Unearth The Voyage
When you crave the heartbeat of New Orleans on a plate, Oceana Grill delivers with irresistible energy. Tucked on Conti Street just off Bourbon, this family-owned spot serves classics that feel familiar yet taste fresh every time. Late-night hours make it a lifesaver after music-filled strolls, and the courtyard vibe feels like an inside secret. Come hungry, leave thrilled, and probably plan your next visit before you reach the corner.
Signature Cajun Seafood Platter
This is the moment you say yes to it all. The Cajun Seafood Platter at Oceana Grill arrives sizzling and golden, an irresistible spread of Gulf shrimp, oysters, fish, and sometimes soft shell crab, depending on season. It is the kind of plate that turns a table quiet for a beat and then fills the room with happy chatter.
The fry is delicate and crisp, never greasy, letting peppery spice and briny sweetness shine. A wedge of lemon and tangy house sauce bring lift and contrast, while fries and coleslaw add comfort. You taste the Gulf in every bite, and the seasoning builds in a satisfying, gentle crescendo.
Share it if you must, though ordering one per person is zero regret territory. Perfect for first timers who want the greatest hits without missing a note. Pair with a cold local beer, then wander the French Quarter with that wonderful, lingering spice buzz.
Chargrilled Oysters on the Half Shell
When the chargrill hits oyster liquor, the aroma alone will reel you in. Oceana Grill plates them on the half shell with bubbling garlic butter, herbs, and a shower of Parmesan that caramelizes at the edges. You get smoke, creaminess, and ocean brine in the same luxurious slurp.
The crackle of the grill marks adds texture without stealing the oyster’s silk. Bread arrives ready to swipe the pan, and you will chase every streak of butter. These are rich without tipping heavy, a perfect prelude to something fried or a creamy pasta.
Order a dozen for the table and watch smiles pop up like beads on Bourbon Street. They are comforting yet celebratory, made for toasting a birthday or just Tuesday. If you love oysters raw, these might convert you to both worlds.
Crawfish Étouffée Over Rice
This bowl tastes like rainy-day comfort and parade-day joy all at once. Oceana Grill’s crawfish étouffée wraps tender tails in a buttery roux with onions, peppers, and celery, then nudges everything with Cajun spice. The sauce is glossy and deep, not too thick, with a slow-building warmth.
Spoon it over rice and let the grains drink up that copper-colored gravy. You will notice sweetness from the crawfish balancing the savory backbone, plus a little herb brightness. It is soulful, unfussy, and proudly Louisiana.
If you are new to étouffée, this version makes an ideal first impression. Locals order it for a reason, and visitors love how it lingers without blasting heat. Add a side of French bread for mopping, and you will not leave a drop behind.
Classic Seafood Gumbo
Gumbo at Oceana Grill is about patience and depth. You can taste the dark roux, coaxed to a chocolate hue that gives backbone to shrimp, crab, and andouille. Each spoonful feels layered, with okra’s silk and a whisper of file rounding the edges.
Steam curls up and you lean in, catching pepper, smoke, and bay leaf. Poured over rice, it eats like a meal yet stays balanced. The heat is measured, the savor mature, and the seafood still shines through the richness.
On a cool night or after a long stroll, this gumbo restores your whole mood. It pairs beautifully with a cold lager or a simple iced tea. Leave space for a beignet later, but do not rush this bowl’s slow, generous rhythm.
Blackened Redfish Orleans
Blackened Redfish Orleans arrives with swagger and substance. The fillet wears a crust of paprika, cayenne, and secret spices that sear into smoky char while keeping the center tender. A buttery sauce with Gulf shrimp cascades over the top, tying land and sea together.
Every forkful brings spice that hums, not shouts, with lemon brightening the bass notes. Sides keep things grounded, whether garlicky mash or seasonal vegetables. It is the plate you remember the next day while planning your return.
If you want a signature New Orleans flavor without heavy breading, this is your move. Order it medium spice if sensitive, or say go bold. Either way, the fish stays juicy, and the sauce gives you that last-bite struggle to slow down.
Po-Boy Sandwich – Shrimp or Oyster
There is a special kind of crunch that only a proper po-boy can deliver. Oceana Grill nails it with Leidenheimer-style bread, airy inside and crackly outside, loaded with hot fried shrimp or plump oysters. Dressed means lettuce, tomato, pickles, and mayo, which you definitely want.
The seafood stays crisp under the bread’s shelter, with a touch of hot sauce bringing the party. You can go half if you are pacing for more courses, but a full po-boy is a joyful commitment. It is portable, satisfying, and pure New Orleans.
Grab extra napkins and do not apologize for crumbs on your shirt. The sandwich moves fast from hands to memory, leaving only a peppery tingle. Pair with fries and a cold drink, then stroll Conti Street like you own the block.
Jambalaya with Andouille and Gulf Shrimp
Jambalaya here tastes like a neighborhood recipe polished over years. The rice is fluffy yet sticky in just the right way, soaked with tomato, spice, and smoky andouille. Gulf shrimp dot the pot, adding briny pops against the sausage’s warmth.
It is hearty without feeling heavy, with paprika and thyme threading through each bite. You can adjust heat at the table, but the kitchen’s balance is spot on. Every forkful invites another, and suddenly you are scraping the bottom.
Jambalaya makes a fantastic shareable, or keep it solo for a satisfying lunch. Pair with a side salad if you want crisp contrast. Either way, it is comfort that still leaves room for beignets or a late-night oyster encore.
Alligator Bites with Remoulade
Curious yet cautious eaters find a playful gateway with these bites. Oceana Grill fries alligator tender and golden, landing somewhere between chicken and seafood in texture. The star is the zippy remoulade, creamy and mustardy with just enough horseradish heat.
