Accolades

  • Lifetime Achievement Award
    James Beard Foundation
  • Best Chef: Southeast
    James Beard Foundation
  • Hall of Fame: 50 Best New Chefs
    Food & Wine
  • America's Top Tables (Bayona)
    Gourmet magazine
  • Favorite Chef
    New Orleans magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in NOLA

My Restaurants

  • Mondo
    900 Harrison Ave
    New Orleans, LA
  • Bayona
    430 Dauphine St
    New Orleans, LA

Where I Eat

Behind the Scenes

Chef Susan Spicer reviews  at post.venue.name
"A great night out needs some great snacks to start!"
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Chef Susan Spicer reviews  at post.venue.name
"With daily, inspired gulf fish specials, the question of what delicious thing do I want to eat is solved just like that."
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Chef Susan Spicer reviews  at post.venue.name
"Instagram could use a smell feature because the 1/4 lb smoked brisket open face sandwich on roasted jalapeño beer bread with creamy cole slaw and onion rings is everything! And it's only on our weekday lunch menu!"
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Chef Susan Spicer reviews  at post.venue.name
"Pizza...Wood-Fired is the answer. What was the question, again?!"
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Chef Susan Spicer reviews  at post.venue.name
"It's not too late to join us for a very special Mother's Day brunch this Sunday from 11-3. We've got a few reservations left and a delicious menu of our favorite brunch dishes planned!"
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Chef Susan Spicer reviews  at post.venue.name
"Happy Fry-Day! Fry-YAY! 🍟🍟🍟"
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From My Menu

Chef Tory McPhail reviews Bacon, egg, potato, ricotta, & Parmesan pizza at Mondo
$$ | Modern, | American
Lakeview
1 Review
"My friend Susan Spicer has opened a lakefront outpost featuring her favorite foods from around the world. I always get this brunch pizza laced with potatoes, bacon, creamy cheese sauce, and a sunny side up egg in the middle. It really sets the tone for the best brunch on the lakefront."
Chef Alex Harrell reviews Grilled shrimp w/ black bean cake at Bayona
$$$ | Mediterranean, | Modern, | American
French Quarter
1 Review
"Gulf shrimp are always really, really sweet, and you get a little bit of smoke flavor from the grill. They are served with a black bean cake which is really smooth and velvety, but since it's pan-seared, it has a nice, crispy outer layer so there is a lot of contrast in textures when you eat it with the shrimp. The coriander gives it a citrus overtone, even a little bit of a floral touch, which really pulls the shrimp together with the creaminess of the black beans."
Chef Leah Chase reviews Grilled duck breast at Bayona
$$$ | Mediterranean, | Modern, | American
French Quarter
1 Review
"I am a duck person, so I am always looking for a good duck. Chef Spicer does her duck very well. It is a very tender duck breast, and she puts some pepper jelly glaze on it and serves it with wild rice."
Chef David Slater reviews Cream of garlic soup at Bayona
$$$ | Mediterranean, | Modern, | American
French Quarter
2 Reviews
"This soup is one of my favorite dishes in New Orleans. It’s a very humble dish, but Susan makes it really well and it’s always consistent. Enjoy it on the patio when it’s cooler outside."
Chef David Slater reviews Thai shrimp & pork meatballs at Mondo
$$ | Modern, | American
Lakeview
1 Review
"These are really good meatballs with a lot going on. The lemongrass adds great flavor and the chili sauce gives them just the right amount of spice."

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