"Couvant’s French pedigree fits the gorgeous space in the Eliza Jane Hotel, with its low lighting, tin ceiling, crushed velvet, and black-and-white tile floor. New Orleans native Ryan Pearson, a former sous chef at Daniel in Manhattan, delivers French technique, but with modern, creative style. The crawfish gnocchi is just one spot-on marriage of French and South Louisianan traditions." - Beth D'Addono
Randy Schmidt/Eater NOLA
