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

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."