The atmosphere is classic & the art is beautiful from Eddie Mormon in Louisiana. But the executive Chef is from Florida and knows nothing of Orleans food, not even the basics. PO-boy bread is made with Sourdough, the Blue Crab lump cake is lacking the crab--couldn't even taste it was crab. Beignets (Chef's own recipe) were doughy inside. Gumbo made with one piece of sausage and rice. Even a $32 steak is very small & comes with only 1 side. Seriously. No fresh rolls or salad is included. Spoke to the Chef who was already aware he needed to make French bread and is gonna work on it--told to try back in a few months. No thanks. We weren't even given napkins.
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