Metairie 2: Orleans Line To Houma Blvd

The restaurant identifies itself as Italian, and most of its customers think of it that way. But since its earliest days the most distinctive part of the kitchen's work involves seafood. Chef-Owner Andrea Apuzzo makes much of the fact that, with few exceptions, all the fish he serves are bought fresh, whole and filleted in house. It is not uncommon for there to be six or more species of finfish on hand, with pompano, red snapper, trout, redfish, puppy drum, salmon, Dover sole, amberjack and flounder usually available. ¶ The shellfish offering is no less comprehensive, with crabmeat, shrimp, oysters (shucked to order), mussels, clams, lobster and scallops almost always to be had. The range of preparation is equally strong, to the point where it's possible to say that the chef will cook his seafood in almost any imaginable way. It all adds up to a big enough seafood menu to stand alone. It's better than any other part of the menu.

Mandeville

Kenner

It stands to reason that a seafood restaurant allied with a retail fish and shellfish market will likely serve fresher, better seafood than a restaurant without such a connection. It also works for the retail side: fish that hasn't sold in a day or two is still fresh enough to be cooked and served without any significant problems. It's only been in recent years that this symbiosis has become common, But the Harbor has been at it for quite some time, accumulating enough plaudits for it to be the best place the eat seafood in Kenner.