Soft Shell Crab
https://youtu.be/8Bg6LjuMDZM From our Blue Crab & Creole Tomato Menu: Fried Soft Shell CrabCrisp fried crab served atop Creole tomato fried rice, with haricots verts and smoked tomato butter
Shrimp and Grits
Tonight's guests are savoring these Shrimp and Grits made with slow cooked stone ground grits with Louisiana Gulf shrimp, leeks and smoked tomato butter sauce, topped with crispy garlic.
Lady Languid
Well, I built me a raft and she's ready for floatin' Ol' Mississippi, she's callin' my name Catfish are jumpin'...
There’s No Place Like NOLA
“Madame Lily Devalier always asked 'Where are you?' in a way that insinuated that there were only two places on earth one could be: New Orleans and somewhere ridiculous.” ― Tom Robbins, Jitterbug Perfume
Chef Erik is at it again
Chef Erik pan sears this sublime Faroe Island salmon and serves it atop a tasty field pea succotash. He then garnishes it with crispy Tabasco onion rings to make it seriously scrumptious.
Festival Thyme in NOLA
Artis Lewis paints a jazzy portrait, Jeremy Artwork Hebert is Nolier than thou, and this Festival Thyme cocktail made with Don Q Anejo Rum, strawberry-thyme infusion and lime juice is cool and refreshing.
Jazzin It Up
New Orleans is the only place I know of where you ask a little kid what he wants to be and instead of saying "I want to be a policeman," or "I want to be a fireman," he says, [...]
NOLA Spring Edition
"When spring came, even the false spring, there were no problems except where to be happiest." --Ernest Hemingway, A Moveable Feast
This Redfish is Rollin!
Enjoy this Blackened Redfish served atop a panzanella and Louisiana jumbo lump crab salad, garnished with an English pea purée.
Welcome Sunrise AU!
We had the pleasure of hosting Sunrise AU here at the restaurant on Thursday check it out! https://au.tv.yahoo.com/sunrise/g/34946139/day-five-new-orleans/