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The building has been around since the 1800s, though you'd hardly know it from the freshened interiors, where wallpapered walls and white tablecloths share space with carefully chosen art across three distinct dining rooms. It's a full-service seafood restaurant in a quiet Louisiana town, the kind that leans hard into Gulf catches and Creole sauces. The bread pudding with blueberry compote and bourbon white chocolate sauce is the kind of ending that makes you glad you stayed for dessert.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Crabcake
“Seafood is a signature, from nicely seared crabcake served with Creole sauce to grilled redfish crowned with jumbo lump crab and citrus beurre blanc over sauteed spinach.”
Michelin Guide -
Grilled redfish
“Seafood is a signature, from nicely seared crabcake served with Creole sauce to grilled redfish crowned with jumbo lump crab and citrus beurre blanc over sauteed spinach.”
Michelin Guide -
Bread pudding
“Warm bread pudding with blueberry compote over a white chocolate and bourbon sauce is a traditional treat you don't want to miss.”
Michelin Guide
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