Station 6
Seafood restaurant · Metairie ·
Oysters, Southern seafood, and charbroiled redfish on the half-shell.
Oysters, Southern seafood, and charbroiled redfish on the half-shell.
"Station 6 honors all things seafood, serving global finny flavors at a casual but special space in Bucktown. The gumbo exemplifies this specialty acutely, utilizing the rare additions of oysters and blue crab in addition to Gulf shrimp. It’s all in a rich, dark roux that’s just right for its fillings." - Beth D'Addono, Clair Lorell, Eater Staff
"Station 6 is a seafood-centric restaurant in funky Bucktown close to the lake. The founder hails from a family of fishermen, and the photos around the restaurant tell the tale. From garlicky crawfish boils in season to crab on crab, a special that features lump crabmeat on a fried soft shell that always sells out — this seafood spot delivers the goods." - Beth D’Addono
"Local chef Aaron Burgau and a group of partners took over this Bucktown seafooder from founders Allison Vega-Knoll and Drew Knoll last year, but not to worry. Burgau, who also owns the excellent Patois, kept the Station 6 chill vibe and creative kitchen firmly in place. Favorites like sizzling garlic shrimp, chargrilled redfish on the half-shell, and grilled salmon tacos with black bean corn salsa live on. The lake is just over the levee and a massive pumping station looms next door, which Vega and Knoll thought was Station No. 6. It turns out they misread the map, but it still has a nice ring to it." - Beth D’Addono
"Station 6 is a seafood-centric restaurant in Bucktown close to the lake. Although founders Alison Vega-Knoll and Drew Knoll have moved on, chef Aaron Burgau (Patois, Charlie’s Steak House) and longtime chef executive chef Jeremy Latimer continue the tradition of featuring pristine local seafood. There’s a blackened Gulf fish and a Gulf fish-of-the-day special, along with pompano and American redfish." - Beth D’Addono
"A Bucktown seafood spot where Rowland is a new partner and whose chef, Jeremy Latimer, also serves as the chef at Pigeon and Whale." - Clair Lorell
