Issue link: http://digital.copcomm.com/i/970887
6 | t h e c l e v e r r o o t D G THIS Coquette Chefs Kristen Essig and Michael Stoltzfus co-own this New American spot in the Garden District, drawing inspira- tion from international flavors and melding them with locally-sourced, seasonal ingredients. The result is a menu packed with innovative dishes that stretch the mind and the palate: Though the restaurant is rooted in Southern traditions like roast oysters, these borders expand when a fried pork chop is paired with boquerones and roast garlic or when scallion ash tagliatelle is topped with lamb merguez sausage and harissa alongside succulent Gulf shrimp. In-house "wine guy" Ryan Plas has embraced the organic, natural-leaning trend at Coquette, where he's thoughtfully selected releases largely from small producers to complement the fare. If you're unsure which to choose while ordering, let him guide you to a bottle— you won't be disappointed. To push an already-impeccable dining experience over the edge, go with the five-course chef's tasting menu with wine pairings. Coquette is open for dinner from 5:30 to 10 p.m. daily, with brunch served from 10:30 a.m. to 2 p.m. on weekends. Essig and Stoltzfus' forthcoming second restaurant, Thalia, will open later this year in the Lower Garden District. Coquette, 2800 Magazine St., 504-265- 0421, coquettenola.com (reservations recommended) PHOTOS COURTESY OF COQUETTE Classic New Orleans dishes like roast oysters appear on Coquette's menu alongside more modern fare, including the scallion ash tagliatelle with merguez sausage, harissa, and Gulf shrimp. drawing inspira- result is a menu packed Southern traditions like roast or when scallion ash tagliatelle is where he's thoughtfully selected thoughtfully selected thoughtfully releases ordering, let him guide you to a bottle— with the five-course chef's tasting menu p.m. on weekends. Essig and Stoltzfus' Coquette's Ryan Plas curates a wine list that highlights organic labels and small producers.