Clancy’s opened as a family restaurant in the late 1940s, but with no heirs to take it over, the restaurant was sold to a group of businessmen in 1983 before being sold again to the current owners, two couples who run Clancy’s in tandem.

 

Drawing on both Italian influences and the bounty of Bayou Country, the handwritten, changing-daily menus feature plates like grilled baby drum in a Creole tomato vinaigrette and pasta bordelaise with fried oysters.

 

An extensive bar is a popular place for classic cocktails and small bites.