23 Postcards
Nestled in a charming historic cottage, La Petite Grocery elevates Louisiana cuisine with its delectable blue crab beignets and creative twists on classic dishes.
"Justin Devillier’s Uptown gem doesn’t disappoint for any fine dining occasion, whether a business lunch or a romantic anniversary dinner. From its handsome Magazine Street storefront to its graceful, dimly lit dining room, La Petite Grocery is a charmer. Don’t miss dishes like the turtle Bolognese or blue crab beignets, a now-common small plate on fine dining menus in the city that La Petite perfected first." - Clair Lorell
"Despite New Orleans being a seafood city, the fried crab dishes are often more filler than actual lump or claw meat. That’s not the case at La Petite Grocery, where blue crab is thick and present throughout the entire beignet. Served with malt vinegar aioli, they’re excellent as a satisfying snack, especially when you’re cruising in and out of the stores on Magazine Street. Pair them with a LPG French 75, starring pear brandy instead of gin or cognac—it helps cut through some of the richness of the beignet." - megan braden perry
"Chef Justin Devillier earned the 2016 award for Best Chef: South for La Petite Grocery, where he’d taken a job as a line cook in 2004. He and his wife Mia bought the restaurant, set in a historic Creole cottage, in 2010. A few of the chef’s stellar dishes include turtle Bolognese, panéed rabbit, and blue crab beignets. The couple also own Justine in the French Quarter." - Beth D'Addono
"Justin Devillier’s Magazine Street gem is built for business lunches. From its elegant storefront to its cozy, dimly lit dining room, La Petite Grocery is a charmer. Don’t miss the turtle Bolognese or blue crab beignets, which were some of the first to pop up on fine dining menus in the city and are now a common small plate." - Eater Staff
"La Petite Grocery, the former 19th-century neighborhood grocery, was transformed by owner-chefs Justin Devillier and his wife, Mia in 2010. Devillier, a Best Chef: South James Beard Award winner, puts his creative spin on traditional New Orleans cuisine with dishes like turtle Bolognese and blue crab beignets. The paneed rabbit with Parmesan rice grits, local greens, turnips, pancetta with classic mustard, and onion-driven sauce Robert is a house specialty." - Beth D'Addono, Clair Lorell
