Willie Mae's at Pythian Market

Willie Mae's

Soul Food
Monday-Saturday, 11am-8pm; Closed Sunday
(504) 459-2640
williemaesnola.com

BEVERAGES - COLD
$2.50
BARQ'S ROOT BEER
DINNER BUNDLES
$45.00
CHICKEN 12 PIECE - 4 SIDES - 4 CORNBREAD - Now with 4 sides and 4 pieces of cornbread!
ENTREES
$24.00
12 PIECES MIXED FRIED CHICKEN - Assorted white and dark meat.
$13.00
FRIED CHICKEN - Two (2) pcs. of chicken served with your choice of one (1) side (white or dark - no special orders)
$13.00
FRIED FISH - Served with your choice of one (1) side
$15.00
SEAFOOD PLATTER - 1 catfish fillet & 8 butterflied shrimp - served with 1 side & a side salad
$13.00
SHRIMP PLATTER - 12 butterflied fried shrimp - served with 1 side
$15.00
TENDERS - Three (3) breast tenders (grilled or fried) served with your choice of one (1) side
SALADS
$13.00
FRIED CHICKEN SALAD - Served with crispy, fried white meat, romaine lettuce, tomatoes & croutons
$9.00
HOUSE SALAD - Romaine lettuce & spring mix blend, tomatoes, cucumbers, sweet peppers, red onions, topped with cheese & croutons
SIDES
$7.50
BUTTER (LARGE LIMA) BEANS - Served New Orleans style
$5.00
CANDIED YAMS
$0.75
CORNBREAD MUFFIN
$5.00
FRENCH FRIES
$5.00
FRIED OKRA
$5.00
MACARONI & CHEESE
$7.50
RED (KIDNEY) BEANS - Served New Orleans style
$5.00
SIDE SALAD - Romaine lettuce, spring mix blend & tomatoes
$5.00
SWEET POTATO FRIES

Willie Mae’s Scotch House was established in 1957 as a bar in New Orleans’ Historic Treme neighborhood. After a year, the bar was moved to it’s current location, which consisted of a bar, a barbershop and beauty salon in the front. In the early 1970’s, the beauty salon closed, which brought on the demand for a restaurant from Willie Mae’s bar customers. The aromas of Mississippi and Louisiana cuisine emanating from the kitchen filled the air and brought on constant demand for delicious food. Their demand was met and the rest is history. In 2005, Ms. Willie Mae Seaton was honored with the prestigious James Beard Award for “America’s Classic Restaurant for the Southern Region.”


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