La Petite Grocery

"Justin Devillier was one of the first to put a savory version of the dessert staple on a fine-dining restaurant menu — La Petite’s blue crab beignets have been mimicked and recreated for years since they debuted along with the restaurant in 2007. They are light, sweet, and tender, served with a tangy, mayo-based sauce." - Beth D'Addono, Clair Lorell

"Lean into NYE for lovers at one of the city’s most romantic spots, La Petite Grocery. The four courser includes options like seafood gumbo, lobster crepes and roasted duck breast. The $150 menu ends with the promise of dark chocolate tart or mascarpone panna cotta for dessert." - Beth D'Addono, Clair Lorell

"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