"The new restaurant will share some DNA with another called Holywater that Crew runs in New York. That one is in a subterranean space and has been hailed for its impressive design and robust take on oysters and seafood. It also has a strong undercurrent of New Orleans flavor, from Sazeracs to gumbo."
"Oysters will feature prominently, with a selection from the East Coast, West Coast and Gulf Coast, and an oyster called Sailor Baby that Crew developed to spec with a farm off Long Island."
"Crew runs a half dozen concepts in New York. They started in 2014 with one called Grand Banks, which turned a 1940s-vintage sailing ship into a floating oyster bar on the Hudson River."
Alex and Miles Pincus, who grew up in New Orleans and developed a passion for oysters and hospitality, are opening Holywater at 622 Conti Street in the French Quarter. The three-story building, dormant since 2019, will feature a menu similar to their New York Holywater location, emphasizing oysters from multiple coasts, seafood, and New Orleans-inspired dishes like gumbo and Sazeracs. Chef Alex Harrell, a respected local culinary figure, leads the kitchen. The Pincus brothers' Crew restaurant group, founded in 2014 with the floating oyster bar Grand Banks, operates multiple New York concepts. Culinary director Kerry Heffernan, formerly of Eleven Madison Park, serves as the spiritual guide for the group's chefs.
Read at NOLA.com
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