A picturesque setting in a French Quarter hotel delights patrons who stop in for contemporary Creole dishes.
THIS RESTAURANT IS CLOSED Gamay Bistro & Bar Restaurant Review:
Gamay's picturesque setting in a French Quarter hotel delights locals and visitors who drop by for the contemporary American cuisine. By all appearances, when Matt Caldwell and Claudia Trius bought Gamay from locally-beloved chef Greg Sonnier in the spring of 2002, they prioritized by sidestepping the ego-gratifying urge to redecorate and setting straight to work in the kitchen. Their cooking styles aren't as New Orleans-oriented as the previous owner, but they have a similar way of feeding you until you burst. Andouille-crusted grouper and a simple seared buffalo rib-eye are quickly becoming signature dishes. Dessert fritters taste like freshly made doughnut holes, and all ice creams are made in-house. The service staff will do just about anything you ask, which is likely because the restaurant is almost never as full as it should be.
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