Sac-a-Lait

So we came here for my best friends 21^st and next time I’m in New Orleans we will definitely be coming back! I tried the oysters, the lamb, the alligator, and throat and it was to die for! For my entrée I had the dried goose which was cooked perfectly. (I expected it to be well done) I have never had truffle fries in my life and they were hands down amazing. The service was amazing our waitress (can’t remember her name but she has red hair) took very good care of us and we all left happy and full. Also you can’t go wrong with the aged banana pudding for dessert!

This was our wildcard restaurant on our recent trip — I picked it because it was one of the few places I could find that didn’t have a prix fixe menu on New Year’s Eve, and the reviews looked good — but we left very underwhelmed. While the restaurant itself is quite striking and the service was good, the food was disappointing.
Perhaps it was just off because it was New Year’s Eve and they were serving a reduced menu. I was really looking forward to trying the bullfrog I had read about, but they weren’t serving it that night. Instead we had the Alligator and Mirliton which was pretty good, and the Fried Goose Wing — which was just a dry, stringy mess, served with some dehydrated vegetables that tasted like paper.
For a main, I ordered the Grouper on Duck Egg Carbonara, as I’d read good things about the pasta. The fish itself was better than expected — but the pasta was cold, with a flavorless runny sauce — not the gooey richness I’d expect in a carbonara dish. My husband went out on a limb and tried the stuffed boar’s heart, which was just so so.
Like I said, maybe it was just an off night because of the holiday — but not some place to go back to.

A friend and I went to have a late dinner at Sac-​a-​Lait on a Saturday night. We had a reservation and were seated right when we arrived. Everyone was extremely friendly and attentive. The hostesses and waitress were kind and made friendly, non-​intrusive conversation. The waitress was very knowledgeable. She was able to describe the menu with great detail and made good recommendations. We shared a few things. We had the fried alligator & mirliton and oysters to start. The alligator & mirliton was delicious. It appeared to be a small portion at first, but was wonderfully rich and a a few bites was all each of us needed. We also shared the gulf-​fish and shrimp étouffée with a side of goat-​cheese grits. The fish was nicely cooked and the shrimp etoufee and touch of spice provided amazing flavor. The goat-​cheese grits were rich and creamy. We were not disappointed by any of our dishes. The ambiance was nice and the service was exceptional. I would recommend Sac-​a-​Lait and would definitively come back!

Here’s the good: Sac-​a-​lait is one of the most beautiful, locally-​focused restaurants in the city of New Orleans. In case you aren’t paying attention there’s a lot of competition for that claim. The styling of the space, from the oyster bar and local wood, to a menu that includes a map of where every on-​tap, local beer comes from, and for which every food ingredient is so locally chosen that you could never imagine a Louisiana transplant ever being capable of putting the menu together. Chargrilled oysters. Turtle boudin. Choupique caviar. Even the name of the restaurant, Louisianan for crappie, could never happen anywhere else in the world. That is special.
Our dishes were good to excellent. The «lost fish» was better than the venison, which was cooked like a chicken-​fried steak and served with sweetbreads and gnocchi but just missed a little for me. The stuffed peppers were a delight, and actually spicy. The drink were good and I loved the cocktail, beer, and wine selection. The drink list looks as carefully constructed as the food.
Where the place misses: big and cavernous, a trend in New Orleans restaurants that drives me crazy. «Loud» does not make a place seem like a great place to eat, when will designers get this? The place wasn’t too crowded but had it been, it would have been impossible to here our waiter (it was already a challenge). Also, the bathrooms were simultaneously confusing… and erotic. They’re unlabeled, in a space with four unmarked doors. Not only is it unclear which is the men’s or women’s, it’s unclear which of the four doors is a bathroom (all of them?). And while I liked the décor in the boom I chose (scantily clad women), some could be offended by it. My girlfriend commented (when she chose the same of the four doors) that she must have used the men’s room.
But the big way Sac-​a-​lait really misses: the prices. Cocktails from $ 12 – 15, $ 6 beers served in a small (12 ounce?) glass. $ 10.50 for a half dozen raw oysters! Our server was generous enough to give us happy hour prices when we asked, but he said that’s normally only allowed in the bar. That doesn’t really work as a policy when your restaurant is completely connected to the bar, and it’s kind of rude to charge two people different prices who are seated within sight of each other. Even for happy hour, $ 5.50 for half dozen oysters, is not a great deal. Half price beers and wines by the glass make the drinks a good deal. But for comparison, Luke has $ 0.75 raw oysters at happy hour (I think the recently raised their prices from $ 0.50). I think even Peche has cheaper oysters.
And so that’s why I have to knock off a couple stars here. I can’t rate it as highly as similar-​priced, if not cheaper places, with slightly more polished spaces. As a new restaurant on the block it would help if they think like the fish in their name. You’ve got to lure them in before you set the hook. Sac-​a-​lait is good, but not yet great, and so charging more than a Link or Besh joint is not going to be good for business. Improve the happy hour prices/​policy, get people in the door, chum the waters, bring in a whole school of fish, and then start reeling in.

