The Best Gumbo in New Orleans | Bon Appétit
"This chef-driven restaurant experiments with small-batch, oven-roasted roux so the darkness can be precisely controlled, blending light, slow-roux traditions from the chef’s upbringing with dark, high-heat techniques learned under Paul Prudhomme. The kitchen often features guinea hen and housemade sausages, and rotates proteins such as alligator or rabbit to keep the gumbo inventive and seasonally focused; rice is intentionally kept subtle rather than cooked in flavored stock to let the gumbo shine. Standout items include the duck/rabbit/guinea-hen gumbo, duck liver mousse pâté and an indulgent peppermint-chocolate dessert." - ByMegan Braden-Perry
