Clancy's

Clancy’s occupies a building that has housed a restaurant or bar since the early 20th century and traces its own origins to the late 1940s. It became a white-tablecloth Creole bistro in 1983 and helped define a then-new dining style in New Orleans. In 1987 Brad Hollingsworth, who had worked at the restaurant since that transformation, purchased Clancy’s and developed it into a leading purveyor of classic Creole cuisine with one of the city’s most highly regarded wine cellars. An intimate Uptown white-tablecloth Creole bistro and family restaurant, the dining room presents a neighborhood, polished vibe and includes an extensive bar. The venue sustains a lively bar program for classic cocktails and small plates. The kitchen focuses on classic Creole and Cajun-inspired cuisine with Italian influences and emphasizes seasonal Bayou-sourced seafood and produce. Menus are handwritten and change daily to reflect available ingredients. The restaurant remains family-run by Brad and Sue Hollingsworth alongside Brian and Mary Larson; Brian Larson serves as Chef/Proprietor. Signature preparations include soft-shell crab offered fried, cold-smoked and in crab-topped presentations, alongside grilled baby drum with a Creole tomato vinaigrette and pasta bordelaise with fried oysters. The restaurant has been recognized by publications and is praised locally for its soft-shell crab, and it maintains an extensive spirits and wine list.