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RESTAURANT OF THE WEEK
A PERSONAL REVIEW OF RESTAURANTS AROUND THE WORLD

ACME OYSTER HOUSE
NEW ORLEANS, LOUISIANA

I'll always remember my first feast at the Acme.  It was spring of 1972.  We had just moved to New Orleans and it came highly recommended.  Oysters back then were a nickel a piece.  You would literally flip a nickel on the bar and a guy would shuck you an oyster right then and there.  And the beer wasn't more than fifty cents!

The prices have changed since then--a lot--but the quality is still the same!

For me, it's pretty simple.  I start out with a dozen Louisiana Gulf coast salt oysters raw on the half shell.  But there's a proper technique to eating these plump, juicy babies.  You never take the oyster and dip it in the prepared cocktail sauce (catsup & horseradish).  You take your sauce and dab a little on each oyster.  Otherwise if you dipped the oyster in the little sauce container, you'd dilute the sauce each time you dipped your oyster in there.  Once you've dabbed a little sauce on, just hit it with a small squeeze of lemon and perhaps a little salt and pepper and it's down the hatch.

After inhaling the oysters I graduate to a Po Boy sandwich.  I usually get the fried oyster Po Boy but the fried shrimp sandwich is also just great.  And if I'm really hungry, I'll add an order of red beans and rice on the side.  That's a New Orleans staple!

The Acme has a rival restaurant nearby called Felix's Oyster Bar.  It's damned good, too.  In fact it would be rough to decide between the two.  Both are long time venerable institutions in the Big Easy.  I'd try to take in both if I were you!

I see from the Acme web site that they have branched out now have several locations.  I can only vouch for the original location at 724 Iberville Street in the French Quadda (that's how New Orleanians pronounce it).  It's a casual, wonderful place with very good food.

You can start the mouth watering process at their web site here.  If you need directions, their phone number is (504) 522-5973.