Acamaya
Mexican restaurant · Bywater
3070 Dauphine St, New Orleans, LA 70117
Highlights
Mexican mariscos with Gulf bounty, vibrant atmosphere, unique dishes
Mexican mariscos with Gulf bounty, vibrant atmosphere, unique dishes
"Eater’s 2024 Best New Restaurant for NOLA and recently reviewed by the New York Times, this restaurant impresses on several fronts: an intriguing wine and cocktail list, punchy and robust raw dishes, and surprising stunners such as a humble sweet potato given main-character energy with peanut mole, turmeric, and lime. “Dessert is usually the least exciting part of a meal for me, but here, it’s the dish that seems to be lingering in my memory the longest. Tres leches cake gets a more robust, substantive quality with the use of masa, and mango adds an assertive tartness for balance. The flavor of the cake seems to change a bit with the seasons — the peach version on the menu currently seems a good enough excuse as any to revisit this special place.” — Missy Frederick, Eater cities director." - Henna Bakshi
"One of the buzzy newer spots the editors visited—grouped among the city’s ‘new cool kids’ that reflect the evolving, contemporary culinary scene." - Henna Bakshi
"When Mexican spot Lengua Madre closed, there was a gaping hole in the New Orleans food scene. Thankfully, we didn’t have to wait long for the chef to open Acamaya, which focuses heavily on seafood and might even be better than Lengua Madre. The thick and soft sopes are still around, this time topped with crab and whatever seafood is in season. Start with those and even more seafood—some crab claws with arroz negro, ceviche or house-smoked hamachi, and any fish special. The desserts are also standouts for their twists on Mexican classics, like flan with sultry tonka bean and tres leches made with cornmeal that tones down the sweetness." - chelsea brasted, megan braden perry
"When Mexican spot Lengua Madre closed, there was a gaping hole in the New Orleans food scene. Thankfully, we didn’t have to wait long for the chef to open Acamaya in Bywater, which focuses heavily on seafood and might even be better than Lengua Madre. The thick and soft sopes are still around, this time topped with crab and whatever seafood is in season. Start with those and even more seafood—some crab claws with arroz negro, ceviche or house-smoked hamachi, and any fish special. The desserts are also standouts for their twists on Mexican classics, like flan with sultry tonka bean and tres leches made with cornmeal that tones down the sweetness." - chelsea brasted, zella palmer, carlo mantuano, megan braden perry
"Acamaya is probably the hottest place in town right now, which makes it a perfect place to show off for a date you're really excited about. The only caveat: your person really has to love seafood since that's the specialty here. The menu is highly shareable with things like ceviche, sopes topped with crab and whatever seafood is in season, and a jiggly flan with tonka bean for dessert. The bar is low-lit with a good view of the kitchen, but the rest of the dining room is equally as sexy." - megan braden perry, carlo mantuano
