Coquette

"Chef Michael Stoltzfus’s Magazine Street restaurant, Coquette, has the feel of a Southern-style brasserie, with glowing chandeliers, tiled floors, and a mahogany wraparound bar as its centerpiece. This food has a true sense of Louisiana terroir, featuring small plates like pickled andouille with grilled carrots and cane syrup, and mains like crawfish agnolotti and red snapper with butter beans. The vibe is approachable and lived-in, and the hospitality is warm." - Clair Lorell

"Two stories of dark wood, exposed brick, antique chandeliers, and a frequently changing menu make Coquette a charming retreat from its commercial block of Magazine Street. Go upstairs for the most romantic seating and beautiful dishes that most frequently utilize regional vegetables and seafood. Desserts, like a black tea semifredo, or coconut cake with tamarind, cashew, and sesame, are always phenomenal." - Clair Lorell, Beth D'Addono

"Coquette is a longtime favorite in the Garden District of New Orleans, owned by chef Michael Stoltzfus. It is renowned for its creative dishes and has been a staple in the neighborhood, previously offering a tasting menu option before transitioning to Wild South." - Clair Lorell

"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

"The desserts are beautifully plated and oh-so-tasty at this Garden District stunner, like a fruit-filled pillow of meringue on a custard-like sauce scattered with sugared flower petals, purple sweet potato and buttermilk chocolate cake; a simple but perfect chocolate tart; and more ever-changing wonders that compliment chef Mike Stoltzfus’ intriguing Southern menu. Lucy Boone Ice Cream also makes an appearance on the menu." - Beth D'Addono, Clair Lorell