March 29, 2016
By:Coleman Andrews, The Daily Meal
What makes a good restaurant a "best?" Food that's better than just good, of course. A dining room and a level of service that suit the quality of what's on the plate. A good wine list (which doesn't always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency.
#31 August, New Orleans
True, John Besh has become a New Orleans institution, but he’s also still one of the most interesting (did you know he was a U.S. Marine?) and ambitious (12 restaurants and counting) chefs in the Crescent City today. The American menu atthis splendid eatery, located in a historic nineteenth-century French-Creole building in New Orleans’ Central Business District, shows his love for, and understanding of, French, Italian, and high-level American cuisine, much of it interpreted with a New Orleans lilt. His dishes also usually incorporate the finest local food Belle River crawfish tartlet, potato crisp P&J oysters, and crispy Gulf snapper. A $97 tasting menu is available, as well as a $72 tasting of farmers market vegetables, which features things like green garlic soup with quail egg, caramelized fennel cappellacci, and slow-cooked butternut squash with truffle and smoked onion.