Cuisine:

• French
• American
• Bar
• Brew, Pubs, Microbreweries
• Pub
• Others
• Bistro
• Lounge, club, bar

Coquette Description:
The building now occupied by Coquette has a history of failed restaurants, but this one has two things going for it that may ensure longevity. First, the chef-owner, Mike Stoltzfus, used to be the sous chef at Restaurant August, under talented chef John Besh. Second, the waitstaff at Coquette is unusually efficient and well-versed in the restaurant's cuisine. The restaurant occupies the first floor of a historic Garden District building with some of the highest ceilings in town and massive windows overlooking bustling Magazine Street. The second floor, equally spacious and with exposed brick walls and big windows, is generally used for private parties. Coquette's menu changes daily, but always offers small and large plates. Typical offerings are roasted oysters with fennel, horseradish and bacon ragoût, and a tender pork rillettes with cornichons, capers and Dijon mustard. Stoltzfus has a distinctive talent for combining unlikely flavors: his Gulf shrimp are combined with grapefruit, niçoise olives and chili vinaigrette. The wine list is just complex and diverse enough to demand a full reading, with a respectable selection of old-world and new-world varietals that spans the globe from Hungary to California's Russian River Valley.


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