Chemin à la Mer

"The oyster bar at Four Seasons Chemin à la Mer is one of the prettiest in town and it’s open all day, with a menu that includes fresh shucked oysters, steamed local shrimp, tuna crudo, and a seafood tower. The budget-minded need to soak up the swank during happy hour, when oysters are $2, seven days a week from 3 to 6 p.m. and not just at the oyster bar. Order them at the Purple Grackle Bar, or the terrace overlooking the Mississippi River." - Beth D'Addono

"Chemin à la Mer marks the first time James Beard award-winning chef Donald Link has partnered with a hotel, in this case, the Four Seasons Hotel New Orleans, a game-changing brand that opened in 2021. The restaurant’s menu draws from Link’s roots and the pathways of Creole cuisine through the Caribbean and Europe. There’s an oyster bar, a terrific fried quail starter, and classic steak frites, all with dramatic front-row views of the Mississippi River." - Beth D'Addono

"Chemin à la Mer spotlights chef Donald Link’s favorite family Thanksgiving dishes for a three-course $92 tasting menu. A turkey and andouille sausage gumbo starts the feast, which includes boudin-stuffed turkey, mashed potatoes with gravy, and oysters cornbread dressing. Chef Link’s family recipe for satsuma buttermilk pie crowns the meal. Can’t get enough turkey? There will be a Thanksgiving sandwich on the menu the next day." - Beth D'Addono

"Chemin à la Mer in the Four Seasons is one of the city’s best new raw bar destinations, and that includes a stellar Oyster Hour. Now seven days a week, this deal can be enjoyed from 3 to 6 p.m. at the Oyster Bar, in the Purple Grackle Bar, and on the terrace, all located on the fifth floor of the hotel. A rotating variety of oysters from the Gulf go for $2 each; pair them with $10 glasses of wine and spritzes." - Clair Lorell

"Fun fact: There are two extraordinary beignets hiding inside the Four Seasons. Go get the ones at Chemin a la Mer for a bougie breakfast—they come stuffed with housemade boudin and have all the best qualities of Natchitoches meat pies. What makes these stand out is the sweet and savory combo: the crumbled, perfectly seasoned sausage blends quite nicely with the maple syrup and powdered sugar. We love eating these while sipping a cognac milk punch, looking out at the Mississippi River, and listening to some Carla Thomas playing softly in the background." - megan braden perry