Even though New Orleans sits right next to the Gulf of Mexico, if a local restaurant has fish on the menu, it’s more than likely a popular variety like salmon or tuna that was shipped in from faraway waters. Many local chefs are trying to fix that, and the soon-to-open Porgy’s Seafood Market will be the newest establishment to feature Gulf fish.
Located on N. Carrollton Avenue in Mid-City in the former Bevi Seafood Co., Porgy’s was created by Christina Honn, Dana Honn, Caitlin Carney and Marcus Jacobs; four restauranteurs who proudly feature Gulf fish like blue runner and mackerel on the menus of their restaurants. Porgy’s, if you didn’t know, is named after another delicious, if underappreciated Gulf fish.
The Porgy’s partners hope to spread the gospel of Gulf fish by operating it as a traditional local seafood market that features local catch. In addition to being a retail operation, Porgy’s will also serve boiled seafood, gumbo, po-boys and other small dishes. There will also be both a raw bar and a full bar, featuring a craft cocktail list.
Arguably, Dana Honn is the most high profile advocate of the group when it comes to supporting Gulf fish. In addition to being a chef and restaurant tour, he’s also a writer who regularly advocates for sustainable, affordable food. Honn is also a vocal advocate for ocean conservation and restoration. His articles profiling sustainability-supporting chefs and producers have been featured by major national publications.
