Best Seafood in New Orleans — Oysters, Crawfish & Gulf Shrimp
New Orleans seafood is not a category—it’s a way of life. The Gulf delivers oysters year-round, crawfish in spring, shrimp that’s so fresh it barely needs more than salt, and fish that tastes like the ocean was just three miles away. The best seafood spots in the city treat these ingredients with respect, let them speak, and don’t overthink it. Garlic butter, hot sauce, crusty bread, and cold beer are the only additions you need.
Best Overall Oyster Bars
Acme Oyster House — French Quarter, $ — Raw oysters, oyster stew, fried oysters, po’boys. A New Orleans institution where you can eat at the bar, shuck your own, or watch the pros work. The oysters are fresh daily, the po’boys are proper (fried oyster sandwiches are the move), and the energy is pure Louisiana. Expect lines, expect noise, expect to come back.
Felix’s Restaurant & Oyster Bar — French Quarter, $ — Raw bar, grilled oysters, charbroiled fish. Felix competes with Acme for the title of best raw bar in the Quarter. The oysters are cold and briny, the service is quick, and the atmosphere is slightly less chaotic than Acme if you prefer to breathe while you eat.
Casamento’s — Uptown, $$-$$$ — Seasonal raw oysters (closed June–August), charbroiled oysters, gumbo, jambalaya. When Casamento’s is open, seafood-focused locals make the trip. The oysters are top-tier, the charbroiled version (broiled in butter and breadcrumbs) is their signature, and the white-tablecloth service matches the quality of the food.
Drago’s Seafood Restaurant — CBD, $$ — Charbroiled oysters, fresh fish, crab cakes. Drago’s pioneered the charbroiled oyster, and their version is still exceptional—fresh oysters topped with garlic butter, parmesan, and breadcrumbs, grilled until bubbly. A must-eat if you’ve never had them this way.
Best Crawfish & Boils
Crab Shack — Multiple locations, $ — Boiled crawfish, shrimp, crab, corn, potatoes. A casual spot where you order by the pound, they dump it on a newspaper-lined table, and you go to work with mallets and your hands. Corn and potatoes absorb the spiced boil water—get a pound of crawfish and share.
Deanie’s Seafood Restaurant — French Quarter, $$ — Boiled crawfish, fried seafood, gumbo. Deanie’s keeps it simple: fresh crawfish in season (spring), boiled in spiced water with traditional sides, served in a casual space where the focus is on eating. The fried catfish is also excellent if crawfish aren’t in season.
Peche Seafood Grill — Warehouse District, $$$ — Charbroiled whole fish, grilled shrimp, wood-fired cooking. A high-end take on Gulf seafood where everything is grilled or roasted. The charbroiled fish comes whole, the shrimp are pristine, and the oysters are pristine. More refined than Acme, but the seafood is equally respected.
Best Gulf Shrimp & Fresh Fish
GW Fins — French Quarter, $$$ — Fresh Gulf fish daily, grilled shrimp, raw seafood preparations. GW Fins rotates the daily specials based on what the boats brought in. Ask what’s fresh, and get it grilled simply or raw. The shrimp are Gulf shrimp (the real deal—not farmed), and they taste like it.
Casamento’s — Uptown, $$-$$$ — Whole grilled fish, charbroiled oysters, crab, shrimp. When you want whole fish grilled in the simplest way (salt, olive oil, heat), Casamento’s delivers. The fish comes with bread and butter, and that’s all the company it needs.
Toup’s Meatery — Bywater, $$$ — House-cured seafood, charcuterie, fresh fish. Not a raw bar, but a restaurant where seafood is cured, smoked, and prepared with the same care as charcuterie. The seafood charcuterie platter is a revelation if you want to try something different.
Best Po’Boy Sandwiches
Acme Oyster House — French Quarter, $ — Fried oyster po’boys, shrimp po’boys, soft shells. The soft-shell crab po’boy is also legendary. Order hot sauce on the side, add it yourself (the ratio matters), and eat at the counter while you watch the kitchen work.
Coop’s Place — French Quarter, $ — Fried chicken, shrimp po’boys, gumbo. A casual dive that does fried seafood sandwiches right. The shrimp po’boy is crispy, the bread is from local bakeries, and the hot sauce is hot enough to make you sweat. No pretense, just good food.
Domilise’s Po’Boy & Restaurant — Lower Garden District, $ — Shrimp, oyster, roast beef po’boys. A neighborhood spot that has been making po’boys the same way for decades. The bread is crusty on the outside, soft inside, and stuffed with fresh fried shrimp. This is the real thing.
Best for Large Groups & Casual Eating
Crab Shack — Multiple locations, $ — Boiled seafood by the pound, communal seating, no reservations needed. Dump the crawfish on the table, share sides, and let everyone dig in. Perfect for groups who want to eat with their hands and talk loud.
Acme Oyster House — French Quarter, $ — Standing room at the bar, high-top seating, first-come-first-served. Groups gather at Acme for the energy as much as the oysters. Everyone can eat different things, the bar is always open, and the vibe is party-like.
Best Upscale Seafood Dining
Peche Seafood Grill — Warehouse District, $$$ — Wood-fired whole fish, charbroiled oysters, daily specials. The menu changes based on what’s available, the kitchen is visible, and the wine list is serious. Plan for two hours and come hungry.
Casamento’s — Uptown, $$-$$$ — Seasonal menu, charbroiled oysters, whole grilled fish, white tablecloth service. When Casamento’s is open, make a reservation and treat it as an event.
GW Fins — French Quarter, $$$ — Market-driven menu, fresh Gulf fish, raw bar. No flour in the kitchen (they don’t fry anything), so the focus is pure. The fish is cured, grilled, or served raw—technique and respect for the ingredient.
What to Order & When
Spring (March–May): Crawfish. Order by the pound, boiled with corn and potatoes. It’s crawfish season, and this is what New Orleans eats.
Year-Round: Raw oysters. Cold, briny, no mayo or cocktail sauce needed. If you’re new to oysters, Acme or Felix’s is the training ground.
Always: Gulf shrimp, grilled or boiled. Local shrimp, in season, have a sweetness you won’t find elsewhere.
Experiment: Charbroiled oysters. If you’ve never had them, Drago’s is the original. They’re buttery, garlicky, and addictive.
Timing & Logistics
- Best time to visit: Spring (crawfish season, March–May). Oysters year-round, but quality varies seasonally.
- Reservations: Not needed at Acme, Felix’s, or Crab Shack. Recommended at Casamento’s, Peche, and GW Fins.
- Budget: Raw bars and boils ($–$$). Upscale seafood ($$$). Po’boys ($).
- French Quarter vs. Beyond: French Quarter has Acme, Felix’s, Casamento’s, and GW Fins. Peche is in Warehouse District. Worth exploring beyond the Quarter for less crowding.