Angeline-1032 Chartres Street

Opening soon at the old Stella space at Hotel Provincial is Angeline, opened by well-regarded chef Alex Harrell, last found at Sylvain, which earned 3 Beans in the T-P review (and here is my “review” too). We certainly needed another mid-priced restaurant with a creative menu and an ambitious chef for locals and for savvy visitors. I’ll look forward to making a reservation and will report back here of course.

The Angeline menu will include butter bean tortellini with redeye gravy; sherry-glazed shrimp with fried Meyer lemons and shaved radishes; and fried quail over hoecakes with local honey and hot sauce. The average price of the entrees will be $20

“I don’t want to price out the neighborhood and local business,” he said. “I want it to be a place where people feel comfortable coming in multiple times a week, maybe grab a starter and a glass of wine after work.”

Angeline is the middle name of Harrell’s mother. He wants his restaurant to reflect her personality.

“When I thought what I want the restaurant to be,” he said, “I want it to have that Southern charm. I want it to be friendly and inviting. Those are things that I associate with my mother.”


Went last week with writer pals Nancy and Bill and we had a grand time, excellent service and lovely food. We were originally seated in the lovely main dining room, but one of us wanted to sit in the front room (not me!) and we were immediately seated there. Unfortunately, that front room is low on personality and is a little like sitting in an waiting room, although having access to viewing the street is a plus. (Maybe they can knock down the wall that separates it from the bar and make that all one area, which I think would work very well. If they can’t knock it down completely, then even cutting a “window” between it and the bar would help.)

The main room looked great and two of us eyed it wistfully when we left! I guarantee we’ll sit there next time.

as for food:

I had two of the “starters” of southern fried quail made with local honey, their own hot sauce on a hoe cake and the crispy cauliflower (olivade aioli, sheep’s milk cheese); both were very good. One of us enjoyed the fish entree which had a goodly amount of fish (at first glance, it seemed small but was not). The last had two other starters and loved them as well-one was the chicken livers and arugula (with pickled blue berries, shaved red onion, Angeline buttermilk) and I think the other was the squash blossoms, but I was too busy with my quail. We all shared a nice brothy black eyed pea and collard green soup which was made with bourbon, bacon, smoky pork broth.

Drinks were good-one had asked for sherry and had the good luck of catching the general manager (I think?) on his way out who then stayed for a lively 20 minutes at our table discussing sherry, sent out a flight of choices for tasting and their own copy of the sherry bible to peruse as well as invitations to meet their sherry contacts in Spain for the two of us often there (not me!)

I had a gin drink which was tasty, well presented and a healthy size; the good size is so unusual for a restaurant these days (I’m getting tired of 10.00 cocktails that don’t match their description or are hastily or lightly poured- that is not the case at Angeline, I can assure you.)

Long story short- good menu with robust flavors using many locally sourced ingredients. Staff lovely and pleasant. Ambience good, but stick to main dining room.

yes will be back- after all, it is one of my neighborhood restaurants.

Sucre on Conti

Excellent coffee is already available at Spitfire on St. Peter, but good chocolate and macarons will be a good thing to have available in the French Quarter. Conti has long needed an anchor business to start to build it back up to pre-1980s levels; Exchange Alley already has some great places at that block. 5 facts about the new Sucre, now open in the French Quarter |

Kingfish is back in the Quarter

Well, not the same Kingfish, but maybe one just as populist and colorful. The chef, Greg Sonnier is one of the most celebrated chefs in town and spent many years working the line for KPauls and other places before opening his own in MidCity, then Uptown. The restaurant also has a “grab and go” section at Counter by Kingfish which lets busy office workers or harried tourists pick up pre-made salads and sandwiches.

Counter by Kingfish is located 335 Chartres St., New Orleans. Currently it is open daily from 11 a.m.–6 p.m. Call 504.587.0908 for more information.

The story of Stanley and Stella

In restaurant form that is.
A classic New Orleans story with food as the central character. Scott Boswell, a young chef who is serious about his ongoing training, owns these restaurants with his wife Tanya. Scott is found at Stella’s working the kitchen (when he’s not traveling to restaurants to offer himself as a free apprentice) and Tanya can be seen daily at Stanley’s working the door and watching the entire place.
Both restaurants serve excellent food. Stella’s is award-winning and pretty expensive, but even with the deep pocket needed to go there,I can’t count how many times I have heard that this was the favorite meal of visitors and some locals who hit all of the top ones. Many times.
I know the chef and his wife from their stalwart support of the Crescent City Farmers Market, where I work. We opened a 4th location a few years before Katrina and they did anything they could do to support it. We’ll never forget it.
I like these folks because they are Quarter residents and real workers and committed to a scale of production, service and ambience that has made the city what it is.
(Now I have a friend who is not very happy with them and feels slighted in every way; she’s a savvy local who has loads of patience for quirks but got bad service and a worse response after, so I sorrowfully acknowledge that too. It’s the only version I have heard of that story, but she is pretty sore with them now.)
My experience has been great and now they have added a Stanley’s service bar right next door on the Square and so a tip of my cap again is in order. Espresso, pastries, ice cream and sandwiches in a beautifully designed storefront. Some work remains to do to get it all done but if you’re out at 8 am til evening in the area, go try the coffee or ice cream and then go have a eggs hollandaise poboy next door.

And revel in the culture renewing itself in the oldest part of the city, thanks to entrepreneurs like Scott and Tanya..

The newest addition to the Pontalba family. Espresso, pastries and ice cream from 8-7ish daily.