Sac-a-Lait

Sac-a-Lait Restaurant Review:

Sac-a-Lait owners/chefs Cody and Samantha Carroll grew up in Louisiana, hunted and fished in their home state, and showcase its products perhaps as well or better than any other chefs in New Orleans. Their roots are so deep that they even get crawfish from Carroll Farms in Louisiana. Look up “farm-to-table” and you’re apt to find a picture of this duo. Although offerings change seasonally, expect items such as Southern quail, Louisiana alligator, Gulf oysters, turtle boudin (a type of spicy sausage), and easily one of the best blackened redfish dishes in a city that prides itself on this preparation. Whatever you order, be sure to get truffle honey fries with black sea salt for the table. Flourless chocolate cake is served warm with chocolate ganache, but the aged-banana bread pudding will vie for your attention. Wine-lovers may find the list a bit limited, but Sac-a-Lait excels with craft cocktails. Servers are attentive and knowledgeable. The restaurant, situated in a 19th-century cotton warehouse, has been thoughtfully designed, with wood-and-iron furnishings all built by the owners’ family members. They carefully retained the ambience, while simultaneously creating a warm, cozy space.