Miss River
Restaurant · Central Business District ·
Creole classics and Cajun flavors served in a relaxed bistro.
Creole classics and Cajun flavors served in a relaxed bistro.
"The city’s newest special occasion destination is Miss River, chef Alon Shaya’s restaurant in the new Four Seasons hotel. Brunch is served Saturday and Sunday, featuring creations like duck eggs Creole; beignets and ham; and poached eggs and creamed spinach on toasted brioche bread with hollandaise and caviar. Of course, the cocktails are just as over-the-top: Bloody marys with garnishes like pickled quail eggs, okra, and steamed shrimp; and mimosas served from a roving mimosa station." - Eater Staff
"Both hotel restaurants are open on Christmas Eve and Christmas Day; the flagship by Alon Shaya on the ground floor of the hotel serves from 11 a.m. to 3 p.m. and 5 p.m. to 10 p.m. both days, offering its regular, special-occasion-worthy menu alongside a four-course Réveillon menu. Reservations recommended." - Clair Lorell
"Miss River in the Four Seasons is inspired by chef Alon Shaya’s love for his adopted city, New Orleans, and state, Louisiana. The shareable menu includes his wife fried chicken presented whole and then dispatched at the carving station and a Gulf red snapper encrusted in salt. Swank touches abound — caviar with Creole cream cheese ice cream anyone?" - Beth D’Addono
"Miss River celebrates the holiday from 11 a.m. to 8 p.m. with it’s regular menu that swaps turkey for a whole buttermilk-fried chicken from partner chef Alon Shaya and the Miss River team. The restaurant will offer holiday sides for $11 including mashed potatoes and gravy, green beans agreen beans amandine, sweet potato, oyster dressing, and cranberry sauce." - Beth D’Addono
"I noted that Miss River, Alon Shaya’s Four Seasons New Orleans restaurant, served the visiting chefs a flaming Baked Alaska they enjoyed on an evening out during the Bocuse d’Or event." - Clair Lorell