Explore New Orleans
Cuisine: American, Asian, European, Ice Cream, Mediterranean
Price Range: $$$$
Walk up to Saint-Germain in its unassuming little bungalow on St. Claude Avenue in Bywater, and you might think you were in the wrong spot. The Sugar Park sign that graces the front of the people... Read More
Walk up to Saint-Germain in its unassuming little bungalow on St. Claude Avenue in Bywater, and you might think you were in the wrong spot. The Sugar Park sign that graces the front of the people harks back to the neighborhood spot that used to live on this busy little stretch of road, which includes neighbors Reds Chinese and Domino bar. But inside, you'll find a sweet bar on one side and a cozy dining room on the other, the brainchild of Drew DeLaughter and chefs Blake Aguillard and Trey Smith, whose resumes include the likes of Michelin three-star restaurant Saison in San Francisco and Bayona, Restaurant August and Mopho in New Orleans. There are two experiences here, one is nibbling and drinking wine and cocktails at the bar, with possible options $10-$15 a fried chicken sandwich, garden salad and fried calamari. Make a reservation in the dining room for something really special, a prix fixe chef's menu that changes a few times a month and includes a vegetarian option the third weekend of every month. The menu mixes global flavors, technique and texture in dishes like hearty morel mushrooms stuffed with boudin noir and scallop sashimi in a delicate grape juice. Dessert often features Japanese kakigori-style shaved ice which might appear in a rootbeer float along with homemade vanilla ice cream. Prices hover in the $100 pp range, with wine pairings an additional $50 or so. Not cheap but expectations are met and exceeded, which feels and tastes great.
- Best Restaurants: "Wednesday only the bar is open, not the dining room, making it a quiet retreat for drinks and nibbles."
- Recommended as Best Restaurants Because: Innovative European fare meets Asian and Creole flavors at this chef-driven restaurant in Bywater.