Contemporary Creole favorites such as shrimp and grits, sauteed redfish, and boudin-stuffed quail highlight the menu at Irish Channel neighborhood standout Atchafalaya.
"Tucked away on the edge of the Garden District, the bright and
spacious interior of this café is a pretty spot to enjoy creative Creole
cooking. Stuffed flounder features fillets wrapped around Louisiana
oyster dressing and is complemented with a spicy sriracha butter sauce.
Redfish Barataria is a breaded and pan-seared fillet topped with shrimp,
crab and smoked tomato cream, resting on a bed of artichoke and fennel
relish."
— Gambit Weekly
"Let's start with the shrimp and grits. Who doesn't serve that these days? But I've never had better."
— The New Orleans Menu by Tom Fitzmorris
Full bar. Serving lunch Tue–Fri, dinner nightly. Sat-Sun jazz brunch 10 am–2:30 pm.
ADDRESS
901 Louisiana Ave,
New Orleans, LA 70115
LOCALEATS AWARDS
Top 100 Restaurant
WHAT WE SAY
Contemporary Creole favorites such as shrimp and grits, sauteed redfish, and boudin-stuffed quail highlight the menu at Irish Channel neighborhood standout Atchafalaya.
WHAT THEY SAY
"Tucked away on the edge of the Garden District, the bright and
spacious interior of this café is a pretty spot to enjoy creative Creole
cooking. Stuffed flounder features fillets wrapped around Louisiana
oyster dressing and is complemented with a spicy sriracha butter sauce.
Redfish Barataria is a breaded and pan-seared fillet topped with shrimp,
crab and smoked tomato cream, resting on a bed of artichoke and fennel
relish."
— Gambit Weekly
"Let's start with the shrimp and grits. Who doesn't serve that these days? But I've never had better."
— The New Orleans Menu by Tom Fitzmorris
ADDITIONAL INFO
Full bar. Serving lunch Tue–Fri, dinner nightly. Sat-Sun jazz brunch 10 am–2:30 pm.