From the restaurant's website:
"Felix’s Restaurant was established in the early 1900s and has been family owned and operated for more than 70 years. It has long been a favorite of locals and visitors alike, and has been made nationally famous by guests "bellying up" to the oyster bar or dining on our delicious Creole and Cajun cuisine."
Full bar. Serving lunch and dinner daily. Late-night Fri–Sat.
The Times-Picayune: Top 100 Restaurant, 2010
Zagat 2011: 23 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: ** (recommended)
"From Bourbon St., it looks like tourist central, but use the Iberville St. entrance and you run right into a first-class oyster bar anyone could love. It stays open later than most oyster bars and is good to keep in mind when those late-night oyster cravings come calling."
— offBeat magazine
From the restaurant's website:
"Felix’s Restaurant was established in the early 1900s and has been family owned and operated for more than 70 years. It has long been a favorite of locals and visitors alike, and has been made nationally famous by guests "bellying up" to the oyster bar or dining on our delicious Creole and Cajun cuisine."
Full bar. Serving lunch and dinner daily. Late-night Fri–Sat.
The Times-Picayune: Top 100 Restaurant, 2010
Zagat 2011: 23 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: ** (recommended)
"From Bourbon St., it looks like tourist central, but use the Iberville St. entrance and you run right into a first-class oyster bar anyone could love. It stays open later than most oyster bars and is good to keep in mind when those late-night oyster cravings come calling."
— offBeat magazine