Had very sweet raw oysters at their bar for lunch. Much larger and tastier than any oysters that I had in the French Quarter. How do they do it? An oyster is an oyster. Barbeque shrimp was excellent, large and sweet with a hint of heat. The garlicky, peppered pool of shrimp juice is the perfect thing to dip the soft flaky (Leidenheimer?) french bread into. Heaven.
"Pascal's Manale's most famous dish, and one copied by Creole chefs in New Orleans and beyond. It's some work to eat, but wow, is it delicious!"
Michael Stern
"It's traditional to start a meal with cocktails and a dozen or so freshly-shucked oysters from the raw bar."
Michael Stern
"The exterior is quiet and muted, but the food made by this kitchen is anything but plain."
Michael Stern
