Ace Hotel's oyster and cocktail hub Seaworthy (630 Carondelet St., 504-930-3071; www.seaworthynola.com) begins regular service this week, following a soft opening with a limited menu. The new spot, located next to the boutique hotel, occupies a renovated historic Creole townhouse and is connected to the hotel property. It has bars on two floors as well as several dining areas, including a spacious patio.
New Orleanians Alex and Miles Pincus and partner Adrien Gallo are behind the project — the group also oversees New York's floating oyster bar Grand Banks along with executive chef Kerry Heffernan. Heffernan and chef Daniel Causgrove (formerly of the Windsor Court Hotel's Grill Room) oversee Seaworthy's menu, which features sustainably harvested oysters from across the country along with other seafood-centric dishes, including an East Coast-style lobster roll.
Grand Banks' Lauren Schell is in charge of the drinks program, which features a session, or low-alcohol, cocktail-focused menu. Steve Yamada, formerly of Beachbum Berry's Latitude 29, is the restaurant's general manager.