From Our Editors
The tone at Fish Place is informal—customers order from chalkboards and hand-painted signs, pop open BYOB bottles, and dine against the backdrop of brick walls and corrugated tin. It’s an appropriate setting for cuisine that you might devour at a neighborhood crawfish boil or a bayou-side porch. To prepare that food for guests, chefs fry, grill, or blacken catfish, shrimp, and oysters, and serve the crispy morsels with sides such as french bread and hushpuppies. They also stuff seafood into po’ boys and tacos, which feature savory housemade sauces such as rémoulade and spicy smoked chipotle. And for dessert, the team fries beignets, a New Orleans classic made from fried dough and the heat energy left in the air by tourists.