In New Orleans, good food is not only a passion, but our way of life. At Grand Isle, we pride ourselves on always using the freshest ingredients. Nothing in our restaurant is pre-packaged. We receive fresh fish daily, cutting our filets from whole sides. And because we understand that everything memorable comes from a good foundation, we make all of our own sauces, and even our own salad dressings, including our signature Green Goddess. Each day our deserts are made in-house, insuring that your meal, from start to finish, is unforgettable.
May 26, 2016
Chef Ryan Haigler of Grand Isle teams up with Chef Jacob Cureton to do a “Southern Road Trip Dinner” at the James Beard House on August 17th. Check out the link to the JBF news letter. http://us8.campaign-archive1.com/?u=8df4feba16f2c063700af39cc&id=a260a4061b&e=ab71b1eb0b We’re currently accepting reservations for the August 17 event by phone at 212-627-2308 (mon-fri, 10am to 6pm) […]
May 10, 2016
Chef Ryan did a recipe demo for Jazz Fest and we are getting a flood of calls from attendees wanting the recipe. Well here it is, enjoy! Crawtator Crusted Drum For the Pickled Pepper Vinaigrette Ingredients: 2 Cups Jarred Pickled Peppers (I prefer Cherry Peppers for this) 2 Tbl Dijon Mustard .5 Cup Pickle Juice from […]