Chef Kristen Essig paid her dues at Big Easy institutions Emeril Lagasse's Emeril's, Anne Kearney's Peristyle, and Susan Spicer's Bayona. Now she's hit it big at this revamped French Quarter jewel box, catering to artsy locals. Her reimagined comfort food—Bolognese over spaetzle ($19), French onion grilled cheese ($17)—is impossibly chic and utterly satisfying.
Meauxbar offers late night dinner service (until midnight) on Friday and Saturdays. Chef Kristen Essig has quite the following and with the help of General Manager Natalie Secco, these two dynamic women have created a restaurant where guests enjoy great food, great drinks and great times.
–The Scout Guide
For years, Kristen Essig has been a central figure in the New Orleans food scene. Many first met Essig when she sold prepared foods at the Crescent City Farmers Market. Essig, though, first cooked in restaurant kitchens, most notably at Peristyle under chef Anne Kearney. She took a nearly decade-long break from restaurants, but now she's back. Essig is currently the executive chef at Meauxbar, where her market-driven updates on classic bistro fare have made her a Chef to Watch.
In the interest of continuing our seasonal quest for cool refreshing adult beverages, Meauxbar, the charming French Quarter neighborhood restaurant and bar recently re-opened on Rampart Street, has taken a local favorite, the French 75 cocktail, and instead of gin or cognac as the base spirit ingredient “introduces” a French Alpine herbal liqueur, Genepy des Alpes, first created in the early part of the 19th century. You don’t get much cooler than the French Alps.
The newly renovated and reopened Meauxbar, courtesy of Chef Kristen Essig and the rest of the former team at Sainte Marie, is an excellent, romantic place to dine. But it’s also an excellent, romantic place to grab a drink, as evidenced by the sophisticated cocktail program. If you’re not going for the food (which you should), definitely go for a Laurel Collins, Basil Smash, or a classic Vieux Carre.