Season of Superlatives
St. Charles Avenue
by Jyl Benson
"The sleek interior of Station 6 opens onto a front patio adorned in colorful foliage with a horizontal-slatted wooden fence that manages, through little glimpses, to turn the pumping station just behind it into shadowy public art. Happy Hour would be just the time to occupy the inviting communal sectional sofa in the corner. Offered Tuesdays-Thursdays, 3-6 p.m., for a thrifty $15 guests enjoy a tasting of ice cold Cajun caviar, a glass of Champagne and a half-dozen Gulf oysters."
Station 6 puts modern spin on West End seafood scene
New Orleans Citybusiness
by Tom Fitzmorris
WHY IT’S NOTEWORTHY
Station 6 steps well outside the West End culinary traditions. In fact, it’s not overwhelmingly a seafood restaurant. The New York strip steak, for example, is competitive with most other top0dollar steaks in down. At under $30, it’s hard to pass up. (Co-chef Drew Knoll has a special source of good beef. IT also shows up in the house’s terrific beef debris.)
New Orleans Dining Guide, spring 2017: The Essential 100
The New Orleans Advocate
by Ian McNulty
"This is a modern Louisiana seafood restaurant in a neighborhood known for the traditional kind. Much on chef Alison Vega-Knoll’s menu could pass muster at a more upscale restaurant, like the red snapper with crawfish maque choux, the blackened pompano and the tuna tartare with Cajun caviar. But the low-slung room by the lakefront levee sets the feel of a casual joint, and the menu follows through with crabmeat casserole served as a dip, lamb burgers and braised beef sandwiches, oyster pasta and raw oysters planted in iced metal pans. Have a beer or pop some prosecco — they both feel right here. Lunch and dinner Tue.-Sun. $$$"
Focusing on the Fundamentals
New in Bucktown and Lakeview
New Orleans Magazine
by Jay Forman
"In short what Station 6 brings to Bucktown is a thoughtful alternative to the surrounding fried-seafood joints. Station 6 also features an elegant wine list and a plethora of outdoor seating, which can be enclosed and heated in the cooler months. 'We just want to be a welcoming place to come and hang out,' Vega says."
Review: Station 6 in Bucktown
Chef Alison Vega-Knoll takes a refined approach to local seafood
by Helen Freund
"Station 6 isn't your typical Bucktown seafood shack.
While the casual standbys one would expect of seafood restaurants in the area are here, including raw oysters and cornmeal-dusted fried fish, the rest of Station 6's menu takes time-honored traditions and kicks them up a few notches, elevating the quality of the dishes as well as the prices."
Station 6 Charms West End (Big Time)
Eater New Orleans
by Stephanie Carter
Tom Fitzmorris finds Station 6 a welcome addition to the West End seafood scene: Though it is “only an illusion” that “someday the seafood houses of the past will return” to that area, Station 6 represents the new style in the area and has an approach to “seafood hunger” that it “widely and agreeably modern.” “Not overwhelmingly a seafood restaurant,” Allison Vega and Drew Knoll have created a menu that it “polished and chic.” Some of T-Fitz’s essential dishes include the Sloppy Drew (braised beef, provolone, onion jam horseradish); cracked crab stew with shrimp and oysters, and Mamere’s crabmeat casserole. Parking can be an issue at the busy restaurant, where T-Fitz can only score “illegitimate” parking spots.
Five in 5: new outdoor dining spots in New Orleans
Chef Alison Vega's Bucktown seafood restaurant has a shaded patio with plush banquettes and hanging plants.
61 New Orleans restaurants opened in the last 12 months: How many have you tried?
by Todd Price
Station 6: Alison Vega, founded of Vega Tapas Cafe, updates the Bucktown seafood joint.
Cajun Caviar? On National Caviar Day, we indulge in Atchafalaya fish eggs
by Ann Maloney
Amy Wilson, one of the owners of Louisiana Caviar Co., at one time only ate the delicacy when she was impressing a business client at dinner or enjoying a celebration meal.
Now, she said, she keeps a jar in her refrigerator and adds a dollop to eggs, sandwiches or maybe just enjoys a scoop or two with a little creme fraiche.
"I never thought I'd be able to treat it the same way I do a jar of mustard," Wilson said on Wednesday (July 18), which was National Caviar Day. I met Wilson and co-owner Alison Vega-Knoll at Meril, where we tasted Louisiana Caviar Co.'s traditional caviar and a Spicy Cajun Caviar that is made with ghost-peppers.
Cajun Critters - New and Tasty
by Paul A. Greenberg
Many New Orleanians are devoted followers of Chef Alison Vega Knoll, who opened Vega Tapas Café way back in the 1990’s. Now Knoll has debuted her latest creation, Station 6 Seafood & Oyster Bar, in Bucktown. This time, Alison teams with husband Drew Knoll, formerly chef de cuisine at Emeril’s Delmonico, to offer foods that feel like dining options, but in a decidedly casual setting. Look for items such as lamb burgers, salmon tacos, and charbroiled oyster pasta. Or how about a fried chicken sandwich with blue cheese sauce? Yes, please. Yes, indeed. Station 6 features an oyster bar with off bottom oysters from locales as close as Plaquemines Parish and Grand Isle. Oh, and me? I’ll complete the experience with chocolate mousse pie with Oreo cookie crust. Shameless.
The Lakefront Revival
by Beth D'Addono
Station 6 - Fish is literally the big picture at this Bucktown charmer, opened in 2016 by husband and wife chef team Alison Vega and Drew Knoll. Family photos of fishing escapades adorn the restaurant’s walls, with a collage of fish stories lining the menu. Try creative dishes like sizzling garlic shrimp, char-grilled oyster pasta, and pearls of yellowfin tuna served with a side of jicama slaw and a dusting of spicy Cajun caviar. The lake is just over the levee and a massive pumping station looms next door, which Vega and Knoll thought was Station No. 6. It turns out they misread the map, but it still has a nice ring to it.