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Grs Gris on Magazine Street
Posted on 1/28/19 at 5:41 pm
Posted on 1/28/19 at 5:41 pm
It opened recently in the space formerly occupied by Root. Eric Cook, who cooked with Besh at American Sector, is the chef.
the food is slightly upscale "comfort food"
The atmosphere is casual. It will become a neighborhood place, eventually.
We ate there this past Saturday, and I recommend it. The shrimp and grits and the gumbo were spot on.
the food is slightly upscale "comfort food"
The atmosphere is casual. It will become a neighborhood place, eventually.
We ate there this past Saturday, and I recommend it. The shrimp and grits and the gumbo were spot on.
4
Posted on 1/28/19 at 6:13 pm to VOR
I was there at the beginning of the month. Sat at the kitchen counter downstairs. Really enjoyed it. It was fun and the food was delicious. The chef was very engaging.
Posted on 1/28/19 at 7:11 pm to VOR
Great restaurant. Sure it will get a lot of publicity soon. The food fits the atmosphere perfectly.
Posted on 1/29/19 at 10:31 am to fightin tigers
It's already getting a lot of publicity.
Posted on 1/29/19 at 10:54 am to VOR
I went when it first opened (maybe a day or two after). I thought the food was good but a little bland. I will give them the benefit of the doubt and return soon. The cocktails were great.
Posted on 1/29/19 at 10:58 am to VOR
Went once for lunch and enjoyed it.
It seems to be a bit of an awkward set up.
It seems to be a bit of an awkward set up.
Posted on 1/29/19 at 11:15 am to Y.A. Tittle
quote:
It seems to be a bit of an awkward set up.
I agree. It's a neat space and it looks great. Downstairs has a few tables outside and only the "kitchen counter" as far as options to sit. I'm not sure how many seats there are there. My guess is about 15 or so.
Upstairs is the bar. The bar itself has some very comfortable seating, but not many seats. There are tables with backless bar stools in there, as well. There are quite a few tables on the wrap around balcony. There were some heat lamps out there and downstairs outside, but when the weather gets hot, the seating is going to be limited. It gets too hot to sit outside for a good bit of the year. It was pretty cold the night we were there, but there were a good many folks eating outside, so the lamps must work.
The only bathroom is upstairs, as well.
Posted on 1/29/19 at 11:48 am to fightin tigers
quote:
Great restaurant
I haven't been to Gris Gris yet, but most of the reports I've received weren't very positive. Someone I know went a week or two ago and ordered the fish dish. Without any notification, it came served as a whole fish (redfish I think) with head on. Poor girl had no idea how to handle it. That kind of plating needs to be on a menu, IMO.
The space has been an issue dating back to Root days. Such a high percent of available seats dedicated to the outdoors is probably not a good idea.
I'm sure I'll give it a try at some point so I'll reserve judgement. Hopefully the menu continues to evolve.
Posted on 1/29/19 at 12:12 pm to Oenophile Brah
quote:
Someone I know went a week or two ago and ordered the fish dish. Without any notification, it came served as a whole fish (redfish I think) with head on. Poor girl had no idea how to handle it. That kind of plating needs to be on a menu, IMO.
That's exactly what I ordered when I was there. It was pretty clear on the menu unless you don't understand what a "whole fish" is.
quote:
CREOLE REDFISH COURT-BOUILLON Whole Creole-Fried Redfish, Rich Seafood Tomato Sauce with Popcorn Rice and Charred Lemon
Posted on 1/29/19 at 12:21 pm to Gris Gris
quote:
Whole Creole-Fried Redfish,
Maybe she thought it was going to be fried by a Whole Creole. Not some half-arse Creole.
Posted on 1/29/19 at 12:37 pm to LSUballs
I don't know, but it was very easy to eat. The meat just comes right away from the bone. It was way too much fist for me, but I wanted to try it anyway. So fresh and good.
ETA: That dish was going out right and left, but since I was in the kitchen, I saw that and she may not have been seated where she saw other people's orders. I must have seen 4 of them before I got mine and several of those before I placed my order.
This post was edited on 1/29/19 at 12:38 pm
Posted on 1/29/19 at 3:09 pm to Gris Gris
quote:
The chef was very engaging.
Eric is a good guy and former marine. He hangs at my neighborhood bar, and we've had a few drinks and laughs together.
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