New York, NY 10009
Village Voice's 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
Tips from foursquare
Lemon Ricotta Toast, Jambalaya Balls, & Jazz band @ brunch. Priest Stranglers & Charred Kale for din. Veggies and spices come from the garden out back! Pay with Cover and skip waiting for the check.
Priest stranglers are a must have. Great bloodies too. And don't forget to pay with Cover!
The priest stranglers are to die for.
Come check out our #garden Full of #herbs #chili's & "straight to the plate" delectables! Unfortunately, we're not zoned for seating out there, but we've utilized the space to provide hyper fresh food
There's live music here during brunch!
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