Housed in a former bakery left vacant after Hurricane Katrina, High Hat draws the crowds with Southern eats of the savory sort. A standout is the Oyster Remoulade Po' Boy: Fried Gulf oysters are tossed in a tangy vinaigrette-based remoulade, then piled on a hunk of fluffy bread with a crunchy crust.
Special Dishes: Oyster Remoulade Po' Boy, BBQ Shrimp, Fried Catfish Platter
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