Lagarde American Eatery
Restaurant · Dunwoody Forest ·
New Orleans-style eats, bourbon, and brunch specials
New Orleans-style eats, bourbon, and brunch specials
"Happy hour is from 4 p.m. to 6 p.m. on weekdays at Lagarde, a restaurant serving Cajun and New Orleans dishes on its menu. Expect $1 oysters every Tuesday here. A location is now open Milton." - Beth McKibben
"The Milton outpost of Lagarde American Eatery, a New Orleans–influenced restaurant, closed earlier this month after a year in Milton’s Crabapple District; the owners, chef Jamie Adams and Leonardo Moura, said Lagarde Milton 'wasn’t quite hitting the mark' for their guests, prompting the quick switch to a French bistro. The original Lagarde location in Chamblee remains open." - Beth McKibben
"With a menu of New Orleans-style dishes like shrimp etouffee, red beans and rice, grilled oysters, Cajun pork belly hash, and jambalaya, there’s got to be bread pudding for dessert. And regulars to this Chamblee restaurant swear it’s some of the best bread pudding around town. It comes soaked in a spicy caramel sauce and is topped with a dollop of whipped cream. There’s also a location in Milton’s Crabapple district." - Sarra Sedghi
"Owned by chef Jamie Adams and Leonardo Moura, Lagarde American Eatery blends Southern, Cajun, and classic New Orleans dishes together on the menu. Both locations in Chamblee and Milton feature dishes like shrimp etouffee, red beans and rice, po’ boys, gumbo, and jambalaya. Dinner isn’t complete, however, without fried doughnut beignets sprinkled in powdered sugar with a bourbon glaze. Lagarde is Adams’s middle name, and many of the dishes on the menu are based on his childhood and family trips to New Orleans where his parents grew up." - Beth McKibben
"Blending Southern, Cajun, and classic New Orleans dishes, the restaurant is opening a second location at Crabapple Market in Milton later this year after finding success with its original Chamblee spot three years ago. Lagarde is Adams’s middle name, and many menu items draw on his childhood and family trips to New Orleans—his mother’s gumbo is included—so the menu features shrimp etouffee, red beans and rice, grilled and fresh oysters, po’ boys, jambalaya, and specials such as Cajun pork belly hash. Desserts include bread pudding, fried doughnut holes, and pecan pie, and the bar will offer cocktails, frozen drinks, and beer and wine; brunch will be served on weekends. Design plans for the Milton location call for a patio, “graffiti–like vignettes,” a “tempting oyster display” in the dining room, and a bar centered around “fun.”" - Beth McKibben