From Brett Anderson, The Times-Picayune, Oct. 22, 2009:
"Willie Mae Seaton's great-granddaughter Kerry Blackmon took over the kitchen when the Scotch House reopened in 2007 following an extensive post-Katrina repair job. Fried chicken is its raison d'etre. ... The wet-battered chicken with its tight, brittle crust is some of the best I've ever eaten. ..."
Credit cards accepted. Beer available. Serving lunch 11 am–3 pm Mon–Sat. Closed Sun.
The Times-Picayune: Top 100 Restaurant, 2010
James Beard Foundation: America's Classics Award, 2005
Zagat 2011: 24 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: *** (worth crossing town for)
"Willie Mae Seaton has earned a sterling reputation for forthright cookery of unimpeachable quality. She has done so quietly, one platter of deep-fried chicken at a time."
— James Beard Foundation
"Could there possibly be better fried-chicken? Possibly not. Willie Mae’s may only have about 15 tables, but the food is divine. Come early to avoid the long waits and try some of their other specialties in addition to the fried chicken."
— New Orleans magazine
From Brett Anderson, The Times-Picayune, Oct. 22, 2009:
"Willie Mae Seaton's great-granddaughter Kerry Blackmon took over the kitchen when the Scotch House reopened in 2007 following an extensive post-Katrina repair job. Fried chicken is its raison d'etre. ... The wet-battered chicken with its tight, brittle crust is some of the best I've ever eaten. ..."
Credit cards accepted. Beer available. Serving lunch 11 am–3 pm Mon–Sat. Closed Sun.
The Times-Picayune: Top 100 Restaurant, 2010
James Beard Foundation: America's Classics Award, 2005
Zagat 2011: 24 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: *** (worth crossing town for)
"Willie Mae Seaton has earned a sterling reputation for forthright cookery of unimpeachable quality. She has done so quietly, one platter of deep-fried chicken at a time."
— James Beard Foundation
"Could there possibly be better fried-chicken? Possibly not. Willie Mae’s may only have about 15 tables, but the food is divine. Come early to avoid the long waits and try some of their other specialties in addition to the fried chicken."
— New Orleans magazine