Accolades

  • Nominee for Best Chef: South
    James Beard Foundation
  • Four Beans
    The Times-Picayune
  • Chef of the Year
    New Orleans Magazine

My Restaurants

Where I Eat

Behind the Scenes

Grilled beef rolls
"You cook the beef yourself and then roll it into spring rolls, which enables you to cook the meat exactly how you like it."
Diavola pizza
"They wood-grill their pizza and you can just taste the love that’s involved with making the crust. It has the perfect amount of spice."
Mollejas
"These grilled sweetbreads are first poached then grilled, so the texture is beautiful and not what you expect. It's served with house sausage, which is a fantastic combination."
Chef Michael Stoltzfus reviews  at post.venue.name
The Company Burger
"This is a good, solid burger with a bun that stands up to the meat. It reminds me of a great diner burger."
Chef Michael Stoltzfus reviews  at post.venue.name
"Dark and Stormy" poboy
"The "Dark and Stormy" has pork belly and a lime slaw with garlic aioli. They braise their pork belly in rum, coke, and ginger, which makes it so moist and full of flavor."

From My Menu

Chef Craig Walker reviews Beef hanger steak at Coquette
$$$ | Modern, | American
Garden District
1 Review
"Being my favorite restaurant in New Orleans, every dish here has been memorable. The hangar steak is always a table guaranteed choice when available, and the crispy fries are a perfect complement."
Chef Alon Shaya reviews Roasted chicken w/ barley risotto at Coquette
$$$ | Modern, | American
Garden District
1 Review
"This chicken and its crispy skin is always perfectly cooked. It sits over creamy barley that has crushed tomatoes and Parmigiano-Reggiano folded in. It's my favorite chicken dish in the city."
Chef Tenney Flynn reviews Tempura fried shrimp at Coquette
$$$ | Modern, | American
Garden District
1 Review
"Coquette – Tempura Fried Shrimp Salad with grapefruit and Siracha. The local shrimp were perfectly cooked. I wouldn’t have thought that grapefruit and siracha would work so well together."
Chef Kristen Essig reviews Crab meat with eggplant at Coquette
$$$ | Modern, | American
Garden District
1 Review
"A small plate with a great mix of textures and temperatures. The quality of the crab is always perfect. We use the same Higgins family crab meat at Meauxbar. It’s a small family seafood operation out of Lafitte, LA. Chef Michael combines it with warm eggplant, brown butter solids and basil oil. It’s fantastic!"