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R'evolution has at least two dishes featuring fresh peaches
R'evolution has at least two dishes featuring fresh peaches
Photo: Brasted

Brett Anderson's Favorite Peach Dishes To Try Now

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R'evolution has at least two dishes featuring fresh peaches
| Photo: Brasted

Brett Anderson delves into an extremely important and timely topic this week: where to eat PEACHES before they go out of season. After being away from his beloved Southern stone fruit for a year (Anderson spent 2013 studying at Harvard with a Nieman fellowship), the critic has had a "marginally unspeakable" ardor for peaches, which he has sated everywhere from Bistro Daisy to Commander's. Here now is a map of where Brett Anderson is eating peaches now.


· Peaches are everywhere in New Orleans - but not for long [NOLA.com]
· Eater Maps [-ENOLA-]

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Note: Restaurants on this map are listed geographically.
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GW Fins

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Pickled peaches with raw slices of speared cobia from chef Tenney Flynn.
Chef Aaron Burgau has been doing grilled peaches with a goat cheese semifreddo, and serving peaches in vinaigrette form with chicken fried sweetbreads.

La Petite Grocery

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For dessert, Alabama peaches are served with a gâteau Basque (French almond flour cake) and "a scoop of ice cream made with peach leaves" from pastry chef Bronwen Wyatt.

Bistro Daisy

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Serving bread pudding with peaches.

Commander's Palace

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Serving peach cobbler.

The Franklin

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This Marigny haunt has almond butter cake with peach preserves.
Peach "barbecue" sauce on Asian pork belly sliders.

La Provence

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Grilled peaches with a seared pork blade steak, and also in a crème fraiche parfait.

Coquette

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Peaches and cream goes "experimentally sci-fi" from pastry chef Zak Miller.

The Company Burger

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Try the Peach Cooler cocktail with Cathead vodka, fresh peaches and vanilla.

Carrollton Market

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Chef Jason Goodenough serves pickled Alabama peaches with one of Anderson's favorite dishes, the tête de cochon.

Restaurant R'evolution

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"Paper thin" slices of peaches come with sugar cured foie gras, and also there's a peach cobbler soufflé.

High Hat

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Peach and fig crumble pie a la mode with Creole cream cheese ice cream.

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GW Fins

Pickled peaches with raw slices of speared cobia from chef Tenney Flynn.

Patois

Chef Aaron Burgau has been doing grilled peaches with a goat cheese semifreddo, and serving peaches in vinaigrette form with chicken fried sweetbreads.

La Petite Grocery

For dessert, Alabama peaches are served with a gâteau Basque (French almond flour cake) and "a scoop of ice cream made with peach leaves" from pastry chef Bronwen Wyatt.

Bistro Daisy

Serving bread pudding with peaches.

Commander's Palace

Serving peach cobbler.

The Franklin

This Marigny haunt has almond butter cake with peach preserves.

SoBou

Peach "barbecue" sauce on Asian pork belly sliders.

La Provence

Grilled peaches with a seared pork blade steak, and also in a crème fraiche parfait.

Coquette

Peaches and cream goes "experimentally sci-fi" from pastry chef Zak Miller.

The Company Burger

Try the Peach Cooler cocktail with Cathead vodka, fresh peaches and vanilla.

Carrollton Market

Chef Jason Goodenough serves pickled Alabama peaches with one of Anderson's favorite dishes, the tête de cochon.

Restaurant R'evolution

"Paper thin" slices of peaches come with sugar cured foie gras, and also there's a peach cobbler soufflé.

High Hat

Peach and fig crumble pie a la mode with Creole cream cheese ice cream.

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