Description
Chef and co-owner Paul Gerard brings a taste of New Orleans to the East Village, where small bites like blistered shisito peppers with watermelon pickles work alongside fried young okra with thick crusts and tender centers. Fried jambalaya balls with dirty gravy are a must-order, studded with tasso ham and andouille sausage. More adventurous eaters can tuck into a fat, house-made blood sausage in the French pudding style, pulled from its casing and deep fried. The elegantly cluttered dining room, full of candles and framed photographs of old Hollywood, is a great place to snack with friends and throw back a few mocktails made with sherry, soju, or beer. --Tejal Rao
