourbon Street, galatoires.com
Galatoire’s historic tradition of New Orleans dining had a humble beginning. In 1905, Jean Galatoire brought recipes and traditions from his small village of Pardies, France. Inspired by the familial dining style of his homeland, he created the menu and ambiance of the internationally-renowned restaurant. In its fifth generation, the Galatoire family and their descendants have carried the tradition of New Orleans’ fine dining restaurants and influenced its evolution. Consistency has been the greatest asset that Galatoire’s has displayed for more than a century. Galatoire’s is an institution here and is truly a place for celebrations!
Known for their locally sourced seafood and classic Creole flavors, try their Shrimp Au Vin featuring plump Louisiana shrimp and fresh mushrooms cooked with white wine, garnished with green onions and served over steamed rice. Their Oysters Rockefeller is a classic. Oysters on the half shell are topped with a rich sauce of butter and Herbsaint anise scented spinach, then broiled and garnished with lemon. The mouth-watering Crab Maison has jumbo Louisiana lump crab, green onions, capers, and a creole mustard aioli. Their fried Gulf fish is always a delicious fresh catch and it’s topped with a delectable Meuniére Amandine, a brown frothy butter with sliced almonds and lemon juice, topped with chopped parsley. Be sure to order the puffy soufflé potatoes as a side. End it all with a soothing caramel cup custard or a mocha panna cotta. They offer an outstanding wine selection and generous cocktails to accompany the classic dishes and the well-trained servers always recommend the perfect pairings.
Galatoire’s is open Tuesday through Sunday for lunch and dinner; private dining available seven days a week. Reservations are recommended. Business attire and jackets are required in main dining area for dinner and on Sundays but one can dine in casual wear in their “33” dining room next door with full menu available.
Kingfish Kitchen & Cocktails, 337 Chartres Street, kingfishneworleans,com
Named after former Louisiana Governor Huey P. Long who went by the nickname "Kingfish," this stylish French Quarter restaurant is where you’ll dine and be treated like a King! Kingfish serves up new-school twists on traditional New Orleans cuisine and their bar, with its mix of signature and classic cocktails, is the perfect place to meet up with friends and family for a drink in the French Quarter. Whether you're a longtime local or first-time visitor, they're happy to share their wealth of flavor and fun with you.
For an appetizer, a scrumptious Louisiana crab cake is topped with a New Orleans style BBQ aioli and served with corn maque choux. Another starter is cheesy Louisiana Crawfish Bread with crawfish tails, cheddar and parmesan, artichoke hearts, roasted garlic, and local seasonings in a crusty brioche. Among the many great entrée choices is their New Orleans Barbecued Scallop Fettuccine with blackened scallops and spicy New Orleans BBQ butter sauce. The Seafood Au Gratin is to die for! How can you go wrong with Gulf shrimp, crawfish and blue crab in a savory béchamel sauce with artichoke hearts and fontina and cheddar cheese? The Blackened Hook & Line Louisiana Gulf Fish features a spicy butter sauce over a fresh catch of the day, a twice baked potato, and a seasonal vegetable. Gulf Shrimp & Grits has smoky andouille sausage, peppery Crystal orange butter and grape tomatoes served over creamy Havarti grits with a side of Corn Maque Choux. For dessert, save room for Warm Bourbon Pecan Pie a la mode or the Big Brulee Cheesecake with raspberry coulis and a white chocolate sauce.
Kingfish is open for brunch, lunch, and dinner from Sunday through Thursday, 9a.m. to 10p.m.and on Friday and Saturday from 9a.m.- 11:00p.m. Come for Happy Hour and stay for dinner! Happy Hour is Monday through Friday from 2 to 5pm. Enjoy $9 Small Plates, $7 Cocktails, $6 Select Wines, and $4 Draft Brews.
Arnaud’s, 813 Rue Bienville, arnaudsrestaurant.com
In 1918, a colorful French wine salesman named Arnaud Cazenave opened the grand New Orleans restaurant that bears his name with a commitment to serving quality Creole cuisine. Arnaud believed, quite simply, that the pursuit of the pleasures of the table is as worthy as anything else one chooses to pursue in life.
