| Bio: |
Intimate as well as welcoming, this restaurant stays in New Orleans but would be at home in any type of large city. Exec Chef Dane Harris prepares seasonally influenced dishes that could consist of beef tartare with pho garnishes as well as crispy rainbow trout with citrus salsa verde, from amenu that is both modern as well as French-inspired. After that there's the elevated cocktail program, that includes martinis as they were suggested to be sipped. The former grocery store is loaded with all-natural light as well as stunning art from the proprietor's exclusive collection. The menu is tiny but top quality, with a fine balance of seafood and meats. https://www.mixcloud.com/abrianwicp/ |
