Gris-Gris
Southern restaurant (US) · Lower Garden District
1800 Magazine St, New Orleans, LA 70130
Highlights
Elevated Southern classics, gumbo, oyster pie, shrimp & grits
Elevated Southern classics, gumbo, oyster pie, shrimp & grits
"Gris-Gris chef Eric Cook dishes a powerful wallop with his version of shrimp and grits, studded with smoky pork sausage and loaded with buttery shrimp atop a mount of al dente stone ground grits. Roasted red peppers and cherry tomatoes add color to one of the most popular items on Cook’s menu. Ask for bread to sop up the gravy’s butter goodness. Make it at home from his new Modern Creole cookbook." - Beth D’Addono
"The LGD’s best bet for contemporary Southern cuisine has a daily (except Tuesday) happy hour, and it includes several of chef Eric Cook’s popular food items: Gulf fish crudo, fried pickles and caviar ranch, and cracklins’ and pimento to name a few. Beyond food, there are four $8 cocktails and $2 off all draft beer and wines by the glass. Happy hour is available Wednesday through Monday, 3 to 6 p.m." - Eater Staff
"Gris-Gris is an LGD standout. Longtime New Orleans chef Eric Cook has created a reliable neighborhood standby for contemporary Southern cuisine with refined versions of favorites like oyster pie, shrimp and grits, and chicken and dumplings. The upstairs balcony offers a special setting for happy hour drinks, weekend brunch, or dinner." - Clair Lorell
"Gris-Gris’ King Cake daiquiri is available to-go by the half gallon. Made with king cake rum cream, praline liqueur, Denizen Rum and vanilla, pre-orders by the half gallon are available now (make sure to give 24 hours advance). A half gallon is $35; three half-gallons for $95." - Beth D’Addono
"Gris-Gris is chef Eric Cook’s homage to Southern hospitality and smart comfort cuisine. Eat at the bar to watch the open kitchen in action. Gris-Gris also boasts the Samedi Room, one of the most unique special event spaces in the city, a two-floor kitchen/dining/sitting room with outside balconies overlooking the city. Don’t miss the daily gumbo simmered to a dark and smoky essence." - Beth D’Addono
