Four Seasons Hotel New Orleans

Chef John Besh’s Hospitality Group Opens a Delacroix This Month | Eater New Orleans

"Opened on September 22 at Spanish Plaza between the Four Seasons Hotel and Audubon Aquarium, this newest BRG Hospitality spot serves local seafood in a rustic, fish camp setting under chef Wiley Lewis, whose Louisiana roots span from North Louisiana to the southern bayous. The menu reaches beyond seafood with smoked duck gumbo, duck poppers, cavatelli with wild boar sausage, and seafood-stuffed pistolettes. BRG founder John Besh remains involved behind the scenes, working with the back-of-house culinary staff to mentor and train the group’s chefs." - Beth D’Addono