Superior Seafood

Name

Superior Seafood

Legal name

Superior Seafood & Oyster Bar

Website

https://superiorseafoodnola.com

Company type

Private

Founded year

1990

Operating status

Operating

Headcount range

11–50 employees

Ownership category

akta.pro rank

Product category

Full-Service Seafood Restaurant

NAICS

Full-Service Restaurants (722511), Caterers (722320)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Steakhouses & Seafood Restaurants (THAFACAE)

akta.pro secondary industries

Ethnic & Regional Cuisine Restaurants (THAFACAD), Specialty & Dietary Catering (Vegan, Kosher, Halal, Allergy-Friendly) (HSACAGAH)

Keywords

• Seafood restaurant
• Oyster bar
• Creole cuisine
• Private dining
• French brasserie

Headquarters

HQ city

New Orleans

HQ country

United States

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Supply Chain, Marketing or Sales, Infrastructure

Revenue model

1. Dine-In Restaurant Sales: Revenue from food and beverage sales to dine-in customers across lunch, brunch, dinner, and bar menus. One-time transaction per visit with varying average ticket sizes based on menu selection.
2. Private Event Catering: Revenue from hosting private events including business meetings, birthday celebrations, bridal/baby showers, and football viewing parties. Catering menus range from $35-$80 per person with minimum guest requirements.
3. Gift Cards: Sale of gift cards through CardFoundry platform for customer gifting occasions

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels5 records

Core offering

Superior Seafood & Oyster Bar is a full-service French-Creole brasserie restaurant in Uptown New Orleans serving fresh Gulf seafood, raw and char-grilled oysters, and Creole-French cuisine across brunch, lunch, and dinner service. The restaurant operates a dedicated oyster bar open from noon to close, a 32-foot imported Parisian zinc bar with signature cocktails, and three private event spaces accommodating 10 to 60 guests.

Product overview

Superior Seafood & Oyster Bar operates as a single-unit, full-service French-Creole brasserie restaurant in Uptown New Orleans. The establishment's core offering is its dining services, anchored by a dedicated oyster bar serving over 2,000 oysters daily and a full bar program featuring a signature Frozen French 75. The restaurant offers distinct meal-period menus (Brunch on Sundays, Lunch, and Dinner) alongside private event hosting across three distinct spaces accommodating 10-60 guests. Supporting services include gift cards and catering menus for both on-site and off-site events. The product portfolio represents a unified restaurant experience rather than a modular software platform.

Differentiator

Problem solved

Functional benefit

Products and services

• Dining Services Full-service seafood restaurant offering breakfast/brunch, lunch, and dinner menus featuring Creole and French-inspired cuisine including Gulf seafood, oysters, po-boys, gumbo, and signature dishes, served in an upscale Uptown New Orleans brasserie setting.
• Oyster Bar Full-service oyster bar open from noon to close, serving freshly shucked oysters and offering raw, char-grilled, and specialty oyster preparations, staffed by National Champion Shucker Jay Gallet serving over 2,000 oysters daily.
• Bar & Cocktail Program 32-foot imported zinc bar from Paris featuring signature cocktails including the Original Frozen French 75, extensive wine selection, craft beers, and daily Happy Hour from 4:00-6:30PM with discounted drinks and raw oysters.
• Private Gatherings & Events Private event hosting across three distinct spaces: Private Dining Room (up to 18 guests), Napoleon Avenue Patio (up to 50 guests), and St. Charles Avenue Porch (up to 60 guests), including catering menus and event planning services for groups of 10 to 60 guests.
• Gift Cards Digital and physical gift card program allowing customers to purchase and check balances for use at the restaurant, sold through the CardFoundry platform.
• Catering Menus Off-site and on-site catering options including seated lunch ($35-$50 per guest), seated dinner ($44-$80 per guest), and buffet menus ($35-$55) with various Louisiana-style cuisine options for private events.

Quantifiable outcome

• Over 500,000 oysters served annually
• +1 more outcomes

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration3 records

Feature2 records

Partnerships

One partnership is on record.

• OpenTablecoreTechnology or IntegrationOpenTable reservation management system integrated into the restaurant's website for online booking. Customers can make reservations directly through the OpenTable platform linked from the website.

Scale indicators3 records

Recent moves7 records

Expansion highlights3 records

Broad incumbents

• Commander's Palace: Iconic Garden District fine-dining institution offering upscale Creole cuisine. Operates at a higher price point but competes for the same special-occasion, tourist and local upscale diners in Uptown/Garden District New Orleans.
• Antoine's Restaurant: France's oldest family-run restaurant in New Orleans serving classic French-Creole cuisine. Competes for French-heritage dining occasions and tourist fine-dining traffic that overlap with Superior Seafood's positioning.

Direct peers

• Pascal's Manale: Uptown New Orleans Italian-Creole seafood restaurant famous for its BBQ shrimp and oyster bar. Direct peer on Uptown location, seafood-centric Creole menu and oyster program.
• Drago's Seafood Restaurant: New Orleans-area seafood restaurant famous for its charbroiled oysters. Closely competes with Superior Seafood on oyster-program differentiation, Gulf seafood sourcing and full-service Creole-Italian menu.
• Acme Oyster House: Iconic New Orleans oyster and seafood institution with multiple locations across the metro. Directly comparable to Superior Seafood on core oyster-bar product, Creole/Cajun menu and tourist-driven dine-in business.
• Bourbon House: Bourbon Street seafood and oyster bar highlighting Louisiana oysters and Creole cuisine. Direct competitor for oyster-program visits and tourist dining traffic in the same NOLA market.
• Felix's Restaurant & Oyster Bar: Heritage French Quarter oyster bar serving raw, chargrilled and fried oysters with Creole seafood plates. Directly competes in the same NOLA oyster-bar category as Superior Seafood.
• Galatoire's: Legendary French-Creole brasserie on Bourbon Street with a long-running Friday lunch tradition. Closely comparable to Superior Seafood on French brasserie atmosphere, classic Creole menu and special-occasion dining.
• GW Fins: Upscale French Quarter seafood restaurant focused on fresh, globally sourced and Gulf seafood. Comparable as a premium seafood dining experience in New Orleans competing for tourist and local fine-dining dollars.
• Luke Restaurant: John Besh-era French brasserie in the Central Business District serving oyster bars, absinthe and Creole-accented seafood. Comparable French brasserie positioning and oyster-bar offering to Superior Seafood.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• Instagraminstagram.com/superiorseafood
• LinkedInlinkedin.com/company/superior-seafood

Revenue estimate

Valuation estimate

Number of profiles

Profiles7 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Superior Seafood