The spot is about as close as you can get to New Orleans without actually stepping foot in the Crescent City. Chef Rob Lippincott turns out NOLA staples like gumbo, boudin balls and jambalaya, following recipes handed down from his mother and his grandmother. His light and airy beignets are a definite draw. They’re made traditionally, being rolled by hand and getting a quick fry before being doused in powdered sugar.
Special Dishes: Beignets, Po' boys
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