301 Tchoupitoulas St.
New Orleans, LA
I love you, John Besh! This was an exquisite meal! Each dish was prepared with a lot of attention to detail. There were some that I did not like, and some that I LOVED. Parking in the area as relatively easy for street parking, so don’t worry. Also, if you’re going to a John Besh restaurant for dinner, then you’ve already decided to sacrifice an arm or a leg to pay for dinner. Tonight was no exception. But it was WELL worth it. We started off our night with three appetizers: the gnocchi was out of this world, the figs were ok, and the organic greens were alright but the brittle and blue cheese combination was amazing. It’s like they were doing a dance on my tongue, going back and forth between sweet and salty tang. The sourdough bread was freshly baked and the butter was delicious and creamy and easy to spread. Then we ordered three appetizers: the redfish, sugar and spice duck, and the special of the day. The redfish had come with shrimp that was a little too salty. But the sauce that was poured into the plate when it arrived at the table was special. The sugar and spice duck’s presentation was not at all what I had expected for the duck, it was better. The duck was amazing and apparently, the spinach was surprisingly delicious. The cowboy special was a HUGE ribeye steak which was fantastic! I was iffy about ordering a dish as common as steak at such a special restaurant but I figured they had to do it right and they did! I’m not sure exactly how it was prepared but it was tender to cut and chew (which can be a challenge for ribeye). Also the marinade with different blends of mushrooms was incredible. The jalapeno-corn souffle was a surprise, it was super spicy and super creamy, an interesting combo. We finished our night off with four desserts: the goat cheesecake, banana rumcake, chocolate napoleon and berry cobbler. Nobody at the table like the berry cobbler, unfortunately it just fell below our expectations. The banana rumcake had a hint of banana, and was definitely too dry to be a rumcake (hardly any rum). The goat cheesecake was amazing, with the honey undertones mixed it, it was incredible! And the chocolate napoleon was rich but was very delicious. Definitely coming back, hungry for more!