Pigeon and Whale
Restaurant · Freret
4525 Freret St Ste 107, New Orleans, LA 70115
Highlights
New England seafood & cocktails with lobster, oysters, and caviar
New England seafood & cocktails with lobster, oysters, and caviar
"John Michael Rowland ran Superior Seafood for years, where Gulf oysters were always the order of the day. He dreamt of having an oyster bar that went beyond the Gulf. Pigeon and Whale is that place. The menu changes daily, with options like sustainably farmed Brightside from Grande Isle and Murder Points from Sandy Bay, Alabama, as well as Moonstone from Rhode Island, Peter’s Creed from Onset, Massachusetts, and Shigoku from Bay Center, Washington." - Beth D’Addono
"This upscale seafood haven on Freret Street is meant to transport diners to the East Coast, specifically New England, via its ship-like interior, Cape Cod-esque stylings, and Atlantic Ocean shellfish dishes (the clams are a standout, as are the lobster roll and scallops, for example). A new happy hour offered daily from 4 to 6 p.m. makes this staycation even more accessible, with raw bar specials including $2 oysters and snacks including a bowl of mussels and whipped feta dip for $10." - Eater Staff
"Freret Street’s seafood hotspot with a New England aesthetic is a favorite of the Uptown set for stellar cocktails, caviar service, and East Coast specialties like a lobster roll, scallops, and clams. A daily happy hour from 4 to 6 p.m. makes this taste of Cape Cod more accessible, with $2 oysters from the East Coast, West Coast, and Gulf Coast alongside $9 glasses of wine and classic cocktails." - Clair Lorell
"This recently-opened Freret Street restaurant does not limit itself to the traditional bounties of the Gulf: There’s lobster from Maine on a warm, tarragon-laced lobster roll; chargrilled mussels from Prince Edward Island; steamed Atlantic clams in a curry broth; and raw oysters from three coasts — most from the East and West coasts, with only one or two varieties from the Gulf. Plump, substantial octopus tentacles are grilled to tenderness, and jumbo scallops from the North Atlantic are seared in crab fat. The clamshell vessel and accouterments for caviar service follow a theme of sea creature-themed decor dotted throughout the ship-like space." - Beth D’Addono
"At this Freret Street restaurant showcasing seafood from the Atlantic Ocean, customers can try four — that’s right, four — types of Negronis: amber, white, yellow, and red, all excellent. Beyond those deliciously bitter-but-balanced concoctions, there’s a slew of cheekily-named, intricate drinks, like the Catwalk in the Club with bourbon, Gran Classico, and Cocchi Teatro or the Juice Box, made with gin, Boomsma, and St. Germaine, poured out a glass juice box. Bartenders can also whip up a delightful non-alcoholic spritz, perfect for sipping at the bar alongside caviar service or oysters on the half shell." - Clair Lorell, Eater Staff
