Station 6 was founded in 2016 by Chef Alison Vega-Knoll and her husband Drew Knoll, both native New Orleanians. The room is informal, built with a patio for the kind of unhurried, come-as-you-are seafood dinner the name implies.
The menu runs through Gulf seafood and Southern touches: blackened Gulf fish and charbroiled redfish, soft shell crab, fried oysters and catfish, sizzling garlic shrimp, and gumbo served with grilled bread. A crawfish-and-tomato spinach dip and doughnut bread pudding round things out.
Regulars point to the kitchen's seafood execution, a staff that keeps the room personal despite its casual pace, and an openness about where the seafood comes from.
Station 6 was named to both NOLA.com / Times-Picayune's and NOLA.com's Where NOLA Eats city magazine best-of lists for 2025.
The menu runs through Gulf seafood and Southern touches: blackened Gulf fish and charbroiled redfish, soft shell crab, fried oysters and catfish, sizzling garlic shrimp, and gumbo served with grilled bread. A crawfish-and-tomato spinach dip and doughnut bread pudding round things out.
Regulars point to the kitchen's seafood execution, a staff that keeps the room personal despite its casual pace, and an openness about where the seafood comes from.
Station 6 was named to both NOLA.com / Times-Picayune's and NOLA.com's Where NOLA Eats city magazine best-of lists for 2025.