Creux-​Creux (16 $)/​/​whole fried bullfrogs served with a green goddess sauce. Okay, I’ve had fried frog legs before but when these babies hit the table, I was a little shock! Just take a look at the picture I posted! Anyways, the frogs are fried in a light and tasty batter. The frog legs are very succulent. I’m not familiar with eating the ‘body/​ribcage’ but that part did not have much meat. The green goddess sauce is amazing. It’s tart, but not, just very refreshing. I recommend this dish but I felt that it was a little to heavy as an appertizer. & a little messy, plus difficult to eat. I had no problems using my hands and gnawing on the bones. lol
Turtle Boudin Noir (14 $)/​/​turtle boudin served on top of pear, fingerling potato, house-​cured bacon, and pickled mirliton. Turtle boudin had a very nice spicy (not too spicy) kick to it. The texture is a little pasty and dry, but not in a bad way. Fingerling potato brought a crispy texture to combat the boudin. I feel that this dish was very harmonized and enjoyed it a lot.
Warsaw Grouper (31 $)/​/​mustard green fettuccine tossed in a duck egg carbonara and topped with the crusted grouper. The grouper was cooked to perfection. I hate overcooked fish. This piece was moist and delicious! I wish the noodles were cooked al dente to add more texture to the dish. Don’t get me wrong, pasta wasn’t over cooked. I just prefer harder noodles. Overall, flavor was okay. I think this is a ‘play is safe’ dish for the less adventurous diners.
Backstrap&Sweetbreads (29 $)/​/​lightly fried venison, seared sweetbreads, with squash gnocchi and pickled red onions. Again, the venison was cooked well. It was very lightly fried and tender. I’m almost positive I had a piece of gnocchi drench with truffle oil. Manfriend did not get that flavor, so, IDK! I’m a little over truffle oil at the moment. Also, the gnocchi was a little gummy. I find that my standard for gnocchi is a ridiculously high. That being said, its unfair. I prefer this dish over the Warsaw Grouper.
Fries (7 $)/​/​I know I said I was over truffle oil, but this truffle honey dipping sauce was delicious! Honestly, barely a hint of truffle. When the fries were delivered to the table, they looked very soggy. I hate soggy fries, but to my surprise, each and every fry was super crispy! I’ve never had fries like this before and they could be the next best thing for me.
Baked Chitarra (7 $)/​/​Cheesy Pasta. Yummy. I love cheese and I love pasta. So I love this.
Aged Banana Bread Pudding (10 $)/​/​It was okay. Definitely pre made and refridgerated. If you don’t like peanut butter, it can be over-​bearing. I enjoy peanut butter. So, I liked it. Manfriend said fresh bananas could’ve made it better. I think the harden chantilly cream killed the dish for me.
This is the kind of meal you have with a beer. They do offer a handful of drafts. I had a toasted coconut something something and it went so well with my meal. I really like the glass they serve the draft in. Nothing fancy, just a thin rimmed lowball glass (?).
I would come back. But beware, the meal was really heavy. So, maybe gym sometime before you dine and come hungry.

Great service and good food come hand in hand at Sac-​a-​Lait. We tried several of there dishes and came away very pleased.
Turtle Boudin
Gulf Oysters
Serrano & Goat Cheese Grits
Lost Trout
Fried lackstrap
Everything was cooked to perfection and again the service was outstanding.

I don’t even know what to write, it’s SO good. We were visiting NOLA, saw reviews, tried it, fell in LOOOOOVE. ohmigod. We had the alligator with mirilton, venison, truffle fries, oysters, and snap peas. I’m no foodie, but this was the best food I’ve ever eaten. Evar.

The full creole experience! Oysters, gator, venison oh my. Great authentic spot, from the location to the cocktails to the ingredients, everything is locally sourced and home made.

Great meal, great service but amazing night atmosphere– all done by owners’ families!!!
Charbroiled oysters were best I’ve ever had and I’m an oysterman’s daughter!

My husband and I came here for dinner on a Saturday night with another couple, so we got to try more menu items. I always hate that I cannot remember the names of all items I ordered. The ambiance was great — a little noisy, but we sat near the kitchen on a Saturday night. We didn’t get to try any oysters (definitely a must for us next time) but I did get a peek at their sweet oyster bar/​area on the way to the bathroom. I had a pink drink with a candied flower called the Damn Thistle, but it was so delicious I had three or four. There was quite a bit of ice in the drink, so I asked them to cut down on that a bit, and that made the drink even better. Everything was great — for apps we got the turtle boudin and alligator and mirliton — both were delicious. I had the softshell crab entrée. The softshell crab was wonderful — the pasta underneath wasn’t anything special, but the crab was so big I didn’t really mind. My husband had some meat thing (I really cannot remember the name). He liked it. It was pricey, though, so be prepared to spend a little when you go. I think we’ll definitely return — especially to try the oysters (and so I can get some Damn Thistles).

