Atchafalaya RestaurantAdd to mybook
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- General Info:
- New Orleans’ only five “A” restaurant. Atchafalaya restaurant is the perfect choice for those wanting a memorable meal in a historic and enchanting setting. Contemporary Creole cuisine, attentive service, warm hospitality, and expertly crafted cocktails.
- Extra Phones:
Primary Phone: (504) 702-8866
Phone: (504) 702-8866
Phone: (502) 891-9626
- Payment method:
- master card, visa, all major credit cards
- East Riverside, Central City - Garden
- Creole & Cajun Restaurants, Family Style Restaurants, Soul Food Restaurants, Breakfast, Brunch & Lunch Restaurants, Restaurants
- Other Information:
Parking: Street, Valet
Bike Parking: Yes
Good For Groups: Yes
Good for Kids: No
Wheelchair Accessible: Yes
Take Out: No
Cuisines: Family Style, Cajun & Creole
Alcohol: Full Bar
Takes Reservations: Yes
Outdoor Seating: Yes
Service: As fate would have it we were assigned ""Renee"" as our waiter. Unfortunately he was inattentive and borderline rude most of the night.. On the other hand the waitress at the next table seemed very pleasant.
Fried Oysters: Very nice, large and sweet. Recommend!
Free form Ravioli: Get this! Yummy rich sauce.
Scallops: Delicious, yet expensive ($14.00 for only two).
Red Snapper: Good, but nothing to brag about.
Atmosphere: Relaxing w/pleasant backg...view moreround music.
Overall: Satisfactory, yet without good service a business is lost. As New Orleans locals, our party fully agreed we would go elsewhere next time...view less
By far the best brunch in the city!! And dinner is great too!! The bloody Mary bar is heaven!! Their mix is the perfect blend of spices. Highly recommend any brunch item including a poached egg, especially the eggs louisianne.. Served on top the largest crabcake I've ever seen. Also, their duck confit hashbrowns with blackberries, mango, and poached eggs are amazing!! Best grits too! As far as dinner, we had the shrimp and grits and crawfish stuffed flounder. Both dishes had great fla...view morevor. Highly recommend the red velvet cake for dessert. It was dense but still airy and the
cream cheese icing was perfect! And the decor has great southern charm and the staff is very welcoming. All in all everytime I've been I find one more reason to be in lust with this place!!view less
This is my favorite restaurant in New Orleans by far. My boyfriend and I love this place. Every time we go, we order something different and have NEVER been disappointed. The food is sooooooooooo good. The staff is so friendly, welcoming, and generous. We love it. I don't have a single bad thing to say. The grilled redfish is my favorite. The fried green tomatoes are so yummy and the shrimp and grits are the best I ever had.Provided by Citysearch
We ate dinner here on a busy Saturday night and found ourselves running 45mins late (caught in mardi gras parade traffic) for our reservation - to which the host could not have been kinder. He assured us we would not go hungry and we were seated within 10 mins. We started with goat cheese stuffed pimento that melts in your mouth, then I had steak with asparagus and mashed potatoes that were out of this world - creamy, rich, textured and flavorful - and I don't even like mashed potatoes...view more! The service was decent, as our apps arrived before our champagne, which took a good 20 minutes. The decor was chic with an amalgam of modern new orleans local artist charm. Would definitely go back for a special occasion.view lessProvided by Citysearch
Forget about those nasty reviews ... this is true local flavor from the moment you drive up to the door. You're in the heart of New Orleans, authentic architecture and neighborhood, live music greeting you as you enter through the bar and terrific ambience in the high-ceilinged dining room. The food is great and filled with local seafood dishes. Our waiter was knowledgeable, friendly and prompt. My hat goes off to this intrepid owner who appears to have gone through heck and back ... ...view moreand still supports our fantastic city! Please go to dinner at this local gem.view lessProvided by Citysearch
Cafe Atchafalaya owners story\r
I recovered after a month to find that one manager and one waitress voided out, and stole every cash ticket. Charges have been filed and one of them is going to jail. This has been the most difficult 3 years of my life and I still don't intend to quit. I am aware of the problems that we have had here at Cafe Atchafalaya, and am writing this to let everyone know that we continue to make improvements on a daily basis. I have obviously been through a l...view moreot, and not all of the issues have been listed here. I could not be any more proud off what I have accomplished and can honestly say that we will always continue to improve. We are going to start serving breakfast on Saturdays soon. For those of you that have had bad experiences here, and have chosen to post them on the internet, I hope this has given you some insight into the troubles that this wonderful neighborhood restaurant has been through. I believe all good things take time and hard work. I love New Orleans and am proud of the improvements and money I chose to keep in this wonderful city.. We look forward to seeing you again and appreciate your support. \r
