New Orleans locals swear by a handful of dishes, but the crawfish etouffee at Jacques-Imo’s keeps winning hearts year round. You can feel the energy from Oak Street the moment you step inside, from the murals to the hum of a packed dining room.
Portions are generous, flavors are bold, and service has that warm, no-nonsense charm that makes you feel looked after. If you are planning a night out, this guide will help you order like a regular and savor the best of this Creole hot spot.
Crawfish Étouffée Plate
Steam rises off the rice as the roux coats each grain with silky, peppery richness. You taste sweet crawfish first, then the slow-building warmth of cayenne and paprika. Ask for extra bread to swipe the last streaks from the plate.
If you prefer less heat, mention it early and they will guide you toward a gentler spice level. Pair with a local pilsner if you want a crisp counterpoint. On cooler nights, a light-bodied red works surprisingly well.
Shrimp & Alligator Sausage Cheesecake
Sounds quirky, tastes like comfort. The texture lands between quiche and savory cheesecake, with smoky alligator sausage and gentle shrimp sweetness. A drizzle of cream sauce ties the whole slice together.
Share it as a starter if you plan to order heavy mains. If you are sensitive to spice, take a small first bite and then commit. It travels well, so leftovers make a great midnight snack back at the hotel.
Fried Chicken With Sides
The crunch announces itself before you taste the juicy center. Seasoning leans soulful not salty, so the meat stays the star. Cornbread muffins arrive warm and soft, perfect for catching stray crumbs.
Add coleslaw for crisp contrast or sweet potatoes for a cozy bite. If you avoid pork, ask which sides are safe before ordering. This plate is big enough to split if you plan to sample dessert.
Grouper Favorites: Pistachio or Iberville
Nutty crust or saucy swagger, both versions showcase tender grouper that flakes at the touch of a fork. The kitchen keeps the fish moist, avoiding the dreaded overcook. Sauces lean bright, balancing richness without dulling the spices.
Ask your server which preparation is running strongest that night. A citrusy cocktail plays nicely with the pistachio crust. For Iberville, a dry white with good acidity keeps each bite fresh.
Blackened Redfish Special
Spice blooms across the charred edges, leaving a smoky trail without overwhelming the delicate fish. A squeeze of lemon wakes everything up. You get that classic New Orleans blackening perfume the moment the plate hits the table.
Order quickly if you see it on special boards. It pairs beautifully with butter beans and rice, though ask about pork content if that is a concern. Save room for a shared dessert afterward.
Fried Grit Cakes With Toppings
Crisp edges give way to a creamy center, a perfect bed for seafood or a silky sauce. The contrast of textures keeps you going back for forkful after forkful. It is one of those sleeper starters that wins the table.
If you plan a multi-course meal, split this to save space. A light lager or sparkling water resets the palate between bites. Ask what topping the kitchen is excited about tonight.
Vibe, Seating, and Timing Tips
Energy runs high here, and the murals set a playful tone. Space can feel cozy, so larger groups should book ahead. Arriving just before opening makes waits easier to handle.
Hours shift across the week, with prime nights running 5 to 10 PM and Saturday starting at 4 PM. Streetcar to Oak Street, then walk a couple blocks. If the line looks long, the neighboring bar keeps the pre-dinner mood upbeat.
Pricing, Portions, and What To Order
Expect mid-range pricing with big restaurant portions, so sharing is smart. The crawfish etouffee plate and fried chicken make a great one-two order. Add the savory cheesecake to start and you will leave happy.
Dietary notes matter here, so ask about pork in sides like butter beans and cabbage. Staff are helpful and will steer you toward good swaps. For a balanced table, mix one seafood entree with one hearty classic.