Pascal's Manale by Dickie Brennan & Co.
Italian restaurant · Uptown ·
Birthplace of BBQ shrimp, family-friendly since 1913.
Birthplace of BBQ shrimp, family-friendly since 1913.
"Found in restaurants throughout the city, New Orleans’s iconic dish of barbecue shrimp is not, actually, barbecued shrimp. Rather, it’s made by sauteing Gulf shrimp in butter, garlic, white wine, and Worcestershire on the stove — no smoke or pits involved. The original is from the 100-year-old Pascal’s Manale, and it still tops the list." - Eater Staff
"The original recipe for barbecue shrimp is explained to upend conventional expectations: barbecue shrimp is made of Gulf shrimp cooked in butter, garlic, white wine, and Worcestershire in a sauté pan on the stove. “No smoke. No pit.” The 100-year-old original is still frequently cited as the benchmark." - Beth D’Addono
"One of the few stand-up oyster bars in town, Pascal’s Manale draws a steady crowd for ice-cold oysters lined up at the edge of the bar, sauces on the side. Thomas “Uptown T” Stewart is usually behind the oyster bar, a spot he’s occupied for over 30 years. Order them at the booze bar, where a chit is provided to exchange for a half or a dozen. The only way to tip the shucker is in cash, so come prepared." - Beth D’Addono
"Pascal’s offers a traditional Thanksgiving feast with all the trimmings for a bargain $45 a person, a rosemary and citrus roasted bird with a choice of andouille cornbread or oyster dressing and sides. There’s bread pudding or pecan pie for dessert. All of Dickie Brennan’s restaurants are open, with the company’s Commissary providing much of the culinary muscle." - Beth D’Addono
"This birthplace of New Orleans-style barbecue shrimp, Pascal’s Manale opened in 1913. Today, it’s a lunchtime destination for its friendly oyster bar, laid-back attitude, and old-school atmosphere." - Eater Staff
