Top Hat Oyster Bar & French Quarter Kitchen
Oysters, gumbo, jambalaya and Hurricanes converge at Top Hat Oyster Bar & French Quarter Kitchen, a jubilant new Cajun-Creole spot from chef Stephen Rosenbluth in the middle of downtown Bellmore.
Only 25¢ for 5 months
Oysters, gumbo, jambalaya and Hurricanes converge at Top Hat Oyster Bar & French Quarter Kitchen, a jubilant new Cajun-Creole spot from chef Stephen Rosenbluth in the middle of downtown Bellmore.
Credit: Yvonne Albinowski
The robust shrimp gumbo starts with a dark roux and shrimp stock at Top Hat Oyster Bar & French Quarter Kitchen in Bellmore.
Credit: Yvonne Albinowski
Top Hat Oyster Bar & French Quarter Kitchen in Bellmore.
Credit: Yvonne Albinowski
Top Hat Oyster Bar & French Quarter Kitchen in Bellmore.
Credit: Yvonne Albinowski
Alligator sausage comes wrapped in buttery house puff pastry and accompanied by Creole mustard at Top Hat Oyster Bar & French Quarter Kitchen in Bellmore.
Credit: Yvonne Albinowski
Steak vert, beef tenderloin topped with minced herbs and garlic, is served over creamy potatoes at Top Hat Oyster Bar & French Quarter Kitchen in Bellmore.
Credit: Yvonne Albinowski
Char-grilled oysters with garlic butter and Parmesan at Top Hat Oyster Bar & French Quarter Kitchen in Bellmore.
Credit: Yvonne Albinowski
Executive chef Gregory Guidone and owner Stephen Rosenbluth at Top Hat Oyster Bar & French Quarter Kitchen in Bellmore.