The catfish is the star of the menu — thick fingers with a perfectly crisp cornmeal and corn flour crust that shatters cleanly on the bite. No greasiness, no fishy flavor. Reviewers call it among the best versions of the dish they've tried.
Tips from diners
Ask for it with the pimento mac and cheese on the side — the combination is the reason people come back.
It's worth the wait if there's a line — the catfish takes time to fry properly and they won't rush it.
The collard greens are a classic side preparation — tender, gently seasoned, with a savory undertone from slow cooking. They balance the richness of the fried and braised dishes.
Tips from diners
Gets even better as it sits — finish your greens last on the plate.
The pimento mac and cheese is the star side — reviewers rave about it as the best example they've tried, with a rich sauce and subtle pepper flavor that complements the savory mains.
Tips from diners
Order an extra side — it's worth going back for and this is the can't-miss item.
High Hat's BBQ shrimp is braised in local beer and a complex Creole sauce that coats tender Gulf shrimp. It's among the lighter dishes on the menu but deeply flavored.
Tips from diners
Serve it over rice for a complete meal, or soak bread in the sauce at the end.
High Hat's fried chicken is available on Tuesday (lunch and dinner) and Friday-Sunday. When available, it's crisp outside with moist, flavorful meat inside — reviewers consistently praise it as among the best in the city.
Tips from diners
Only available on Tuesdays for lunch — plan ahead if this is what you want.
On Saturday and Sunday, it comes with waffles instead of sides — a delicious twist.
Opened in June 2011 in the former Long's Bakery building left vacant after Hurricane Katrina, High Hat Cafe has become the neighborhood anchor on the corner of Freret and Jena. Under new ownership since mid-2023 (Chef Fredo Nogueira and Ryan Iriarte), it continues serving the best version of Louisiana comfort food.
Go early afternoon (1-2 PM) on a weekday to avoid waits. Weekends fill up quickly.
Walk-ins only — no reservations accepted, so expect 15-30 minute waits during peak hours.
The bar is a great spot to perch solo or in pairs — chalkboard specials rotate daily.
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