Atchafalaya

"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

"Band members Brandon Flowers, Dave Keuning, Dell Neal, and Ronnie Vannucci Jr. dined together at Atchafalaya, Tony and Rachael Tocco’s Uptown Creole restaurant known for brunch, shrimp and grits, and gumbo." - Clair Lorell

"The Lowcountry shrimp and grits helped put this rustic Irish Channel restaurant on the map: the Southern seafood favorite is served with andouille and Delta Grind Grits and bathed in a smoked tomato, creole-spiced shrimp broth. The extensive brunch cocktails and wines list didn’t hurt either. Better still, the raucous brunch isn’t just for weekends at Atchafalaya; it’s dished Thursday through Monday. All factors combine to make this a longstanding essential brunch destination." - Beth D'Addono, Clair Lorell

"Atchafalaya, Tony and Rachael Tocco’s elegant and inviting Uptown restaurant, highlights chef Chris Lynch’s deft fine dining chops with daily specials and seafood-forward entrees. Smoked chili Gulf fish is currently paired with shaved artichoke heart, roasted cauliflower, and truffle-sunchoke purée. The gumbo du jour is often swimming with seafood." - Beth D'Addono

"This Garden District charmer consistently impresses, and Atchafalaya’s rev menu is no exception. Enjoy four courses for $75, chef Christopher Lynch’s modern offerings like poached oyster stew with absinthe cream, warm duck salad, Wagyu daube, and Buche de Noel for dessert." - Beth D'Addono