Four stars for the service, five stars for the food.
I came here for dinner on a Saturday night with a friend. We had 6:30pm reservations for two, but they weren’t necessary. The restaurant hardly had any patrons at that time, which was a little concerning at first. It has a semi-​industrial feel inside because of the warehouse building, but I liked the ambience.
Now onto the food: a heavy emphasis on fried food, no doubt. But it was delicious! My friend and I shared the quail appetizer with sweet potato mash, which was delicious. For my entrée, I had the grouper with pappardelle pasta and duck egg carbonara. We shared the fries. Both were great as well! None of the dishes were salty at all, which is often my complaint about the food here in NOLA.
The only area in which Sac-​a-​Lait could improve in is the service. My friend and I were taken around the restaurant to multiple tables before they decided where they wanted to seat us, even though the restaurant was empty. After we were finally seated near the front of the restaurant, the hostess kept dropping the landline phone. Our waitress was nice but also a little out of it and could not remember what we ordered. At the end of the night, the manager (?) came around to our table and asked us what we ordered. It was really awkward because she never introduced herself and just started questioning us about what we had, and then talked about their happy hour specials. If Sac-​a-​Lait can manage to smooth out their service issues, they’ll be bumped up to 5 stars!

I had an amazing time here at sac a lait. The ambiance of the restaurant was sweet with a rustic feel; it’s a quaint place.
Our waitress was Amazing and she was constantly checking up on my party to ensure everything was well and we were comfortable. Each time an order arrives (our appetizers or entrees), she would ask for verbal feedback on everything to ensure we have an enjoyable experience. I felt thoroughly attended to. Without a doubt, everything we ate was delicious. I’ve been to many restaurants in New Orleans and this placed really surprised me with the whole experience. 5 stars for service, drinks, and food. I would definitely come again.

I was so looking forward to coming to Sac a Lait. Many of my friends had been here and loved it. And this is the space where I celebrated my 40^th birthday when it was Susan Spicer’s fairly short-​lived Spice Inc. Fortunately, it lived up to expectations.
The space is very well done, reminiscent of Mariza. The industrial look is usually not my thing, but the designers did a good job of making the place feel warm and inviting. The huge windows are a big help, and the lighting works too. Wood tabletops also lend a little warmth. That said, be prepared for brick, concrete, and pipes. A wood floor would have re-​defined the space and made it top notch.
The menu is very new and interesting. I like the idea of a couple from New Roads putting their mark on the New Orleans culinary scene. The menu reflects their terre natale, seafood and game, which is the bounty of the Sportsman’s Paradise. The other piece of the puzzle is cayenne pepper, staple of the Cajun cook.
My dining companion and I split two appetizers. The first was the chargrilled oysters. Ordinarily I would not have ordered these, but when I asked how big they were, he used his hands to say 3 – 4 inches. Wow, had to go with that. Unfortunately, he was describing the size of the pre-​shucked oyster, in other words, the shell size. But the oysters were a decent size and were well prepared with the accent on cheese which I thought was asiago or some such Italian semi hard cheese. They didn’t have a strong taste of char, but I was ok with that. The second appetizer was the fried alligator and mirliton with white remoulade. This was an excellent dish, a marriage of Louisiana home cooking (who hasn’t had mirliton casserole), a bayou staple in the alligator, and a classic New Orleans French Creole sauce. Ok it was a ménage a trois. The dish consisted of nicely fried alligator over a velvety mirliton concoction with tasty white remoulade on the top. My only criticism was the portion was on the small side.
For entrees we both ordered the «perdu» fish which was speckled trout. The dish consisted of 2 skin on filets of trout, dipped in a pain perdu eggwash and then coated in flour and fried. The fish is served atop shrimp ettoufee and is accompanied by a corn calas which was a substitute for a hush puppy. The calas was delsicious, light and fluffy and full of corn flavor. The trout was well prepared as well and the étouffée good but unfortunately so spicy it was hard to really savor the flavor. I never understand the overuse of pepper in any dish but certainly not this one. It really hid the great work that went into the sauce. I know some people like it that way, but not me or my dining companion. We both had to mop our brows of the perspiration when we finished. It was that spicy.
Despite that flaw I really enjoyed my meal and will go back. The menu had many other items I would like to try.