Sixty years later, in 1978, Arnaud’s was acquired by Archie and Jane Casbarian, the second family of proprietors the restaurant has ever known. They sought to return Arnaud’s to the roots from which it had strayed by both restoring the property and reinvigorating the cuisine. In so doing, the Casbarian family brought world renown and widespread acclaim to Arnaud’s.
Presently, Arnaud’s Restaurant is being operated by a fourth generation of owners, Katy and Archie Casbarian, along with their mother, Jane. They remain committed to carrying on the traditions originated by Arnaud Cazenave. More importantly, they are committed to staying true to the vision their father embraced over a hundred years ago. It remains one of the largest privately-owned family-run restaurants in America. Arnaud’s timeless elegance is everything you love about old-world European fine dining, from the glittering chandeliers and antique tile floors of the large main room to flaming Café Brulot poured tableside.
Diners may request one of the seventeen private and semi-private dining rooms, which ensconce the diner in gilded trappings for a true treat. Jazz Brunch is also legendary here and a great way to immerse yourself in the unique culture of the city.
A good choice is to start with their signature dish, Shrimp Arnaud… Gulf shrimp marinated in their famous tangy Creole remoulade sauce. Arnaud’s recipe is different from other remoulades as it features a mustard base as opposed to a mayonnaise base. The recipe is top secret and has never been shared, but you can buy a bottle of it there. Then try the Oysters Bienville, topped with shrimp, mushrooms, green onions, herbs and seasonings in a white wine sauce. Oysters Bienville is an Arnaud’s original dish. It was created by Arnaud’s founder, Arnaud Cazenave, back in the 1920s as a competitive response to the great attention Oysters Rockefeller was attracting at a neighboring establishment, Antoine’s. The dish takes its name from the restaurant’s location on Bienville Street, which in turn was named for the founder of New Orleans, Jean Baptiste Le Moyne de Bienville, governor of the original French Colony. Another delectable entrée is Gulf Fish Pontchartrain, an Arnaud’s favorite. It’s a sautéed catch of the day fish filet topped with fresh Louisiana crabmeat; you can’t go wrong with this dish!
Enjoy dinner with a side of Jazz! Arnaud’s Jazz Bistro recently underwent a refresh, including coffered ceilings, antique mirrored walls, chandeliers made of gilded iron and crystal, and other refinements. Guests can enjoy Arnaud’s a la carte dinner menu in the Jazz Bistro with live music by The Gumbo Trio, with a $6 per person music charge.
Make sure to pop by the adjacent Arnaud’s French 75 Bar for spirited well-crafted cocktails. No visit would be complete without a visit to the upstairs Mardi Gras Museum.
Save room for dessert! Arnaud’s recently hired a new pastry chef, Megan Sewell, and Arnaud’s new dessert menu is being met with delight. With additions like Semolina Orange Cake and Praline Bar, Megan is delivering a more contemporary take on desserts. For other classics, like the Strawberries Arnaud and Mille-Feuille, she has evolved those with some nontraditional platings. All are wonderful, especially when accompanied by Café Brûlot, a spiked flaming coffee with a stunning presentation.
Felix’s Restaurant and Oyster Bar, 739 Iberville Street, felixs.com
Back in the 1940s, Felix’s put the New Orleans oyster bar on the map creating a place where oyster lovers could ‘belly up to the bar’ and have the freshest oysters shucked right in front of them. Felix’s became a New Orleans institution that drew a devoted local, national and international following which has inspired generations of oyster fans. Ask any New Orleanian where their dad or grandpa took them for their first oysters. The answer is always Felix’s.
Felix's is renowned for its world-famous chargrilled oysters, lively atmosphere and a menu bursting with coastal flavors. They have been delighting guests with their signature dishes and warm hospitality for decades. Felix's is an unforgettable dining experience where every dish tells a story of their passion for seafood and the vibrant spirit of the Gulf Coast.
