In my first feature at Montecristo Magazine, I cover my beloved New Orleans. I write about restaurants adding to its layers with cuisines previously rarely seen in the city as well as restaurants/chefs pushing the boundaries with modern Southern, Cajun or Creole, beautifully co-existing alongside the traditional.
— Sac-a-Lait, Seaworthy, Angeline, Meauxbar, Saffron NOLA, Root, Shaya, Red’s Chinese, Marjie’s, Tito’s Ceviche & Pisco
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Meauxbar’s amandine
Sac-a-Lait’s deviled crab