Each piece is juicy under the crisp shell, seasoned to wake up your palate. It is a great shareable starter that vanishes quicker than you expect. The portion fits a table of two to four, especially alongside chargrilled oysters.
Try them and you can tell friends you ate gator on Conti Street. It is a story plus a snack, and both are worth having. Sip something cold and citrusy and let that playful kick set the tone for the night.
Seafood Alfredo Pasta
Comfort meets coastal in this creamy classic. Oceana Grill folds shrimp, sometimes crawfish or crab, into a rich Alfredo that clings to fettuccine without turning heavy. The sauce is silky, garlicky, and built for twirl after twirl.
A sprinkle of parsley and Parmesan adds brightness on top. You get sweet seafood against savory cream, a pairing that feels indulgent but not overdone. It is the dish friends order when they want a break from fried, yet still crave Gulf flavor.
Share a plate as a side to oysters or claim it as your main and add a salad. Either way, the balance hits right, and the bowl stays warm to the final bite. Save bread for sopping up any last silky streaks.
Red Beans and Rice Monday Comfort
Some traditions just feel right, and red beans on Monday is one of them. Oceana Grill simmers beans low and slow with spices and sausage until they turn creamy around the edges. Spoon them over rice and you have real-deal comfort with a New Orleans heartbeat.
The flavor leans savory and smoky, with a hint of garlic and bay. Add hot sauce if you like a kick. Even without meat piled on top, it eats like a full meal, especially after a long day exploring the Quarter.
It is budget friendly, satisfying, and unexpectedly elegant in its simplicity. Pair with a side salad or cornbread when available. This is the kind of bowl that reminds you why humble dishes keep winning hearts here.
Fried Catfish Plate
Golden, flaky, and seasoned just right, the fried catfish at Oceana Grill delivers dependable delight. The cornmeal crust shatters lightly, revealing tender fillets that taste clean and fresh. A squeeze of lemon brightens the savory seasoning and keeps each bite lively.
Fries and slaw round out the plate in classic fashion, plus a side of tartar for dipping. It is unfussy and proud of it, like a good song played well. You can swap sides depending on mood, but crispy fries make strong company.
If fried seafood is your love language, start here and add oysters or shrimp on the side. The portion size satisfies without knocking you out for the night. Leave room for bread pudding if sweet cravings hit later.
Seafood Crepe Oceana
This dish sneaks up on you with elegance. A delicate crepe wraps shrimp and crab in a velvety sauce, then gets kissed with herbs and a gentle cheese melt. The texture is soft and lush, yet the seafood still pops with Gulf sweetness.
It is ideal when you want indulgence without heaviness, and it pairs beautifully with a crisp white wine. The portion is generous enough for sharing, though you might not want to. Each forkful whispers comfort and celebration at once.
If you have never tried a savory crepe in New Orleans, this is your sign. Order it alongside a simple salad for balance. By the last bite, you will be planning your next excuse to come back for another round.
Grilled Fish Tacos with Creole Kick
Fresh, bright, and just a little fiery, these tacos deliver a lighter path through the menu. Grilled fish flakes under a warm tortilla, with slaw for crunch and a drizzle of zesty sauce. A squeeze of lime lifts the Creole spice to sunny heights.
They are perfect for lunch or a late-night bite when you want flavor without a nap. The portion gives you room to add a cup of gumbo or chargrilled oysters on the side. Balanced, colorful, and easy to love, they disappear quickly.
Ask for an extra sauce if you like heat, or keep it mild and let the fish sing. Either way, you get Gulf freshness in handheld form. Take them to the courtyard and enjoy the Quarter breeze with every bite.
Bread Pudding with Whiskey Sauce
Save room because dessert here deserves attention. Oceana Grill’s bread pudding arrives warm and tender, with custardy pockets and caramelized edges. The whiskey sauce pools around it, adding a toasty sweetness that makes every bite feel special.
It is rich but not cloying, with spice notes that echo the city’s warmth. Share if you must, though two spoons often turn into one. Pair with coffee for a cozy finish after seafood and spice.
On a breezy evening, this dessert feels like a soft parade ending. You close your eyes, taste vanilla, and smile at the lingering bourbon. It is the kind of finale that sends you into the New Orleans night feeling perfectly content.
Courtyard Brunch – Eggs and Gulf Shrimp
Mornings at Oceana Grill start bright, especially in the courtyard. Imagine eggs your way alongside sautéed Gulf shrimp, grits or potatoes, and a buttery biscuit. It is the kind of brunch that puts bounce in your step for a full day of exploring.
The seasoning leans savory with a hint of pepper, and the shrimp bring that unmistakable Gulf sweetness. Coffee is strong, service friendly, and the vibe relaxed even when the Quarter wakes up. You can add a mimosa, or keep it classic with iced tea.
If you like big flavor early, this plate overdelivers. It respects tradition while giving you fresh-caught energy. Sit under the shade, listen to the city hum, and map out your next bites for later.
Late-Night Dining Until 1 AM
One of the city’s best perks is eating late without compromise. Oceana Grill keeps the kitchen going until 1 AM, which means you can chase live music with chargrilled oysters, gumbo, or a towering po-boy. The staff keeps energy high and service warm well past midnight.
There is no rush, just steady plates of New Orleans comfort. You can grab a cozy table inside or relax in the courtyard when weather behaves. The menu does not feel trimmed or sleepy, so your favorites are still in play.
Late-night diners know the magic of hot seafood after a cool stroll on Conti Street. It is dependable, delicious, and exactly what the Quarter needs at that hour. Call ahead if you are cutting it close, but most nights you will be happily fed.
