Barbecue shrimp is an addictive regional specialty that involves neither neither a barbecue nor barbecue sauce, and Pascal's is considered the dish's birthplace. The original recipe, introduced a half-century ago, remains unchanged: jumbo shrimp, still in the shell, are cooked in a buttery pool enhanced with just the right amount of Creole spice and pepper. The rest of the menu here is taken up with generally unexciting regional seafood and Italian-style creations, although
the turtle soup and the fried eggplant are good starters, and the uppercrust scene always amuses. Most important, the atmospheric old bar might be the best place in the city to slurp raw oysters.