Accolades

  • Nominee for Best Chef: South
    James Beard Foundation
  • Top 10 Restaurants
    The Times-Picayune
  • Chef to Watch
    The Times-Picayune
  • Chef to Watch
    Louisiana Cookin'
  • Contestant
    Top Chef
  • ChefsFeed Winner
    One of the Best Things to Eat in NOLA

My Restaurants

  • balise
    640 Carondelet St
    New Orleans, LA

Where I Eat

Behind the Scenes

Shaved Hawaiian hearts of palm salad
"This is a really fresh, crisp salad where the fruitiness of the hearts of palm and olive oil is complimented by the Parmigiano-Reggiano and a touch of lemon juice. I like mine with a couple cracks of fresh black pepper and a glass of sparkling."
Chef Justin Devillier reviews  at post.venue.name
Italian hoagie
"Loaded with imported meats such as mortadella, capicola, and prosciutto di Parma, it's served on an Amoroso hoagie roll with aged Provolone and super thinly sliced tomatoes and onions. If you're really hungry, get a large and engage Stein in good conversation; he is very pleasant."
Chef Justin Devillier reviews  at post.venue.name
Roasted cauliflower
"Perfectly roasted in their imported wood-burning oven, this dish has nice sweet and smoky elements that are mellowed perfectly when you slide a piece of cauliflower through the creamy whipped feta. Don't miss the pizzas as well."
Chef Justin Devillier reviews  at post.venue.name
Beer braised Kurobuta pork belly
"How can you go wrong with pork belly and scallion pancakes? These sweet and sticky little bites are elevated to a whole new level by chef Dan Esses' experience and ability to showcase disciplined technique."
Chef Justin Devillier reviews  at post.venue.name
Boiled crawfish
"If you're gonna get boiled crawfish in New Orleans, then you need to get them boys from 'down the bayou' to boil them for you. Talk to Blain and Nippy and tell them you like your bugs spicy!"

From My Menu

Chef Daniel Esses reviews Braised beef short rib at La Petite Grocery
$$$ | Southern, | French/Belgian, | American
Uptown
2 Reviews
"It's an appetizer of tender, braised short ribs covered in a root beer braising liquid and served with housemade tater tots and pickles. I like it because it's a very well-rounded dish of sweet, salty, and sour. I love the housemade pickles and the root beer flavor, which makes it sweet without being overly sweet."
Chef Nathanial Zimet reviews LPG cheeseburger at La Petite Grocery
$$$ | Southern, | French/Belgian, | American
Uptown
1 Review
"The meat is grinded on site and is served with Gruyère, arugula, homemade pickles, and gourmet buns. It is a fancy burger, meaning not a fast food burger, and all the ingredients are though-out as opposed to just condiments on a bun."
Chef Allen Nguyen reviews Blue crab beignets at La Petite Grocery
$$$ | Southern, | French/Belgian, | American
Uptown
2 Reviews
"La Petite Grocery is one of my top five restaurants in the city, and you're making me pick one dish? Well, since the menu changes pretty regularly, I have to go with one of their staple appetizers. These crab beignets are perfectly crispy on the outside, soft on the inside, and retains the delicate blue crab flavor even after being fried. Can't go wrong with anything here."
Chef Susan Spicer reviews Hand-made spaghetti w/ blue crab meat at La Petite Grocery
$$$ | Southern, | French/Belgian, | American
Uptown
1 Review
"At first glance, this dish looks like spaghetti with a little crab meat, but when you taste it, it is so much more. It's actually handmade spaghetti served with blue crab meat and a colatura di alici, an anchovy sauce with a deep essence of umami. It's not super fishy, though; rather, it's a deceptively simple dish with resounding, subtle flavors of black pepper and lemon."
Chef Allen Nguyen reviews Cauliflower soup at balise
$$$ | Southern, | French/Belgian, | Modern, | American
Warehouse District
1 Review
"The presentation of this cauliflower soup might change periodically but I had it topped with black truffles and fried oysters... It's the best of everything I love! Delicious."