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Saveur Shows Finesse; Trenasse Is a New Oyster Hub

The critics hit Uptown and the CBD this week.

Inside Saveur
Inside Saveur

This week Helen Freunds discovers the Uptown 'finesse' of Saveur: Chef Dominique Macquet now mans the kitchen at the "upscale but unpretentious" spot (formerly Baie Rouge) with "elegant dishes showcasing classical French techniques" and "exotic tweaks woven in to many of the standbys" making for exceptional softshell crab, steak tartare and more. While prices can get steep, a killer happy hour slashes the cost of drinks, flatbread and more on weekdays. [Gambit]

In the CBD, Tom Fitzmorris heads to Trenasse: A "terrific oyster program" is the star of this casual Hotel Inter-Continental restaurant from Jim Richard—owner of popular Stinky's Fish Camp in Santa Rosa Beach, FL—which opened in 2014 and specializes in seafood and gamier fare. Raw oysters with ceviche and broiled oysters with gruyere top the Essential Dishes list, but T-Fitz also got his hands on some 'Stinky's Stew.'  +1 Hipness Points because T-Fitz has finally found a new hotspot in a "less fecund" part of the city's restaurant hotbed. [CityBusiness, sub req]


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