The Best Gumbo in New Orleans | Bon Appétit
"Serving a cognac-brown, Thanksgiving-like gumbo built on chicken and andouille (sourced from a noted producer in Breaux Bridge) and a daily-made stock from roasted chicken carcasses, this restaurant draws on Vermilion-Parish–style, darker, seafood-free gumbo traditions. It’s commonly presented with popcorn rice and a “push bread” for sopping, and the menu pairs the gumbo with refined small plates such as a duck popper (seared duck breast and root-beer–braised pork belly) and carefully curated seasonal desserts." - ByMegan Braden-Perry
