This year for Valentine’s Day, “The Chef” surprised me to dinner at Gautreau’s, one of the top ten Zagat rated restaurants in New Orleans. Considering we’re locals, we couldn’t believe that we’ve never been to Gautreau’s!

Bread. 

Chilled Lobster. Grapefruit Yuzu Aioli. Avocado. Passion Fruit. Pickled Ginger.

Foie Gras Torchon. Cherry-Port Reduction. Hazelnut Granola. Honeycrisp apple. Toasted Brioche.

Crispy Sweetbreads. Spicy Parmesan Cream. Gnocchi. Crawfish. Carolina Green peas.

Special: Crispy Fried Quail and Mixed Green Salad.  

Pork Osso Buco. Citrus Gremolata. Tagliatelle. Roasted Fennel. Castelvetrano olives. Grape tomatoes.

Banana Split. Brulee’d Banana. Vanilla Ice Cream. Banana Bread. Butterscotch. Chocolate Sauce. Toasted Walnuts.

Sue Zemanick is the owner/chef of Gautreau’s and you might recognize her from shows like Top Chef Masters and Knife Fight. With her growing popularity, I was really interested in what the restaurant had to offer…

The restaurant is quite small and the waiting area is very limited, but I found it to be quite intimate. As for the food, there was a great amount of detail and thought to each dish. We ordered the chilled lobster appetizer which was amazing! There were so many levels of flavors and it was so refreshing. I owe it to the light touch of passionfruit, grapefruit aioli, avocado, and heck…every element was SO good. The Foie Gras was paired well with a cherry reduction, a nice touch. The sweetbread dish was good, but were quite small. I would have preferred them bit chunkier, but the flavors were there. There’s nothing like a mouthful of ouffel (ironically, pronounced awful)!

Chef’s Notes: “The Chef” gave me a quick course on Sweetbread preparation and some chefs like to prepare the sweetbreads into smaller pieces and others prefer to keep large chunks. It’s all personal preference!

One of my favorite dishes was the Special Quail Salad of the day. The fried quail ate like a perfect crispy fried chicken and was balanced so well with a bed of salad. Lastly, was the Pork Osso Buco. It’s rare to find a Pork Osso Buco so we couldn’t help but order it. It’s not as moist as Veal Osso Buco, but still very delicious! I love the thin and delicate tagliatelle that came with the dish. It was reminiscent of a super thin rice noodle marinated in a deep and flavorful Osso Buco sauce.

To finish off the meal, we had the mainstay Banana Split. This was probably THE best Banana Split I’ve ever had. The bruléed banana and the banana bread was outstanding!

I would highly recommend trying Gautreau’s. Don’t believe me? Just check out those pictures…

Rating: 4.5/5 spoons

“Buttery Biscuit Roll”. At least that’s what I called it. This dinner roll is flaky and buttery like a croissant but in a biscuit.

Brick Wall Farms Baby Lettuces. Shaved Radish. Fennel. White Balsamic Vinaigrette.

Oysters Goodenough. Flash-fried Oysters. Benton’s Bacon. Creamed Leeks. Sauce Bearnaise.

Crispy Veal Sweetbreads. Sauteed Spinach. Roasted Oyster Mushrooms. Caper-Brown Butter.

House-made Creole Cream Cheese Cavatelli. Louisiana Crabmeat. Cherry Tomatoes. Grana Padano.

House-made Potato Gnocchi. Braised Oxtail. Raisins. Pine Nuts.

Buttermilk Panna Cotta. Ponchatoula Strawberry Compote. Pecan Brittle. Local Honey.

Baby Beignets. 

The first thing that came out was their bread. The bread is like a biscuit but a dinner roll at the same time. It was so buttery, flaky like a croissant. Loved it! I could eat this for breakfast, lunch, and dinner. For our salad we ordered the Brick Wall Farms Baby Lettuce salad which had a light and citrusy White Balsamic Vinaigrette. Next, there were the Crispy Sweetbreads, which were bathing in a browned butter sauce. They were moist with a light crisp on the outside and how can you not like anything bathing in browned butter?

Culinary fact: I went out with some friends recently and asked them if they’d ever tried Sweetbreads. Immediately, they shouted, “No, but I LOVE bread!”. I had to quickly explain that sweetbreads aren’t what you think. Sweetbreads are a type of Offal, a group of edible organs and entrails that aren’t considered muscle/bone and are considered a delicacy in the culinary world.

The Oysters Goodenough (named after the Chef) were like charbroiled oysters, but topped in a Bearnaise Sauce and Benton’s Bacon. They were exceptionally rich and flavorful. My fiance couldn’t stop talking about them. If only we had room for more…

We also ordered the Cream Cheese Cavatelli topped with crabmeat. If you know how I like order, you’d know that if I see crabmeat on the menu, it will end up on my dinner table. The Cavatelli was fresh and perfectly cooked. I loved that although this was a pasta dish, the citrusy and wine notes lightened it up and didn’t make you feel to heavy. Since we had good amount of seafood themed dishes, we ordered the Potato Gnocchi and Oxtail to finish off the dinner. The sauce was deep and savory.

