What Nola.com Food Writer Ian McNulty says about Fury’s

Ian McNulty, food writer for Nola.com / The Times Picayune recently visited Fury’s Restaurant. He’s already published two articles about the visit, with more to come. Take a look at what he’s had to say!

Fury’s feels like the kind of place that was old-school from the moment it opened. That was back in 1983. Times have changed, and that includes new owners for Fury’s as of last year.

But this restaurant still retains the same feel and the same flavor on the menu. It doesn’t get much more old-school than crabmeat au gratin, a dish that’s as decadent as a holiday centerpiece but just part of the everyday New Orleans seafood traditions preserved here.

The best-known dish at Fury’s must be the whole stuffed flounder, but I have more coming on that one shortly, so stay tuned, flounder lovers.

From “Ian McNulty: Try these 8 great dishes from a tour of hidden gem New Orleans restaurants” - published on March 25, 2024, on nola.com

Fury’s still feels and eats like the bedrock New Orleans classic it is. The staff know the customers well, and the customers know the menu by heart.

That menu ranges through po-boys, Italian dishes and New Orleans pot cooking, but the true specialty is seafood, and that’s why we’re here.

It as great to revisit, and to see the place anew through Chelsea's eyes.

Fury’s is still that old-school throwback joint, like your grandparent’s old reliable favorite, and it makes my heart happy to see it thriving in a new chapter.

From “This old school Metairie seafood restaurant has new owners. Here's what to try during Lent.“ - published on March 7, 2024 on nola.com