by Farah Fleurima
On a visit last month to New Orleans’ Root restaurant, I discovered a garden-fresh oasis of seasonal, chef-crafted fare in a sea of Cajun and Creole excess (not that we dislike those excesses). Executive chef Phillip L. Lopez’s creations fondly reminded me of the earthy uniqueness that comes out of Chef Matt McCallister’s kitchen at FT33: inspired, crafty, playful fare that uses the best of local purveyors and what’s in season … and is plated fancifully.
Inside the Warehouse District eatery, I was delighted by the open airiness and bright green touches in the décor – definitely reminded me of a garden! Continue reading
