The house pizza — a thin crust topped with a single farm egg that cooks in the wood-fired oven until the yolk is runny but the white is set. The toppings change seasonally but always feature local Gulf vegetables and artisanal cheese. Reviewers say it's a revelation that works as a starter or shared main.
Tips from diners
Split this with your partner — one pizza feeds two as a starter course.
Don't eat the crust too quickly — the runny egg yolk is the star, not the bread.
The signature dish that pairs housemade squid ink spaghetti with local clams and mussels — the dark pasta makes the shellfish pop visually and the brine of the Gulf seafood cuts through the ink. Reviewers consistently split this between two people, the pasta is thin and tender, and the broth is worth scooping with bread.
Tips from diners
Split this with one other person — it's a full plate and works as a main course.
Ask for a white wine pairing recommendation — the sommeliers know this dish inside out.
Seasonal Gulf vegetables charred in the wood-fired oven with olive oil and herbs.
Tips from diners
Order this as a side to any pasta or pizza — the char is what makes it sing.
Paladar 511 makes pasta fresh daily — shapes and sauces change based on what's in season. Reviewers recommend asking the server what was made today and trusting their recommendations completely.
Tips from diners
Ask what pasta was made today — the menu changes nightly and the specials are always worth ordering.
Gulf shrimp served in a light tomato broth with charred grilled bread.
Tips from diners
Order the grilled bread on the side — you'll want to soak it in the broth.
Paladar 511 opened in a converted warehouse on Marigny Street and quickly became one of the neighborhood's most-booked tables. The menu showcases housemade pastas, Gulf seafood, and seasonal local produce — unusual pairings like squid ink spaghetti with local clams and mussels. In 2015, New Orleans Magazine named it Best New Restaurant in Marigny/Bywater, and the accolades continue into 2025.
Reservations open 30 days in advance and fill within hours. Book via Resy the moment they open. Bar seats are first-come, first-served and move fast.
Dining room tables max 6 people. Groups of 7-16 can book the Private Mezzanine. Groups of 17+ need to split or book a different restaurant.
15% service charge added to all takeout orders automatically. Dine-in includes the service charge in the final bill.
The exposed brick and soaring warehouse ceilings create a date-night vibe — come with someone you want to impress.
Page last updated: