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THIS RESTAURANT IS CLOSED Andrew Jaeger's House of Seafood Restaurant Review: At Andrew Jaegers, originality is defined by a green salad studded with fried turkey, shrimp, blackened fish and pickled quail eggs in a honey-pecan dressing. The rest of the vast menu is a virtual hit parade of New Orleans-style eats, strewn with such mix-and-match combinations as mushrooms stuffed with crabmeat, fried and doused with crawfish sauce, or grilled fish submerged in spinach and crabmeat with a balsamic-vinaigrette sauce. Safe harbor, if it exists, is found in the simply grilled or sautéed fish, the tasty crabcakes (topped with crab sauce) or the homey turtle soup. Theyre all served on three floors of dining rooms lined with spare expanses of exposed brick. The luxury level rises with the elevator.