Accolades

  • Chef of the Year
    Eater New Orleans
  • Chef to Watch
    Louisiana Cookin' magazine
  • Four Beans
    The Times-Picayune
  • So Hot Right Now Award
    Eater New Orleans
  • 40 Under 40
    Gambit

My Restaurants

  • Root
    200 Julia St
    New Orleans, LA

Where I Eat

Behind the Scenes

Chef Phillip Lopez reviews  at post.venue.name
"Carrots, Foie Gras & Hibiscus. Two domes of foie, one with a carrot glaze and the other with hibiscus. Raw shaved baby carrots, and “caraisains”: carrots that have been melon balled braised in carrot juice then dehydrated until reaching the texture of a moist raisin. #SquareRootNOLA"
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Chef Phillip Lopez reviews  at post.venue.name
"Carrots, Foie Gras & Hibiscus. Two domes of foie, one with a carrot glaze and the other with hibiscus. Raw shaved baby carrots, and “caraisains”: carrots that have been melon balled braised in carrot juice then dehydrated until reaching the texture of a moist raisin. #SquareRootNOLA"
instagram icon
Chef Phillip Lopez reviews  at post.venue.name
"Carrots, Foie Gras & Hibiscus. Two domes of foie, one with a carrot glaze and the other with hibiscus. Raw shaved baby carrots, and “caraisains”: carrots that have been melon balled braised in carrot juice then dehydrated until reaching the texture of a moist raisin. #SquareRootNOLA"
instagram icon
Chef Phillip Lopez reviews  at post.venue.name
"Carrots, Foie Gras & Hibiscus. Two domes of foie, one with a carrot glaze and the other with hibiscus. Raw shaved baby carrots, and “caraisains”: carrots that have been melon balled braised in carrot juice then dehydrated until reaching the texture of a moist raisin. #SquareRootNOLA"
instagram icon
Chef Phillip Lopez reviews  at post.venue.name
"Carrots, Foie Gras & Hibiscus. Two domes of foie, one with a carrot glaze and the other with hibiscus. Raw shaved baby carrots, and “caraisains”: carrots that have been melon balled braised in carrot juice then dehydrated until reaching the texture of a moist raisin. #SquareRootNOLA"
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From My Menu

Chef Aaron Hoskins reviews Sweetbreads and Spring at Square Root
$$$ | Wine Bar | Full Bar | Modern | American
Lower Garden District
"Sweetbreads (which are rarely perfectly cooked but these were) with all the tastes of spring: asparagus, green garlic, basil, and ramps. On a plate that's too beautiful to even touch. But you wanna touch it. I touched it."
Chef Phillip Lopez reviews Burnt honey, black cocoa and celery at Square Root
$$$ | Wine Bar | Full Bar | Modern | American
Lower Garden District
"The last course on our current tasting menu is Chef de Cuisine Jason Byl’s dessert “Sunflower” - Burnt Honey, Black Cocoa & Celery. ‪#‎NOLAeats‬ ‪#‎SquareRootNOLA‬"
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Chef Phillip Lopez reviews Chinook Salmon mi-cuit served with smoked roe, cream cheese and leeks at Square Root
$$$ | Wine Bar | Full Bar | Modern | American
Lower Garden District
"Fresh off the tasting menu, our Chinook Salmon Mi-Cuit is served with Smoked Roe, Cream Cheese, & Leeks. #SquareRootNOLA #NOLAeats"
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Chef Phillip Lopez reviews Mezcal, peach liqueur, lemon and agave at Square Root
$$$ | Wine Bar | Full Bar | Modern | American
Lower Garden District
"Don't mess around with La Madrina... Crafted upstairs @rootnola, she's served with Mezcal, Peach Liqueur, Lemon & Agave. #SquareRootNOLA #1800Magazine #NOLAdrinks"
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Chef Phillip Lopez reviews Blueberries, galangal, passion fruit curd, elderberry at Square Root
$$$ | Wine Bar | Full Bar | Modern | American
Lower Garden District
"One of a few #sweettreats to wrap up the #tastingmenu at #SquareRootNOLA: Blueberries, Galangal, Passion Fruit Curd, Elderberry."
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Chef Phillip Lopez reviews Fennel, pistachio and herbsaint at Square Root
$$$ | Wine Bar | Full Bar | Modern | American
Lower Garden District
"At #SquareRootNOLA, we celebrate birthdays, anniversaries & other big moments with a Baked Alaska - Fennel, Pistachio & Herbsaint. Another #delicious & fiery reason to spend your special day with us. #Cheers!"
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