The Pelican Club, offering a wide range of fabulous New Orleans dishes, consists of three dining rooms and a large bar fashioned from a
handsome, 19th-century French Quarter townhouse, rising from the corner of Bienville Street and Exchange Place in the heart of the French Quarter.
Owner, Richard Hughes, and his wife, Jean Stinnett-Hughes, transformed a neglected architectural gem into a welcoming restaurant decorated in a crisp blend of traditional and contemporary.
Each room has its own ambiance, created with such diverse elements as burnished Louisiana cypress, contemporary paintings by New Orleans artists, antique prints, and the dramatic contrast of black-leather banquettes against cream-colored brick walls. Such an atmosphere is sure to make your meal feel like a truly New Orleans experience.
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Traditional New Orleans. Back room was very noisy. Wait staff was very professional, courteous and devoted to our needs. Food was very good and overall worth the money. This is not the place for a quiet, romantic evening.
Quite Impressed Overall.
We were extremely happy with our dinning experience. We had a new young waiter that had a difficult time uncorking our bottle of wine but that was the worst we can say about the entire night of
service from him. He was very attentive, knowledgeable and right on top of most everything.
The food was outstanding and the wine pairing was terrific.
The one and only complaint I have is that due to the fact that there was three large parties dinning in the same room it was extremely noisy! Noisy to the extent that you thought you were some kids bar or sports bar. The restaurant was conveniently located within walking distance from our hotel and there were a number of large conferences being held there at the Marriott and that might explain the large groups dinning there. Other than the noise, we couldn't find a thing that we'd change. The food was just delicious and outstanding. I would definitely return and try it again!…
Food and Wine Pairing. My husband and I celebrated our anniversary at The Pelican Club on July 7, 2005. We chose the 5-course meal with wine parring - an excellent choice! The waiter, Lance, allowed us to keep our menu so that we could make notes about each course and the wine tasting. A WONDERFUL dining experience. Our compliments to Chef Richard Hughes and Chef Chin Ling for a truly exquisite meal. I'm continue to search for recipes for the Trio Of Creme Brulee!…
Hit or Miss.
In general, this is an excellent restaurant. The food is outstanding... it still has the New Orleans flair, but is just different enough.
The dining room can be a little loud and a little crowded at times.
I've had some of the best experiences in New Orleans at this restaurant. Unfortunately, I've also had some of the worst. When they're bad, they're horrible! Some of the wait-staff are excellent, but management needs to screen their employees a little better. Rude behavior, ignoring customers, and slow service occur all too often.
Overall, if you're visiting New Orleans for the first time, I probably wouldn't risk it. There are far better places. If you're looking for something different, and willing to risk a bad experience, try it out. When they manage to hit the nail on the head, they can be great.…
Louisiana seafood meets Pan-Asian tradition at this low-profile French Quarter gem..
The Scene
This secluded off-street bistro draws an enthusiastic mix of locals, business types and guests of nearby French Quarter hotels. Expect a study in contrasts. The beautifully
renovated front bar and wood-paneled dining space set an intimate tone, while the expansive marble-floored rear rooms are active and convivial.
The Food
Louisiana seafood, served with a distinctive Asian twist, is the star. The dynamic chefs integrate Pacific influences on such dishes as a refreshingly light seafood fricassee and pot stickers plump with crawfish and shrimp. The inventive duckling entree features tender French-style confit, crisp-skinned slices of grilled breast and a savory mound of Chinese barbecue duck. Cap off your meal with a sinfully rich pecan pie--a la mode, of course.…
