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A Love Note to Louisiana Seafood

Seafood gumbo often comes with a crab claw

Louisiana Seafood: it draws many visitors to our cities and our restaurants; most locals won’t eat it anywhere but here. At our Garden District B&B, we spend a lot of time around the breakfast table talking about food. Our staff has the arduous task of trying out as many restaurants as we can, and we keep the beautifully photographed magazine Louisiana Cookin in every guest room.

Delicious seafood is not just an indulgence for us. The traditions of catching, cooking and eating seafood are an important part of Louisiana life. Everyone from the finest chefs to neighbors at the crab boil has a seafood recipe to share.


Blue Crabs!

Blue Crabs!

Heart healthy seafood is also an important part of the state economy. One out of every 70 jobs in Louisiana is seafood related, providing 90% of the crawfish, 70% of the shrimp and 70% of the oysters to the US. If you’ve eaten a blue crab on the East Coast, it’s probably from Louisiana.


Grilled oysters on the halfshell

Grilled oysters on the halfshell


Our New Orleans Garden District Bed and Breakfast is surrounded by incredible seafood choices. Check out the restaurants on the Grand Victorian B&B Explore New Orleans page and talk about seafood with us. We’ll help you pick the best restaurant for the seafood dish you’re craving.

Fall leaves in a circle with Grand Victorian logo in the center



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