Issue link: http://digital.copcomm.com/i/970887
8 | t h e c l e v e r r o o t 8 | t h e c l e v e r r o o t Paladar 511 You'd have to walk in with a major chip on your shoulder—not to mention some severely-damaged taste buds—to have a subpar meal at Paladar 511. Like at Compère Lapin and Coquette, locally-sourced and fresh ingredients are the mainstay here, and the kitchen staff prioritizes making items from scratch with a wide range of international flavor inspirations. A quirky mix of light fixtures and the open kitchen with bar seats facing the action set a modern yet intimate scene inside this spacious former warehouse in the Marigny district. Opt for the housemade pastas or a vegetable starter or two, like roasted okra with harissa and yogurt or grilled broccolini with preserved lemon. The flavors are so layered and complex they'll tempt even the most stalwart carnivore to dabble in vegetarianism, but carnivores can also get their fix with the wagyu hangar steak or braised rabbit. Pizza also gets major play here, while the smart wine list champions unconventional selections from quality producers. The craft cocktails are made with superior skill—a far cry from the watered-down mixed drinks tourists tote on Bourbon Street. Paladar 511 is open Wednesday through Monday from 5:30 to 10 p.m., with brunch served from 10:30 a.m. to 2 p.m. on weekends. Paladar 511, 511 Marigny St., 504-509-6782, paladar511.com (reservations recommended) D G THIS At Paladar 511, wagyu hangar steak is served with tomatillo, fingerling potato, cipollini onion, and crème fraiche. Paladar 511 specializes in dishes made from scratch, like the ravioli with egg yolk, ricotta, maitake mushroom, porcini cream, and truffle pecorino. PHOTOS COURTESY OF PALADAR ■cr D G THIS G THIS G At Paladar 511, Paladar 511, Paladar wagyu hangar steak is steak is steak served with tomatillo, fingerling potato, fingerling potato, fingerling cipollini onion, and crème fraiche.