Accolades

  • Award of Excellence
    Wine Spectator
  • Best New Orleans Restaurant
    The Times-Picayune
  • TV appearance (Soufflé potatoes)
    The Best Thing I Ever Ate
  • Favorite Restaurant for a Power Lunch
    New Orleans Magazine
  • 101 Best Restaurants in America
    The Daily Meal
  • Contestant
    Top Chef
  • ChefsFeed Winner
    One of the Best Things to Eat in NOLA

My Restaurants

Where I Eat

Behind the Scenes

Chef Michael Sichel reviews  at post.venue.name
"Brasiole finally. Happy new years to all!"
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Chef Michael Sichel reviews  at post.venue.name
"Last course of frogs leap wine dinner. This is for people who love prime beef @ gala 33#winetime @frogsleapwinery"
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Chef Michael Sichel reviews  at post.venue.name
"Cipollini onions and whipped #burrata cheese @gala 33 #70'throwback"
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From My Menu

Chef John Besh reviews Soufflé potatoes at Galatoire's
$$$ | Southern, | French/Belgian, | American
French Quarter
1 Review
"It's hard to beat a Sazerac lunch at Galatoire's, and no meal is complete without the soufflé potatoes, served warm and fluffy and dipped into a warm, buttery, rich Béarnaise sauce."
Chef Brian Landry reviews Soft shell crab at Galatoire's
$$$ | Southern, | French/Belgian, | American
French Quarter
1 Review
"Not one, but two large soft-shell crab drizzled with lemon-caper beurre blanc is just one of my favorite dishes from the Grand Dame of Creole cuisine. Start with a Sazerac and finish with the Café Brûlot."