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Dickie Brennan’s Bourbon House restaurant was our first meal in New Orleans this past February. As a result, we had a memorable delicious welcome for our first time visiting New Orleans.
Slight Change in Plans
Acme Oyster house was our original destination. Upon arrival, there was a very long line and we were starving.
Bourbon House didn’t have a long line, which made us think that maybe the food wasn’t as good. The Bourbon House is larger than the Acme Oyster House located on Iberville.
Great Atmosphere
Upon entering Bourbon House, there were several diners and the restaurant was buzzing with lively conversation.
The restaurant has high ceilings, lots of lighting, tables and booths. Windows look out onto Bourbon and Iberville streets, providing a great view of the activities taking place outside.
A more formal dining room is located toward the back of the restaurant. Specialty rooms are available for private parties and events.
The bar consists of two sections. A cocktail bar is at one end, and the bartenders create and serve many drinks and specialty bourbons. The oyster bar is at the other end, and the shuckers spend the evening shucking oysters and entertaining the folks at the bar.
Sit at the Oyster Bar if Possible
Initially, we sat at a shared high top table in the bar area. Fortunately, two seats opened up at the Oyster Bar and we quickly snagged them.
Several other diners were seated at the bar, and we enjoyed visiting with them. They appeared to be very happy with their food and enjoying watching the oyster shuckers work.
Oyster Shucker – “Perry” 
Our Oyster Shucker – “Entertainers” 
Our Oyster Shucker – “Entertainers” 
Our Oyster Shucker – “Entertainers” 
Our Oyster Shucker – “Entertainers”
I highly recommend sitting at the Oyster Bar and watching them work their magic. As Louisiana natives, they were very knowledgeable about the oysters and the area. In addition, chatting with them was a lot of fun.
Shucking oysters is a very tricky thing to do. Entertaining the folks at the bar and shucking oysters is an art. Perry and his co-worker put on quite a show. I couldn’t remember his co-worker’s name, but he is pictured above with Perry.
To shuck an oyster, you take a very sharp knife and insert it into the hinge of the oyster shell. Twist it to pop open the shell. This is where it gets really tricky. Trying to separate the oyster from its shell without losing any of the liquid is a difficult feat.
Approximately 800-1000 oysters are shucked daily at Bourbon House. The restaurant participates in the Oyster Shell Recycling program which uses the discarded oyster shells to restore the Gulf Coast.
Great Food and Drinks – Excellent Service
The service was excellent and the gumbo was delicious. Tender seafood along with a well developed rue, created a hearty seafood gumbo. It was exactly what I would expect to have in Louisiana.
The Louisiana oysters were absolutely fresh and delicious. Topping them with, hot sauce and horseradish makes them even better. Watching oysters being shucked right in front of you proves that it doesn’t get any fresher than this.
We will definitely go back there next time we are in New Orleans. Please see my full review below.
Enjoy,
Sherri
#dickiebrennansbourbonhouse
