Vizard's

Welcome

THE DREAM IS ALWAYS THE SAME. ONLY THE DISH DIFFERS: PANEED RABBIT … Roasted Chicken … Lobster Pillows. Six years passed between the previous and present incarnations of Kevin Vizard’s namesake New Orleans, La., restaurant. And in that time, fans of the celebrated chef’s singular take on contemporary Creole cuisine relied on only a faint, mouth-watering memory of their favorite Vizard’s creations. No longer: Some of those same classic recipes have migrated from Magazine Street to the current Lower Garden District locale (e.g., Duck Confit and Portabella Crepes dressed up in a reduced duck stock and sun-dried cherries; rich, dark-roux Seafood Gumbo), while other staples are new to the Vizard’s stable (a mod-BLT made from Bowfin caviar, latkes and taramasalata; jumbo lump crab and melted leeks framing a silken, pillow-soft Scallop Flan). And of course, a Creole Crab Trap by any other name—it’s now called the Crabmeat Nelson, but still comprised of crispy eggplant rounds stuffed with crab, crimini mushroom and luscious béarnaise—tastes just as sweet. Welcome back, Viz.

News

Thursday October 19, 2006

New Orleans CityBusiness’ Tom Fitzmorris grades Vizard’s On The Avenue an “A”:
“Seasoned Chef Dishes First-Rate Creole Cuisine”

Esquire’s John Mariani has kind words for Vizard’s On The Avenue:
“Vizard’s Robust Style Is Evident In Every Dish”