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A wood-burning grill and a marble raw bar anchor this rustic-industrial seafood restaurant on Magazine Street, where everything worth eating came out of the Gulf not long ago. The smoked tuna dip is reason enough to sit down, but the real move for a group is a whole fish with a few sides. Food & Wine named the team among its Best New Chefs in 2024, and the New York Times put it on their New Orleans list. Loud, convivial, no bad seats.
The awards strongest first
- Food & Wine Best New Chefs · Nicole Cabrera Mills
- James Beard Awards 2026 · Nominee · Outstanding Restaurateur · Donald Link and Stephen Stryjewski - Link Restaurant Group
- Michelin Guide Selected Restaurant
- The New York Times The 25 Best Restaurants in New Orleans Right Now
- Eater 38 Essential Restaurants in New Orleans
- James Beard Awards 2025 · Semifinalist · Best Chef: South · Nicole Cabrera Mills
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Fish sticks
“small plates of seafood salad, crispy okra, and “fish sticks,” along with entrees of baked drum, pan-seared jumbo shrimp, and whole grilled fish”
Eater -
Smoked tuna dip
“Smoked tuna dip, fried shrimp toast or a classic seafood gumbo all make for sensible starters.”
Michelin Guide -
Catfish in chile broth
“The clean, forthright flavors of menu mainstays like the catfish in chile broth and grilled whole Gulf fish draped in salsa verde”
The New York Times -
Steak tartare
“How is it that steak tartare is a can’t-miss dish at a seafood restaurant?”
The New York Times
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