The Bell occupies a historic house along Esplanade Avenue in Mid-City, with a wraparound porch, a pub room at the bar, and a patio worked into the layout. The kitchen draws on classic British pub fare, citing London institutions like Sweetings, St. John, and Rochelle Canteen as reference points, filtered through New Orleans.
A raw bar and oyster program sits at the center of the menu, built on a stated commitment to thoughtful sourcing. The curry can be made vegan with a tofu substitution, and the menu is set up to work equally for snacking at the bar or a full sit-down dinner in the dining room.
A raw bar and oyster program sits at the center of the menu, built on a stated commitment to thoughtful sourcing. The curry can be made vegan with a tofu substitution, and the menu is set up to work equally for snacking at the bar or a full sit-down dinner in the dining room.