It is a high-end seafood restaurant But runs like a high-end steakhouse. The star ingredient — fish in this case, instead of steak — has to have the highest quality and demonstration, and ambiance and service should follow suit too. Along the way, they’ve exploited the abundance of seafood from the Gulf and a creative, frequently innovative approach to make a truly distinctive New Orleans restaurant.

We were greeted by Chef Mike Nelson And passionately talked about the restaurant’s assignment to try to be as sustainable as possible with the fish they cook by utilizing most portions of the fish. The group tries to make those called undesirable cuts of this fish delicious by roasting it on a wood fire, deep fry, etc. and usually pairing it with a sauce.

When This spread could easily be a dinner for a couple of people but we’d more coming soon.

The Seafood gumbo was possibly the best gumbo I have had during this excursion. Incredible depth of flavor with the spices. It had a good ratio of cooked shrimp and crawfish which made it slightly sweet.

The Cobia collar was the statement piece of those classes. When it was carried over into our table or if guests passed our table, everyone had to pause for a second or 2 and stare because of its size and this slice of fish is not frequently seen in an American cuisine restaurant. Anyhow, it’d the minimalist remedy of having it cooked over a wood fire with garlic and jalapeno butter letting the company, slightly fatty parts of the meat round the collar resonate. The pleasure is really digging and scratching off the bones to find the meat even though we are in an upscale restaurant and nobody minded that you’re getting cluttered.

The Tempura fin wings are arguably their signature renewable appetizer since it’s the appeal of a fried chicken drumstick that a diner could carry on to the fin and nibble on the sweet-savory glazed fried meat. The red snapper dish had a similar sauce to the tempura fins wings but instead of deep fried, it was seared and it is lovely as well since the snapper’s meat was silkier. The Scalibut is a signature of types for this restaurant the chef figured out that scallops and halibut have quite similar firm textures and tastes that instead of serving both individually, he might also try to fuse the two by slicing the scallops thinner, maybe added transglutaminase (aka”meat glue”) and put it on the filet of halibut. That dish was really nice and unexpected that it actually functions.

The Wood grilled pampano has a rich light flavor that is sweet and has a firm feel like a mackerel. The blue crab fritters complimented the sweetness of the fish and the house pepper jelly and citrus chili oil included some needed subtle sweet acid to the dish.

The Large fried soft shell crabs were incredible. It is fried totally yet crisp on the outside.

When Our table was rid of our main courses, the chef came out to check on us and was surprised that we (as in my buddy and I) managed to consume most of what was put facing. We took up on that challenge and we were surprised how great it was it’s difficult to stop eating it managed to consume about two-thirds of the slice on top of all the food we ate.

It Was an excellent seafood dinner and I would seriously come back for dinner.

It is a high-end seafood restaurant But runs like a high-end steakhouse. The star ingredient — fish in this case, instead of steak — has to have the highest quality and demonstration, and ambiance and service should follow suit too. Along the way, they’ve exploited the abundance of seafood from the Gulf and a creative, frequently innovative approach to make a truly distinctive New Orleans restaurant.

We were greeted by Chef Mike Nelson And passionately talked about the restaurant’s assignment to try to be as sustainable as possible with the fish they cook by utilizing most portions of the fish. The group tries to make those called undesirable cuts of this fish delicious by roasting it on a wood fire, deep fry, etc. and usually pairing it with a sauce.

When This spread could easily be a dinner for a couple of people but we’d more coming soon.

The Seafood gumbo was possibly the best gumbo I have had during this excursion. Incredible depth of flavor with the spices. It had a good ratio of cooked shrimp and crawfish which made it slightly sweet.

The Cobia collar was the statement piece of those classes. When it was carried over into our table or if guests passed our table, everyone had to pause for a second or 2 and stare because of its size and this slice of fish is not frequently seen in an American cuisine restaurant. Anyhow, it’d the minimalist remedy of having it cooked over a wood fire with garlic and jalapeno butter letting the company, slightly fatty parts of the meat round the collar resonate. The pleasure is really digging and scratching off the bones to find the meat even though we are in an upscale restaurant and nobody minded that you’re getting cluttered.