At Felix’s French Quarter, one can indulge in a delectable variety of dishes ranging from succulent seafood and juicy Wagyu beef to rich and creamy pasta. Best of all, their selection of oysters is unparalleled, featuring options like their famous Chargrilled Oysters, Buffalo Oysters, Oysters Rockefeller and Oysters Bienville. Felix's fried shrimp po-boy is overstuffed with golden, crispy Gulf shrimp, served on fresh locally baked French bread, and served dressed with lettuce, tomatoes, pickles and mayonnaise. Their BBQ Gulf shrimp are sautéed in a garlicky, Worcestershire-spiked butter sauce and served with fresh baked French bread to sop up the buttery goodness. Felix's world-famous chargrilled Louisiana oysters are grilled to perfection and topped with a mouthwatering mixture of bread crumbs, garlic, butter, herbs and Parmesan.
Don’t forget to treat yourself to their delicious desserts such as their irresistible Bread Pudding and Creole Pecan Pie to cap off your meal with a sweet note. Rest assured that all your cravings will be satisfied!
GW Fins, 808 Bienville Street, gwfins.com GW Fins celebrates everything seasonal, fresh from the Gulf. It’s a premier fine dining seafood restaurant with an innovative approach to seafood that really sets it apart from its peers. Executive Chef Michael Nelson has been a pioneer in dry aging fish and the results have been making national news. His process involves dry aging fish in a controlled environment which significantly increases the moisture, flavor and tenderness of the fish, taking the highest quality fish to the next level. Nelson has been experimenting with a variety of fish and different settings and time spent in the dry-aging machine and he has developed the perfect formula. Guests at GW Fins are not only ordering the dry aged fish repeatedly, but leaving rave reviews. Their dry aged fish is the first dish to sell out each evening!
The key to the dry aging process, says Chef Michael, is starting with the absolute freshest fish, fish that has been caught within only a day or so before it goes into the dry aging cabinet. He is one of the first chefs in the country using a dry aging machine to radically improve the texture and flavor of fish, and he believes that other professional chefs and at-home cooks would be able to do the same. People who have fished and eaten fish their whole lives are blown away by the savory flavor, the moist texture and overall next-level dining experience.
Scalibut is a GW Fins’ original dish that Executive Chef Michael Nelson created several years ago. He shingles New England sea scallops on a halibut filet and sears it to create a sweet, moist crust-like texture on the halibut. This is served with Royal Red shrimp risotto, snow peas, and pea shoot butter. It is often on the menu and it is by far their most popular entrée.
Coconut on the Half Shell is the perfect summertime dessert! This is a vegan and gluten free dessert featuring house-made coconut sorbet served in a chocolate shell with forbidden coco crispies. This is just one of the many gluten free dishes on GW Fins’ menu. In fact, Chef Michael has separate fryers and ovens for gluten free dishes and has created the lightest, most delicious gluten-free batter so guests can enjoy just about any dish on the menu prepared to be gluten free.
On Father’s Day, Sunday, June 16th, take Dad out to GW Fins for a steak! Few people know that the staff at GW Fins are experts at sourcing and cooking the finest quality steaks. Before opening GW Fins, Owner Gary Wollerman was the Chief Operating Officer of Ruth’s Chris Steakhouse for many years. If your Dad loves a great steak, he will be in for a huge treat this Father’s Day. GW Fins will be serving various cuts of 100% Wagyu Steaks, with surf and turf options.
The following week, June 17-23, is Restaurant Week. On Sunday through Thursday, enjoy a nightly-changing three course prix fixe dinner for $55 plus tax and gratuity. They will offer a Fins Feast on July 7th through the 31st on Sunday through Thursday. GW Fins will be crafting a nightly changing three-course prix fixe menu for $49, plus tax and gratuity. Executive Chef Michael Nelson will be creating dishes for this menu using the most pristine fish available that day as well as a bounty of locally grown ingredients. Fins Feast has become a GW Fins tradition during the past decade!
