Just last month, Chef Eric Cook of Gris-Gris announced some exciting news: a brand new restaurant! Though Gris-Gris is only on their 3rd year after opening in 2018, Eric Cook + team is rocking and rolling and moving into the French Quarter for something new: Saint John.
“Haute Creole cuisine” is where it’s at at Saint John. What is Haute Creole you may be wondering?
Within the “Haute Creole” realm of food includes some innovative new dishes from Chef Cook:
- Oysters Saint John, aka Oysters Three Ways: Poached in Double Cream, Crispy Fried, and Oyster Dressing in Vol-au-vent
- Bacon Fat Seared Duck Poppers: Crispy Seared Duck Breast, Root Beer Braised Pork Belly, Jalapeño Creole Cream Cheese, with Satsuma Glaze and Fried Duck Skin
- River Road Shrimp Etouffee: Local Shrimp Smothered in Melted Butter, Holy Trinity, Garlic and Tomatoes with Brown Roux and Steamed Louisiana Popcorn Rice
- Smothered Turkey Necks: Slow Braised in Brown Gravy and Caramelized Onions with Homemade Potato Salad
Saint John was initially expected to open in mid-September, but Hurricane Ida had other plans. Now, guests can begin making reservations for visits starting next Wednesday! The restaurant will be open Wednesday – Sunday with features reminiscent of Gris-Gris including an open kitchen, first floor dining and a second story dining room with balcony seating.”
Reservations open on Friday, October 1st for dining beginning next Wednesday, October 6. Mark your calendars!