Basin Seafood and Spirits
Seafood restaurant · Irish Channel ·
Southern seafood eatery with craft cocktails & small plates
Southern seafood eatery with craft cocktails & small plates
"This Magazine Street seafood joint from Edgar Caro, the chef behind the Brasa South American steakhouse on Canal and the Uptown tapas spot Baru, is a bit of an overlooked gem, but in-the-know locals don’t mind. Saturday and Sunday bring a bottomless mimosa brunch, with beloved, seafood-heavy menu items like the blue crab beignets, fried oyster Benedict, and shrimp remoulade, as well as chicken and waffles and crispy pulled pork biscuits and gravy." - Beth D’Addono
"Basin continues to be a great neighborhood gem, reinventing and innovating in some ways but maintaining the elements that gained it a longtime base of regulars, particularly menu items. One of those is the blue crab beignet appetizer, good enough to rival any of the fine-dining versions, super light and fluffy. Don’t miss the soft-shell crab when it’s on the menu." - Beth D’Addono
"You come to Basin to sit at the bar and order some spins on New Orleans classics, like shrimp remoulade with chili and basil oil and catfish fingers with burnt onion aioli. Small plates are where it’s at here, which makes sense because the chef is the founder and owner of tapas restaurant Baru. That being said, the entrees do not disappoint. Specifically, the royal red bordelaise, which is a dish you probably won’t find anywhere else in New Orleans. The plate of angel hair with Alabama shrimp that’s tossed in a slightly spicy lemon sauce is a nice changeup from the usual Louisiana shrimp in cream sauce pasta dishes you’ll find everywhere." - megan braden perry
"You come to Basin to sit at the bar and order some spins on New Orleans classics, like shrimp remoulade with chili and basil oil and catfish fingers with burnt onion aioli. Small plates are where it’s at here, which makes sense because the chef is the founder and owner of tapas restaurant Baru. That being said, the entrees do not disappoint. Specifically, the royal red bordelaise, which is a dish you probably won’t find anywhere else in New Orleans. The plate of angel hair with Alabama shrimp that’s tossed in a slightly spicy lemon sauce is a nice changeup from the usual Louisiana shrimp in cream sauce pasta dishes you’ll find everywhere." - Megan Braden-Perry
"This sweet spot from chef/owner Edgar Caro, who also owns Baru and Brasa, is a best-kept secret, a gold standard for seafood on Magazine Street. Head to Basin Seafood and Spirits for platters of fried and chargrilled seafood, po’boys, an oyster Caesar, and pristine raw and chargrilled oysters." - Beth D’Addono
