The opening of the Ace Hotel in 2016 ushered in a new era of hip hotel hangouts. Guests of the hotel mingled with locals who loved taking over the couches in the lobby/bar and listening to the sounds emanating from the often bustling venue inside the lobby. The rooftop pool and bar Alto was the place to see and be seen.
After eight years in the game, Ace Hotel has vacated, and The Barnett, a JDV By Hyatt property, has been ushered in.
Named for Barnett's Furniture that occupied the space way before The Ace Hotel brand came around, The Barnett has big plans to refresh and reimagine much of the hotel and included food outlets while keeping some things just the way they are.
Seaworthy is too popular of a spot to change, therefore it remains unchanged for this transition. The nautical oyster bar is vastly different from every other such oyster bar in town. It doesn't have neon lights and hot jazz, and I think that's why the locals like it so much. Seaworthy feels more like you were walking around a port city in New England and stopped in to have some oysters that were caught that day. The vibe is cool in aesthetic and music; candles that have created massive cascading wax drips light up the gray walls. The streetcar rambles by from time to time to remind you that you're indeed in New Orleans.
I started off with a cocktail and appetizers at the oyster bar on the ground floor. This is the best way to experience the oyster options of the day as you can see them being shucked right before your eyes. Seaworthy has an excellent happy hour for wine and oyster lovers with some of the daily selections of oysters being half price.
On the day of my visit, there were seven oysters available from the East, West, and Gulf Coast, and I got one of each. You can really understand and experience the flavor and terroir of oysters by sampling them side by side. Trust me, it's more fun than getting a dozen or two of the same kind. The Delicious Sour cocktail of bourbon, peach, ginger, and lemon seemed like the perfect drink to complement the salt and savory notes of the oysters.
The other items available on the Raw Bar menu are too tasty to pass by even with a plate of oysters in front of you. The Tuna Tartare is a gorgeous plating of chunks of fresh tune and deep purple smoked beet nestled in otherworldly cracklin' that are thin like chips (Munchos immediately came to mind) and dyed black with squid ink. The photo-worthy Crab Salad is served inside the shell of the crab itself. You are meant to use the provided endive leaves to transport the mix of crab, celery, apple, and ginger aioli to your mouth, but you will likely have lots of crab salad left over. Lagniappe, if you will.
Moving elegantly upstairs to the dining rooms, small and large plates soon took over the tabletop, but we welcomed them with open arms. Anchovy was the focal point of the Boquerones and slivers of fish were beautifully spiraled atop the warm, fluffy cube of potato. The dollop of green goddess dressing and green herb salad balanced the saltiness so well.
It wasn't listed as such, but I had a feeling that the Roasted Cabbage was meat-free. I was correct that the wonderful Roasted Cabbage did not contain meat or seafood, which makes it an excellent choice for those who prefer that. The head of cabbage was drenched in an intoxicating chili oil with bits of chili crisp, peanuts, and shallots dotting it like confetti. The Smoked Rainbow Trout was an entirely different dish than the rest in that it had a Deep South feel with the bed of creamed corn that the fish sat atop. The fish just pulls apart with ease giving you a big bite of fish flavored with mushrooms and shallot conserva. I think this is a great dish to share so that you can alternate trout with the multitude of small plates that you can all share as well.
Not to be outshined, octopus fans will adore the the Seared Octopus dish sitting in a tahini sauce accompanied by crispy chickpeas and torn fresh green herbs. The chewiness was perfect: not too loose, not too thick. And the skin made it have such an interesting mouthfeel.
I really can't say no to my favorite dessert, so the Frozen Key Lime Pie came out even though I could only handle one (maybe two) bites before taking her home. This slice was a mile high! The limey coolness is such a great way to cleanse the palate and get ready for what's next at The Barnett.
The Barnett will keep the inviting and hospitable spirit that the Ace Hotel brought here while embodying the true essence of New Orleans. The lobby bar sits among a sea of luxurious leather couches perfect for catching up with your friends over cocktails. There are some art-lined rooms to wander into if you're looking for more of a workspace vibe.
The in-lobby venue Three Keys has transformed into Good Measure, where musicians will mingle with their fans in an intimate setting. Coming in 2025, the space that was Josephine Estelle will become Brutto Americano helmed by Reno de Ranieri and Brian Burns of Costera and Osteria Lupo.
The Barnett is ready to introduce you to a new style of hospitality. You can stop by and see the changes for yourself or check out their website.
