New Orleans-style seafood debuts in Navy Yard: crawfish, po’boys and bold flavors

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• What to order
• The vibe
• The look
• Insider tip

Mid‑May brought a new New Orleans–inspired restaurant to 79 Potomac Avenue SE, introducing Cajun seafood and riverfront seating to the Capitol Riverfront neighborhood. The spot replaces a long-running pizzeria and immediately positions itself as a destination for group dinners and weekend river views.

Behind the menu is executive chef Thomas Malz, whose cooking blends Louisiana tradition with French technique. Malz’s ties to New Orleans date back to the post‑Katrina years, and that history shows up on the plate in bold, spice-forward dishes built for sharing.

What to order

• Seafood boil (starts at $55): A communal spread piled with crawfish, shrimp, crab legs and Andouille — with the option to add a head‑on Maine lobster — all tossed in Cajun seasoning and served for the table.
• Broiled oysters ($22): Shucked oysters broiled with smoky bacon and a Pernod‑tinged cream that cuts through the richness.
• Gumbo ($17): A thick, textured bowl of chicken, Andouille and okra on a bed of dirty rice, finished with a dollop of potato aioli.
• Pan‑seared catfish ($27): Tender fillets served with a coconut‑leaning lobster sauce and a side of maque choux — a creamier take on succotash.
• Beignets ($9): Hot, pillowy squares dusted heavily with powdered sugar; they recall the classic New Orleans treat without being a replica.
• Carrot cake ($15): A stacked, multi‑layered tower drizzled with caramel — the restaurant’s top‑selling dessert.
• Po’ boy ($26): Fried oysters tucked into traditional Leidenheimer bread, the loaf’s texture doing as much work as the filling.
• Cocktails: A New Orleans‑style Hurricane and a frozen chicory coffee drink were developed with local bar veteran Rachel Sergi; expect balanced, not overly sweet, pours.

The vibe

The dining room leans into brasserie energy — loud tables, shared plates and the kind of impromptu singalongs you might hear in a neighborhood spot. Service is set up for messy, convivial eating: guests receive bibs, gloves, hand wipes and small buckets for shells, so the experience is casual but organized.

Outdoors there are three distinct seating options. A quiet patio looks over the Anacostia River; a livelier side area offers communal benches, big screens and a canopy of red bulbs; and an upstairs terrace, stocked with wine and shaded by umbrellas, looks out toward the Frederick Douglass Bridge.

The look

Decor nods to New Orleans’ more atmospheric corners — think flickering chandeliers and a small alcove of curios that could have been collected on Bourbon Street. The effect is intentionally a little theatrical, designed to evoke the city’s blend of the sacred and the offbeat without feeling kitschy.

Lighting leans warm and lived‑in; seating mixes communal tables with smaller booths. The overall tone favors an old‑school brasserie rather than a polished fine‑dining room.

Insider tip

If you’re planning a full night out in the Capitol Riverfront, Catahoula sits amid a compact stretch of new and reliable options: a barbecue‑centric pool hall, an established happy‑hour bar and a local taproom are all within a short walk. Reservations are recommended for weekend nights, and the boil is best enjoyed with at least three people.

Practical info: 79 Potomac Ave SE, Washington, D.C. Reservations and menus are available on the restaurant’s website; walk‑ins are accepted when space allows. For groups, consider the seafood boil as the centerpiece — it’s built for sharing and a very different experience from ordering à la carte.