Meauxbar - Wine & Spirits Magazine


photo by Cheryl Gerber

Crab and quinoa salad with smoked goat cheese,
niçoise olives, haricot verts and pumpkin seeds

During its first decade in the lower French Quarter, Meauxbar was a quiet, locally favored restaurant serving American bistro-style comfort foods. The changes since its sale last winter—a modest renovation and a new chef, Kristin Essig, in the kitchen—have been subtle but significant. Essig’s menu is more French than ever. Think hand-chopped beef tartare, escargots in bone marrow, hanger steak au poivre and irresistible frites—all prepared with bright, market-fresh produce cooked with a delicate touch. The wine selection skews heavily French as well, with Taittinger Champagne and Clavelin et Fils Crémant de Jura to start, continuing into a list rich in undersung, stellar bottles, like Pegau Blanc and Clos Uroulat’s Cuvée Marie Jurançon Sec. An added bonus: Meauxbar’s kitchen stays open beyond 10 p.m., unusual in New Orleans, where restaurants close early in an otherwise late-night-city.

942 N. Rampart St., New Orleans, Louisiana



This story appears in the print issue of December 2014.
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