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Maison Lacour
Posted on 2/5/10 at 11:44 am
Posted on 2/5/10 at 11:44 am
I searched for the name in "subject only", and couldn't find anything.
Obviously, I hear the food board loves it but I rarely hear much from anyone else about it. The picture looks tiny. Is this a small place? Reservations are needed I assume? What's the dress? Any recommendations?
Obviously, I hear the food board loves it but I rarely hear much from anyone else about it. The picture looks tiny. Is this a small place? Reservations are needed I assume? What's the dress? Any recommendations?
5
Posted on 2/5/10 at 11:45 am to LouisianaLady
They are a pretty big place. Great bar and atmosphere. Business casual is ok. I like the duck.
Posted on 2/5/10 at 12:19 pm to LouisianaLady
As stated it is a small house with different room and close seating. Overall a great place, reservations needed. Good food, nice atmosphere. It's not on the radar of the masses IMo and that is an added plus too. You should have a great experience.
Posted on 2/5/10 at 12:58 pm to LouisianaLady
LL--went for a birthday dinner. Fun and "different" place in BR to go for dinner. I wasn't thrilled with my selection of meal, but had a wonderful time being there.
Posted on 2/5/10 at 2:58 pm to LouisianaLady
Food is ok but yes, the place is very small. My wife and I went their a couple years ago and i think the table next to us was about 2 feet away, literally. We had to whisper just so the people next to us wouldn't hear anything we said.
Posted on 2/20/10 at 2:14 am to LouisianaLady
ML and Chef Jetty are my BR favs, along with Fleming's, and Mansur's. ML's soups, salads, steaks, veal, and tournedos, all are delicious. If in more expensive digs and location, or in Nawlins, Chef Jetty would be a star..
But, I'm glad they've avoided those pressures and trappings, that can and do catch up with some great chefs, especially in fickle BR..which has burned Maci, Parola, Brandt, Distefano, etc..as many talented and classicly trained and pedigreed chefs, when being bad businessmen and/or renting expensive digs, caught up to the often overzealous ones.
But, I'm glad they've avoided those pressures and trappings, that can and do catch up with some great chefs, especially in fickle BR..which has burned Maci, Parola, Brandt, Distefano, etc..as many talented and classicly trained and pedigreed chefs, when being bad businessmen and/or renting expensive digs, caught up to the often overzealous ones.
This post was edited on 2/20/10 at 10:55 am
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