Lowerline: Oysters and Po' Boys a Stone's Throw from Prospect Park

The Closest You're Getting to New Orleans in Brooklyn

By Ilana Dadras ·
Kate Glicksberg

Hot roast beef po' boys dropping with gravy.

Freshly shucked oysters on the half shell.

Ice cold beers.

This really quite beautiful/vaguely pornographic mental image brought to you by us, with great inspiration from Lowerline: a friendly nook of Prospect Heights with the highly respectable mission of bringing the finest cuisine New Orleans has to offer, to Brooklyn. It's now open.

One idea here: Add some oysters or a pre-museum po' boy to your David Bowie date. This place is a stone's throw from Brooklyn Museum, so Bowie or otherwise, a little culture and Creole eats is a plan we can get behind. It's small and casual, and your options are bar seats or marble two-top under a hand-painted sign declaring, "My Dreams of Red Beans," which, honestly, we'll take over neon script any day of the week.

Your menu is small, nay, focused, which we respect—and the chef/owner John Verlander hails from at least six generations of New Orleanians, so we trust he's got a good handle on these classics. Start with oysters on the half shell and a cold beer. Then, maybe a shrimp po' boy. Maybe a roast beef po' boy. Maybe someone gets a po' boy, and someone gets the seafood-okra gumbo with blue crab, Gulf shrimp, oysters and andouille sausage. Crawfish tails smothered with "the Creole trinity of onions, bell peppers and celery" (their words, not ours) in a rich shellfish gravy are also on the hypothetical table. As of this weekend, you'll find a Muffaletta (that blessed sandwich of Italian charcuterie and spicy olive salad) on the menu, which you can view in its entirety right here.

Some photos, now, and we'll send you on your way

Lowerline, now open, 794 Washington Ave (at Sterling Pl), 347-533-7110

Ilana Dadras

Ilana Dadras passes her days writing about good food, talking about good food and consuming good food. Occasionally doing other things, too.

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