By Chef Kristen Essig
I love New Orleans as a food town and it's great working here as a chef at Meauxbar. There are so many restaurants to visit, but here are some of my favorites.
Ancora’s chef Jeff Talbot makes the most delicious gnocchi, seasonally prepared.
Peche Seafood Grill’s chef Ryan Prewitt has an amazing raw (and cooked) seafood selection, but I just love his beef tartare with oyster aioli - a must have!
Bistro Daisy is the perfect place for one of Diane’s “martoonis” (perfect martinis) and I love Chef Anton Schulte’s classic mussels.
La Boca always has the best steaks and pisco sours, but don’t miss the hearts of palm salad and grilled sweetbreads.
Bellegarde Bakery, run by Graison Gill, is an amazing artisan bakery. They source many of their grains locally and mill almost all of their own flour. They are a wholesale bakery, but luckily you can buy their amazing breads at St. James Cheese. Run by Danielle and Richard Sutton, you won’t find a better selection of cheese anywhere. The St. James staff is extremely educated and helpful, and they also make some of the best lunch in town.
Söpö (short for Southern Posh)is run by two of my favorite ladies, Robin Bourne and Britta Barlogie. It's a local boutique with an amazing mix of women’s fashion, home goods and gifts, many locally sourced from across the south.
ANCORA - 4508 Freret Street, New Orleans, LA 70115 | T: 504.324.1636 | www.ancorapizza.com
PECHE SEAFOOD GRILL - 800 Magazine Street, New Orleans, LA 70130 | T: 504.522.1744 | www.pecherestaurant.com
BISTRO DAISY - 5831 Magazine Street, New Orleans, LA 70115 | T: 504.899.6987 | www.bistrodaisy.com
SÖPÖ - 629 N Carrollton Ave, New Orleans, LA 70119 | T: 504.609.2429 | soponola.com
Come to Meauxbar - it is a casual, neighborhood bistro and make sure you try the pork belly and crispy scallops. Don’t miss the Gulf Fish Amandine, because it is a classic bistro dish that we use as a platform to support sustainable gulf fish and it’s just plain delicious!
Chef Kristen Essig
Kristen Essig is the executive chef of Mauxbar in New Orleans' French Quarter. Essig worked with chefs Emeril Lagasse at Emeril's, Anne Kearney at Peristyle, Susan Spicer at Bayona, Corbin Evans at Lulu's and Greg Sonnier at Gabrielle before she joined the Crescent City Farmers Market as the market manager. Originally from Florida, she began her career in Charleston, S.C. working with James Beard award-winning chefs Frank Lee of Slightly North of Broad and Louis Osteen of of Louis Charleston Grill.
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