Gautreau’s
A former apothecary, this hushed jewel box of a dining room, nestled in a leafy residential neighborhood uptown, feels miles away from the raucous din of the Quarter. Restaurateur Patrick Singley has nurtured a long line of gifted chefs, from John Currence to John Harris. His latest chef, Sue Zemanick, who’s helmed Gautreau’s kitchen for the past 11 years, continues the tradition of exquisite food in this beautifully intimate setting. Think foie gras torchon with cherry-Port reduction and hazelnut granola, followed by pecan-crusted grouper with mustard beurre blanc and a sweet potato–polenta cake.
PRO TIP: Zemanick spins gold out of everything she touches, but seafood is her special gift.
THE DETAILS: Closed Sundays. Open Monday to Saturday, 6 to 10 p.m. Oh, and no flipflops or shorts, please.
