Nestled in a stylish 1822 Creole cottage, Seaworthy pairs tantalizing oysters and seafood with an inventive cocktail menu for a cozy dining escape.
"You can find a spot to fit any mood at Seaworthy. Get sexy and sip mezcal martinis at the bar, blend in by the downstairs back wall with a plate of raw oysters, be a little rowdy in the courtyard, or go fancy upstairs with a cognac cocktail that comes with a flaming sugar cube. The oysters here are a must, with lots coming from the Gulf, and the chargrilled variety with grana padano are some of the best in the city. Really, everything on the menu is good: coffee-cured cobia, seared scallops, and a peanut and salted caramel ice cream bar for dessert." - Megan Braden-Perry
"The wonderful Seaworthy lives on despite the rebranding of the Ace to the Hyatt-owned Barnett. Known for its sea-to-table approach to dining, the restaurant offers wild-caught, sustainably harvested oysters from American waters, including the Gulf Coast, East Coast, and West Coast. Lovely setting too, along with a menu of both seafood and carnivore options." - Beth D'Addono
"Seaworthy at the newly-rebranded Barnett downtown is in an intimate circa 1832 Creole Cottage a few steps from the hotel’s entrance. There is a first and second-floor dining room for chef James Whitehead’s creative seafood menu. From oysters raw and grilled, to caviar crudo, snapper collar, or fish and chips made with local fluke, served in a setting that evokes a luxury wooden schooner’s cabin." - Beth D'Addono
"Unlike most spots on this list, and in New Orleans broadly, Seaworthy sources oysters from beyond the Gulf, including denser, brinier varieties from the East and West coasts. The famed oyster happy hour runs daily, from 4 to 6 p.m. Slurp select oysters and sip wine by the glass for half off each — a great deal for the many varietals served." - Clair Lorell
"The Ace Hotel’s marquee oyster destination is just that — a true destination for all things seafood: chilled, raw, ceviche-d, boiled, fried, and roasted. It’s one of few places in town to find a few specific things: a seafood tower with oysters, shrimp, and crab claws; oysters that come from places other than the Gulf (here they come from the East Coast, West Coast, and beyond); and a shrimp or lobster roll. The Gulf fish preparation is well done, as is the cioppino entree. Try to snag a spot in the courtyard as opposed to the narrow dining room, and don’t forget the hushpuppies." - Beth D'Addono, Clair Lorell
