Tchefuncte's Restaurant
Restaurant · Madisonville ·
Steakhouse with seafood, Gulf Coast fare, water views
Steakhouse with seafood, Gulf Coast fare, water views
"This swank spot atop the Anchor bar and grill is an inviting waterfront restaurant, steps from the river’s edge. Work your way through a menu of elegant starters, like the not-to-be-missed crab and crawfish cheesecake, prime tenderloin, and yellowfin tuna tartar. The crispy skin snapper with LSU purple rice is a showstopper, same for the Chateaubriand for two with bearnaise and bone marrow butter. The view is gorgeous — if you’ve been thinking about popping the question, this is a perfect spot." - Beth D’Addono
"A river-view restaurant focused on locally sourced, seasonal ingredients and creative preparations; inventive starters such as boudin eggrolls, a pork belly cinnamon roll, and Szechuan wasabi cashew butter served with radishes and broccolini lead into mains like Thai basil yellowfin tuna and blackened redfish, offering a blend of Louisiana and broader American culinary influences." - Amanda Ogle Amanda Ogle Amanda Ogle is a writer and editor who specializes in travel, food and drink, sustainability, and general lifestyle topics. Her work has appeared in Travel + Leisure, National Geographic, Condé Nast Traveler, Texas Highways, and more. Travel + Leisure Editorial Guidelines
"Tchefuncte’s in Madisonville, the swank restaurant atop the Anchor, is an inviting waterfront bar and grill steps from the river’s edge. Culinary director Michael Gottlieb and executive chef Dan Dienemann’s sultry American menu ticks all the boxes, from locally foraged seasonal mushrooms to dry-aged beef sold by the inch and Gulf tuna au poivre; to creative starters like barbecue shrimp with savory sage biscuit. Pastry chef Brett Gauthier dazzles with desserts like the Ponchatoula strawberry shortcake with mascarpone whipped cream." - Beth D'Addono
"For those on the other side of the Lake, Tchefuncte’s in Madisonville impresses beyond date night — it’s downright proposal worthy. That’s partly the stylish surroundings but mostly chef Ryan Gall’s innate sense of making seafood sing. His menu includes steelhead crudo with lemon cream fraiche, diver sea scallops with a spiced mango chutney and fresh squid ink ravioli with crab and ricotta." - Beth D'Addono, Clair Lorell
"It’s worth crossing the Causeway to indulge in Tchefuncte’s bread pudding in Madisonville. Pastry chef Brett Gauthier creates a dessert that is light and custardy, built from fresh brioche dough, vanilla pastry cream, and chocolate chunks. Hot from the oven, espresso custard is poured over the top, filling the airy brioche with oozing ambrosia. Served warm with a scoop of chocolate ice cream, it is such a treat." - Beth D’Addono
