Where the Locals Eat Rating
Top 100 Restaurant, New Orleans
"This boisterously classy restaurant has the aura of Uptown society's headquarters. Chef Steve Manning maintains – particularly with the simply prepared seafood – Clancy's reputation as an outpost for distinguished contemporary New Orleans cuisine."
–The Times-Picayune
"Clancy's has emerged as a bastion of modern Creole cooking."
–Gambit Weekly
"The kitchen is not trying to make statements with its food; it's trying to make it delicious. If that means cooking a simple dish with familiar ingredients, then so be it."
–Tom Fitzmorris, New Orleans City Business
"Clancy's feels like a downmarket lunch joint that renovated by buying a set a white tablecloths. But the regulars will tell you the lack of polish only contributes to the charm."
–Pableaux Johnson, Eating New Orleans
"The food and neighborhood vibe alone should be worth the trip; it's a relief to get off the tourist path. . . . [and] the duck dish on the menu is as good as duck gets."
–Frommer's
"The downstairs dining room of this converted po'boy joint is exhilaratingly raucous, populated by tuxedoed waiters who aren't likely to let you leave if you haven't had a slice of the lemon icebox pie."
–Epicurious.com
Full bar. Serving lunch Thu–Fri, dinner Mon–Sat. Closed Sun.
How Others Rate Clancy's
Zagat 2009
27 Food Quality (extraordinary to perfection)
The New Orleans Menu by Tom Fitzmorris
**** (excellent and ambitious)
The Times-Picayune
Top 100 Restaurant, 2008