"Atchafalaya pastry chef Karl Barrett has been quietly toiling in his small pastry lab for 13 years. His style isn’t showy, but in step with chef Chris Lynch’s elegant approach to creative modern Creole cuisine. The bread pudding is stellar; it might be tres leches or salted caramel. But it’s the blue cheese flan that always earns raves. A creamy version of the classic Spanish custard is informed by the slight tang of blue cheese, garnished by a triangle of sunflower seed brittle, which is an excellent scoop." - Beth D'Addono, Clair Lorell
Atchafalaya