Tim Howard\rview less
I live right down the street from the restaurant and had the opportunity to purchase the business and the building in late 2004. Little did I know as to how difficult things would turn out to be. 2 weeks after I purchased the property it was ran into by a stolen Tahoe that was involved in a high speed police chase! The truck ran straight into the side of the building and knocked it off of its foundation. The ceiling fell in, 4 rafters were cracked and you could see daylight through the...view more roof. They were caught and I was in shock! This event changed the whole course of my turn key operation plan. The insurance would only cover putting the foundation back into place, replacing the cracked rafters and the sheetrock immediately surrounding the hole in the wall. I suddenly found myself in the first of numerous challenges that would follow. It became apparent that the best thing and only thing to do would be to gut the property and start again, as everyone else had only added layer after layer of plaster, paneling and sheetrock. Of course I did not have the money for this totally unexpected turn of events, and worked with 3 people that helped me strip the 90 plus year old building straight to the studs. We pulled 13 construction dumpsters of debris from the well worn building. It was really a huge job but we did it. It also really needed it. It took 9 months because of the lack of funds. I did not expect myself to find myself in the renovation business but worked every day at it until I accomplished it.view lessProvided by Citysearch
There are not enough places like this in town. Scrumptious, wholesome and filling food at a good price, great drink specials, live music most days. I discovered the Honey Island Swamp Band there one Sunday and they rock. It's also a lot cleaner than alot of restaurants around town, or it feels that way at least. I have been here a few times now and I really think it is the perfect place to unwind after work or have Sunday brunch. It has a neighborhood feel, but more upscale than say, L...view moreiuzza's. \r
I have never had a problem with the service. I have never been on a busy Friday night though. Or during Jazz Fest, but I say you give a new restaurant in town some slack on the service end. \r
Tonight I had the herb roasted chicken and mashed potatoes. It was just the way I like it. Juicy with real mashed potatoes with the skins left on. And a huge chicken breast. The caesar salad was nice also and the gumbo looked so good when I saw it at the next table. I know chicken is boring but I was just in the mood for something simple and classic and these guys really did it right. \r
I am sorry the other diners had a bad time. This place deserves to make it. If you enjoy good food and feel for the business owners in town who are having a hard time finding good help, give this place a shot. \r
I would recommend this to friends dining out, college students who don't get too obnoxious, and families.view less
Then came another surprise for everyone. We had the entire building stripped down to bare framework, and foundation. Then Katrina occured! 2 months later we started to build it back together. At this point we had been closed for a year, while making the bank note every month with no income. Still I stuck with it. 9 months later we were able to open in a brand new building. Reflecting back on these difficult times I am proud to have gotten through it. More difficult times were still in ...view morethe future. Anyone that knows the restaurant business is aware that it is a very tough business to start anyway and I was already totally overwhelmed by the time we did open. The next set of problems came immediately. The labor force was almost non existent. Waitstaff was almost impossible to find, let alone keep. Everyone was transient at that time. I have gone through 3 chefs and 4 managers in the 26 months that we have been open. All 4 managers were caught stealing. No less than 60 waitstaff members have come and gone. Training somebody for a position was nearly impossible. Tough times but I still believed in the restaurant. After all that I had been through I knew I would not quit. I thought that things would start to get better but I was dead wrong. On October 19th, 2007 I was nearly akilled at 4 oclock in the afternoon. I was walking my dog on Annuciation street when I was assulted from behind with a baseball bat or perhaps a pipe. I was not robbed, but left in the middle of the street having seizures. I woke up 5 hours later with 3 staples in my head and a permanently seperated shoulder. I have always been proud of my Irish Channel neighborhood and took it upon myself to board up and paint an abandoned crackdealer house at 3327 Annunciation. I have a rental property in that block and all the neighbors were complaining about the problem. The police did nothing, so I did. 8 days later I was nailed from behind and left for dead1, I later learned how close to death I was...view lessProvided by Citysearch