Proprietor-chef John Harris uses New Orleans and French culinary traditions as springboards for Lilette's inspired dishes. Look for boudin noir with cornichon, raw oysters from all coasts, Gulf fish crusted in crisp potato slices, and hangar steak with marrow demi-glace. For dessert, the goat cheese quenelles are as light as sorbet but more satisfying. The thoughtful wine list is boutique oriented, and the unique cocktail selection holds even more surprises. Framed mirrors hang along the maroon walls of the intimate front dining room-cum-bar. A few more tables fill out a second room and patio.
Reviewed by gyppielou from Boston on 5/25/08
Absolutely loved this place. The staff are so gracious and the food is wonderful. Over 2 visits we loved the gnocchi, the confit duck, the beet and goatcheese salad, the steak frites, the muscovy duck and a fantastic peach tart - oh and the truffled mushroom toast was over the top rich and decadent. Good people, and great food experience.
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