Delacroix sits on the Mississippi Riverfront in the Central Business District, taking its name and inspiration from the fishing village of Delacroix, Louisiana. The concept is built as a refined take on the classic fish camp and bar — coastal comfort dressed up with fine-dining polish.
Chef Wiley Wilkinson Lewis, born and raised in Shreveport, leads the kitchen after coming up through the Besh Restaurant Group, with time at Restaurant Borgne, August, Domenica, and a role in opening Willa Jean. That background shows in a menu built around high-quality local seafood: Off-Bottom Gulf Oysters and a raw bar, Smoked Redfish Dip with fried saltines, Fire Roasted Louisiana Oysters with garlic and parmesan, and Billy's Smoked Duck Gumbo served with rice and a deviled egg. Bigger plates run to Grilled Redfish with creamed corn and spicy crab butter, Momma's Drum Almandine with green beans and stewed potato, and a Turtle Sauce Piquante over Morgan City wild catfish.
Chef Wiley Wilkinson Lewis, born and raised in Shreveport, leads the kitchen after coming up through the Besh Restaurant Group, with time at Restaurant Borgne, August, Domenica, and a role in opening Willa Jean. That background shows in a menu built around high-quality local seafood: Off-Bottom Gulf Oysters and a raw bar, Smoked Redfish Dip with fried saltines, Fire Roasted Louisiana Oysters with garlic and parmesan, and Billy's Smoked Duck Gumbo served with rice and a deviled egg. Bigger plates run to Grilled Redfish with creamed corn and spicy crab butter, Momma's Drum Almandine with green beans and stewed potato, and a Turtle Sauce Piquante over Morgan City wild catfish.