Couvant
Restaurant · Central Business District
315 Magazine St, New Orleans, LA 70130
Highlights
French brasserie with steak frites, cocktails & quaint terrace
French brasserie with steak frites, cocktails & quaint terrace
"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
"In the Central Business District adjacent to the French Quarter, Couvant, serves a Réveillon menu in the stylish hotel, The Eliza Jane. The restaurant dresses up indoors and out as the Spirits Aglow bar from mid-November through early January, rolling out cocktails like boozy hot chocolate and Elfing Around, a mix of mezcal, amaro, pomegranate, port, and rosemary." - Adam H. Callaghan
"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
"New Orleans-born chef Ryan Pearson brings new vim to Couvant, embracing French technique, but with modern, creative style. His allegiance to local dishes and the bounty from the Gulf burns brightly on a menu that is the best of both. His French bouillabaisse showcases both Gulf fish and Grande Isle shrimp. The restaurant offers brunch every day from 10 a.m., until 2 p.m. during the week, 3 p.m. on the weekends." - Beth D’Addono
"Couvant’s elegant French brunch menu of fried oysters with frites, beef tartare, and duck confit is complemented by a few signature cocktails (think cucumber-infused gimlets and strawberry spritzes) alongside classics like French 75s and sidecars. A number of nonalcoholic cocktails are offered too, best enjoyed in the restaurant’s bistro-like dining room." - Beth D'Addono, Clair Lorell