The Tempura fin wings are arguably their signature renewable appetizer since it’s the appeal of a fried chicken drumstick that a diner could carry on to the fin and nibble on the sweet-savory glazed fried meat. The red snapper dish had a similar sauce to the tempura fins wings but instead of deep fried, it was seared and it is lovely as well since the snapper’s meat was silkier. The Scalibut is a signature of types for this restaurant the chef figured out that scallops and halibut have quite similar firm textures and tastes that instead of serving both individually, he might also try to fuse the two by slicing the scallops thinner, maybe added transglutaminase (aka”meat glue”) and put it on the filet of halibut. That dish was really nice and unexpected that it actually functions.

The Wood grilled pampano has a rich light flavor that is sweet and has a firm feel like a mackerel. The blue crab fritters complimented the sweetness of the fish and the house pepper jelly and citrus chili oil included some needed subtle sweet acid to the dish.

The Large fried soft shell crabs were incredible. It is fried totally yet crisp on the outside.

When Our table was rid of our main courses, the chef came out to check on us and was surprised that we (as in my buddy and I) managed to consume most of what was put facing. We took up on that challenge and we were surprised how great it was it’s difficult to stop eating it managed to consume about two-thirds of the slice on top of all the food we ate.

It Was an excellent seafood dinner and I would seriously come back for dinner.

It is a high-end seafood restaurant But runs like a high-end steakhouse. The star ingredient — fish in this case, instead of steak — has to have the highest quality and demonstration, and ambiance and service should follow suit too. Along the way, they’ve exploited the abundance of seafood from the Gulf and a creative, frequently innovative approach to make a truly distinctive New Orleans restaurant.

We were greeted by Chef Mike Nelson And passionately talked about the restaurant’s assignment to try to be as sustainable as possible with the fish they cook by utilizing most portions of the fish. The group tries to make those called undesirable cuts of this fish delicious by roasting it on a wood fire, deep fry, etc. and usually pairing it with a sauce.

When This spread could easily be a dinner for a couple of people but we’d more coming soon.

The Seafood gumbo was possibly the best gumbo I have had during this excursion. Incredible depth of flavor with the spices. It had a good ratio of cooked shrimp and crawfish which made it slightly sweet.

The Cobia collar was the statement piece of those classes. When it was carried over into our table or if guests passed our table, everyone had to pause for a second or 2 and stare because of its size and this slice of fish is not frequently seen in an American cuisine restaurant. Anyhow, it’d the minimalist remedy of having it cooked over a wood fire with garlic and jalapeno butter letting the company, slightly fatty parts of the meat round the collar resonate. The pleasure is really digging and scratching off the bones to find the meat even though we are in an upscale restaurant and nobody minded that you’re getting cluttered.

The Tempura fin wings are arguably their signature renewable appetizer since it’s the appeal of a fried chicken drumstick that a diner could carry on to the fin and nibble on the sweet-savory glazed fried meat. The red snapper dish had a similar sauce to the tempura fins wings but instead of deep fried, it was seared and it is lovely as well since the snapper’s meat was silkier. The Scalibut is a signature of types for this restaurant the chef figured out that scallops and halibut have quite similar firm textures and tastes that instead of serving both individually, he might also try to fuse the two by slicing the scallops thinner, maybe added transglutaminase (aka”meat glue”) and put it on the filet of halibut. That dish was really nice and unexpected that it actually functions.

The Wood grilled pampano has a rich light flavor that is sweet and has a firm feel like a mackerel. The blue crab fritters complimented the sweetness of the fish and the house pepper jelly and citrus chili oil included some needed subtle sweet acid to the dish.

The Large fried soft shell crabs were incredible. It is fried totally yet crisp on the outside.

When Our table was rid of our main courses, the chef came out to check on us and was surprised that we (as in my buddy and I) managed to consume most of what was put facing. We took up on that challenge and we were surprised how great it was it’s difficult to stop eating it managed to consume about two-thirds of the slice on top of all the food we ate.

It Was an excellent seafood dinner and I would seriously come back for dinner.