Anthony Bourdain

"Consistency is a hallmark of their straightforward Creole menu, and the shrimp and grits are a standout."

Tom Fitzmorris

"The definitive New Orleans-style shrimp and grits around town has a deeply red-brown sauce with some heft to it, enormous shrimp of barbecue size, and fabulously good, rich, texturally perfect grits."

Ally Mann

"We ventured outside of the French Quarter for out of this world shrimp and grits at Atchafalaya."

David Slater

"This is some of the best shrimp and grits in the city as far as I’m concerned. They use local Gulf shrimp that are cooked to perfection. The juiciness of the shrimp paired with the texture of the grits is a great combo."

Ian McNulty

"Shrimp and grits is almost unavoidable on local menus, but Springfloat's rendition is a standout, with a fried grits cake oozing its creamy interior into a spicy, buttery sauce akin to the base of barbecue shrimp."

Hank Leukart

"The shrimp are big and spicy, the grits are perfectly creamy and rich, and overall, the dish is the most flavorful incarnation that I’ve ever tasted."

Kezia Kamenetz

"Their shrimp and grits really stand out though, because they lightly bread and fry the shrimp before adding it to the rich tomato-based sauce, finishing it off with fresh tomatoes as well."

Andrew Silverstein

"Get to Cafe Atchafalaya for some mouth watering Southern cuisine in the heart of Downtown New Orleans. Enjoy classic shrimp and grits and many more classic, New Orleans dishes."