Saint-Germain

"No one is having more fun than the folks in the kitchen at Saint-Germain. This funky wine bar is inside a small converted double-shotgun right along St. Claude Avenue in the Bywater. (Don’t be distracted by the Sugar Park Pizza sign out front—you’re in the right place.) You can experience this place two ways: stop by for a glass or bottle of something biodynamic in the wine garden out back, or buckle up for a wild, reservation-only, 10-course tasting menu. Both options are perfect, but plan to stay awhile either way. The menu is always rotating, but think fermenting, braising, smoking, poaching—anything that can be done to get the most out of seasonal, local produce. One night that might mean squab cooked over open flames, or fermented jalapeño atop a seared scallop another." - chelsea brasted, zella palmer, carlo mantuano, megan braden perry

"No one is having more fun than the folks in the kitchen at Saint-Germain. This funky wine bar is inside a small converted double-shotgun right along St. Claude Avenue. (Don’t be distracted by the Sugar Park Pizza sign out front—you’re in the right place.) You can experience this place two ways: stop by for a glass or bottle of something biodynamic in the wine garden out back, or buckle up for a wild, reservation-only, 10-course tasting menu. Both options are perfect, but plan to stay awhile either way. The menu is always rotating, but think fermenting, braising, smoking, poaching—anything that can be done to get the most out of seasonal, local produce. One night that might mean squab cooked over open flames, or fermented jalapeño atop a seared scallop another." - chelsea brasted, megan braden perry

"No one is having more fun than the folks in the kitchen at Saint-Germain. This funky wine bar is inside a small converted double-shotgun right along St. Claude Avenue in the Bywater. (Don’t be distracted by the Sugar Park Pizza sign out front—you’re in the right place.) You can experience this place two ways: stop by for a glass or bottle of something biodynamic in the wine garden out back, or buckle up for a wild, reservation-only, 10-course tasting menu. Both options are perfect, but plan to stay awhile either way. The menu is always rotating, but think fermenting, braising, smoking, poaching—anything that can be done to get the most out of seasonal, local produce. One night that might mean squab cooked over open flames, or fermented jalapeño atop a seared scallop another." - Chelsea Brasted

"A part wine bar, part tasting menu restaurant with interesting ingredients and a fun dining atmosphere." - Regan Stephens

"Saint Germain is one of New Orleans’s essential tasting menu experiences, an eight-to-ten-course stunner that takes diners on a journey throughout the charming, homey Bywater space. Chefs Blake Aguillard and Trey Smith offer carefully composed, technical dishes that are exciting to the eyes and palate, a truly immersive experience (that changes monthly) highlighting ingredients like white asparagus, venison, Norwegian king crab, squab, and geoduck." - Beth D'Addono, Clair Lorell