Member Rating 5 out of 5 by Kimberlee Jensen Stedl on November 6, 2006

We loved Olivers. It was a quiet, elegant setting with open brick walls and soft jazz music. The current chef is the third generation of chefs at Olivers. It was delightful Creole cuisine with a nice wine list. We had Oysters breaded in pecans and gumbo as an appetizer. They served gumbo using several traditions, offering both the okra version and the ground sasafrass version. For our main course we had rabbit and catfish. The catfish was surprisingly lovely, since it's a tricky fish to cook. The wild rice mixed well with the fish. The carrots, steamed and lightly basted in honey, were outstanding. Yes, I know, they were just carrots but so many people screw them up I must comment when they are done well. Definitely have dessert - the warm bread pudding in rum sauce is worth it.
Olivier's Creole Restaurant
204 Decatur St.
New Orleans, Louisiana, 70130
(504) 525-7734


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