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10 Linguard St. (Church St.) Send to Phone
Trust chef Nate Whiting to lead the way on a gastronomic adventure that is tastefully executed.
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Local Deals: 120 * 90

Dinner Mon.-Sat., Brunch Sun.

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THIS RESTAURANT IS CLOSED Tristan Restaurant Review

: Although it is a separate enterprise, Tristan is tucked into The French Quarter Inn. The vibe is contemporary and chic, but chef Nate Whiting and his team keep the experience grounded, authentic and food-centric. Appetizers include Prime beef tartare with a spiced Thai aïoli, marinated heirloom tomatoes atop still-warm handmade mozzarella, a beautiful display of roasted and raw beets, and Kanzuri shrimp cocktail (made from peppers dried in the snowbanks of Japan) ladled over house-made hummus---to name a few. Seasonal entrées always include a fresh local fish, scallops, and may also range from a certified Angus beef tenderloin paired with sweet corn and haricots verts succotash to duck breast with baked peach, brittle bread, foie gras-almond salad, and lavender-honey vinaigrette. Both the crab cake and the she-crab soup are worth noting. Desserts include a ginger basil float to be spooned from an elegantly tall, cylindrical glass, milk chocolate parfait and passion fruit pudding cake with candied basil. The wine list is one of the best in town with a broad range of selections, some 500 labels, a good half-bottle list, and numerous wines by the glass. Plus, half-priced bottles listed under $75 deals are available every Monday and Tuesday. The well-trained waitstaff is knowledgeable and courteous. The tasting menu keeps them busy, but the smartly attired waiters manage to stay a step ahead, with enough time to fully discuss each pairing.

User Ratings & Reviews for THIS RESTAURANT IS CLOSED Tristan
Average rating    2
Reviews 1 - 1 of 11
Pretentious with uncaring wait staff
by InPepInnovations on Tue Aug 13, 2013 10:14 am
There was an attempt to offer interesting combinations of food and taste, but the excess salt masked everything. The amuse bouche might as well been served in brine!

Appeals to the wait staff to have the chef ease up on the salt were ignored and even a snide remark about the dessert at least not being too salty was not appreciated. As a parting gesture, the chef sent out a chocolate, topped with salt, of course.

Besides, the chef masking good technique with salt, the wait staff had no idea about wine nor service etc. This would pass in an 'ordinary' restaurant without a sommelier, but the this restaurants 'pretends' that it is high end and gourmet, hence the disappointment.
Reviews 1 - 1 of 11


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