"The Lowcountry shrimp and grits helped put this rustic Irish Channel restaurant on the map: the Southern seafood favorite is served with andouille and Delta Grind Grits and bathed in a smoked tomato, creole-spiced shrimp broth. The extensive brunch cocktails and wines list didn’t hurt either. Better still, the raucous brunch isn’t just for weekends at Atchafalaya; it’s dished Thursday through Monday. All factors combine to make this a longstanding essential brunch destination." - Beth D'Addono, Clair Lorell
Atchafalaya