Pascal's Manale

1838 Napoleon Ave., New Orleans, LA - (504) 895-4877

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Posted By Michael Stern on August 1, 2000 2:35 PM

Like so much of New Orleans culture, Pascal’s Manale, which dates back a century or so, is puzzling and irresistible. Its signature dish, and one now found on many Louisiana-inspired menus, is barbecued shrimp: huge, head-on crustaceans served in a pool of garlicky, peppery butter. Why they’re called “barbecued” is anybody’s guess, but my-oh-my, are they ever good! Toasty and succulent, fresh and firm, they are a royal mess to eat (those who order them are trussed in a paper bib by the waiter), requiring much picking and poking. Once you get the hang of it, you’ll be removing the plump pink crescents from their shells in no time, alternately mopping at the juice with the frail French bread provided

Another puzzlement: crab and oyster pan roast. Most people, we imagine, would expect oysters and hunks of crab roasted and on a dish, maybe with some herbs and sauce. At Pascal’s Manale, those whole oysters and crab chunks are imbedded in a lusciously seasoned breadcrumb crust with a pepper zest. This pan roast is, in fact, a casserole. Go figure.

Pascal’s Manale is allowed to have its own culinary vocabulary, since it is one of the foundation restaurants of New Orleans. Its oysters Bienville and Rockefeller are definitive; its spaghetti Collins (sprinkled with green onions and herbs) is a less-is-more delight; its bread pudding is not to be missed.

Whatever you eat and whenever you come, spend some time up front (where you’ll be required to spend time if you are waiting for a table), for this is one of the best places in town to knock back raw oysters by the dozen along with cocktails amidst the super-social chatter of New Orleans natives and visitors alike.

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Posted By Ragtime on April 18, 2011 5:09 PM

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.

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barbecue shrimp

oysters

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