Restaurant Dish:Take a bite out of New Orleans at Gautreau’s

August 18th, 2010 by Joe Rabhan • Related • Filed Under

Restaurant Dish: Gautreau’s

Dress code: Dressy Casual to Dressy

Exterior

Many locals can attest to Gautreau’s wild popularity. Nestled in a charming historical building that was once a drugstore, this little bistro has a certain je ne sais quoi that captivates guests. Through potentially devastating circumstances such as a bad economy and changes in the kitchen, Gautreau’s has managed to remain at the top of its class. This could be a result of their elegant atmosphere, or possibly their quality contemporary Creole/modern French fare that leaves New Orleans Bed and Breakfast guests and the locals begging for more.

Stepping into the Uptown restaurant feels a little like stepping into a Parisian bistro. From the tromp l’oeil hand-painted walls to the collection of antique mirrors from France dispersed throughout the space, guests can definitely spot the French flair. It is precisely this old-world charm that makes Gautreau’s a popular date-night spot.

The current mastermind behind these crave-worthy dishes is Sue Zemanick. Gautreau’s popularity may have something to do with the creative genius of their chefs. Zemanick is the third chef from Gautreau’s to be named “America’s Top Ten Best New Chefs” in Food & Wine magazine. Adding to that success, Gautreau’s has received much recognition in The New York Times, Gourmet, Bon Appetit, and Town and Country magazines.

While the chefs of Gautreau’s have always respected classic New Orleans dishes, they inject a bit of French flavor in to the mix, and routinely change the menu about every six weeks to keep things fresh. Past dishes have included a duck fillet with red cabbage, sautéed halibut with veal cheek ravioli, confit of duck with Beluga lentils, Louisiana blue crab with pasta, seared scallops with fennel and a citrus glaze, roasted chicken with haricots verts, filet mignon in a sauce bordelaise, and bacon-wrapped pork tenderloin with creamed corn and roasted tomato pork jus.

Main dining room

Private event

Although the interior is cozy, private dining options are available. While the main dining room is located downstairs, there is a larger private room upstairs that can be rented out for a number of occasions.

To experience Gautreau’s, making an advanced reservation from your bed and breakfast in New Orleans would be the best way to go. The bistro is open on Mondays through Saturdays. Gautreau’s is located conveniently close to the Avenue Inn Bed and Breakfast in the garden district, so all of you serious foodies can book a weekend, and get your personalized taste bud tour of NOLA courtesy of the Innkeepers.Its just a short streetcar ride away.

So picture this: Only a short streetcar ride from your Bed and Breakfast, you are dining in a charming New Orleans French bistro, sipping a vintage Merlot, and ordering a creamy scallop risotto as a starter. A dream? Not really. Let Joe and Bebe of the Avenue Inn Bed and Breakfast be your ambassadors to New Orleans dining. They can make this foodie fantasy a reality. Come discover the product of timeless elegance and inspired cuisine at Gautreau’s.

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Have you experienced a meal at Gautreau’s? Please share your comments here.

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About the Author

Graduating from the University of Georgia in 1972 with a degree in Food Science and Business, Joe served 25 years in the hotel industry with a major national brand and had the opportunity to direct hotel operations in a number of mid-sized and large resorts and hotels. Over the years, he served as Director of Housekeeping, Director of Food and Beverage and as General Manager. He is a certified hotel administrator and holds numerous certificates in food service and hotel management. Joe and his wife Bebe are beginning their ninth year of operation at the Avenue Inn Bed and Breakfast.

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