"At nearly 110 years old, this Uptown family-owned restaurant is adept at New Orleans classics, starting with an outstanding chicken andouille gumbo. Chock full of sausage, white meat chicken, and of course built on the New Orleans holy trinity (bell pepper, onions, and celery), this is a swell version of the meaty favorite. Better yet, you can make it at home — buy a copy of the Pascal’s Manale cookbook by Poppy Tooker — the recipe is on page 94." - Beth D'Addono, Clair Lorell, Eater Staff