New Orleans Seafood & Steakhouse

Seafood Boil

The anchor of the menu — shellfish cooked in seasoned Cajun broth, arriving at the table in the Southern tradition with bold spice and plenty of butter

Gumbo

A dark, deeply spiced roux-based stew that signals whether a Cajun kitchen is cooking seriously — reviewers consistently single it out here

Jambalaya

Rice, protein, and Cajun seasoning in the classic one-pot Louisiana style — a reliable read on the kitchen's spice calibration

Steak

The steakhouse half of the menu rounds out what would otherwise be a pure seafood operation — solid execution for groups with mixed appetites