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301 Tchoupitoulas St.
New Orleans , LA , United States
(504) 299-9777

Under sparkling chandeliers in a renovated four-story French-Creole warehouse, James Beard Award–winning chef John Besh celebrates regional ingredients in French style. A devoted Louisiana resident, Besh is involved with artisanal producers and longtime area farmers, which means you might find a salad of heirloom beets with Allen Benton’s cherrywood bacon, mustard greens, quail eggs, and black-eyed pea croutons, or a sugar-and-spice duckling with Anson Mills heirloom Carolina corn grits, roasted duck foie gras, and quince. We suggest the buster crabs, fried until they’re crispy and hot if you can.

Last updated 2013-09-20 01:15:09 UTC
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