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Braised celery hearts with smoked beef tongue are a menu mainstay here, and they tell you everything: this is a French brasserie that means it. The chef owes more to Paris than to the French Quarter, though Gulf fish and red beans find their way in. His business partner runs one of the sharpest wine programs in town. The New York Times put it on their restaurant list in 2023, the same year Bon Appétit named it one of America's Best New Restaurants.
The awards strongest first
- Wine Enthusiast Forward 50 Restaurants
- The New York Times The Restaurant List
- Bon Appétit America's Best New Restaurants
- The New York Times The 25 Best Restaurants in New Orleans Right Now
- The Infatuation The 27 Best Restaurants In New Orleans
One number, weighted & current 87
How we scoreThe dishes from the writeups
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Escargot
“It’s a great place to bring a date, eat escargot, and drink a glass of Burgundy.”
The Infatuation -
Gulf fish a la royale
“Beyond snails, we love the braised celery hearts with beef tongue, gulf fish a la royale, and risotto”
The Infatuation -
Gulf fish court-bouillon
“While there are nods to local tradition — Gulf fish court-bouillon, red beans in the cassoulet — the chef Tom Branighan owes more to Fernand Point than to Paul Prudhomme.”
The New York Times
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