Café Reconcile is a nonprofit gem where at-risk youth serve up delicious Southern dishes in a welcoming, spacious atmosphere that makes every meal memorable.
"Our lives can be split into two distinct time periods: before we tried the turkey neck appetizer at Café Reconcile, and after. These crispy, caramelized hunks of fall-off-the-bone poultry are worth a visit alone, but you should definitely throw in a fried chicken plate, too—theirs is one of the best in the city. Café Reconcile is only open for lunch, and it’s a pretty big space where you can almost always find a table. We also love the mission behind the restaurant: they support and employ at-risk young adults by providing culinary training and personal development." - chelsea brasted, zella palmer, carlo mantuano, megan braden perry
"A teaching restaurant on Oretha Castle Haley Boulevard serving classic New Orleans cuisine like red beans and rice, catfish, and smothered chicken."
"Café Reconcile’s chicken and sausage gumbo, built with a rich roux and studded with okra, comes served with a mound of pearlescent white rice. Try it with a slice of jalapeno cornbread on the side. Even better, your meal helps support Café Reconcile’s workforce development program for young New Orleanians." - Beth D'Addono, Clair Lorell, Eater Staff
"One of New Orleans’s most endearing restaurants (and there are many), Café Reconcile doubles as a successful job-training program for teens and young adults. Led by hugely talented local chef Martha Wiggins, the old-school New Orleans soul food, like seafood-stuffed peppers and fried catfish, stands on its own, served in a welcoming, art-adorned setting in the heart of Central City’s Oretha Castle corridor." - Clair Lorell
"Don’t miss the chance to taste one of Cafe Reconcile chef Martha Wiggins’ daily specials. Served with Leidenheimer French bread and one side, her elevated take on shrimp and white beans is a wonder, with the shrimp cooked to order at the last second, which is not usually the case. And that’s just on Thursday. Get the onion rings, maybe the collards — oh, or the jalapeno cornbread. Just be sure to get an extra side." - Beth D'Addono
