Cuisine:

• American
• Contemporary
• Continental
• European
• Others

Mat & Naddie's Description:
Owner-chef Stephen Schwarz's cooking style borrows almost equally from New Orleans tradition and Southeast-Asian exotica, so don't be surprised to find lemon grass in one dish and Rockefeller-style spinach in another. Uniting these disparate inspirations is an inviting cottage setting with views out to the green hump of the Mississippi River levee, where a train seems destined to howl by during each meal and passing freighters can be seen over the treetops. Paprika-rubbed potato wedges come with herbaceous chive aïoli. Plump scallops are stuffed with slivers of truffle. At dinner selected offerings are priced with and without wine pairings, an added convenience. Curious local references abound on this menu, such as 17th Ward blood orange yams and Louisiana "Choupique" caviar, a Gulf fish specialty. Vegetarians are well cared for at this funky establishment, with one main dish even awarding the vegan. Chocolate truffle cake with raspberry coulis and crème anglaise and panéed bread pudding are the signature desserts. Table service is friendly and competent, and the wine list interesting and reasonably priced. For lunch, Mat & Naddie's serves a buffet of catering-style fare for a rock-bottom price of $10.


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