Chef

Craig Deihl

"Served with meaty Sea Island red peas, house-made tortillas, cheese curds and rich, fatty pork confit. If you are able to (or don’t have kids), this dish must be followed by a nap. It’s the perfect for Sunday brunch. If you can’t get a seat in the dining room, the bar serves the full menu as well."

"The set changes regularly, but it’s usually served with Thunder sauce, a sweet pepper purée that has just enough salt. It has amazing flavor and goes especially well with grits and eggs. We also always order the garden salad, and my daughter loves the mac and cheese—this is her favorite restaurant."

"There are three different types of meat on this—house-made sausage, pepperoni and bacon. The smokey char on the crust from the wood-burning oven really makes the pizza, and there is just the right amount of chew with the crust. Other must-haves are the focaccia and wood-fired olives. Both are phenomenal, as is their craft beer selection."

"By far, one of my favorite dishes at FIG. It’s flawless in preparation—rich in flavor with creamy, velvety textures—and served with house-made pickles, mustard and brioche. There’s always an option to sit at the bar or a communal table without a reservation, but come early—those options fill up, too. Also, be sure to try the bolognese and the ricotta gnocchi."

"Prepared like a lobster roll with a creamy mayo sauce on a soft hot dog bun. It’s served with amazing Geechie Boy grit frites that are a spin-off of chips. They’re kind of like polenta fries. Tip: make a reservation—they stay busy. If you are just looking for a quick bite, sit at the bar. For a more leisurely meal, dine in the dining room... it has a beautiful view and the décor is awesome, too."

"Meat @R'evolutionNola"