Results 1-10of 11 Reviews
New York, New York
December 28, 2000
The wait staff was clearly used to serving out of towners and led me through the Cajun/Creole menu with kindness and helpful suggestions. I had the etoufee (I hope I'm spelling this correctly!), which is a mound of crawfish in this amazing spicy sauce served over rice which is also seasoned to perfection. Of course, this was the first time I'd ever eaten etoufee [sic], so for all I know it could be sub-par etoufee, but I highly doubt it. They had other traditional Lousiana foods on the menu, as well as whole list of crepes. I began my meal with gumbo, which was also so delicious I forgot the fact that the soup was just as hot as the temperature outside. Of course, for dessert I had the most perfect pecan pie, sweet and soft, gooey with a firm crust. Now, you know the food's got to be good for a person to eat such a heavy meal in the middle of a hot and humid Louisiana summer!
The restaurant itself is sweetly decorated, all in pink and white and green, with images of its namesake hung upon all the walls. The front windows let in lots of bright sun from St. Louis Street. The old building's architectural accents have been highlighted nicely on the interior, in such a way that the feel of New Orleans follows you inside from the street, and compliments the cuisine.
I left Petunia's satisfied in my belly and in my soul, feeling like I had eaten a genuine New Orleans meal, and vowing to return to the city to see more and eat again at this charming restaurant.
From journal Eating Fine in Nawlins
Diamond Bar, California
January 6, 2005
If you only get one thing, make sure it is the Pain Perdu or "Lost Bread." It is their version of French toast, but it is unlike any other French toast that you have ever had. It is so good that you don’t need syrup! Just thinking about it makes me drool. Their crepes are overstuffed and big enough for two. Several people in line told us that everything here is good, but I’m not sure if we will ever get past the Lost Bread.
From journal Celebrating the New Year in New Orleans
May 10, 2003
The Lost Bread (French toast) and eggs Benedict are outstanding. You have to wait in line out to the sidewalk, but it's worth the wait.
From journal New Orleans-The Food Capital
August 12, 2002
From journal New Orleans Balmy Summer
by Jon M
Washington D.C., District of Columbia
June 13, 2002
The interior is decorated in colors of Mardi Gras - pink and green. The service is excellent, and it appears that most of its clientele is local.
The first time, we had the shrimp creole and the crawfish etouffee. Both of these dishes are tomato based, and are served over rice. The etouffee is spicier. The shrimp were some of the best I've ever had - and they were huge. We should have shared one dish though, as the portions are tremendous. On our second trip, we shared the shrimp creole. We were tempted by the Shrimp Barataria, which is shrimp in a curry and dill sauce with tomatoes. They also claim to serve the world's largest crepes; the second time we ate there, the table next to ours ordered one, and it was huge.
Petunias is open from 8am -11pm, and breakfast is available until 3:30. They also have a website.
From journal New Orleans on a Whim
July 13, 2007
From journal Last-Minute Trip to New Orleans
May 23, 2003
From journal Nawlins Essentials
March 11, 2003
From journal The Quarter House
by Dream Catcher Darlin
February 28, 2003
From journal Birthday Celebration in New Orleans
July 31, 2002
From journal New Orleans in summer