Delicious Innovation
Chef Scott Snodgrass of One Restaurant creates a menu that shows his skill in combining flavors.
<img src="uploads/RTEmagicC_Onthemenu1_feb07.jpg.jpg" style="padding: 5px; width: 300px; height: 450px; float: left;" alt=""...
7 on Fulton chef Michael Sichel brings an innovative approach to
this menu.
Appetizers
Endive and watercress salad with pears, blue cheese and candied...
A Fresh Outlook - Chef Alan Gilbert brings an innovative approach to cuisine at the Marigny Brasserie
Read More
Evan Hayes of the Delachaise concocts a menu that is deceptively simple, but full of flavor
APPETIZER | The Delachaise bruschetta
ENTREÉ | Oysters and leek...
Read More
Chef Chip Flanagan of the Bar & Bistro at La Louisiane puts a local spin on a classic dish
APPETIZER | Tuna tartare with avocado and...
Read More
Chef Jeremy Langlois of Latil’s Landing Restaurant adds sophisticated flair to this summer menu
APPETIZER | Crab and mango cakes served with a chipotle remoulade...
Read More
With cool weather now here, chef Gerard Maras of Ralph’s on the Park creates a robust menu
Read MoreDisplaying results 15 to 21 out of 21