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A Fall Restaurant Guide for New Orleans

(page 3 of 3)

Tableau is the latest offering by Dickie Brennan & Company with Chef de Cuisine Ben Thibodeaux at the helm. From his Cajun Country roots in Lafayette, Thibodeaux traveled to Thibodaux and trained at the Chef John Folse Culinary Institute before later working at a restaurant in France with two Michelin stars, followed by almost a decade of experience in the Dickie Brennan family of restaurants.

Located in Jackson Square at Le Petit Théâtre, Tableau has partnered with the nearly century-old community-based theatre organization and renovated a portion of the building into a new Louisiana Creole restaurant perfect for both theatre patrons and the general public. Tableau and Le Petit share many spaces, including a newly renovated lobby and elegant French Quarter courtyard.
Chef Thibodeaux’s menu aims to please guests with traditional New Orleans favorites elevated to a new level. An example of one such dish is the oysters en brochette starter, which features Gulf oysters wrapped in bacon, skewered on rosemary sprigs and served over roasted garlic beurre blanc.

The main dining room is open to the kitchen, offering guests a front-row seat to the culinary action. The second floor features an additional bar with access to balcony dining on Jackson Square. More casual diners may also enjoy the first floor bar, which features specials and snacks from 3 p.m.-7 p.m. daily.

Chef Greg Sonnier recently returned to the kitchen with the opening of Kingfish at the corner of Chartres and Conti streets in the French Quarter. The locally famous chef and former owner of Gabrielle features “new Louisiana cuisine” at Kingfish, a casual and relaxed restaurant with an art deco atmosphere resembling the era of Huey Long, from whom the restaurant takes its name. Chef Sonnier is hardly new to New Orleanians, and his new menu reflects his Louisiana-centric approach to food, although a bit lighter and more delicate than traditional Creole.

Local reviewers have gone nuts over his Every Man a King signature dish: a Himalayan salt brick-seared pompano topped with lemons, roasted pecan butter and red onion marmalade. The honey crab-boiled Duck a la Saulnier is another top pick, a boneless duck tossed in ramen noodles, roasted peppers, mushrooms and preserved lemon sauce.

The bar at Kingfish is overseen by celebrated bartender Chris McMillian, a Louisiana native and fourth generation bartender. As an historian and storyteller, Chris brings Kingfish to life with his personality, knowledge and classic techniques. Open for lunch and dinner daily, Kingfish also offers Happy Hour from 2:30-7 p.m., with $8 “lil’ eats” and half off beer and wine.

Arnaud’s, 813 Bienville Ave., 523-5433, ArnaudsRestaurant.com
Antoine’s, 713 St. Louis St., 581-4422, Antoines.com
Broussard’s, 819 Conti St., 581-3866, Broussards.com
Café b, 2700 Metairie Road, 934-4700, CafeB.com
Kingfish, 337 Chartres St., 598-5005, KingfishNewOrleans.com
Ralph’s on the Park, 900 City Park Ave., 488-1000, RalphsOnthePark.com
Redfish Grill, 115 Bourbon St., 598-1200, RedfishGrill.com
SoBou, 310 Chartres St., 552-4095, SoBouNola.com
Tableau, 616 St. Peter St., 934-3463, TableauFrenchQuarter.com
Warehouse Grille, 869 Magazine St., 322-2188, WarehouseGrille.com

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