Whenever I'm in New Orleans, I like to try a new Chef John Besh restaurant. The infatuation began with Lüke when I stayed across the street while attending the WEN Conference, then continued with August during a trip this past summer, and I was no less impressed with Borgne when I was recently in town for the IPAA Annual Meeting. It's now officially a thing.
Named after Lake Borgne, where Chef John Besh and Brian Landry grew up fishing, Borgne is the place to go for a casual seafood dinner with friends. In true New Orleans fashion, we began with cocktails (loved the Borgne Swizzle), followed by great food and even better conversation.
Top left: duck poppers// Top right: turkey necks // Bottom left: bistro filet // Bottom right: black drum a la plancha
For a casual restauant, I thought the food was anything but. We started with the duck poppers, turkey necks, and grilled octopus. All delicious and flavorful. Turkey neck is not something I would normally try (even with the "trust me!" note on the side of the menu), but Chef sent it out and we were feeling adventurous. The duck poppers were definitely my favorite. My fish entree melted in my mouth. It was topped with pecans, crabmeat, and just a little butter. So.good.
We had already indulged quite a bit, but who were we to turn down dessert? On the left: chocolate hazelnut puddin' with condensed milk sorbet. On the right: dark chocolate, sea salt, and olive oil sorbet. Take me back.
If you're looking for a place with fresh, unique, and flavorful food, where it's simple to order gluten free, give Borgne a try. Special thanks to everyone at Borgne for the friendly service and memorable meal!
Photography: Christie McMillan
Sponsored by: Borgne