THIS RESTAURANT IS CLOSED Antoinette

THIS RESTAURANT IS CLOSED Antoinette Restaurant Review:

Antoinette's traditional French menu is an aesthetic match to the building in which it is served, a restored New Orleans farmhouse circa 1820. Exposed brick, an interior gallery, and the warm aroma of a wood-burning oven offer Old World charm to the restaurant's decidedly au courant patrons, some of whom window shop first at the tattoo parlor next door. Chef Shaun Holtgreve, who trained at Le Cordon Bleu in Paris, puts out a sheer oxtail consommé, simply prepared local fish, coq au vin, seared scallops and French onion soup. Half of it is as good as you hope it will be. We ordered seconds of the crème brûlée, whose custard was just firm enough not to qualify as liquid.