Shucked oysters still hit the stand-up marble bar one at a time at Pascal’s Manale Restaurant, though now the traditional Louisiana oysters are joined by more refined off-bottom oysters grown around Grand Isle.
Across the lounge, the vintage bar lined by neon beer signs is as evocative as always, but people settling in for happy hour now find a better selection of wine, most of it Italian.
Dining rooms have the same contours but a nicer look between exposed beams, café curtains and flowers on the tables.
On the menu, next to the signature barbecue shrimp and casserole-like seafood pan roast, a roster of new dishes includes a selection of fresh pastas. Other house standards have been elevated with brighter sauces, torn herbs and a chef’s touch. That chef is Michael Sichel, and he’s new too…