NOLA - Sac-a-Lait, dinner, 3/31/2016

Our first visit to this new restaurant in the Warehouse district, the space is beautiful and very large. It was only about a quarter-full on our visit, and I hope this was not a typical night. It deserves to thrive.

Appetizer standouts here were the charcuterie plate, and the “Poisson Fumé”(pecan-smoked fish, plum jam, cambazola, tarragon pickles, choupique caviar, fisherman’s bread).

All three seafood entrées were excellent: Slate-Blackened Redfish, served with white shrimp dirty rice, sweet pea cream; the “Lost Fish,” perdu-style gulf fish (Black Drum), sweet corn calls, and crawfish etoufée; and a whole roasted, scale-on Red Fish large enough to serve two (probably three!) people, that was just stellar!

Thanks for posting. We’re hoping to make a first visit to New Orleans in the autumn (assuming our transatlantic holiday comes to fruition)

Does the restaurant ever serve its namesake ?

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold