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Wheelchair Accessible

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Multilingual Staff

WiFi - Free

Days Closed

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Takeout Available

A one-pot wonder born from Spanish colonists adapting their beloved paella with local ingredients in Louisiana during the 1700s. Our jambalaya starts with a dark brown roux, tomato paste, rendered smoked Tasso, and Andouille sausage, all deglazed with porter beer to make a rich gravy. Shrimp and aromatic popcorn rice are incorporated and it’s all cooked together until fluffy

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Tender and meaty gulf oysters in the half-shell grilled in spicy garlic herb butter with grilled baguettes

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A warm, smokey spin to this classic. Leafy hearts of romaine, lightly charred and finished with a drizzle of creamy house-made Creole mustard Caesar dressing, fresh croutons, parmesan cheese shavings, and a grilled lemon wedge

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A creamy succulent cheese mixture with sautéed crawfish tail meat and the holy trinity of aromatics (onions, celery, and bell peppers), smeared on fresh Leidenheimer French bread and baked till golden brown

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Vegetarian gumbo is traditionally served during the Lenten season. It starts with a vegetarian roux base; hearty leafy vegetables (swiss chard, collard greens, black kale, and parsley); and the holy trinity, and is finished with Cajun spices, fresh herbs, and reduced white wine. Served with rich and nutty popcorn rice, and topped with a dusting of filé powder and gremolata

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Sweet-flaked black drum fish fillets, jumbo shrimp, and shucked oysters encrusted in cornmeal and Cajun spices then deep-fried. Served with zesty rémoulade sauce

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Owner

46614 - 82366 - Filé Gumbo Bar

46614 - 82367 - Filé Gumbo Bar

Filé Gumbo Bar

OpenTable

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Beyond the signature gumbo, dining at Filé is an educational feast of the culinary subtleties of Cajun and Creole food.

Filé Gumbo Bar | Tribeca restaurant | NYCtourism.com

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Filé Gumbo Bar

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