Accolades

  • Lifetime Outstanding Restaurant Award
    James Beard Foundation
  • Best Chef: South
    James Beard Foundation
  • Reader's Choice: #1 Restaurant in America
    Food & Wine
  • Winner
    Great American Seafood Cook-off
  • Grand Award
    Wine Spectator
  • ChefsFeed Winner
    One of the Best Things to Eat in NOLA

My Restaurants

  • SoBou
    310 Chartres St
    New Orleans, LA

Where I Eat

Behind the Scenes

Chef Tory McPhail reviews  at post.venue.name
"Turned crawfish boiled artichokes are prepped and ready for the menu @sobounola tonight"
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Chef Tory McPhail reviews  at post.venue.name
"Picture perfect yellow squash with the most vibrant yellow color and sweet vegetable taste #DirtCandy"
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Chef Tory McPhail reviews  at post.venue.name
"Crispy smoked redfish croquettes w/ lemon and basil aioli, pickled watermelon rinds and fresh watercress"
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Chef Tory McPhail reviews  at post.venue.name
"The next greatest dessert from Devon Flowers @commanderspalace -try it this week before it's gone on the Chefs Playground menu"
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From My Menu

Chef Stephen Stryjewski reviews Shrimp & Tasso Henican at Commander's Palace
$$$$ | Southern, | American
Garden District
1 Review
"This is smoky, tasso-stuffed shrimp that are deep-fried and tossed in a hot beurre blanc sauce—but it doesn’t stop there. To guild the lily, they serve it with pickled okra on a puddle of sweet pepper jelly."
Chef Randy Evans reviews Yellowfin tuna cones at SoBou
$$ | Breakfast/Brunch, | Southern, | Wine Bar, | Modern, | American
French Quarter
1 Review
"The yellowfin tuna cones, Cajun queso, and butternut squash beignets are all great, small bites. Go have a couple handmade cocktails and several small bites like these for a fun lunch."
Chef Randy Evans reviews Crispy chicken on the bone at SoBou
$$ | Breakfast/Brunch, | Southern, | Wine Bar, | Modern, | American
French Quarter
1 Review
"There are great Caribbean influences from Puerto Rican chef Juan Carlos. I love this crispy fried confit chicken leg with guava jelly, kraut, and Crystal hot sauce cotton candy. Fun!"
Chef Randy Evans reviews Grilled alligator sausage at SoBou
$$ | Breakfast/Brunch, | Southern, | Wine Bar, | Modern, | American
French Quarter
1 Review
"The alligator is simply grilled and served with Creole mustard, Crystal hot sauce, and a housemade cilantro sauce."
Chef Randy Evans reviews Cracklin' crusted yellowfin tuna at SoBou
$$ | Breakfast/Brunch, | Southern, | Wine Bar, | Modern, | American
French Quarter
1 Review
"With a crawfish maque choux and sofrito, the seared tuna is amazingly light and flavorful."

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