500BestSquareRoasted Chicken Breast @ La Petite Grocery

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The French side of this Uptown bistro’s soul demands that there is always a good roasted chicken dish on the menu. The one on the current card is a breast sent out with a confit of soft wild mushrooms, with red quinoa covering most of the chicken’s surface. Pureed parsnips disguise themselves as mashed potatoes, at least until you eat them. Is this really $29? Yes, and we arrived at that price mark sooner than I thought, too. It its defense, the chicken holds up its end in the flavor department.

Fries at La Petite Grocery

Fries at La Petite Grocery are hard to resist, regardless of what else you eat.

La Petite Grocery. Uptown: 4238 Magazine. 504-891-3377.

This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.

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  1. Beth Mims on February 26, 2014

    I took a group of 7 to Bonefish Grill last night to celebrate my niece’s 25th birthday (she chose the restaurant) I can’t understand why this place is so popular. Both my niece and son ordered filet, med rare. My son got his,but they brought my niece a sirloin. She immediately told the server that it was incorrect and the server said she would send over our waitress. When the waitress finally came, she said that they had been having trouble with the kitchen confusing the two meats, and that she’d tell the chef to come over to talk to us. The chef never came, nor did a new steak come. We all shared our food with my niece as this went on for quite a while. At some point my niece decided to just eat the sirloin, only to find that it was cooked well done, not med rare. We called the waitress over again (she was very nice and apologetic) and she still claimed that a filet would be brought out. In the meantime, the assistant to the assistant manager came over and apologized and admitted that he didn’t know the difference between a filet and sirloin, but that her filet was coming. Her new steak arrived while the asst. mgr. was still at our table, and would you believe they sent another sirloin?! The poor guy was mortified that it happened again, and brought us over a bottle of wine and 4 desserts. Our waitress and this asst. asst. mgr. were great and it turned out to be a fun night, but I’ll never go back. I ordered lobster that was supposed to come with drawn butter. I had to ask 3 times for the drawn butter, and when it finally came, it was a poor imitation of butter, maybe something like melted Country Crock and tasted terrible. I told the asst. mgr. about this too, and he said that he’d get me the real thing. The kitchen sent out the exact same concoction again. I have a feeling that they don’t have a real chef, maybe just line cooks. It still amazes me that these chain restaurants do well in New Orleans. The appetizers and desserts were good, and the $24 filet that my son got was good for the price, but the rest of the food was below average. Please keep preaching about chain restaurants, Tom!

    • Tom Fitzmorris on February 26, 2014

      I don’t understand why anyone who lives here would go to a chain restaurant serving the tastes of middle America. Ask them if you ever go agaoin whether the shrimp and crabmeat are from this continent. And what is Imperial Longfin? (Clue: tilapia.)

      Tastefully yours,
      Tom Fitzmorris

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