Gris-Gris
Southern restaurant (US) · Lower Garden District ·
Elevated Southern classics, seasonal cocktails, and balcony seating
Elevated Southern classics, seasonal cocktails, and balcony seating
"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
"I note Gris-Gris is described as Cook’s successful first New Orleans restaurant and served as the predecessor to Saint John." - Clair Lorell
"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
"I note Gris-Gris is Cook’s popular original restaurant, located on Magazine Street in the Lower Garden District (LGD)." - Clair Lorell
"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