Fontaine's Oyster House: New Orleans in Atlanta
Published: Apr 14, 2009
Fontaine’s Oyster House is hundreds of miles from the ocean or the French Quarter, but the seafood and other specialties would be right at home in New Orleans.
Named after the Fontaine Weyman, uncle of owner Sam Weyman, this is a classic, comfortable neighborhood restaurant tucked into the heart of Virginia Highland, the place you walk to to enjoy good food, cold beer and delicious salty oysters with friends.
Sitting on the back patio, you watch the afternoon sun glint on a plate of plump oysters, chilled on a bed of ice as the Rolling Stones play in the background. An old tree is growing through the balcony and its roof; the knot growing around the wrought iron fence makes it look like a nose ring. On warm days, ceiling fans circulate the air. On chilly days, the Plexiglas goes up and heaters go on.
The oysters here are divine: salty, plump and served on the half shell, steamed, roasted, or cooked. Ask for the day’s selection of specialty oysters, or stick with the house specialty of salty, fat and utterly sinful Gulf of Mexico oysters.
Po’ Boys come with shrimp, scallops, catfish, oysters or crawfish. The shrimp and scallop gumbo comes with okra, while the Jambalaya is spiced with sausage, onions and peppers. You can also get shrimp, chicken or scallops served with Creole or parmesan.
There's also classic muffaletta, Cajun riceballls, crab cake remoulade and blackened rib eye. The extensive sandwich menu includes Atlantic salmon and yellowfin tuna and Fontaine’s Burger, coated in Cajun spice.
You can also get large or small plates with a variety of fresh seafood, served grilled or blackened. The Prince Edward Island mussels and Fresh littleneck clams come steamed in the pan, with red or white sauce, linguini and bread. Or tuck into a pound of peel and eat shrimp, served hot or cold, or a pound of steamed snow crab legs.
The heavenly lobster bisque, with a creamy tomato base and a splash of sherry, is a house specialty.
- by Diane Loupe, Atlanta Reporter for HelloMetro
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