Bourbon House Seafood

Frommer's Review

The latest entry from Dickie Brennan, this is a modern take on the classic New Orleans fish house, both aesthetically and gastronomically. It's a big, cheerful room with balcony seating perfect for spying or canoodling. The menu features all kinds of fish, from platters of fresh boiled or raw seafood to entrees like baked fish Grieg (a soft, tender fish in a meunière sauce that is neither overpowering nor overly buttery) and grilled Gulf fish on a ragout of local legumes. This is the place for some fine seafood appetizers, including commendable versions of oysters Rockefeller, a lovely (and not overly biting) rémoulade sauce, marinated seafood salads, and more. Consider ordering a fruits de mar sample platter of all of this, and then get to the cocktail menu, where the chef has collaborated with the bar to come up with some creative drinks, many of which are based on seasonal ingredients and/or fruits the chef preserved especially for later-in-the-year beverages. Check out fresh blueberry mojitos, orange cosmos, and pomegranate champagne, not to mention the restaurant's natural deep commitment to all things bourbon. If there is a wait for a table, you can order from the dinner menu at the bar and watch the oyster men shuck away.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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