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.
–Elle
If you’re worried creativity is dead here and good eats are limited to the old guys, just try Killer Poboys’ spins on the iconic sandwich, like their spiced lamb sausage and tzatziki po'boy or taste Meauxbar’s crispy pork belly & scallops that come with kimchi vinaigrette.
–Thrillist
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
Essig’s menu is more French than ever. Think hand-chopped beef tartare, escargots in bone marrow, hanger steak au poivre and irresistible frites—all prepared with bright, market-fresh produce cooked with a delicate touch
–Wine & Spirits
The refined, eclectic menu includes everything from escargot and bone marrow (with a shot of Herbsaint out of the bone, if you like) to a fantastic Goat Cheese Tart, French Onion Grilled Cheese, and bolognese over spatzle.
–Thrillist
Essig's gnocchi with roasted Louisiana pumpkin, Mississippi mushrooms and roasted garlic beurre monte is creamy, amazing, and perfect sweater weather food.
–Eater
Chef Kristen Essig's French-based, seasonally focused cooking is as sharp here as it ever has been, by turns fortifying (bone marrow escargots, French onion grilled cheese) and light on its feet (toasts of blue crab meat mixed with spaghetti squash).
–nola.com
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.
–nola.com
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.
–myneworleans.com
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.
–Thrillist
Essig converts dishes that are often dense and rich into sprightly delights. It's like a black-and-white movie that suddenly burst into Technicolor.
–nola.com
At its heart, Meauxbar is a bistro, serving food I have loved for years. This is food I love to eat, and food I love to cook. So I understand the style.
–Eater
–Elle
If you’re worried creativity is dead here and good eats are limited to the old guys, just try Killer Poboys’ spins on the iconic sandwich, like their spiced lamb sausage and tzatziki po'boy or taste Meauxbar’s crispy pork belly & scallops that come with kimchi vinaigrette.
–Thrillist
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
Essig’s menu is more French than ever. Think hand-chopped beef tartare, escargots in bone marrow, hanger steak au poivre and irresistible frites—all prepared with bright, market-fresh produce cooked with a delicate touch
–Wine & Spirits
The refined, eclectic menu includes everything from escargot and bone marrow (with a shot of Herbsaint out of the bone, if you like) to a fantastic Goat Cheese Tart, French Onion Grilled Cheese, and bolognese over spatzle.
–Thrillist
Essig's gnocchi with roasted Louisiana pumpkin, Mississippi mushrooms and roasted garlic beurre monte is creamy, amazing, and perfect sweater weather food.
–Eater
Chef Kristen Essig's French-based, seasonally focused cooking is as sharp here as it ever has been, by turns fortifying (bone marrow escargots, French onion grilled cheese) and light on its feet (toasts of blue crab meat mixed with spaghetti squash).
–nola.com
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.
–nola.com
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.
–myneworleans.com
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.
–Thrillist
Essig converts dishes that are often dense and rich into sprightly delights. It's like a black-and-white movie that suddenly burst into Technicolor.
–nola.com
At its heart, Meauxbar is a bistro, serving food I have loved for years. This is food I love to eat, and food I love to cook. So I understand the style.
–Eater