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Pascal’s Manale: Steaks are surprising at shrimp institution

Tom Fitzmorris reviews Pascal’s Manale for City Business. Includes a photo by Frank Aymami  of Pascal’s Manale sous chef David DeFelice preparing crabmeat and scallops sauteed in olive oil, green onions and red peppers with a cream sauce served over pasta.

This is the season for Pascal’s Manale. Its national reputation brings in big business during the Sugar Bowl and Carnival. As eating habits shift from steaks to seafood with the passing of Mardi Gras, it excels at both.

By Web Developer|Reviews