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Tom Fitzmorris reviews Eat this week, an affordable spot for lunch, dinner and brunch that bridges the gap between po' boy shops and fine dining in the Quarter: "The most adventuresome cooking is found on the weekend brunch menu," T-Fitz reports, especially #1 Essential Brunch Dish: banana fritters. No hipness points, but this small spot does serve up some mean chicken livers with pepper jelly. [CityBiz, sub req]
Helen Freund also heads to the Quarter to check out recently-opened elegant sweets shop and sophisticated upstairs eatery Salon By Sucre: "The two-story Salon has much to offer, including sweets, cocktails, tea and full-service dining" and do not miss out on the "Frizzle sticks— lightly fried breadsticks made from pretzel dough... paired with smooth Gorgonzola dolce cream that packs a tangy punch." [Gambit]
Meanwhile, Ian McNulty reports that four newer restaurants— High Hat Cafe, Seither's, Munch Factory and Katie's—are changing the well-established neighborhood eatery game in New Orleans: "While they are restaurants that serve their neighborhoods, each is worth a visit from across town, too." [Advocate]