Gautreau's Restaurant

"This secluded French-American gem is housed in a former pharmacy in the middle of a residential neighborhood, making a first visit feel like a brilliant discovery. Inside, Gautreau’s sets the bar for New Orleans service and hospitality with delicately composed dishes, excellent wine, and a lovely ambiance." - Clair Lorell, Beth D'Addono

"A temple of modern French Creole cuisine since 1982, Gautreau’s earned then-executive chef Sue Zemanick a Best Chef, South award in 2014. Zemanick went on to open her own place, Zasu, where she continues to impress. Chef Rich Mistry, last of Commander’s Palace, and his partner, GM and chef Katie Adams took over the restaurant’s operation last November with the same commitment to excellence in place. Expect French fare with a New Orleanian bend, like foie gras with red currants and duck confit." - Beth D'Addono

"Gautreau’s, a 40-year-old Uptown fine-dining restaurant, is reopening under new owners Bill Kearney and Jay Adams with chef Rob Mistry. Previously, Mistry worked as a sous chef at Commander’s Palace and other notable restaurants." - Clair Lorell

"Gautreau’s, the secluded Uptown gem that opened its doors in 1982, is getting new owners. The Times-Picayune/New Orleans Advocate reports that Patrick and Rebecca Singley, who have owned Gautreau’s since the early ’90s, are selling the under-the-radar fine-dining restaurant to an investor group led by Bill Kearney and Jay Adams. It will close in October for about a month while the restaurant changes hands and undergoes light renovations, with Saturday, September 30 as the last night under the Singley’s ownership. Notably, when it reopens, it will have a new set of chefs in the kitchen, as executive chef Nick Fry and chef de cuisine Brandon Canizaro are both departing." - Clair Lorell

"Gautreau’s biggest draw is their garden, which is the perfect atmosphere for a sort-of fancy dinner. Their menu is just as appealing, with its combo of French bistro dishes and food that takes inspiration from all over the world. You’ll find asado lamb ribs with arepas, red snapper with Chinese egg noodles, and a good ol’ plate of roast chicken, haricots verts, and mashed potatoes. We’d also like to pass a law that makes it illegal to come here without trying their caramelized banana split served with warm banana bread, butterscotch, and chocolate sauce—it’s the restaurant’s most iconic dessert and has been on the menu for years. Just know you’ll definitely need a reservation to eat here." - Zella Palmer, Team Infatuation