I know it’s been awhile since I’ve posted a blog, but I’ve been busy and I will try to do better. We recently went to Louisiana for my cousin (in law)s wedding. My husband took me to New Orleans, since I’ve never been and we walked around the French Quarter. Some of the buildings are absolutely beautiful, don’t get me wrong some buildings are run down too.
We decided to have lunch at The ACME Oyster House. It has been featured on the Travel Channel, and we wanted to give it a try. According to the ACME Oyster House website their history began “in 1910, before Satchmo had ever formed his first band, the Acme Café was opened on Royal Street in the French Quarter. Acme has been pleasing the palates of discriminating diners ever since.”
“In 1924, a disastrous fire caused the collapse of the three-story Acme Saloon building. The Café was re-established as Acme Oyster House around the corner at 724 Iberville, where it still operates today.”
“Acme has been shuckin’ ever since by serving food so good Prohibition wasn’t a problem at prices so low the Great Depression wasn’t all that depressing.”
“After many decades of success, business had slowed for Acme and many other French Quarter businesses in the early 1980’s. For a while, Acme closed at 4:00 and had only one waitress on staff. This prompted Acme to make the now famous “Waitress available sometimes” neon sign, which is proudly displayed in each restaurant and on the menu.”
“Despite the lack of business, and staff, native New Orleanian Mike Rodrigue recognized the potential. He bought Acme Oyster House in 1985 and revived the charming New Orleans’ institution without having to make too many changes.”
“Acme served about 250,000 raw and chargrilled oysters in Mike’s first year. 23 years and four new locations later, Acme shucked well over 3.6 million fresh oysters in 2008. That’s almost 10,000 oysters a day and doesn’t even include the fried ones.”
“Acme’s key to success is to not get too far from the source. In addition to the original French Quarter location, Acme Oyster Houses are open in Covington, Metairie, Baton Rouge, Louisiana, and in Sandestin on the Florida panhandle. Each location is a short, refrigerated drive away from where Acme’s oysters are harvested so they are always shucked and served at their freshest.”
“There has to be more than just great seafood to make a New Orleans’ restaurant famous. For Acme, maybe it’s eating under the glow of neon lights, or the checkerboard tablecloths, or enjoying a good meal with close friends and complete strangers at the same time. Maybe it’s the ice cold beer.”
We only had to wait about five minutes to get a table. I ordered a half a shrimp po boy and a side. It was fantastic! I should have ordered the full size sandwich, but now I know. Chad ordered the Sampler Plate that came with shrimp and crab gumbo, andouille sausage, jambalaya, and red beans and rice. He was very impressed as well. The service was fantastic, the food was excellent, and the atmosphere was lively. If you are in Lousiana we recommend the ACME Oyster House.
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