Reviews for Ste. Marie, Ivy, Munch Factory, More

This week Ste. Marie earns THREE BEANS from Brett Anderson, who notes that the CBD bistro has "turned a corner" with the addition of chef Kristen Essig, who is making an "indelible mark" with her killer menu and "precision technique." Anderson includes enough mouthwatering descriptions of Essig's cuisine to ruin your post-holiday diet for good, like so: "Gnocchi are crisp and soft, like croutons made from savory pudding, and carry strands of shitake mushrooms that taste like julienned bacon."

Anderson also argues that Essig is doing for ya ka mein what Cochon Butcher did for the muffuletta, honoring "the original with artisan ingredients," a reflection of the chef's strong relationship with local farmers/vendors. Overall, Anderson writes: "By inserting a chef as mature as Essig into its business plan, LeBlanc's once moribund bistro... is setting a new standard for dining downtown." [NOLA.com]

Scott Gold reviews Ivy, the new, romantic Uptown gem from the Gautreau's team, featuring chef Sue Zemanick in the kitchen: " Zemanick's choices (at the hands of chef de cuisine Chris Gecewich) are well-conceived and executed, though they're not particularly unfamiliar." Think Oysters on the half shell, creamy shrimp roll gougeres, crab claws, tuna tartare and other dishes perfect for sharing. Not as mindblowing: "middling ceviche with tortilla chips." [Gambit]

This week Tom Fitzmorris gives THREE WHOLE STARS to one of Uptown's best courtyard dining spots, Martinique Bistro. T-Fitz notes that "the current cool weather makes the many rib-sticking dishes" such as coq au vin and some of the best mussels in town "very satisfying." There's also this: "Go on Wednesday night and bring a bottle of wine, corkage fee-free." +1 Hipness points. [CityBusiness, sub req]

Ian McNulty reviews Gentilly fave Munch Factory this week. Co-owner/chef Jordan Ruiz turns out food from the deep fryer to Creole to the "French culinary canon" with a standout pork ribs, roasted chicken, and redfish: "a long, fat fillet — blackened and glistening — is set over a foundation of crunchy grit cakes and dabbed with crawfish-studded cream sauce." [Advocate]

· Sainte Marie, rejuvenated CBD bistro, earns Three Beans: New Orleans restaurants review[NOLA.com]
· Review: Ivy [Gambit]
· Martinique Shows Staying Power on Magazine [CityBusiness, sub req]
· Relocated and expanded, a Gentilly cafe blends Creole, French and comfort food favorites [Advocate]
· All Week In Reviews [-ENOLA-]