Jane & Michael Stern

"Pascal’s Manale is allowed to have its own culinary vocabulary, since it is one of the foundation restaurants of New Orleans. Its oysters Bienville and Rockefeller are definitive."

Jane & Michael Stern

"Pascal’s Manale is allowed to have its own culinary vocabulary, since it is one of the foundation restaurants of New Orleans. Its oysters Bienville and Rockefeller are definitive."

Tom Fitzmorris

"Here is the lightest version around, with the sauce served in large portion. This throws some people off, but I think they’re great. A dozen of these makes a great lunch."

Tom Fitzmorris

"Meanwhile, back at Manale’s, I began with a three-and-three half-dozen of oysters Rockefeller and Bienville. Although Manale’s versions are unusual–the thick sauces baked on top of the oysters are almost fluffy–it’s delicious eating."

Laura Siciliano-Rosen

"And while there are no historic ties to the dish, if you are eating Uptown, try ’em at Pascal’s Manale."

Diana K. Schwam

"More than anything we love the barbecued shrimp—the bowl of colossal, buttery crustaceans that made Manale. Make sure you get them."

WhereTraveler

"Succulent barbecued shrimp is a must get."

Gayot

"If you have never had barbecued shrimp, this is ground zero for the dish."

Hartley Wasser

"The shrimp are served head-on in a broth-like sauce of spicy buttery amazingness with tons of French bread for dipping – because dipping is more civilized than just drinking the sauce, which you’ll likely be tempted to do."

Stephanie Carter

"Found all over New Orleans, barbecue shrimp is made of Gulf shrimp cooked in butter, garlic, white wine, and Worcestershire in a sauté pan on the stove. There are lots of versions of it, but the original at the 100-year old Pascal’s Manale still tops the list."