Critic Discovers Duck Hearts ‘Showered in a Dust of Dehydrated Pig’s Blood’ | Eater New Orleans

"At this Warehouse gem I found wife-and-husband team Samantha and Cody Carroll hitting their groove after three years, with an approach that’s still very ambitious but more toned down, fine-tuned, and relaxed; adventurous items anchor the menu, including delicious veal brains coated in black garlic breadcrumbs, purple duck hearts showered in a dust of dehydrated pig’s blood served with a swampy gravy, and goat-cheese grit cakes, while more accessible options like a deviled crab remain an exercise in indulgence." - Stephanie Carter