BEST CHEFS IN AMERICA
from 'Food & Wine'
(A Restaurant Guide to America's Best Chefs)
LOUISIANA
Besides talent, creativity, and ambition, these star chefs share one more distinctions: they're all former F&W 'Best New Chefs'. Louisiana is the current home base of some of these 'superchefs'. Ask our Culinary Specialists to help you with your travel and dinner reservations!
NEW ORLEANS
Bayona
Susan Spicer, F&W 1989
For a dozen years, Spicer has interpreted cuisines from around the world in this color-blocked French Quarter cottage. (430 Dauphine St.; 504-525-4455)
Brigtsen's
Frank Brigtsen, F&W 1988
Brigtsen continues where his mentor, Paul Prudhomme, left off; Acadian classics, no pretensions. (723 Dante St.; 504-861-7610)
Gamay
Bistro & Bar
Greg Sonnier, F&W 1994
Sonnier produces lusty Cajun-Creole dishes in this cool, calming room. (320 Decatur St.; 504-299-8800)
Lilette
John Harris, F&W 2002
Harris' precise technique, premium ingredients and aversion to unnecessary flourishes taps into the essence of French and Italian cooking. (3637 Magazine St.; 504-895-1636)
Peristyle
Anne Kearney, F&W 1998
Kearny turns out bold, fresh, Louisiana-tinged French food in a homey, welcoming space. (1041 Dumaine St.; 504-593-9535)
Restaurant
August
John Besh, F&W 1999
Trend-conscious Euro with Creole touches makes Besh the chef with buzz. (301 Tchoupitoulsa St.; 504-299-9777)
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