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Tom Fitzmorris, Wine Spectator
"The Pelican Club is an urbane venue tucked away on one of the more mysterious byways of the French Quarter and I prefer it over such better known places as Emeril's, Bayona and Mike's on the Avenue.... Seared scallops on a fresh artichoke, veal and shrimp pot stickers, curried shrimp and coconut rice, pecan-encrusted fish with sautéed oysters and a clay pot of local seafoods are all the kind of food that delights the palate as much as the mind. They also have the most elegant service of jambalaya ever conceived ... the wines chosen are imaginative."

Mimi Sheraton, Conde Nast Traveler
Most outstanding, perhaps, is the jambalaya 'paella style' arriving in a casserole, with a base of juicy saffroned rice dotted with sweet red peppers, smoked chicken and andouille sausage and topped by a shimmering still life of mussels, shrimp and crawfish, all in the shell. It's the best version of jambalaya I've ever had in a restaurant..."

Food & Wine
"Among those blazing new trails in the old district of New Orleans is Richard Hughes, who is putting together seasonal menus that reflect both the robustness of his native south Louisiana and the urbanity of his years on New York's much faster restaurant track."

Travel & Leisure
"The menu's strong emphasis on seafood is the closest this kitchen comes to Creole
cliché. The impressive array of fin and. shellfish dishes includes such freewheeling
improvisations as crawfish chile with white beans, crème fraiche and salsa, and
Chinese-style dumplings with shrimp and scallion."

Travel Holiday
"The ingredients and most of the flavors are local; yet if the whole affair turns up
not over rice but in an egg roll, you'll have to be the one to tell Hughes it just isn't
done. We're too busy cleaning our plates."

The (New Orleans) Times Picayune
"A remarkably high success rate distinguishes Chef Richard Hughes' ambitious
repertoire, a mix of Louisiana earthiness. and New American polish, enlivened with
a dash of the Oriental. Seafoods, especially shellfish, are outstanding."

The (New Orleans) Times Picayune
"Their food is marked by a consistent search for excellence in preparing the finest
fresh ingredients with superior skill and finesse ... the result a the Pelican Club is a
style of preparation all its own, an often brilliant blend of vitality and creativity
tempered with restraint. Call it Foodus terrificus."

Robb Report
The menu salutes the seafood New Orleans -- lives and breathes with touches of the orient -- State of the art crème brulee -- A flat out winner seafood fraiche -- Innovative chefs creating inspiring dishes.

Conde Nast Traveler
America's Top 250 Restaurants

Travel Holiday - Honors
"Good Value Dining"

Champagne Mumm Cordon Rouge
Award for Fine Dining

Award Winner America's Top Table

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The Pelican Club
312 Exchange Place in the French Quarter
New Orleans, Louisiana 70130
Phone: 504-523-1504

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