The GF and I went here recently and had quite a nice time.
I had the frog leg & alligator sausage gumbo, and the redfish main course. My GF had the Duck main course. The food was very tasty. The service was excellent. Our waiter was super nice.
We also had a couple cocktails which were very tasty also.
Da place has a nice clean, tight, feel to it…
Some reviews they really kind of shred this place, not sure why. I thought it was very good.

I was more than happy to see this building get rid of SunRay grill and bring in a new restaurant. I loved the look of the menu and they did a really nice job on the interior. The space is really nice.
For a newly opened restaurant, I was surprised how easy it was to get a table here last minute on a Friday night. The char grilled oysters were good. The quail was too undercooked/​raw & we did not eat even half of it. Goat cheese grits probably seemed better than they were. But they were «good» relative to other items we tried. We did not enjoy the boudin at all. We finished our meal not feeling satisfied… maybe even still hungry (although there was plenty food still on our plates), I was shocked that we received a compliment from the chef at the END of our meal. Each person received a single boiled crawfish. AFTER DINNER CRAWFISH?
We may consider trying this place again in a few months if they are still open… out of convenience as it is in our neighborhood.

We are in New Orleans and have rented an apt at The Cotton Mill. As we were walking the other night, we came upon this amazing Restuarant! We walked in and were taken back by the over all atmosphere and ambiance the location has. It all felt familiar and comfortable. Something I was able to relate to right away. The greeting staff was lovely and friendly. We were seated promptly at a table near the kitchen, which I always like to sit at restaurants. We were greeted by our waiter, Clark, and introduced to the farm to table concept. Everything sounded so fresh and delicious. Between my wife and best friend, we ordered 9 dishes. The Deviled Crab and Charbroiled Oysters were to die for. The Duck and Veal excellent. Amazing desserts!
After an amazing meal we strolled over to the bar, where we met Kyle, also known as Beast. A big teddy bear of a man, who can make a mean drink! We stayed for a while longer to finish off a few more drinks and conversation with Kyle about his life.
Amazing Restuarant experience! This is a must! So unique, pleasant, accommodating. We love Sac-​A-​Lait! Thank goodness we are here for another 5 months, which means at least another 20 dinners there.

Fantastic service + a delicious menu.
This was a last minute decision to dine out on a Tuesday night — and after scanning Eater NOLA my boyfriend and I decided to give it a go. We both had drinks, appetizers, entrees and spilt a dessert — everything was delicious and our server was top notch and extremely knowledgeable of the menu. Appetizers small yet filling — so if you go for something other than their tomato and cucumber salad — be prepared for a hearty treat. My blackened redfish with sweet pea purée was delightful. Delicious and filling yet light enough that I was easily persuaded to try their banana pudding for dessert.
I definitely encourage anyone who appreciates simple yet delicious options to give to give this place a try.

OMG… I can’t wait to write about the STELLAR experience I had here.
My recent dinner on opening night was truly amazing. Every twist and turn of the food courses and accompanying wine selections brought me food pleasure that I haven’t experienced in my recent memory. From the frog leg and alligator sausage gumbo, to the oysters, to the exquisite blackened fish, my dinner was really exceptional. Kuddos to the chef and all the staff. I can’t wait to come back.

This place is nothing but exceptional. From the little details of service to the beautifully designed space and the plates of delicious food that had been placed in front of me. The whole place enlightens the senses.
You can tell the dishes have been so perfectly thought out by the chefs that they are basically pieces of art. And along with the service that is down right amazing. I would pay double to price I paid for the evening just to have such a pleasant experience again.
The atmosphere is casual and relaxing while the fine dining aspect is the food itself. It was a wonderful mix that made the evening wonderful.
I’ll be coming back again and telling every single one of my friends about it because I believe this restaurant has high hopes and goals and won’t stop till they achieve them.
Also they have brunch on Sunday’s with bottomless mimosas! Can’t wait to dive into that soon.

Sac-​a-​lait offers a sophisticated touch on southern family recipes. Plus, they change the menu every week.
First, we were on a tight time crunch bc we arrived late, and the entire staff was very amenable to our limited time. Keep in mind, this was their third night open, and they already had all of the kinks worked out to get us to our concert in time.
For starters, we had the oysters and deviled crab. The deviled crab was simple, and so delicious.
Our entrees were trout w crawfish étouffée and blackened gulf fish w wild rice. I don’t care for rice normally, but this wild rice with the gulffish was a terrific pairing.
Finally, the desserts! I am a dessert girl (unfortunately), and these were as delicious as the rest of the meal.
We ordered one of each, the flourless chocolate cake and the banana pudding. Both were to die for; and huge (Amen!). The flourless chocolate cake is a warm rich melted chocolate with ganache, and my new favorite dessert in New Orleans!
Overall, this restaurant is a nice place for a girls night or friendly gathering; a bit too well lit for a date place.