Dante's Kitchen

I recently went to Dante's Kitchen, with a few other fellow NOLA foodies! It was all organized by @nowneworleans (Check out her instagram and her awesome site here!) Here are just SOME of the pics from the yummy event! I was really impressed, the food was so good, from start to end. The restaurant is hidden away, but really is a gem. I had previously never been to Dante's kitchen, but grew up getting my hair cut right around that area. I tried the escargot for the 1st time, and was not disappointed. I mean, garlic and butter on top of bone marrow? How could I not like escargot with all of that flavor! The veggies were also a hit, everything tasted fresh and was delighted to h that it was all grown locally. With that being said, I was even more pleased when learning that the grits from their shrimp and grits small plate were stone ground and from South Carolina! (I went to college at the University of South Carolina and let me tell ya, they know what they are doing with their stone ground grits!) I would recommend this restaurant to friends and family to check out. Next time, I got to eat outside! Here is their website & full menu: http://danteskitchen.com

Molasses spoon bread :)

Herbed Wedge Salad

Ponchatoula Strawberry Salad

Local mixed greens, citrus supremes & bleu cheese with a satsuma poppy seed vinaigrette.

Escargot

bordelaise sauce, roasted marrow bone

Grilled Shrimp And Stone Ground Grits

Seafood Hot Pot

mussels, Gulf shrimp, calamari, crab claws, shrimp coconut milk broth, lemongrass, basil & mint

Seafood Hot Pot

mussels, Gulf shrimp, calamari, crab claws, shrimp coconut milk broth, lemongrass, basil & mint

Redfish on the Half Shell

grilled Redfish on the half shell, crabmeat, soft herb salad

Pan-Fried Gulf Fish

Kale, almonds, & barley topped with an artichoke citrus salad.

Trois Mignons

debris, house made worcestershire, Stilton, caramelized onion mashed potatoes

Trois Mignons

debris, house made worcestershire, Stilton, caramelized onion mashed potatoes

Ratatouille

local Mirliton, eggplant, zucchini, squash & creole tomato sauce, done in a cast iron skillet

Local Farm Vegetable Plate

chef's daily selection accompanied with ancient grain hash

Chicken Roasted Under a Brick

maple glazed, with a potato and bacon hash cake, topped with a fried organic farm egg

Chocolate Pecan Pie

caramel sauce, vanilla malt ice cream

Chocolate Pecan Pie

caramel sauce, vanilla malt ice cream

Strawberry Bread Pudding

with crème Anglaise

Trio of Sorbets

Trio of Sorbets