Superior Seafood & Oyster Bar occupies a corner shaped by New Orleans history, where St. Charles and Napoleon Avenues meet in Uptown. The room leans into a Paris brasserie look: a 32-foot L-shaped zinc bar imported from Paris, 25-foot ceilings, antique mirrors, European bistro chairs, and an oval oyster bar staffed by National Champion Shucker Jay Gallet and his team, who shuck thousands of oysters a day.
The kitchen works from French and Creole tradition — chicken and andouille gumbo, crawfish bisque, gulf seafood from shrimp to redfish, overstuffed po-boys — alongside a raw oyster bar running from open to close. The Shrimp Andouille Brochettes, char-grilled and bacon-wrapped with white cheddar over whipped potatoes and haricot vert, are billed as the kitchen's signature special. The restaurant also lays claim to originating the Frozen French 75.
Reviewers regularly single out the crawfish cornbread, fried green tomatoes, fried alligator, and raw oysters, along with the shrimp po-boy and carrot cake.
The kitchen works from French and Creole tradition — chicken and andouille gumbo, crawfish bisque, gulf seafood from shrimp to redfish, overstuffed po-boys — alongside a raw oyster bar running from open to close. The Shrimp Andouille Brochettes, char-grilled and bacon-wrapped with white cheddar over whipped potatoes and haricot vert, are billed as the kitchen's signature special. The restaurant also lays claim to originating the Frozen French 75.
Reviewers regularly single out the crawfish cornbread, fried green tomatoes, fried alligator, and raw oysters, along with the shrimp po-boy and carrot cake.