Top Best Seafood Restaurants in Terrytown

"The Commander’s takeout menu changes daily and rotates classics like turtle soup, lacquered quail, and pecan pie as well as seasonal dishes like duck breast salad and wild Louisiana barbecue shrimp, available in family or individual sizes. Call to order, seven days a week between 11:30 a.m."

"A favorite for visitors and locals alike, Commander's Palace is a New Orleans landmark known for its award-winning Creole fare and elegant jazz brunch. MoreCallReserveStart Your ReservationWebsite"

"While most New Orleans seafood restaurants take a hyper-local approach to fill in the catch of the day, chef-owner Tenney Flynn at GW Fin casts a global net. The French Quarter restaurant impresses with quality and variety, including fish caught in waters around the world as well as right here in the Gulf. Chef de cuisine Michael Nelson's menu changes daily, depending on what's fresh and seasonal, but you might feast on King crab from Alaska, sea scallop crudo with local caviar and Scottish salmon with jalapeno glaze."

"At first glance, GW Fins looks like typical French Quarter fine dining, but it’s the innovative approach to seafood that really sets it apart from its peers. Chef Tenney Flynn changes the entrées daily, depending on what maritime delights his dockside sources have for him. The most sought-after dish, though, is the Scalibut, a halibut and scallop combination that’s a true original."

"GW Fins is one for classic desserts, the kind whose ingredient list fills you up just from reading the menu. Customer favorites include the samoa, the “Salty Malty,” an ice cream pie with a pretzel crust, and white chocolate and caramel bread pudding."

"Acme Oyster House is another one of the French Quarter’s fabulous additions to the seafood restaurant scene. Although most of the menu comprises oysters, the chefs switch up the recipes in a way that allows you to explore yet another facet of oysters that you hadn’t tasted before. Another reason why tourists and locals flock to Acme Oyster House is because of its rich history."

"The giant fish hanging in Donald Link's industrial-chic Warehouse District eatery says it all. This place is all about local and line-caught seafood, most of it cooked on an epic wood fire grill. James Beard Award-winning chef/partner Ryan Prewitt delivers intriguing dishes like spicy ground shrimp and noodles, local beer battered fish sticks and one of the best grilled whole redfish you'll ever eat in your life, a beauty flavored with a lemony, herbaceous salsa verde."

"Donald Link’s seafood-focused restaurant features fresh, local seafood, much of it cooked on a wood-fired grill. Boisterous and always packed, Pêche is a great place for group dining. Small plates like smoked tuna dip and beer-battered fish sticks are shareable, as is the delicious whole grilled fish."

"There may be no more reliable, perfect place to eat seafood in New Orleans than Pêche. The sourcing comes from local waters — to the extent that we’ve heard that the restaurant has its own battery of fishermen in the Gulf of Mexico. Order raw oysters, yes."

"This Sicilian family-run Chalmette icon is about a 20 drive from downtown, but well worth the trip with a cafeteria style operation where huge portions of macaroni and cheese, red gravy, stuffed peppers, and perfectly fried soft shell crabs are doled out on the daily."

"On a recent visit for $23, two of us had a meal that was packed home to easily feed six. There is a 20-minute wait for a four-piece order of perfectly executed fried chicken. It is worth the wait and comes with a side of whatever “vegetable” you choose."

"301 Chartres St., (504) 291-1860; www.governorrestaurant.com. Shrimp Clemenceau includes sweet peas, mushrooms, brabant potatoes, roasted garlic and sweet cream corn grits. Reservations accepted."

"When Croatian immigrant Drago Cvitanovich opened the first Drago’s Seafood Restaurant in 1969, his kinship with the local Croatian fishing community helped him secure the freshest oysters in the region. Many decades later, Drago’s has grown to three locations and cemented its reputation for the very best shellfish by continuing to source from local fishermen instead of a distributor. Though the menu offers several oyster preparations, the charbroiled option is the undisputed crowd-pleaser."

"Drago’s is another restaurant that took a newer approach to seafood in New Orleans, and it paid off. Drago’s created a modern, innovative recipe to make oysters that have wowed native New Orleanians and tourists alike by dousing oysters in butter and garlic and charbroiling them. Patrons also go nuts for their twist on the traditional lobster."

"If you ask the locals where to find the best charbroiled oysters in town they will more than likely point you in the direction of Drago’s Seafood Restaurant. The secret to their specialty oysters is a delicious buttery sauce consisting of garlic, herbs, and a blend of Parmesan and Romano cheese served with French bread for dipping."

"Grand Isle is the strip of land off mainland Louisiana known for its amazing fishing. Grand Isle Restaurant, with its menu of fresh local seafood and vintage photos channeling the same gulf goodness as its namesake. Situated on busy Fulton Street, Grand Isle spotlights the talent of chef Ryan Haigler, a South Carolina native who's come light years from his Waffle House beginnings."

"This French bakery and café from Link Restaurant Group is routinely packed with folks from the neighborhood and beyond seeking flaky croissants, crusty loaves, savory quiche and house made ice creams. Last fall, La Boulangerie unveiled a charming rear patio that allows customers to enjoy a cappuccino – and some of the city’s best avocado toast – away from the indoor crowd. 4600 Magazine St., 269-3777, Laboulangerienola.com"

"La Boulangerie is hybrid bakery/cafe located on Magazine Street in New Orleans. The kitchen specializes in traditional French pastries and breads that are on display at the counter. For breakfast, coffee and a chocolate filled croissant can make a great start to a day in the Garden District."

"4600 Magazine St., (504) 269-3777; www.laboulangerienola.com. A L’Atlantique sandwich includes smoked salmon, avocado, arugula and lemon mayonnaise on toasted olive bread."

"A traditional French-style, family-run bakery, O’Delice offers breakfast pastries as well as cakes, cupcakes, and cookies. Try the baklava, rum balls, and Key lime tart in addition to the traditional selection of muffins, croissants, and scones. Stop by for lunch and grab a sandwich, or plan ahead and order a king cake for Mardi Gras (O’Delice ships worldwide, so your less-fortunate friends and family can still taste NOLA goodness)."

"(617 Ursulines St.) And please don’t miss this Parisian-style patisserie, tucked away between Royal and Chartres on Ursulines. Steeped in old-world charm, Croissant D’Or some of the best baked goods in the city. The sweet and savory croissants, and everything else you’ll find displayed in the gleaming glass case — the tarts and the tortes and the quiches — is delicious and served fresh daily from the bakery."

"Spa Aria envelops you like the warmth of a summer evening in New Orleans. From the soft glow of candles to the infusion of fragrance, Aria transcends you to a place of repose. Whether it’s your head or your toes or your entire body that needs soothing, their gifted staff will guide each guest through a satisfying journey."

"From aromatics to soft candlelight, you’ll be instantly lulled into peacefulness when you enter. Using quality products, expert hands will smooth out all tension and relax stressed muscles. Book a facial and a massage."

"This wellness spa has been a staple of uptown New Orleans for over 20 years. Belladonna offers professional services that range from skincare experts, body therapists, and more. Book an appointment and arrive 20-30 minutes earlier to enjoy the dry sauna, or sit outside in the shaded garden with a cup of tea and enjoy the sights and sounds of the fish pond and waterfall."

"The Ritz-Carlton New Orleans, 921 Canal St., (504) 524-1331; www.ritzcarlton.com/en/hotels/new-orleans/dining/m-bistro. Blackened redfish is served with shrimp etouffee, black-eyed peas, fried okra and dirty rice. Reservations accepted."