This restaurant dreamed up by Chef David Kinch is a love letter to all things New Orleans, right down to the beads hanging on the wall. The menu is rife with Lousiana and Southern favorites like fried green tomatoes, freshly shucked oysters and reimagined po’boys. Finish with beignets, made by Stephanie Prida, who is also the pastry chef at Kinch’s three-Michelin-star restaurant Manresa. Prida’s delightfully puffy pillows of fried dough peek out from beneath an avalanche of powdered sugar.
Special Dishes: Oysters, Fried Green Tomatoes, Po' Boys, Gumbo, Beignets
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