"Chef Eric Cook casts even the most traditional Creole dishes in a new light, thanks to his elegant use of supreme ingredients and techniques practiced in kitchens like American Sector, Bourbon House, Tommy’s Cuisine, and Gris-Gris. At Saint John, the chef cooks food that brings back memories, and his familiar menu certainly does that most expertly. But Saint John’s new gumbo with shrimp, crab, okra, and andouille, smoky at its heart and silky on the tongue, sets a lofty standard that deserves a memory all its own." - Beth D'Addono, Clair Lorell, Eater Staff
"Saint John is an acclaimed contemporary Creole restaurant by chef Eric Cook, originally located in the French Quarter and now reopening in the Central Business District at 715 St. Charles Avenue. The new location features a modern space with two bar areas and a spacious dining room. The menu includes signature dishes such as Oysters Saint John, Creole beef daube, baked macaroni pie with red gravy, slow-braised smothered turkey necks, and a roasted garlic Caesar. The reopening follows a previous closure due to staffing shortages, lease rates, and a power bill dispute. The new location is expected to open this fall." - Clair Lorell
"Saint John, a contemporary Creole restaurant by chef Eric Cook, has served its last meal in the French Quarter due to a combination of factors including staffing shortages, lease rates, revenue, and the impending summer season. Cook plans to reopen the restaurant in a new location in the fall." - Clair Lorell
"Though a relative French Quarter newcomer, Saint John is an essential visit to experience traditional Creole food courtesy of Louisiana-born chef Eric Cook. Bottomless mimosas and bloody marys are offered during weekend brunch, starting at 11 a.m. Well-composed brunch dishes might include a shrimp and holy trinity omelet, French toast with brandy milk punch custard, or grits and grillades. Saint John’s sister restaurant in the LGD, Gris-Gris serves Southern comfort food for brunch Wednesday through Monday." - Beth D'Addono, Clair Lorell
"For a contemporary take on the deep-rooted traditions of Creole cuisine in the French Quarter, look no further than Saint John. Chef Eric Cook has built a gold standard for modern interpretations of throwback dishes like beef daube, shrimp remoulade, and smothered turkey necks by bringing in global flavors, all around elevating the recipes of his childhood. Start with the oysters Saint John, where oysters are prepared three ways, share some gumbo, and if there’s a whole fish special, order it." - Clair Lorell, Eater Staff