Where I Eat

Behind the Scenes

Chef Martha Wiggins reviews  at post.venue.name
"Trying some Japanese style braised pork belly #kakuni"
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From My Menu

Chef Michael Sichel reviews Housemade selection of pickled vegetables at Sylvain
$$ | Pub/Gastropub, | Modern, | American
French Quarter
1 Review
"Alex Harrell, who was once the former chef at Galatoire's Bistro in Baton Rouge, now mans the kitchen at this hip gastro pub in the French Quarter. His use of simple ingredients and good technique are a winning combination."
Chef Tenney Flynn reviews Veal sweetbreads at Sylvain
$$ | Pub/Gastropub, | Modern, | American
French Quarter
1 Review
"These crispy fried sweetbreads are tossed in a buffalo wing sauce and served with celeriac slaw. The combination of the delicacy of the sweetbreads with the robust flavor of the buffalo sauce in a crunchy exterior is a fabulous combination."