Seawitch sits on St. Charles Avenue, built as a seafood-and-wine house for a street that sees heavy Mardi Gras foot traffic. Chef Josh Harmeyer runs a menu that combines raw and chargrilled oysters, coastal Creole cooking, and French-inspired seafood sauces, paired with a wine list put together specifically around Gulf seafood.
The chargrilled oyster program is the anchor here, offered in a range of preparations beyond the standard garlic-butter version. Beyond the raw bar, dishes like duck boudin poppers, sticky Brussels sprouts, and truffle fries round out a menu geared toward grazing over cocktails or wine.
The restaurant has both indoor and outdoor seating, and the outdoor tables put diners at a direct vantage point for Mardi Gras parades rolling down St. Charles.
The chargrilled oyster program is the anchor here, offered in a range of preparations beyond the standard garlic-butter version. Beyond the raw bar, dishes like duck boudin poppers, sticky Brussels sprouts, and truffle fries round out a menu geared toward grazing over cocktails or wine.
The restaurant has both indoor and outdoor seating, and the outdoor tables put diners at a direct vantage point for Mardi Gras parades rolling down St. Charles.