Don’t forget COOLinary, August 1-31, Sunday through Thursday. COOLinary is always a popular special at GW Fins and throughout New Orleans. These specials will feature an ever changing three course prix fixe menu, where guests can choose between three appetizers, entrees and desserts to create a fabulous, personalized dinner. Their COOLinary menu also highlights the freshest fish of the day and farm-fresh produce delivered from local growers to their doorsteps.
Galatoire’s, 209 Bourbon Street, galatoires.com
Galatoire’s historic tradition of New Orleans dining had a humble beginning. In 1905, Jean Galatoire brought recipes and traditions from his small village of Pardies, France. Inspired by the familial dining style of his homeland, he created the menu and ambiance of the internationally-renowned restaurant. In its fifth generation, the Galatoire family and their descendants have carried the tradition of New Orleans’ fine dining restaurants and influenced its evolution. Consistency has been the greatest asset that Galatoire’s has displayed for more than a century. Galatoire’s is an institution here and is truly a place for celebrations!
Known for their locally sourced seafood and classic Creole flavors, try their Shrimp Au Vin featuring plump Louisiana shrimp and fresh mushrooms cooked with white wine, garnished with green onions and served over steamed rice. Their Oysters Rockefeller is a classic. Oysters on the half shell are topped with a rich sauce of butter and Herbsaint anise scented spinach, then broiled and garnished with lemon. The mouth-watering Crab Maison has jumbo Louisiana lump crab, green onions, capers, and a creole mustard aioli. Their fried Gulf fish is always a delicious fresh catch and it’s topped with a delectable Meuniére Amandine, a brown frothy butter with sliced almonds and lemon juice, topped with chopped parsley. Be sure to order the puffy soufflé potatoes as a side. End it all with a soothing caramel cup custard or a mocha panna cotta. They offer an outstanding wine selection and generous cocktails to accompany the classic dishes and the well-trained servers always recommend the perfect pairings.
Galatoire’s is open Tuesday through Sunday for lunch and dinner; private dining available seven days a week. Reservations are recommended. Business attire and jackets are required in main dining area for dinner and on Sundays but one can dine in casual wear in their “33” dining room next door with full menu available.
Kingfish Kitchen & Cocktails, 337 Chartres Street, kingfishneworleans,com
Named after former Louisiana Governor Huey P. Long who went by the nickname "Kingfish," this stylish French Quarter restaurant is where you’ll dine and be treated like a King! Kingfish serves up new-school twists on traditional New Orleans cuisine and their bar, with its mix of signature and classic cocktails, is the perfect place to meet up with friends and family for a drink in the French Quarter. Whether you're a longtime local or first-time visitor, they're happy to share their wealth of flavor and fun with you.
For an appetizer, a scrumptious Louisiana crab cake is topped with a New Orleans style BBQ aioli and served with corn maque choux. Another starter is cheesy Louisiana Crawfish Bread with crawfish tails, cheddar and parmesan, artichoke hearts, roasted garlic, and local seasonings in a crusty brioche. Among the many great entrée choices is their New Orleans Barbecued Scallop Fettuccine with blackened scallops and spicy New Orleans BBQ butter sauce. The Seafood Au Gratin is to die for! How can you go wrong with Gulf shrimp, crawfish and blue crab in a savory béchamel sauce with artichoke hearts and fontina and cheddar cheese? The Blackened Hook & Line Louisiana Gulf Fish features a spicy butter sauce over a fresh catch of the day, a twice baked potato, and a seasonal vegetable. Gulf Shrimp & Grits has smoky andouille sausage, peppery Crystal orange butter and grape tomatoes served over creamy Havarti grits with a side of Corn Maque Choux. For dessert, save room for Warm Bourbon Pecan Pie a la mode or the Big Brulee Cheesecake with raspberry coulis and a white chocolate sauce.
Kingfish is open for brunch, lunch, and dinner from Sunday through Thursday, 9a.m. to 10p.m.and on Friday and Saturday from 9a.m.- 11:00p.m. Come for Happy Hour and stay for dinner! Happy Hour is Monday through Friday from 2 to 5pm. Enjoy $9 Small Plates, $7 Cocktails, $6 Select Wines, and $4 Draft Brews.
