Acme Oyster House:

The way it works in New Orleans is beignets for breakfast and seafood for the rest of the day. Being located on the same body of water that BP ruined, New Orleans cuisine deals in oysters, crawfish, soft shell crab, catfish, etc. My lunch companions were excited to go suck down some of the Gulf’s finest at Acme Oyster House. Oil spill or not. I don’t eat oysters, or at least I didn’t think I did.

The first round of oysters came out and I sat patiently waiting for whatever the next course was going to be. When I heard, “Here’s some tartar sauce and cocktail sauce for you fried food” I knew it was about to be my time to eat. A tower of fried soft shell crab, unidentifiable fried things, and French fries came out next. I dug in with reckless abandon. It wasn’t until my 6th “unidentifiable fried thing” that I found out I was eating oysters. I was shocked, but didn’t stop. It tasted to me like rolled up Popeye’s chicken skin. Once I added extra horseradish to the cocktail sauce I was good to go. 

It didn’t really matter if I was eating oysters or soft shelled crab because all I tasted was fried batter and cocktail sauce. I love fried anything so it was good. The only way to improve on Acme Oyster house for me would be to make a tastier batter. As far as my companions were concerned they polished 5 trays of oysters for 5 people so I think they enjoyed them.