Sac-a-Lait

"In addition to generating some major excitement from the food world, this months-old restaurant from husband-and-wife team, Cody and Samantha Carroll, is already a favorite with locals, which is pretty impressive for a newcomer. It’s housed in a massive old cotton mill in the Warehouse District, so diners can spread out and keep an eye on the sprawling open kitchen while enjoying the small but mighty seafood-centric menu."

All of 2018’s New Orleans Restaurant Closures | Eater New Orleans

"A Cajun-and-Creole spot on Annunciation Street in the Warehouse District that opened in early 2015 and focused on innovative takes on Louisiana culinary staples, led by husband-and-wife team Cody and Samantha Carroll (known from Food Network’s Cajun Aces), has closed its doors." - Eater Staff

Cajun Restaurant Sac-a-Lait Closes in the Warehouse District | Eater New Orleans

"I learned that Sac-a-Lait, a Cajun and Creole go-to in the Warehouse District on Annunciation Street, has closed its doors. It had been in business since early 2015, focusing on innovative takes on Louisiana culinary staples and was led by husband-and-wife team Cody and Samantha Carroll, who are also known for their roles on the Food Network series Cajun Aces. The restaurant served its final meals a little over a week ago in a very quiet closure with no public announcement (an Instagram post only vaguely hinted at it), and the Advocate reported the Carrolls have a new project in the works though they were not yet ready to offer details." - Tim Forster

Critic Discovers Duck Hearts ‘Showered in a Dust of Dehydrated Pig’s Blood’ | Eater New Orleans

"At this Warehouse gem I found wife-and-husband team Samantha and Cody Carroll hitting their groove after three years, with an approach that’s still very ambitious but more toned down, fine-tuned, and relaxed; adventurous items anchor the menu, including delicious veal brains coated in black garlic breadcrumbs, purple duck hearts showered in a dust of dehydrated pig’s blood served with a swampy gravy, and goat-cheese grit cakes, while more accessible options like a deviled crab remain an exercise in indulgence." - Stephanie Carter