Chef Alon Shaya’s new restaurant, Miss River, is “a love letter to Louisiana,” he says, offering elevated takes on local favourites. It’s a departure from the James Beard Award–winning chef’s usual fare; his acclaimed Saba restaurant highlights his Israeli heritage. But at Miss River, every aspect – from the menu to the décor – celebrates New Orleans: a colour palette reflecting the hues of the Garden District, ironwork accents that bring to mind the French Quarter, art by local artists lining the walls.
The ingredient-driven menu draws on Shaya’s extensive network of fishermen, farmers and other local purveyors, showcasing his unique perspective on beloved local dishes. Try the Clay Pot Dirty Rice, served with seared duck breast, duck egg yolk and scallions, or the Salt-Crusted Gulf Red Snapper, with rosemary, lemon and extra-virgin olive oil. Other can’t-miss menu items: Duck and Andouille Gumbo – a dark roux, filé, Louisiana rice and potato salad – and the Carved Buttermilk Fried Chicken – light but crackly crisp, carved tableside. “Food is the world to me,” Shaya says. “I’m paying respect to and celebrating the incredible flavours and traditions of this magical place.”
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