Superior Seafood & Oyster Bar

"Taking visitors to Superior Seafood is always a great idea. You have a beautiful view of the streetcar and Carnival parades happening at the corner of St. Charles and Napoleon Avenues. Even if you live in New Orleans, it’s worth coming for the wide selection of seafood prepared in several different ways. Kick things off with both chargrilled and raw oysters, an arugula and anchovy side salad, and a round of frozen French 75s. Most of the entrees are super filling without being too heavy, like the slightly spicy blackened catfish Napoleon, pecan-crusted gulf fish drenched in Creole spiced butter, and some lovely lemony seared scallops. photo credit: Jakob Layman" - Megan Braden-Perry

"This family-friendly, always-busy spot at the corner of Napoleon and St. Charles has an encyclopedic menu that runs the gamut from Korean to Creole. Above all, the Gulf oysters are the real deal, offered at a discount at happy hour." - Beth D'Addono

"Superior Seafood makes ordering and identifying gluten-free items easy with a special gluten-free menu. Chargrilled or raw oysters, salads, blackened fish, shrimp and grits, and flourless chocolate cake are just a few options for people avoiding gluten." - Beth D'Addono, Eater Staff

"Popular among tourists for its prime corner location on St. Charles Avenue, the locals know that this sprawling spot is anchored by its marble oyster bar. They also know that the heart of that oyster bar is the stellar daily happy hour, which brings $1.25 oysters to the table from 4 p.m. to 6:30 p.m., daily. Along with that comes deals on house wine, draft beer, and large frozen drinks for the price of a small, including the favorite frozen French 75." - Clair Lorell

"Situated at stop 24 on the St. Charles Avenue streetcar line, Superior Seafood boasts a raw Gulf oyster bar as well as a menu of New Orleans seafood staples. The restaurant sources its catfish from nearby Des Allemands, and serves it blackened and topped with crawfish etouffee. The fresh catch from the Gulf is prepared two ways: pecan-crusted or amandine." - Beth D'Addono