Boiled crawfish
$$$, Seafood, St. Claude
"When crawfish are in season, there is nothing I crave more than a cold drink, a table with the day’s newspaper, eight pounds of steaming crawfish, and my girl. Nothing makes me happier."
ChefMichael Sichel
New Orleans
Accolades
- Award of ExcellenceWine Spectator
- Best New Orleans RestaurantThe Times-Picayune
- TV appearance (Soufflé potatoes)The Best Thing I Ever Ate
- Favorite Restaurant for a Power LunchNew Orleans Magazine
- 101 Best Restaurants in AmericaThe Daily Meal
- ContestantTop Chef
- ChefsFeed WinnerOne of the Best Things to Eat in NOLA
Where I Go Out
The Company Burger
$$, Happy Hour, Outdoor Seating, Burgers, Full Bar, Freret
"I order my Company Burger with bacon, cheese, and a fried egg. My condiment of choice is the chipotle aioli."
New York strip
$$$, Steakhouse, American, Seafood, Central Business
"Not only do they hit the right temperature, but the quality of the beef is top-notch and the sides add to the pageantry of the meal. My favorite accompaniment is their Maker’s Old Fashioned."
1/2 fried chicken
$$, Italian, Seafood,
"Fresh, fried to order, and served with potato salad and a fish bowl of Abita Amber, it doesn't get any better than this!"
Housemade selection of pickled vegetables
$$$, Modern, Pub, American, Gastropub, Cocktail, New American, French Quarter
"Alex Harrell, who was once the former chef at Galatoire's Bistro in Baton Rouge, now mans the kitchen at this hip gastro pub in the French Quarter. His use of simple ingredients and good technique are a winning combination."
Wild mushroom pizza
$$, Happy Hour, Pizza, Full Bar, Italian, Central Business
"Executive chef Alon Shaya nails the Neapolitan pizza. Being a New Yorker, I am a pizza snob, and I'm telling you that Domenica’s pizza is hands down the best. My favorite pizza is the wild mushroom with Fontina cheese, bacon, and an egg."
At My Venues
Goute
$$$, French, Cajun / Creole, Speakeasy, French Quarter
"I love it!! It represents NOLA History!!😎"
Soft shell crab
$$$, French, Cajun / Creole, Speakeasy, French Quarter
"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."
