Felix's
739 Iberville St, New Orleans, LA 70130, USA
French Quarter
Among the memories carried around by lifetime Orleanians, the circumstances surrounding the eating of one's first raw oyster loom vividly. For a long time, the population could be divided into those who had their first oyster at Felix's, and those who did so across the street at the Acme. What with all the oysters bars in town now, this effect has transmogrified into a predictor of the oyster-eater's age. If your first was from either Felix's or the Acme, you are probably over fifty.
Anecdotes & Analysis
Among the memories carried around by lifetime Orleanians, the circumstances surrounding the eating of one's first raw oyster loom vividly. For a long time, the population could be divided into those who had their first oyster at Felix's, and those who did so across the street at the Acme. What with all the oysters bars in town now, this effect has transmogrified into a predictor of the oyster-eater's age. If your first was from either Felix's or the Acme, you are probably over fifty.
Backstory
If you're a New Orleans old-timer, you pronounce the name "feh-LEEX." And you know that the place has been around at least as long as you have (since 1935). For most of that time it was owned by the Rotonti family. The restaurant expanded greatly in the 1990s by taking over the space formerly that of Toney's Spaghetti House. After Hurricane Katrina, Felix's opened an Uptown branch on the corner of Prytania and Robert, but closed it after a couple of years. The French Quarter original was many months in returning to business, and when it did it reverted to its original Iberville Street space.
Dining Room
Two long rooms are side by side, with the neon-lit entrance on the left. The oyster bar is immediately inside, with what may be the most photographed neon advisory in the entire New Orleans restaurant community: "Oysters 'R' In Season." Although it's been renovated a few times, the place is well-worn. Everything about Felix's--especially the food--is pure New Orleans.
Why It's Essential
In recent years Felix's has become a much more touristy place than it once was--but that's true of most of the Quarter. Two things remain consistent during the forty years I've dined there: the oysters are always terrific, and the service is always marginal.
Why It's Good
Locals who haven't dined in Felix's in awhile may be surprised by how abbreviated the menu is. You once could come here and eat almost anything. Now it's seafood, sandwiches, and a few appetizers and sides. But that's forgivable, given the goodness of the specialties. They execute surprisingly good versions of the classic grilled and baked oyster dishes, which one doesn't often find in such a casual place.
Most Interesting Dishes
<em><strong>Oysters</strong></em> Raw on the half shell Char-grilled Rockefeller Bienville Oysters du jour <em><strong>Starters</strong></em> Seafood gumbo Turtle soup Crawfish etouffee Fried crab fingers Fried crawfish tails Shrimp cocktail or remoulade Alligator, blackened or fried Fried meat pies Fried crawfish pies Jambalaya Lettuce wedge salad <em><strong>Entrees</strong></em> Fried shrimp, oyster, fish, soft-shell crab, or combination platters Catch of the day, grilled or blackened Grilled or blackened shrimp Seafood salad (baby greens, lump crabineat, boiled shrimp) <em><strong>Poor boy sandwiches</strong></em> Grilled shrimp Shrimp and oyster, olive oil, lettuce, black olives, red onions Hot roast beef Fried shrimp, crawfish, fish, oyster, soft shell crab Hot sausage <em><strong>Desserts</strong></em> Bread pudding, whiskey sauce Creole pecan pie
Deficiencies
The chaos in the bar and the method by which tables are requested needs much streamlining.
For Best Results
The rest of the menu is okay, but oysters are what you come here for. Eat raw oysters at the bar, but ask for a table before you do if the place is busy. The tables in the other room are better for full meals than those in the bar.
Bonus Ratings
1
Environment
1
Hipness
3
Local Color
1
Value