The Fish Place, Spring

One look inside The Fish Place, and it's clear that restaurant lives up to its name. Chalkboard menus brim with all manner of Cajun and creole seafood, and within the restaurant's open-air kitchen, chefs fry oysters and fill bowls with seafood gumbo and and blacken shrimp. They construct inventive po' boy sandwiches, such as The Fish Place Original: fried or grilled catfish and shrimp served atop a french roll and covered in housemade rémoulade. The chefs also cook chicken, mainly because no one has told them yet that it isn't actually a fish.