1803 NYC

Shrimp and Grits

A Southern staple done with Cajun seasoning — creamy grits topped with seasoned shrimp in a rich, spiced sauce that anchors the menu

Charbroiled Oysters

Fresh-shucked oysters grilled with butter, herbs, and cheese — smoky, briny, and irresistible.

Seafood Gumbo

Thick, deeply spiced Cajun gumbo loaded with shrimp, crab, and andouille sausage.

Cajun Seafood Boil

A shareable spread of shellfish and corn tossed in bold Cajun spice — messy, communal, and built for the table

Fried Chicken

Crispy, well-seasoned Southern fried chicken that shows up on both the brunch and dinner menus with consistent praise

Jambalaya

A hearty, spiced rice dish with shrimp, chicken, and andouille — comforting Southern soul food.

Chili Brussels Sprouts

Crispy Brussels sprouts tossed in a spicy chili glaze — the unexpected fan-favorite side.

Chicken and Waffles

A brunch centerpiece pairing crispy fried chicken with fluffy waffles and a sweet-savory drizzle — a crowd favorite on weekends

Catfish

Cornmeal-crusted catfish with Southern seasoning — a soul food classic that holds up well against the bolder Cajun dishes on the menu

Smothered Pork Chops & Grits

Tender pork chops smothered in rich gravy over creamy grits — Deep South decadence.

Signature Cocktails

The bar program leans into Southern-inspired mixed drinks — fruity, strong, and well-suited to the festive atmosphere

Beignets

Hot, pillowy fried dough dusted with a mountain of powdered sugar — the essential NOLA finish.

Mac and Cheese

Rich, baked soul food mac and cheese — a reliable side that diners frequently call out as a standout

Collard Greens

Slow-cooked greens with smoky depth — a soul food side that rounds out the heavier mains and earns consistent mentions