• Nominee for Best Chef: South
    James Beard Foundation
  • Nominee for Best New Restaurant (a Mano)
    James Beard Foundation
  • Chef of the Year
    New Orleans magazine
  • Top 10 Restaurants (RioMar)
    The Times-Picayune
  • Top Eight Latin Chefs in the Country
    Hispanic magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in NOLA

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Adam Biderman reviews Provoleta at La Boca Steaks
$$$ | Italian | South American | Steakhouse
Warehouse District
"A disc of Provolone cheese is broiled until meltingly delicious, then topped with fresh herbs and served with bread."
Chef Leah Chase reviews Smoked roasted chicken at High Hat
$$ | Southern | Seafood | American
"High Hat makes a good roast chicken. You can get a breast or leg, and sometimes they will give you half a chicken. It is not too dry, but really well-seasoned, and it is smoked so nice and tender. It comes with a choice of sides like French fries, cornbread, okra, and tomatoes."
Chef Emanuel Loubier reviews Pizza at Ancora Pizzeria
$$ | Pizza
"The pizza dough takes three days to prepare, and they're cooked in a 900-degree, handcrafted, wood-burning oven imported from Italy. They top their pizzas with anything they've got, but you can always be certain that Ancora has good ingredients and great technique. The charred bottoms of their pizzas are what turn me on about this place."
Chef Susan Spicer reviews Whole fried catfish at High Hat
$$ | Southern | Seafood | American
"This perfectly fried, fresh pond-raised catfish has a crisp cornmeal breading and a great choice of sides. Take your pick from southern-style corn bread, okra and tomatoes, or smoky peas—just to name a few."
Chef Nick Martin reviews The High Hat burger at High Hat
$$ | Southern | Seafood | American
"This is a simple, happy burger. They spread pimento cheese all over it, and it comes with the standard option to get it dressed. What sets the burger apart (aside from all of the lovely melted pimento cheese) is that they throw the burger on a flat-top griddle so they can sear your burger and get it nice, brown and delicious. It also comes with a side of great, crispy rustic potato fries."