The latest restaurant from Alex Harrell (the longtime, well-loved, fearless culinary leader at Sylvain), Angeline features high-end, Southern-focused cuisine with decidedly Mediterranean touches in a space that makes good use of ample natural light. The menu is constantly in rotation based on what’s in season. But the Gulf shrimp and creamed rice, decorated with Louisiana popcorn rice, confit tomato, field peas and pork belly, is a reliable homage to Southern simplicity—and decadence. The bar program makes good use of locally sourced ingredients and includes drinks with a number of cheeky names, including the Right Side of Jackson, which blends sherry, Grand Marnier and Tempus Fugit crème de menthe. Know Before You Go: Angeline recently launched a stellar brunch menu, featuring farmer’s eggs and a cinnamon sticky bun topped with cane syrup glaze and chopped pecans.
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