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Posted (edited)

Try MiLa in the Pere Marquette Hotel.

Edited by docsconz (log)

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Posted

Chef:

I've had a lovely dinner at August, but if you haven't been, I'd check out Cochon. Perhaps not "modern" by the regular definition, but certainly an interesting and updated take on house made charcuterie. It would be my Death Row meal request for sure.

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Posted

Residents will know better, but I don't think there are any expressly modern restaurants in New Orleans along the lines of Alinea or even McCrady's.

Having said that, I agree with Doc -- MiLa is where you want to go. My report is here. Modern thinking and execution, if not necessarily an ultra-modern menu.

Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

Posted

From a resident- MiLa or Stella! are your best bets... Neither is going to push your boundaries by being ultra-modern, but they're both interesting combinations of relatively modern technique with southern (MiLa) or classical/asian (Stella!) ideas. New Orleans holds on tight to tradition, so I wouldn't expect to be surprised by technique as much as flavor.

Posted

Sorry, missed your time deadline, but I'd have also suggested Green Goddess. No foams or gels, but I think they have a very modern approach, taking inspiration from diverse cuisines while still embracing local ingredients and style.

Where'd you end up going?

"Philadelphia’s premier soup dumpling blogger" - Foobooz

philadining.com

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