3. Crispy oyster and white asparagus soup at Commander’s Palace in New Orleans, La. Created by Executive Chef Tory McPhail, this innovative dish features a creamy asparagus soup, topped with a crispy cracker, fried oyster, caviar and fennel. “Guests taste our food and know they are in New Orleans and understand why we have a reputation for great food,” McPhail said.
May 5, 2016
Top 5 seafood chowders and stews
