New Orleans Inspired Dinner at 1803 NYC

Interior; view of bar
Oh the Places You'll Go and 1859 Sazerac
Cornmeal Fried Oysters, sun dried tomatoes, caper tapenade, lemon garlic aioli
Louisiana Crab Cake, Spicy Ricotta & Pickled Beets

A friend and I recently had New Orleans inspired dinner at 1803 in Tribeca. When we entered the restaurant, we adored the rustic look and accented by tropic floral patterned walls.

We started our dinner with drinks — a very good, slightly bitter and strong Sazerac and Oh the Places You’ll Go is a lovely bourbon and Fernet Branca laced with lots of ginger syrup. The latter isn’t too sweet but enough to balance the bourbon and the ginger is prominent. The fried cornmeal oysters was delicious with the garlic aioli and the caper tapenade added the right amount of salinity. The crab cake with ricotta and pickled beets was good. The crab cake was cooked nicely and good amount of crab meat. The dish was even better with the housemade hot sauces on the side (the green one is very spicy and it’s excellent, in my option).

1803 Jambalaya with Shrimp, Chicken & Andouille Sausage
Green Curry Marinated Boneless Fried Chicken Smoked Oyster Aioli & Housemade Pickled Grilled Peppers and a side of Macaroni & Cheese
Maple-Bourbon Glazed Duck Breast, .Grilled Scallions, Pickled Red Onion & Sweet Potato Purée

The main dishes were generally good and we were surprised how quick all of the dishes came out after finishing our appetizers. The jambalaya with shrimp, chicken and Andouille sausage was what I was hoping for in a good jambalaya. The rice isn’t overcooked or too wet and it’s perfectly spicy. It’s loaded with chicken and sausage and just enough shrimp and wish I could eat this almost every night. The green curry fried chicken with smoked oyster aioli reads delicious on the menu but disappointed that the strips of chicken was overcooked and we didn’t taste much of the curry. The side of cheesy macaroni and cheese was very good though. The maple bourbon glazed duck breast was tasty. Perfectly cooked to a medium rare and the seasoned perfectly. The combination of the duck and creamy sweet potato purée tasted better than its individual parts. The side of smoked kale was indeed smoky and cooked nicely.

Bourbon panna cotta with candied pecan

We finished our evening sharing the bourbon panna cotta with candied pecans was a good way to end this Southern inspired dinner. The panna cotta had just the right amount of gelatin. The dessert overall was just sweet enough and the pecans added just enough crunch and bitterness from the caramel sauce.

We enjoyed the meal overall. The food was very tasty and the portions are not skimpy. Our waiters were friendly enough and efficient. It’s a very solid restaurant to have dinner and drinks and we’d come back when we’re in the neighborhood.

To view more photos of this visit, please view the gallery below or CLICK HERE for the photo set:

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1803 NYC

Official Website
82 Reade Street
New York, NY 10007
Phone: (212) 267-3000


I shoot, eat, and drink. My full time job is a hospital administrator. Moonlighting as a freelance photographer and food and travel writer.