You’re walking down Iberville Street, just a block or two off the neon chaos of Bourbon. The air smells like jasmine, damp pavement, and—if you’re close enough to number 841—intense Creole spices. Most tourists stumble into the first place with a "Cajun" sign. Huge mistake. If you want the real deal, the kind of meal that requires a stack of napkins and a nap afterward, you’re looking for Deanie's seafood restaurant in the French Quarter menu.
Honestly, people get overwhelmed here. They see the "Giant Seafood Platter" and think it’s a challenge. It is. But there is so much more to this menu than just frying everything in sight. From the signature buttery BBQ shrimp to the weirdly addictive (and free) red potatoes they bring out before the meal, Deanie’s is a specific kind of New Orleans institution. It’s not fancy. It’s not trying to be "fusion." It’s just heaping piles of Gulf treasure.
The Legendary Starters You Can’t Skip
Before you even look at the entrees, let’s talk about the potatoes. Most places give you bread. Deanie’s gives you a bowl of small, boiled red potatoes seasoned with their proprietary crab boil. They’re cold, spicy, and basically the ultimate appetizer you didn't know you needed.
If you're still hungry after the "potato tax," the Barbeque Shrimp is non-negotiable. Now, look, if you aren't from around here, "Barbeque" in New Orleans doesn't mean hickory smoke and red sauce. It means head-on Gulf shrimp swimming in a lake of melted butter, black pepper, and enough garlic to keep vampires out of the French Quarter for a century. You must use the French baguette to mop up that sauce.
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Then there are the Charbroiled Oysters. They aren't just cooked; they’re blasted with lemon, garlic butter, and Pecorino Romano cheese until they’re bubbling.
A Quick Breakdown of the Small Plates
- Colossal Onion Rings: These things are the size of bracelets. They use a buttermilk batter that actually stays on the onion when you take a bite.
- Hot Crab Dip: Creamy, loaded with lump crabmeat, and served with enough crackers to actually finish the bowl.
- Seafood Okra Gumbo: This is the dark-roux, deep-flavor stuff. A cup is $7.95, but honestly, just get the bowl for $14.95. It’s a meal on its own.
Deanie's Seafood Restaurant in the French Quarter Menu: The Main Event
When you get to the "Fried Seafood Platters" section, proceed with caution. The Giant Seafood Platter is famous for a reason. It’s a mountain of fried shrimp, oysters, catfish, softshell crabs, and crab balls. It currently sits around $84.95, which sounds steep until you realize it can easily feed three or four grown adults.
If you’re dining solo or with a partner who doesn't share well, the Half Seafood Platter is the move at $43.95. It’s the same variety, just a slightly less intimidating pile of food.
The Bucktown Specialties
Because Deanie’s started in the fishing village of Bucktown, they have "specialties" that lean more toward the Creole side of things.
- Crabmeat Au Gratin: This is pure decadence. Fresh lump crabmeat baked into a four-cheese blend. It’s rich. It’s heavy. It’s perfect.
- Blackened Redfish Topped with Crawfish Étouffée: If you want to taste New Orleans on a single plate, this is it. The fish is flaky and spicy, and the etouffee adds that buttery, "smothered" texture that defines South Louisiana cooking.
- Barbeque Shrimp Pasta: A clever way to get that signature BBQ sauce without having to peel the shrimp yourself. They toss it with linguine and Romano cheese.
The Po-Boy Situation
You can't have a New Orleans menu without Po-Boys. At Deanie's, they don't skimp. The Shrimp Po-Boy is the standard-bearer, usually priced around $14.95 for a whole. They use local Leidenheimer bread—crunchy on the outside, airy on the inside.
One thing most people overlook is the Soft Shell Crab Po-Boy. It’s seasonal and sits at a higher price point (around $27.95), but having a whole crispy crab dressed with lettuce, tomato, and pickles is a bucket-list experience.
Dietary Realities: Gluten-Free and More
Surprisingly, for a place known for frying everything, Deanie’s is actually pretty great for gluten-free diners. They’ve made a conscious effort to offer corn-flour battering for their fried items upon request, and many of their broiled dishes are naturally GF.
If you aren't a seafood fan (and somehow ended up here), they do an 8 oz. Brisket Burger for about $16.95. It’s solid, but let’s be real—you’re in the French Quarter at a place with "Seafood" in the name. Get the fish.
Practical Insights for Your Visit
- Timing is Everything: This place gets slammed. If you try to go at 7:00 PM on a Saturday, expect a wait. Late lunches (2:00 PM - 4:00 PM) are the "sweet spot" where you can usually walk right in.
- The "Market Price" Trap: Oysters and crawfish are seasonal. Always ask the server for the current price before you order a dozen of the charbroiled ones so you aren't shocked when the check comes.
- Save Room for the Gold Brick Sundae: It’s a New Orleans classic—vanilla ice cream topped with Elmer’s Gold Brick chocolate (which hardens into a shell) and pecans. It’s the only way to end the meal.
How to Navigate the Menu Like a Local
Don't just order the first thing you see. If you want the best experience, start with a cup of the Chicken and Andouille Gumbo even if you're getting a seafood main. The contrast between the smoky sausage and the fresh Gulf shrimp is what makes the city's food scene so complex.
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Also, pay attention to the "Sides" section. While most platters come with fries, you can swap them for Corn Maque Choux or Sweet Potato Casserole for a few bucks more. It’s a much more authentic way to eat than just filling up on potatoes.
To make the most of your trip, check the daily specials board near the entrance. They often have a "Fish of the Day" like Sheepshead or Drum that isn't on the standard printed menu but is usually fresher than anything else in the building. Ask for it blackened if you like a kick, or broiled in lemon butter if you want to actually taste the fish.
Before you head out, grab a bottle of their Creole seasoning from the small retail section—it’s the same stuff they use on the red potatoes, and it’s the easiest way to make your kitchen at home smell like 841 Iberville Street.
Actionable Next Steps
- Check the Season: If you're visiting between January and June, check for "Live Boiled Crawfish" availability on the menu; this is the only time they are truly fresh.
- Download the Digital Menu: Prices in the French Quarter fluctuate frequently based on fuel costs and fishing yields; verify the latest "Market Price" items on the official Deanie's website before arriving.
- Plan Your Route: Deanie’s is located at 841 Iberville St. It's a short 3-minute walk from the Canal Street streetcar line, making it easy to reach without dealing with French Quarter parking.