Boucherie

Boucherie Review

Nathanial Zimet's gutsy, down-home cooking, a unique blend of Louisiana and contemporary Southern styles, fits right in at its cozy location in a converted Uptown home. The menu here is updated monthly, but it always kicks off with small plates, including every iteration of grits imaginable—as fries, cakes, and even crackers. Large plates pack big flavors—smoked scallops, Wagyu brisket, and pulled-pork all deliver. No entrée costs more than $18. Try the Krispy Kreme bread pudding, even if you haven't saved room for it. And explore the beer list, which is one of the most thoughtful in town.