"Couvant’s French pedigree fits the restaurant’s gorgeous space, with its low lighting, tin ceiling, crushed velvet, and black and white tile floor. Couvant, from the French word for smolder, is a French-inspired brasserie, with homage to local bounty. Chef Ryan Pearson, who worked in France as well as at Daniel in Manhattan, is rooted in New Orleans, so his allegiance to local dishes and the bounty from the Gulf burns brightly. The chef’s crawfish gnocchi is a wonder, a spot-on marriage of French and South Louisianan traditions." - Beth D'Addono
Randy Schmidt/Eater NOLA
