After a hotly anticipated opening in April 2016 as an expansion of the Ace Hotel New Orleans, Seaworthy has rapidly turned into a hot spot due to its reliably fresh and sustainable seafood dishes complemented by modern and classic cocktails in a cozy, nautical-themed setting.
“I think that we definitely helped solidify the Central Business District as a destination,” says Sal Agnello, beverage director for the Ace Hotel. “The wave of businesses and hotels over the last year plus has definitely made it one of the neighborhoods to visit while you're in New Orleans.”
While it’s affiliated with the hotel, and thus, plenty of out-of-towners, Seaworthy -- which is open until 2am -- also draws in locals (who are known to hold high standards when it comes to seafood), including restaurant and service industry workers in search of a post-shift drink or meal.
“We have a local, regular crowd, as well a good industry crowd during late night,” says Agnello. “There is a good mix, however, as we are a destination for tourists and hotel guests.”
Executive Chef Daniel Causgrove attributes the restaurant and bar’s fast success to the consistent quality of seafood sourcing and the precision of his staff’s cooking method -- as well as giving diners fresh options.
“We offer more varieties of oysters than any other place and our oyster service includes homemade crackers,” he says, “All of our fish are cooked a la minute and served over simple, flavorful garnishes that complement the flavor of the seafood.”