Ask local chefs where they dine on their day off, and chances are a good number of them will mention Dante's Kitchen. Chef Eman Loubier, a nine-year veteran of Commander's Palace, prepares seasonal menus for those with a sense of adventure. Duck breast is served with kumquats and pickled hot-pepper sauce, pork is paired with Brie-and-pastrami mac and cheese, and every visit demands a helping of root beer–candied sweet potatoes. Desserts, such as the sweet-potato-and-white-chocolate
pie, are homey and hearty. An outdoor patio is especially welcoming on cooler nights and at brunch on Saturday and Sunday. Reservations are not accepted for brunch. The famous "chicken roasted under a brick" takes about 40 minutes to prepare, but it's worth the wait.
Nov 20, 2006
The menu for Sunday brunch is filled with fabulous choices--you'll wish you could eat more than one. The rosemary roasted pork loin on carmelized onion biscuits was perfect. We even ordered the pecan pancakes with orange sauce to share for dessert. The Bloody Mary's are as good as the food.
Feb 12, 2005
This converted shrimper's cabin is a bright and cheery destination for a true New Orleans Sunday Brunch. Each dining room fans out from the focal point bar area in the center of the building. All the rooms are bright and inviting. On our visit here we noticed that it had a "locals" flavor based on the familiarity the servers showed the majority of diners. That's a good thing. Most often it signals you've found an undiscovered gem. Our brunch was
memorable: gracious service, great foods, terrific bar selections, and a great price. We'll return here for dinner on our next trip.