Dr. Jones now open in Metairie
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Deviled eggs, onion fritters and a mirliton and cabbage slaw are some of the small plates at Dr. Jones. Photo: Chelsea Brasted/Axios
Dr. Jones is now open thanks to two chefs with high-end bonafides.
Why it matters: The new Metairie restaurant might seem designed as a neighborhood place, but it'll have folks driving from New Orleans to see what's on the menu, too.
Catch up quick: Chefs David Rouse and Billy Jones have worked in top-tier kitchens in Chicago and New Orleans, according to The Times-Picayune, and they're bringing a creative interest in bold flavors to their new project.
- Most recently, they were running a catering business out of the former Yakuza House space on Veterans Memorial Boulevard, the paper reports, but ultimately built out Dr. Jones instead.
The vibe: The space they created is petite with just a handful of tables and a bar that overlooks the open kitchen.
- On the day I visited, they had outdoor tables, so we got to enjoy some spring sunshine, too.
The menu is tight, with just a dozen dishes across small and large plates and sides.
Dig in: The small plates spoke to us most (we ended up ordering all but the gumbo, given the day's warmth).
- We especially loved the texture and saltiness of the onion ring fritters, and the freshness of the basil, cilantro and red onion in the mirliton and cabbage slaw.
- As our server said, "I've been traumatized by so many shrimp and mirliton dressings over Thanksgiving but that mirliton salad is so freakin' good."
- (He used another word for "freakin.")
Yes, but: Our favorite bite was the side of crispy sweet potatoes, which are served with a delightfully crunchy, spicy salsa seca, a chili-laced fried seed and nut topping.
If you go: Dr. Jones is BYOB. It's open for lunch Wednesday through Saturday.
- It also serves dinner on Saturdays. See website.
