Best Dishes Eater Editors Ate in New Orleans This Week | Eater New Orleans
"A lunch standout for a paneed rabbit served with spaetzle, wilted greens, and creamy turnip purée in a grenobloise-style presentation: crispy rabbit brightened with capers and lemon, rich yet balanced, and easy to share. The restaurant also offers a strong wine list (suggested bubbles for lunch) and a jar of pickles—pickled okra, carrots, and cauliflower—that cuts through the richness and was described as a joyful accompaniment." - Henna Bakshi
