When the idea of setting up Seither’s Seafood in New Orleans came to Seither, he had just got married to his wife and a nice place for rent had just opened up around the corner. Seither would often pull up and peer in the window, imagining all the things he could do with the space. It was not long before he decided to take a chance with the space and started drawing admiration from the state, and the likes of Louisiana cookin’ started to proclaim that Seither’s Seafood in New Orleans was the best restaurant if you wanted to enjoy boiled crawfish.
Although Seither’s Seafood in New Orleans is best known for its crawfish, the establishment is more than that. The restaurant offers award-winning po-boys, including Killer Roast Beef, an avocado and blackened shrimp, and a creative Sushi featuring eel and a snow crab. The menu does not leave traditional diners behind. Also on offer is the traditional selection of Gumbo Ya-Ya, alongside boiled and fried seafood platters. Seither’s Seafood in New Orleans also has something for the culinary thrill-seekers who would like to push creativity limits a bit further. These include a daily fresh offering known as the Hook, Line, and Dine, Jason’s Vacation, which is a play on a Caribbean-style meal with pineapple and jerk chicken but maintains its southern roots with onion and bell pepper, and the Tuna Volcano which features shrimp and snow crab.
From triple fail to sheepshead, Jason Seither loves local and fresh fish. Seither counts on Piazza Seafood to meet this need and has been using their service since he set up Seither’s and has developed a great relationship with Piazza Seafood. According to Seither, working with the owners and the capacity to deliver/pick up are some of the main factors that came to play when he was determining who to get fresh produce from. The train for Seither’s Seafood in New Orleans is not slowing down anytime soon. The 5-time award winner of the Oak Street Po-Boy Festival has its sights on great things. The restaurant continues to be featured including on FOX8, food critic Brett Anderson, and acclaimed food culture writer Ian McNulty. Seither also has a cooking show in play and has been in talks with a film studio. Seither is really excited about this new project.
The small seafood establishment tucked into a row of workshops and garages features two entrances. One entrance leads to the layer of Rodney Jones and a new oyster bar. The second entrance takes you to the main dining area, a cramped room with the incongruously cheery decor of a beach bar and a low ceiling.
No matter what you choose to eat at Seither’s Seafood in New Orleans, the shucker’s salesmanship almost guarantees that the meal will comprise a half-dozen oysters. The ultimate multitasker, the shucker praises Louisiana food, opens oysters, derides the Atlanta Falcons, convinces you to half another half dozen, and mixes his signature cocktail sauce all at once.