Since we were so full, the waiter suggested that we opt for a lighter dessert: the Panna Cotta. It was topped in local strawberry compote and local honey. So light, refreshing and delicious. It paired so well with the mini beignets that we ordered on the side. I know, so much for a light dessert, but it’s so worth it!

The feel is very romantic and the restaurant is small, but there is room for large groups. Just be sure to set a reservation. I love the menu at Carrollton Market since they offer local items on their menu. There’s a Southern sophisticated flare to each dish. Every dish that we ordered not only melded together so well, but it also complimented the other dishes on the menu. I can’t wait to see what they have to offer again soon.

Rating: 4.5/5 spoons

Bar seating. 

Bread Foccacia White Spongebread. White Sourdough. Butters: White Truffle Oil, Wasabi, and Saffron.

Sweetbreads. Demi-glace. Roasted poblano yogurt sphere. Pearl Onion. Truffle Oil.

Endive Salad. Fennel. Carrots. Shallots. Walnuts. Asparagus. Gorgonzola. Balsamic Pearls. Black Garlic. Ginger Vinaigrette.

34 oz Porterhouse. 

Truffle Fries. 

Foie Gras. 

Chocolate Semifreddo. 

The restaurant has a very clean, modern look. There’s a mixed crowd of businessmen, couples, and large groups, which was refreshing because some restaurants tend to attract a certain demographic, but there was a good mix of everyone.

The food:

1. The Sweetbreads were large, tender, and juicy. I do wish there was a light crisp on the outside, but overall the sauce was sweet yet savory.

2. The Endive Salad had many components and the endives were perfect for scooping like a dip. Not very lady-like, but it works!

3. The 34 oz Porterhouse steak is perfect for sharing. I love that you get some tenderloin on one side of the bone and strip steak on the other side. Not to mention the perfectly cooked med-rare steak. One disappointment had to be when I requested more truffle butter that came with our bread plate to eat with my steak, the waiter decided to suggest foie gras instead without mentioning the $25 upcharge. And after eating the foie gras, I still wished I had the truffle butter instead. OK, it’s not the healthiest dipping for steak, but it was so good!

4. The truffle fries were delicious! Perfectly thinly cut fries with just enough truffle oil. I hate how some places claim to have “truffle fries” but they have not a bit of truffle oil.

5. Chocolate Semifreddo was delicious, but I found it a little too dainty for my taste. I prefer a simple dessert that I can take a bite and and just feel like I had a piece of heaven.

Great job on creativity, but I will say that as delicious and juicy the steak was I didn’t find it “special” or worth $82 considering it was mostly a big chunk of bone. The appetizer dishes balanced the meal very well and I loved the small touches of molecular gastronomic “pearls” in many of the appetizer dishes. Overall, it was an enjoyable birthday meal with good service, but the price is definitely a little steep.

Rating: 4/5 spoons

Sweetbreads. Toasted Brioche. Roasted Sunflower Seed Butter. Pickled Strawberries. Madeira Demi Glace.

Pork Belly & Watermelon. Red Wine Vinaigrette. Pickled Watermelon Rind. Arugula.

Chicken Liver Pate. Roasted Beet Caviar. Grilled Bellgarde Bread.

Moules-frites. Pastis. Fennel.

Basil Semifreddo. Basil Lime Syrup. Louisiana Melon. Coconut Tuile.

(Not pictured here is the Chocolate & Salted Caramel Dacquoise)

The menu offered many small and large plates. I prefer to choose many small plates…it teases your taste buds, in a good way! My favorite dish was the sweetbreads.They were large and juicy…just the way I like it.  I’ve had my fair share of sweetbreads and here in Louisiana, and we tend to do a light, herby and buttery sauce, but Chef Kristen Kessig prepared it with a deeper flavored sauce, which was different and I loved it.

Of the desserts my favorite was the Basil Semifreddo. As simple and light as this dessert may sound, it’s packed with layers of flavors and was recommended by Chef Kessig herself! The Chocolate & Salted Caramel was delicious too. I mean, how can chocolate cake and salted caramel not be delicious?

Overall, “The Chef” and I had such a great experience. It was a great environment for date night and the food left us satiated, yet wanting more!

Rating: 4/5 spoons

Amuse Bouche: Bruschetta. MmMm this was delish! VERY close to my favorite bruschetta ever…

Sesame bread. Not my fav, but a good change up from what I’m used to.

Oysters Tommy: Romano cheese. Pancetta. Roasted bell pepper.

Oysters Rockefeller: Spinach. Herbs. Herbsaint.

Oysters Bienville: Crawish. Shrimp. Herbs.

Of the three choices, my favorite had to be the Oysters Bienville. It was savory and melt-in-your-mouth!

Crabmeat Maison. Iceberg lettuce. Jumbo lump crabmeat. Maison dressing.

Sweetbreads. Pan sauteéd. Beurre blanc. Capers. Eggplant. 

Duck Tchoupitoulas. Roasted crispy & deglazed duck. Raspberry reduction. Wild rice. Fresh spinach. Toasted pecans. Bacon.

