Cuisine:

• French
• Cajun
• Creole
• Others
• Contemporary

Gautreau's Description:
Housed in a quaint old intimate structure, Gautreau's offers a menu that sets a modern edge on the city's timeless and traditional fare. Because it is located in a residential neighborhood, somewhat off the traditional culinary path, Gautreau's struggles to capture the attention that higher profile restaurants enjoy. New Orleans' French heritage is nicely represented in the restaurant's understated bistro-like ambience. Chef Sue Zemanick changes her menu with the seasons. Representative dishes include scallops with cauliflower purée and cauliflower polonaise; duck confit with arugula, avocado, tomato jam and a mustard red wine vinaigrette; and roasted duck breast with blood orange glaze, spinach, fingerling potatoes, turnips and honey thyme jus. For dessert, look for the caramelized banana split with walnuts and butterscotch and fudge sauce. The wine list is selective but diverse, with at least a dozen options by the glass. The restaurant's cheerful service is as unaffected as the atmosphere.


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