We found Vizards and we got LUCKY!.
A friend helped us get a table for our anniversary! Thank
you. We travel a lot and are trying to stay in the States more. We were told that Vizards is a must. Start with the amuse-gueule and a cocktail, duck crepes with a cherry sauce and scallops that were cooked perfectly. An end cut of beef that was unbelievable (begged my husband to share but paybacks for his one small bite of duck haunted this exchange) and paired perfect with the Rioja. The beautiful plate of bread pudding and homemade ice cream ended or most fabulous meal in a long time. I felt bad that they were so busy and may have squeezed us in yet the service was perfect and I would have to beg .... please squeeze me again!
Our second trip to New Orleans will be planned around next reservation to Vizards.
Favorite Restaurant... Best-kept secret. I have been to Vizard's probably six times, but never at the new magazine location. each time was absolutely excellent. The service and atmosphere are both perfect, but the food is out of this world. Chef Kevin Vizard does wonderous things with fresh local ingredients, creating a substantial following along the way. To really get into this review, I'm going to have to detail my favorite dishes. Last time I went we had an amuse bouche of a mussel bisque. Even in that tiny shot glass, the chef managed to capture not just the flavor of a mussel, but also the depth of the brine and algae (in minute quantities) that give the mussel its own puntch unlike any other seafood. It was fantastically delicious. Thoroughly impressed, we ordered what used to be called a crab dugout (now named crab nelson after a NOLA socialite who insisted on ordering it even when not on the menu. Thankfully it was on the menu - under any name), and dug into a very delicate crab-mushroom-fish concoction that was supremely decadent, beautifully presented, and had excellent flavor. We also got an oyster bruschetta and a butcher plate. I'm not a gigantic offal fan in general, but the butcher plate with sweetbreads and foie gras was tasty. On the other hand, the oysters bruschetta was awesome (i realize it may not be on the menu anymore). Lightly fried oysters on toast points with fresh basil and balsamic reduction was simple but surprisingly elegant. Each ingredient tasted fantastic and worked in perfect harmony. At this point, I understood what Chef was trying to say - simple but elegant food, fresh but perfectly paired ingredients, taking things that are familiar and turning them into the sublime. My definition of art is anything that is more than the sum of it's parts. Chef Kevin Vizard is quietly telling New Orleans that he is THE preeminent food artist in the city. Let's hope he continues this excellence at the new premises on magazine.
AMAZING!. Oustanding food and service. I've grown up in a family of chefs and can honestly say Vizards' dishes stand out far above many of those in the top restaurants in New Orleans. Truly incredible and unique flavors. The redfish entree and scallop flan appetizer are a must!
Great all around!. What an event! Went with three other people and had a fantastic time. Top notch service, and the food was amazing. The veal with creole tomatoes was the best i've ever had. We had the "blt" beluga caviar, latkes, and tara ma something sauce that's greek. What an inventive chef, Chef Vizard is. The softshell crab was huge and scallops just as big. Very simple, but well executed desserts, the strawberry crisp was my favorite. I'll continue to go, and the atmosphere was fun with a lot of energy. My new favorite restaurant in town.
Intimate Garden District bistro nestled under large oaks serves contemporary Creole cuisine in a quaint atmosphere..
Adjacent to the Garden District Hotel, this eatery's wall of windows treats couples and groups to a breathtaking view of St. Charles Avenue. Inside, the 18-table bistro offers an extensive wine list that complements innovative fare, including Creole crab dugout and fried oysters with bruschetta appetizers. Entrees feature fresh seafood and hearty meaty dishes, such as the paneed rabbit loin with spinach, mushrooms and crabmeat.
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