The modern seafood eatery first opened its doors on the Fulton Street pedestrian promenade in downtown New Orleans in 2007. Most recently, Executive Chef Ryan Haigler unveiled an array of exciting new dishes in Spring 2016. The restaurant also revealed its recent refurbishments, featuring new private dining options, as well as a delightful al fresco dining and lounge space, situated on Lafayette Street. Haigler, formerly of Restaurant Revolution and Le Petite Grocery, brings his signature style to Grand Isle, both refined and rustic, modernizing and elevating the seafood-centric menu. Featuring contemporary appetizers such as crispy calamari accompanied by a Vietnamese-inspired Covey Rise green garlic & sesame vinaigrette; fried crawfish tails with preserved lemon and a pickled jalapeño; a rotating selection of seasonal crudo, soups, and salads. Desserts feature warm white chocolate bread pudding, chocolate truffle cake, lemon ice box pie, and Steen's Cane Syrup bourbon pecan pie. With seating for 64, new rustic outdoor area features tables made of reclaimed wood from the Green Project with galvanized steel legs (handmade by Grand Isle General Manager/Partner Jeff Hof), couches and low-slung lounge-style tables and a fresh herb garden. Grand Isle is located at 575 Convention Center Boulevard, on the Fulton Street promenade in New Orleans. Lunch and dinner served 11AM - 10PM Sunday through Thursday; 11AM - 11PM Friday and Saturday.
Telephone: (504) 520-8530; www.grandislerestaurant.com.
Marel Holler Hinners