Another of New Orleans successful "house restaurants," Upperline is at once refined and instantly approachable. The crowd runs the gamut, from street clothes to dressy, from neighborhood locals to tourists on pilgrimage.
As one of the pioneering contemporary Creole restaurants, Upperline constantly reinterprets Louisiana classics with an eye on lively flavors and homegrown authenticity. Chef Ken Smith presents Creole dishes that are at once refined, hearty and satisfying. The silky oyster stew is perfumed with a hint of anise-flavored Herbsaint and a blast of bright, peppery watercress. Smith also maintains the legacy of the restaurant's legendary Chef Tom Cowman alive with a perfectly crisp, meltingly tender roast duck served with sweet ginger-peach sauce.
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