Gris-Gris, New Orleans, 3/18/21

exterior

Gris-Gris is in a two story corner building in the Garden district (where the restaurant Square Root had been).  Downstairs is the open kitchen enclosed by a stainless steel bar.  Many wanted to sit upstairs but I preferred to watch the kitchen action.  Music is in the background and light from the many windows filled the room.  Upstairs is a large bar and tables as well as a balcony for seating.  The staff all wore masks but the kitchen was mostly too busy to engage in much conversation with those at the bar.  The waitstaff was happy to help guide your choices and split items from the menu, which is similar at lunch and dinner.

entrance
downstairs
open kitchen
menu
Frankie shared restaurant information

 

Chicken and Andouille gumbo is Vermilion Parish inspired with Louisiana Popcorn Rice.  It was filled with good flavors and textures.  Lots of sausage and tasty chicken made up this savory dish.

Bowl of Chicken and andouille gumbo with rice
closer
gumbo made and poured into large rectangular container

 

Oyster BLT is made of fried gulf oysters, smoked pork belly, tomato jam and micro arugula with sugarcane vinegar  The oysters were lightly fried and juicy but the smoked pork belly was the star of this dish.  Lots of flavor made it dominate every bite of this tasty dish.

Oyster BLT – fried Gulf oysters, smoked pork belly, tomato jam and micro arugula with sugarcane vinegar
turned
champagne
Frankie noted the hand sanitizer

 

Cast Iron Seared fish was served with squash, zucchini, cherry tomatoes and charred lemon.  The fish that day was swordfish which was cooked perfectly, moist and meaty.  Seasoned yellow and green squash worked well with the cherry tomatoes.

Cast Iron seared swordfish with squash, zucchini, cherry tomato and charred lemon
closer

 

Shrimp and Gris-Gris grits is made with gulf shrimp, smoked sausage, roasted red peppers with cherry tomatoes and stone ground grits.  The shrimp were perfectly cooked and large on the soft, polenta-like grits.  The amazing sauce made this dish sing.  It was without a doubt my favorite of the selections.

Shrimp and Gris-Gris grits with gulf shrimp, smoked sausage, roasted red peppers with cherry tomatoes and stone ground grits
closer
Frankie found flowers

 

Sticky bun bread pudding and butter pecan pie were two of the dessert offerings (the third offering was chocolate ganache cake).  I couldn’t decide so had both. It was a bit of overkill, especially since we took the server’s advice and added ice cream to both (extra $2).  The sticky bun bread pudding didn’t have nuts, which surprised me but was mostly moist with a good caramel sauce underneath.  It went well and needed the ice cream.  A good sweet fix here.   The Butter Pecan Pie had a pecan crust and praline custard inside.  It was sweet and served with a large scoop of whipped cream dusted with candied pecans.  It really didn’t need ice cream.  The crust was crisp and the custard dotted with more nuts and a zigzag of caramel sauce adorned the plate.  It was also good.

desserts
Sticky bun bread pudding with ice cream
Butter pecan pie with ice cream

 

upstairs bar
upstairs dining leading to patio
tee shirts for sale
display in outdoor window
Frankie was glad to have soft hand-towels in the bathroom

3 thoughts on “Gris-Gris, New Orleans, 3/18/21

  1. I love shrimp and grits….it looks delicious and I would have just jumped to it. All the desserts look devine. Thanks for sharing but my mouth is really watering right now!

    1. It’s a short flight to N.O. and I know you’d love the food. You’d probably also love their WWII museum, if you haven’t already been.

  2. I have flight benefits….that’s a great idea and I’d love to see the WWII museum. Thanks for the recommendation. I’ll let you know when I go.

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