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Established in 2014, Trenasse is an upscale restaurant located in the heart of the New Orleans which specialises in Cajun-Creole and seafood creations using locally sourced ingredients. The menu stretches up to 4 courses and includes exotic delicacies like pan-seared frog legs, flounders stuffed with crabmeat, stuffed duck with chicken sausage, blue crab bisque and shrimp and rabbit fricassee. The exceptional food combined with warm service will make you feel right at home.
444 St Charles Ave, Ste 100, New Orleans, LA, 70130, United States
Get directionsWeekday | Schedule | Status |
---|---|---|
Mon | 9:00 a.m. to 6:00 p.m. | |
Tue | 9:00 a.m. to 6:00 p.m. | |
Wed | 9:00 a.m. to 6:00 p.m. | |
Thu | 9:00 a.m. to 6:00 p.m. | |
Fri | 9:00 a.m. to 6:00 p.m. | |
Sat | Closed | |
Sun | Closed |
Absolutely one of my favorite places in NOLA. The oysters and "stinky" stew can't be beat. Staff / customer service was great. Don't get to NOLA very often but will be back next time.
The food was excellent! The staff was friendly. I had the Louisiana Crawfish Pie... it had unbelievable flavor and was a bit spicy (which I personally love)!
Business response:
So glad you enjoyed it! Thank you, Laura!
True Southern hospitality, a fresh and savory fish of the day (grilled grouper!), vegetables galore, oh my! And don't forget to try the crawfish pie! �
Business response:
Thank you, Selina!
We loved this place. The Happy Hour has $.75 oysters that were awesome. Highly recommend!
The food and service was amazing! I'd recommend this place!
Everything was delicious. The crawfish mac and cheese and the duck wrap appetizers are a must. The service was very good
Oyster sampler is the BEST ~ Wow you have wonderful food ~
The crawfish pie, Boudin balls, and pork skins with red bean dip are absolutely delish, this staff and chef are the best!!
Business response:
Thank you, Donna!
Excellent BBQ Shrimp. Bread and dessert were great! Wonderful wine selection!
Trenasse has a 4.5 star rating with 2,223 reviews.
Trenasse is closed now. It will open on Monday at 9:00 a.m.
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