"Chef Lincoln Carson is making magnificent food at Bon Temps, his newish and French-ish restaurant in the Arts District. From start to finish, every single dish dazzles and delights with the kind of polish that can only be honed over time and tenure. Our meal started with a complimentary fougasse, a crisp and rich loaf with preserved lemons and leeks. The delicate tartlets that followed came filled with luscious sea urchin cream and prettied with caviar. Most memorable was the oceanic risotto with sea lettuce and caviar. Each grain seemingly melded into itself, creating the most luxurious creamy spoonfuls of ocean-kissed porridge. —Cathy Chaplin" - Eater Staff
