Try the Carpaccio: Razor-thin disks of octopus are salty, tender and sprinkled with citrus. -Gambit's Five in 5 Read more.
Grilled Octopus: Chef-owner Justin Devillier uses sweet-and-sour satsuma oranges — the first citrus fruit to ripen in the fall in Louisiana — and octopus for this popular appetizer. Read more.
"Chef Tory McPhail...blends varied local influences in dishes like pan-seared Gulf fish with Louisiana citrus... and an earthy seared duck breast with Cajun dirty rice..." -concierge.com on TripExpert Read more.
A tip from one of our professional reviewers, Fodors: "At Gautreau's, even the simple roasted chicken satisfies, and everyone should indulge in the caramelized banana split at least once." Read more.
Crazy for crabmeat? Crab is made into a Napoleon with couscous, roasted corn and salsa verde - "Gambit's Five in 5" Read more.
This is a CBD find for salads and wraps! Read more.