Although Pascal’s Manale is most famous for its shrimp, in my opinion their great specialty is oysters. They’re good from the raw ones in the bar through this dish, one of the most complex of their concoctions. It started as an all-oyster entree, but evolved into an appetizer with oysters, shrimp, and crabmeat. Holding everything together is a bechamel sauce that looks cheesy, but isn’t. It does include a lot of green onions, which makes the dish. Bread crumbs on top, a pass through the oven until it bubbles–then it’s eating time. A good time.
Pascal’s Manale. Uptown: 1838 Napoleon Ave. 504-895-4877.
This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.