Atchafalaya

Atchafalaya Restaurant Review:

About the restaurant: Since the 1920s, one restaurant or another has occupied this building. From the outside it looks like a typical New Orleans neighborhood house, but inside the vibe is modern and bustling. Tables are spaced close together, and the noisy atmosphere seems just right for the place.

Likes: The best shrimp and grits in the city? Possibly.
Dislikes: None.

Food & Drinks: From chef Jacob Cureton’s tiny kitchen comes contemporary Southern fare, such as pan-seared Gulf fish, and Gulf shrimp and grits with smoked andouille. We feel confident that you probably have not enjoyed wild boar and crawfish meatballs, but here is your chance. And if there is a richer, more irresistible corn and crab chowder than Cureton’s, we have not found it. Brunch is served four days a week, and it’s worth taking a long lunch hour just to indulge in the duck hash or the pimento-stuffed pork chop topped with a fried egg. Much time and effort was spent in developing the smartly-conceived wine list, just as it was in creating the distinctive menu. For dessert, treat yourself to an espresso brownie with peanut gelato.