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Atchafalaya Restaurant Review: From the outside, Atchafalaya could be any corner neighborhood restaurant, but one step inside reveals a cool, contemporary bistro with a very busy vibe. Chef Chris Lynch governs the tiny kitchen, and we do mean tiny. Almost every table finds the signature shrimp and creamy grits. Pecan-crusted grouper, sautéed drum and a bone-in filet are among the other highlights, although quinoa-stuffed eggplant or tea-smoked crispy duck also rate. Brunch, served five days a week (Thursday to Monday), offers a number of creative egg dishes, but the true winner is Eggs Atchafalaya, featuring fried green tomatoes topped with poached eggs and jumbo lump crab meat. The calling card has become the serve-yourself Bloody Mary bar. The smartly conceived wine list covers all the important bases for a good Creole meal. Among desserts, the sweetest experience is German chocolate crêpes with spiced pecans, toasted coconut, mascarpone and chocolate sauce. Proprietor Tony Tocco’s high energy personality and his well-trained staff make this a delightful find.