* Click here for rating key
Atchafalaya Restaurant Review: A building that dates to the early twentieth century now is a contemporary bistro with a busy vibe. Chef Chris Lynch governs the tiny kitchen, and we do mean tiny. Almost every table finds the signature shrimp and creamy grits. Sautéed drum, striped bass and a pecan-smoked NY strip are among the other highlights, although lamb meatballs, pork belly and tuna entrées also rate. Brunch, served Thursday to Monday, offers a number of creative egg dishes, but the 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. A smartly conceived wine list covers all the important bases for a good Creole meal. Among desserts, the sweetest experience is espresso brownie with peanut gelato. Proprietor Tony Tocco’s high-energy personality and his well-trained staff make this a delightful find.