Meauxbar

"For Meauxbar, which LeBlanc bought in 2014 10 years after it first opened, the issue was seating and space — there were no outdoor seats, and reduced capacity requirements could mean as few as ten people inside..." - Clair Lorell

"The LeBlanc + Smith restaurant group announced the temporary closure of Meauxbar." - Clair Lorell

"The longtime bistro on the outskirts of the French Quarter had its last dinner service on October 25, 17 years after it was opened by Matthew Guidry and James Conte. After a change in ownership and a significant revamp, Meauxbar reopened in 2014 under the LeBlanc + Smith umbrella (which also includes Sylvain, Cavan, and Barrel Proof), with chef Kristen Essig at the helm. Essig left in 2016, but the its refined, French-inspired menu continued to be a destination for regulars and tourists. LeBlanc + Smith reopened its five restaurants with a new model over the summer, one employing a leaner staff that receives a base salary and company-provided health insurance. Robert LeBlanc, owner of the LeBlanc + Smith group, said Meauxbar staff will move over to his other restaurants." - Clair Lorell

"Meauxbar is located on the very edge of the Quarter and it’s more likely filled with locals from the neighborhood than it is visitors in town for a convention. They serve a mix of French dishes, like chicken liver pâté and hanger steak au poivre, along with non-French dishes, like gnocchi and yak-a-mein, a local noodle dish topped with stewed beef and eggs. It’s a great option for when you want to split a few plates, drink some interesting cocktails, and get some recommendations from a couple who came down for Mardi Gras in the 70s and never left. In case you can’t get enough of Meauxbar, they also serve brunch Friday through Sunday." - Team Infatuation