38 Essential Restaurants in New Orleans
"For a contemporary take on the deep-rooted traditions of Creole cuisine in the French Quarter, look no further than Saint John. Chef Eric Cook has built a gold standard for modern interpretations of throwback dishes like beef daube, shrimp remoulade, and smothered turkey necks by bringing in global flavors, all around elevating the recipes of his childhood. Start with the oysters Saint John, where oysters are prepared three ways, share some gumbo, and if there’s a whole fish special, order it." - Clair Lorell, Eater Staff
Randy Schmidt/Saint John