The meals were a great blend of mostly Italian influence with a pinch of New Orleans and French. There was a hominess to the dishes with a touch of sophistication. Nothing too frou-frou. Loved it!

Afterwards, we stayed at the Hilton New Orleans Riverside. Good view, great food at Tommy’s right around the corner, and excellent company!

French Cauliflower Bisque

Table bread and buttery goodness!

Charcuterie Plate. House-made boudin. Pork Rillettes. Hogshead cheese.

Yes, this might just look  like a plate of meat, but each piece of meat had so much love! The pork rillete was so moist and savory…it reminded me so much of my favorite brunch place, Tartine (click for post), and I have to say I think I prefer this rillete! The boudin was so memorable…gosh, just get the charcuterie plate!

Potato Gnocchi. Jumbo Lump crab. Wild mushrooms. Edamame. Shaved Parmigiano Reggiano.

Sweetbreads. Brussels Leaf Salad. Carmelized Shallot. Crispy Ham. Sherry-mustard reduction.

Not too many restaurants serve sweetbreads..and don’t be fooled by the name. This item is actually a type offal, delicious organ meats. As unappetizing as they may sound, it’s very delish! Patois did an excellent job at making this “offal” sounding meat into a delicate and melt-in-your-mouth goodness!

Crispy Duck Confit Salad. Crispy Lavender Goat cheese. Arugula. Spiced Pecams. Satsuma Vinaigrette.

Overall, such a great experience! Such a great pick for celebrating my birthday with “The Chef”. I’m a sucker for French cuisine and Patois nailed it! Light, rich, and perfect textures in all of the dishes! 

Bread and butter! 

Torchon of Foie Gras. 

“What the heck is torchon???” is the first thing I said when “the chef” wanted to order this…For those of you who are wondering the same thing, it describes the method of cooking the foie gras…”au torchon” which translates to “in a towel”. The duck liver loses a lot of fat in the process, but is cooked to perfection! 

If you love foie gras, this dish was perfect…peach infused foie gras with an assortment of dried fruits and nuts.

Toasty sliced bread for foie gras. 

Crab and Corn Cappaccino (above and below)

This delicious “cappaccino” came out on a fancy VERSACE tableset…So sad I didn’t get a picture of the whole set, but what a great reason to go back =) 

The crab came out separately on a spoon for your own mixing pleasure…Just like sugar in your cappaccino!

Crisp Sweetbreads. Herbsaint Meuniere. Forest Mushrooms.

BEST SWEETBREADS I’ve ever had…Note the microcarrot. Very nice touch! 

Foie Gras w/ Peach Brulee (seasonal)

Triptych of Quail: Southern-fried, Boudin-stuffed, Absinthe glazed.

Sheep Ricotta Gnocchi w/ Lobster. Vanilla. Tarragon. Lobster Roe.

White Chocolate Bread Pudding Creme Brulee. Lemon-scented Apricots. Bourbon Caramel Sauce. 

What an experience! I have yet to try a Michelin star rated restaurant, but if I were to guess, this comes uber close. The many levels of flavors…One dish that stood out to me was the Crab and Corn Cappaccino. Not quite a cappaccino, but a soup rendition. I was amazed at how intricate the flavors were..with each bite, I could taste each ingredient stand on its own as it passed my taste buds…You have to try it to know what I mean! 

My FAVORITE DISH had to be the sweetbreads. I’ve never gotten sweetbreads so honkin’ large before! They were juicy and delicious..UNFORGETTABLE! Another notable dish was the Triptych of Quail…3 quails, 3 different ways. My favorite quail was…can you guess? The Boudin-stuffed one! 

Don’t be shy to sit at the bar..great table service, even if you’re sitting at the bar. You’ll be served by their excellent bartenders who are super friendly and accommodating!

Great service, elegant decor, and phenomenal food…You won’t regret it!

Wine collection.

Spoonbread. I know it’s only bread, but for some reason, this is the most memorable dish. When I think Dante’s Kitchen, the first thing that comes to mind is spoon bread… Moist and buttery. Warm and syrupy.

Duck Fat Roasted Smashed New Potatoes.

Mashed potatoes infused with Duck Fat??? How can you say “No” to that?!

Seared Scallops. Smoked Peach Puree. Basil Oil.

Slow Cooked Duck Neck Stuffed Buckwheat Crepe. Vineyard Currants. Farro. Chicken Cracklin’.

I’ve never had farro until now, but the way they prepared it was delicious! It was well-seasoned and went really well with the duck neck filled crepe…

Bubble and “Squeak Breads”. Pan-fried Sweetbreads. Housemade Sauerkraut. Dark Beer and Corned Beef Broth.

Escargot. Bordelaise Sauce. Roasted Marrow Bone.

It’s been years since I’ve last been to Dante’s Kitchen and I’m almost sad I hadn’t returned sooner. This was such a good meal…Not a single dish failed to please. Every dish was thoroughly prepared and well thought out. Sauces and broths were simple yet jampacked with flavor.

Dante’s Kitchen has a pretty romantic setting, but would still be great for a night out with friends! Honestly, any restaurant is great for any setting. You can’t go wrong with delicious food and good company =)

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