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Broussard's Restaurant Review: Established in the 1920s, Broussard's has an honored spot among the grandest of the grand old Creole establishments. Longtime chef/proprietor Gunter Preuss sold the restaurant in early 2013, causing regular customers to wait anxiously to find out what menu and service changes may be afoot. Along with an elegantly appointed redo of the interior, chef Guy Reinbolt, classically trained in France, has introduced a menu that enables front-of-the-house staff to prepare some dishes tableside, harkening to a more traditional fine dining experience. Entrées are as diverse as a classic broiled redfish to a more exotic ostrich filet. One thing that will not change? Formally clad waiters are most obliging. During Mardi Gras, Broussard's is open for lunch.