Fishermans Corner

Sitting just over, and almost under, the northeast end of the Theo Baars Bridge is a little place called Fisherman’s Corner. Aptly named, it was once a bait and tackle shop. But that was before the BP oil spill in 2010.

Later that year, businessman Jim Green took an interest in the site. A Louisiana native, Green had owned restaurants before. He had also once owned and operated Tipitina’s, a famous New Orleans jazz club. Partnering with local Willie Brown, a retired tugboat captain, the two opened Fisherman’s Corner in January of 2011.

Chef Andrew Brown helped create the Creole-influenced menu. The nephew of Capt. Willie Brown, Andrew Brown has had an impact on several other area restaurants. He was instrumental in the startup of both the Grayton Seafood Company in Grayton Beach and the Southern Pearl in Pace, Florida. Each is independently owned and has different menus.

 

If you plan to eat at Fisherman’s Corner, be prepared. It’s not much to look at from the outside, and the view isn’t going to wow you. But, if you arrive after five, you might find yourself waiting a couple of hours for a table. Did I mention that you’ll be waiting outside? In the elements. On the small back deck. Maybe even in the parking lot.

By now you might be ready to strike it from consideration — no lovely facade, no breathtaking view, no Bushwhackers. They only sell beer and wine. On the other hand, you’re curious.

The place is a bit of a surprise inside. The table cloths are white, the napkins are linen, and the wine list is extensive. Fisherman’s Corner has been on Wine Spectator’s Restaurant Awards since 2012. The menu is free-ranging – burgers, Po Boys, shrimp and grits, bone-in pork chop with blackberry barbeque sauce, and plenty of fresh seafood selections. If you go, be sure to save room for a bread pudding dessert. 

Our Favs: Gumbo and the New Orleans Praline Pecan Bread Pudding with Whiskey Sauce.

Tips for visiting the Fisherman’s Corner

  • Before you go scroll Yelp, Trip Advisor, or Zomato.
  • Make reservations for dinner, but be prepared for a wait no matter what.
  • Read our post Eating Out or Being Eaten? 2 Mosquito Repellants that Work
  • Avoid the wait by going for lunch or calling in a take-out order.
  • To Go – Ask about service charge up front. After 5 p.m. call an hour before you want to pick up. Don’t call after 7 p.m. during peak season. 
  • Dress casual. Just because they have a $245 bottle of Champagne on the menu doesn’t make it fancy.