Chemin à la Mer sits at 2 Canal Street, just steps from the French Quarter, where Louisiana native Chef Donald Link builds the menu around the American steakhouse format with French technique layered in. Rather than broiling, the kitchen sears steaks in cast iron before resting them, sourcing cuts from purveyors like Châtel Farms and Phoenix Wagyu, with options running from A5 striploin to dry-aged tomahawks.
The food blends Louisiana flavors with French technique and touches of West Indies influence, served in the main dining room or on a riverfront terrace overlooking the Mississippi. A Grand Oyster Bar rotates a selection of oysters from both coasts.
The Purple Grackle Lounge operates alongside the main dining room as its own space, offering cocktails and an all-day food menu in a Southern-inflected setting.
The food blends Louisiana flavors with French technique and touches of West Indies influence, served in the main dining room or on a riverfront terrace overlooking the Mississippi. A Grand Oyster Bar rotates a selection of oysters from both coasts.
The Purple Grackle Lounge operates alongside the main dining room as its own space, offering cocktails and an all-day food menu in a Southern-inflected setting.