Best Neighbourhood Gem Restaurants in West Bank

Service great from the moment we walked in. Enjoyed every bite. My barracuda was slightly over cooked but nothing disappointing and the sauces that accompanied it with the sides were outstanding. Had a great experience, and a place I would definitely recommend in the French Quarter.

Loved the fried chicken Wednesday special, the veal entree and the individual King cake! $1.25 lunch Martinis were a great addition. Service was excellent. Great lunch experience.

Sonia and Que were great! Sonia helped us pick out our menu for our group of seven and everything she suggested was on point! The cauliflower, ribs and meatballs were particular standouts as was the banana cream pie for dessert. Keep hiring great people who embody your brand. It makes a HUGE difference.

Our server (Roland's?..sorry not good with names)...was absolutely adorable and her service was impeccable...

Great steaks dinner at Chophouse New Orleans tonight. The crab bisque was to die for. Their Chophouse salad was ok. Our 8 oz. filet mignon and 10 oz. NY strip steaks were cooked perfectly to our orders for them to be cooked to Medium. We actually prefer Medium Rare but our waiter told us they tend to cook on the rare side and our experiences having steaks at restaurants the past few years has been that most are tending to cook Medium Rare to what my wife and I consider to be Rare. Their side dish of mushrooms was delectable. The Key Lime pie for dessert was good. It’s whipped cream on top was very thick and very cold. Decent wine list. I had a glass of Groth Cabernet Sauvignon. And a shot of Angel’s Envy on a rock (the ice cube was about 1.5” x 1.5” x 4”, a mini iceberg😁) before we ordered our dinners. At $18. that’s the cheapest shot of Angel’s Envy I’ve ever had anywhere. Our only nits were: 1) We told our waiter at the end the butter for the loaf of bread was hard as a brick. 2) The bread was like a short baguette, not pre-sliced. My wife asked the server for a knife to cut it and they merely pointed to the butter knife on her bread plate. That was totally inadequate to the task of slicing a loaf of fresh soft bread. Plus, being SF Bay Area natives, we are used to the tang of sourdough bread and a lot of restaurants’ plain breads, while they may be soft, freshly baked and warm, just taste blah to us.