Via New Orleans Magazine, written by Tim McNally

The ability of New Orleans to serve great seafood is beyond discussion. So to come into a town like this one, that not only knows seafood itself but also delivers incredible preparations, you have to be very brave – or very local yourself. The investors, Alex and Miles Pincus,, are from New Orleans. They come by their seafood culinary chops through heritage and proximity. While Seaworthy (located in the Ace hotel) bills itself as an oyster bar, it isn’t one that we’ve seen before. Oysters from the Gulf are only the beginning. Murder

Point, Malpeque, Kumamoto, Wellfleet, Blue Point and other oysters raised off the sea floor are in evidence. The seafood itself is the freshest, again, from many other points of origin. Chef Dan Causegrove has been preparing excellent dishes in this town for years. Between the investors and the chef, we have a tacit promise that good things from the sea will continue to flow.