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3637 Magazine St.,
New Orleans, LA 70115

Property Description

Among the favorite entrees are the Muscovy duck breast with cabbage and black olive sauce and the olive oil poached striped bass with raw artichokes, beets, hearts of palm, watercress and citrus vinaigrette. Chef John Harris apprenticed with Gautreau's, Bayona and a restaurant in France.
Cuisine Served
  • French
Meals Served
  • Dinner
  • Lunch
Restaurant Features
  • Outdoor Dining