First course appetizers – Stuffed P&J oysters and fried buttermilk boudin

Dinner at Luke (New Orleans, LA)

Interior
Interior
Oyster bar
Fresh oysters at the bar

Having dinner at Luke feels like eating at an upscale pub that feels historic and modern at the same time. The service is friendly and swift and the waiters are in pristine white suits. The menu primarily focuses on the seafood with a touch of Creole flair. We couldn’t help but stare at the glorious looking oyster bar when we walked to our table.

Unfortunately my companion and I weren’t able to have those beautiful mollusks served raw on the half shell for a few reasons but the other dishes we had were delicious.

Jumbo Louisiana Shrimp cocktail
Louisiana shrimp cocktail

The jumbo Louisiana shrimp cocktail was arguably the best shrimp cocktail I’ve had in the longest time. The shrimp had an extra sweetness to it compared to what I’ve been eating in New York City; it’s still crisp-chewy as it should. I always like a dash of Tabasco to my shrimp. If anything we regret not ordering a full dozen.

Buttermilk fried boudin, Creole dijonnaise, pickled okra
Buttermilk fried boudin

The buttermilk fried boudin was very good. The blood sausage was perfectly cooked and firm. Of course, deep frying makes it better but it does make it heavy.

Since my friend was craving fried oysters and saw the fried oysters salad on the menu, we ordered that. This salad is not exactly wholesome as there’s a good amount of thick cut cubes of crisped Benton’s bacon, and slices of avocado. It’s a delicious salad but it’s very hearty that it really made us full.

Fried oysters salad, hearts of romaine, Benton's bacon, avocado, tomato, Caesar dressing
Fried oyster salad

When I do return to New Orleans and dine here, I’d definitely hit the raw bar hard. 

Information:
Luke
Official Website
333 St Charles Ave
New Orleans, LA 70130
Phone: (504) 378-2840