Slinging half-shells since the 1940s, Felix’s Restaurant & Oyster Bar has garnered a local fanbase and a global following. While their menu does include other bayou favorites such as the po’boy sandwich and Jambalaya Pasta, their flavors pale in comparison to their magnificent mollusks. Prepared in five different ways, the standouts have to be the Oysters Rockefeller and the Char-Grilled. The Oysters Rockefeller offer a cheesy and creamy shellfish experience while the Char-Grilled are plain old buttery goodness. Oysters are a New Orleans must when tourists come to visit and there is no better place to indulge than at Felix’s.
Chef Kevin Scott prepares char-broiled oysters over a flaming grill. Photographed by Finn Martin/BruinLife.
Finn Martin: Felix’s is the place to be for watching fresh oysters be shucked and served straight to you. Once you’ve parted with some of the best oysters found in the city, try the desserts. The Creole Pecan Pie is a slice of heaven whose almost molten breading is bound to delight you, and the New Orleans Bread Pudding has cinnamon hues that will remind you of Halloween when you were a kid (or at least it did to this reviewer).
The char-grilled oysters are served with a parmesan sauce and breadcrumbs. Photographed by Finn Martin/BruinLife.
The Oyster Rockefeller at Felix's is prepared with a house made garlic butter that pairs wonderfully with the creamy spinach. Photographed by Finn Martin/BruinLife.
Gavin Meichelbock: Come for the oysters, everything else is fine. The grilled oysters are expertly seasoned with breadcrumbs and Parmesan cheese, and well balanced with the acidity from the lemon. But in my opinion, the Rockefeller oysters were better. They were decadent, almost creamy, and tasted like a fantastic spinach artichoke dip; I would definitely get it again. I also tried the fried and blackened gator and both were good, surprisingly tender, but over-salted. The Jambalaya Pasta lacked any textural variety and ate like a bolognese. The sausage had good flavor, but that was the only distinct aspect. The pecan pie was a mixed bag. On one hand, the filling was rich, melt-in-your-mouth goodness. On the other, there was, again, no textural variety. The crust was a shortbread so it just crumbled and the pecans only existed on a thin top layer. Felix’s is a fun vibe if you are looking for great oysters, but the mains left a lot to be desired.
The fried gator is served with a ranch dip. This unique appetizer is a light but fulfilling way to begin your meal. Photographed by Finn Martin/BruinLife.
The grilled gator differs dramatically from its fried counterpart, packing a saltier punch with each bite. Photographed by Finn Martin/BruinLife.
The turtle soup at Felix's seems to slip by unnoticed amongst the more powerful meals in this procession of courses. Photographed by Finn Martin/BruinLife.
The jambalaya brings you a spice and a heat that make each spoonful memorable. Photographed by Finn Martin/BruinLife.
The Jambalaya pasta matches the creole fusion with a penne pasta that packs in the sauce's spicy flavoring. Photographed by Finn Martin/BruinLife.
Charity Brown: Felix’s variety of oyster flavors, from Rockefeller to Char-Grilled, would be a great option for a first visit! I thought the oysters were packed with flavor and not too chewy. Felix serves gator options as well, and I personally enjoyed the fried alligator over the blackened alligator. As someone who had never tried an alligator, I was extremely surprised. It tasted like a chicken nugget with a flavorful batter and a texture nearly identical to chicken. As for a main dish, the Pasta Felix was subtle in flavor, served with shrimp. If you are a fan of shrimp scampi, this dish is for you! The Jambalaya Pasta was on the spicier side, packed with heat and flavor just like the actual jambalaya rice dish. The flavor was the same, but in a very filling pasta form served with a side of bread.
The fried shrimp PoBoy at Felix's offers a good crunch and rich flavors. Photographed by Finn Martin/BruinLife.
The buttery pasta Felix is served with a shrimp scampi that will please seafood lovers. Photographed by Finn Martin/BruinLife.
Emily Chandler: Felix’s has an amazing assortment of grilled oysters loaded with flavor such as the Rockefeller and the Char-Grilled. Both are delicious though the buttery flavors of the Rockefeller oysters were exceptionally memorable for me. The fried gator is a fun side dish to share that adds a unique flavor to compliment your main dish. The Pasta Felix, with its buttery base, offers a taste of both fresh oysters and shrimp. For a red pasta dish, the Jambalaya Pasta is also a great choice as a main dish if you are looking for that classic New Orleans jambalaya flavor. For dessert, the warm pecan pie adds a sweet note to the end of an amazing meal.
Felix's well seasoned chicken is presented, cooked with enough balance to preserve its tenderness. Photographed by Finn Martin/BruinLife.
Catie Kuczynski: The delicious, well seasoned and perfectly cooked grilled chicken was a juicy and hearty option. Sweet potato fries were nothing spectacular but a solid option for a comforting side. However, on the disappointing side of things was the coleslaw which was bitter, sour and delivered nothing you would typically want from a classic side dish.
Dessert
The Creole Pecan Pie rests elegantly on the plate. This dessert is a delicacy that is bound to satisfy any lingering desires from your dinner at Felix's. Photographed by Finn Martin/BruinLife.
The New Orleans Bread Pudding carries hints of cinnamon that make this dessert a special conclusion to your meal. Photographed by Finn Martin/BruinLife.
