Flower shops sometimes bloom into intimate fine-dining establishments in New Orleans, and this one, with just-bright-enough lighting and a sturdy mahogany bar, has caught on in a big way with the locals. In the kitchen, chef/owner Justin Devillier draws on contemporary American tastes, using Louisiana raw materials whenever he can. He's been quietly developing a reputation across the country (and scored a nomination for a coveted James Beard Award). Signature items include
the blue crab beignets and the braised lamb shank with polenta, though many locals return to the red-leather banquettes for the signature burger and a round of cocktails.
Jun 27, 2007
On a recent visit to N'awlins, we wanted to dine at a place that had good food and service and was not too stuffy. Although it is more difficult to find quality experiences in post-Katrina New Orleans, we found the perfect experience at La Petite. The recent renovations under new management have given the restaurant a lighter, cheerier atmosphere and the food is more appealing than ever. The bouillabaisse is mouth wateringly delicious and don't forget
to try one of the ever changing varieties of home made ice cream for dessert.