Chef
Michael Sichel

New Orleans

My Venues

Galatoire's
209 Bourbon St
New Orleans, LA

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

View all accolades ▾

Where I Go Out

Liver mousse

Rene Bistrot

$$, French, Central Business

"You can find this dish on Rene Bistrot's charcuterie board from time to time, so order it if they have it that day. It's traditional liver mousse served on croutons by a traditional French chef. It's a must-try!"

$$, Burgers, Outdoor Seating, Full Bar, Happy Hour, Freret

"I order my Company Burger with bacon, cheese, and a fried egg. My condiment of choice is the chipotle aioli."

Capt Sal's Seafood & Chicken

$$$, 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."

Ruth's Chris Steak House

$$$$, Steakhouse, American, Seafood,

"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."

Chef

Michael Sichel

Galatoire's

Gulf Coast fish fillet sandwich

Houston's Restaurant

$$$, American, Faubourg Lafayette

"Houston's has great service and a comfortable atmosphere. It's a favorite spot of mine to eat simple, good food. Using local Gulf fish that's either seared or fried, it's topped with slaw and served on a perfect bun, just the way I like it."

$$, 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."

Chef

Michael Sichel

Galatoire's

At My Venues

Goute

Galatoire's

$$$, Southern, French, American, Cajun / Creole, Speakeasy, French Quarter

"I love it!! It represents NOLA History!!😎"

$$$, Southern, French, American, 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."

Chef

Brian Landry

Borgne

ChefMichael Sichel

New Orleans

My Venues

Accolades

Where I Go Out

At My Venues

Chef
Michael Sichel