The April Hit List: Elysian Bar, Jewel of the South, Saint John, and More

The drinks remain legendary, as does the stunning cottage location on the lakeside edge of the Quarter. These days, the food under chef Philip Whitmarsh creeps ever closer to the United Kingdom. There is now even a Sunday roast, replete with Yorkshire pudding, fondant potatoes, and truffle gravy! An afternoon spent lingering over Chris Hannah and co’s cocktails and a proper roast sounds like our idea of an optimal Sunday.

The centerpiece of the menu at this Oak Street standout is temaki, hand rolls whirled to order in such permutations as local blue crab with katsuo furikake and uni with ikura (cured salmon roe). But everything on the menu is great—from the crudités with chunky white miso to the wise sake list. Bar seating is walk-in only, but you can always call ahead to put your name in. Or wrangle a large group ahead and snag the window booth.

Flourheads have been waiting with fists clenched for the opening of this Westbank bakery. Well, the time is now. The range of the menu is breathtaking. There are more than 10 kinds of donuts; classic banh mi alongside bun mi, the latter in such variations as smoked salmon and Cubano; assorted pastries; and large plates that include bo kho, aromatic Viet beef stew. And boba and soft-serve, and frozen cocktails, too!

No reservations. Get more details at Dough Nguyener’s website. 

When you crave both homey cooking and classic New Orleans restaurant food, Saint John has the answer(s). Take the macaroni and cheese. Here, it comes served with red gravy. Because, why not? On the fancier tip is chicken Clemenceau, crispy thighs with mushrooms, peas, and potatoes, served with blackened cornbread. Fancier, but still comforting. That’s just how the cooking goes here.

Nina Compton has described her latest venture as an exploration of two kinds of Creole: the one from her upbringing in St Lucia and the New Orleans iteration. So at this food-hall stop, the chicken and waffles comes with a plantain waffle and hot honey that’s been spiced. Being that the concept is located at Harrah’s, the operating hours are long: 11am to 11pm. Because you never know when you might be nearby and craving a fried catfish sandwich or shrimp and grits with Compton’s signature Creole sauce.

See a sample menu here. 

Any ol’ time is a good time to drink and dine at this restaurant in the Hotel Peter & Paul. With our truncated New Orleans spring landing any moment, this is an especially fine opportunity to settle into a table on the patio and bask in the temperate weather. Maybe a house spritz or a Roffignac and some Murder Point Oysters and oven-roasted bone marrow with cashew and pickled beets. To finish, if you’re feeling fiery, a Café Brûlot.

We stan a concise menu, and this new venture on Tchoup is clear in its approach: fried free-range chicken and fried Gulf fish, served as plates or sandwiches. If you don’t eat meat, you can substitute fried chickpea-flour planks in the style of French panisse. There’s also a seasoning scale from 1 to 5, should you want to amplify your experience. The biggest section of the menu are the sides. They run from grilled collards to crispy rice fritters. Nota bene: When this went to press, Wonderland was still in its soft-opening phase. So, be excited—but patient.

No reservations. See the menu at Wonderland & Sea’s website. 

Pita and salatim: The two magical words to know—if you didn’t already—about Alon Shaya’s Israeli-focused restaurant. Now, there’s a newer way to experience that warm bread and those swipeable small dishes since the restaurant’s lounge opened. There you can sip wine or a cocktail and nibble without committing to a full meal in the dining room or on the patio. Options are always a delight, no?

It began with baked goods and lots of jam. These days, Bar Pomona has morphed into a few different, delightful versions of itself. Monday evening is lasagna night, and its fans are fervent. Weekend brunch on Saturdays and Sundays debuted recently. Expect plates like a bratwurst biscuit with spicy satsuma, panettone French toast, and a few Gallic sandwiches, including jambon beurre and pan bagnat.

No reservations. See the menu at Bar Pomona’s website. 

The fish sticks are a prime instance of why this seafood fixture in the Link Group’s realm is perennially great. Let’s face it: fish sticks are always good. But when you fry them smartly and in a batter made with a solid local beer, like Urban South’s, good leapfrogs to superb. That’s how all the eating is at Pêche. Different enough to keep you on your toes, but familiar in a way that’s craveable.