* Click here for rating key
THIS RESTAURANT IS CLOSED Grill Room Restaurant Review: During the 1990s the Grill Room at the Windsor Court Hotel was the standard-setter for luxury dining in New Orleans, and in many ways it still is. Jonathan Wright has taken the reins as executive chef, coming from his own restaurant, La Gousse Dail, in Oxford, the United Kingdom. At La Gousse Dail (the garlic clove), Wright became famous for an extravagant modern French cuisine. Hes also known for spotlighting produce, illustrated at New Orleans Grill by dishes such as a shin of lamb served with oven-wrinkled tomatoes, fennel and baby turnips; and striped bass filets set upon fennel and encircled by caramelized salsify. Pastry chef Keegan Gerhard, who arrived from the Four Seasons Hotel in Chicago, turns out picture-perfect soufflés and molten chocolate cakes; his best creations are, however, more whimsical, like lavender marshmallows, salted caramels and a flourless chocolate tart paired with peanut butter ice cream. The hotel itself boasts luxurious dining spaces, which from the beginning have been admirably decorated with nineteenth-century English landscape and still-life paintings, cushy rounded banquettes in damask fabrics and loads of crystal and flower arrangements.