Chef Kevin Vizard has been steaming up New Orleans kitchens for years now, but his St. Charles Avenue eatery is the culmination of years of experimentation and creativity at places like Commander's Palace and Café Adelaide. Vizard excels at unlikely combinations like oysters with Manchega cheese, or rack of lamb with Sicilian bordelaise sauce. The duck crepe appetizer is paired with portobello mushrooms and bolstered with crushed pistachio and a sun-dried cherry reduction. All of this happens in minimalist surroundings, with stunning artwork and a stellar window view of the nonstop activity on the avenue.
Reviewed by entdoc from Lafayette, LA on 1/27/09
Firstly, the location is now uptown Magazine Street, not St. Charles.
Objectively, the food could not be better anywhere in NOLA. The service was solid, not formal. The place is pleasant,quaint and with a quiet uptown feel.
Then appetizers were all top chef, entrees superb, desert excellent, and coffee -in french presses- outstanding.
Vizard's is well worth it; we'll be back.
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