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Dig It

hat9%3A4.jpgIan McNulty previews one of his new Advocate columns this week, called Digging In, which basically highlights "a dish from an upscale restaurant, a dish from a casual eatery and a 'wildcard' dish that's a little unusual." This week he looks at Coquette's lump crab meat appetizer, the Ray Ray chicken cordon bleu po boy at Sammy's, and the Grillswith (grilled donut with ice cream) at High Hat. [Advocate]

High Hat

4510 Freret Street, New Orleans, LA 70115 (504) 754-1336 Visit Website