"Chef Michael Stoltzfus’s Magazine Street restaurant Coquette sets the bar for a Southern-style brasserie, with glowing chandeliers, tiled floors, and a warm mahogany wraparound bar as its centerpiece. Stoltzfus uses Louisiana ingredients inventively and elegantly, with small plates like pickled andouille with grilled carrots and cane syrup; and mains like crawfish agnolotti and red snapper with butter beans." - Beth D'Addono, Clair Lorell
Josh Brasted/Eater NOLA