Saint Claire
5-Course Refined Rustic Tasting Event
Opened a year ago this July, this West Bank eatery landed on New York Times’ 2025 List of “50 Best Restaurants in the US” and their 2026 List of “25 Best Restaurants in NOLA". What’s more, it is a 2026 James Beard Semi-Finalist for “Best New Restaurant.” Occupying an historic oak-lined estate on the Mississippi just outside of Algiers Point, the Crescent City’s second oldest neighborhood, Saint Claire is the brainchild of Chef Melissa Martin, the force behind the acclaimed Cajun-focused Mosquito Supper Club and an author who received a James Beard Award for “Best Book.” Here at Saint Claire, she and her righthand man (hosting Exec Chef Ian Mitchell) are captivating diners with such dishes as rabbit rillettes with fig confiture, duck & andouille gumbo, gnocchi with jumbo lump crab, and caramelized shallot tarte tatin. And who knows? Maybe our meal will end with Chef Martin’s luscious chocolate cake with buttercream, Swiss meringue, candied orange, sea salt, and olive oil. New York Times says, “The artistry of [the food] is enhanced by the craft and intelligence invested in the setting,” so we are thrilled to visit here. Please join us for what Southern Living calls “a singular dining experience”!
About the Host:
Ian Mitchell
Executive Chef
A Louisiana native, Chef Ian Mitchell has been dedicated to the art of cooking for as long as he can remember. After graduating from the Louisiana Culinary Institute and moving to NOLA, he has led the teams at kitchens including Sac-a-lait, Blue Giant, and Coquette.
The Lineup
Courses #1, #4 & #5 will be individually plated; courses #2 and #3 will be served family-style. This menu will be Peanut, Tree Nut, Mushroom & Soy Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Panzanella
cucumber, tomato, parmesan
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Citrus Poached Shrimp
caper, olive, parsley
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Caramelized Shallot Tart Tatin
crème fraiche, dill
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Saint Claire's Grouper
corona beans, tomato vinaigrette, basil
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Olive Oil Chocolate Cake
chocolate meringue frosting
Saint Claire
1300 Richland Rd
New Orleans, LA 70114
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Saint Claire will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Shrimp in Course 2 and White Fish in Course 4. Substitutions will be provided.
- Pescatarians: This menu is pescatarian-friendly.
- Gluten: There is Gluten in Course 1, Course 3, Course 5. Substitutions will not be provided.
- Dairy:
• Butter: Butter is in Course 3, Course 5. Substitutions will not be provided
• Milk/Cream: Milk/Cream is in Course 3, Course 5. Substitutions will not be provided
• Cheese: Cow's Milk Cheese is in Course 1. Substitutions will not be provided - Shellfish: There is Shrimp in Course 2. Substitutions will be provided.
- Fish: There is White Fish in Course 4. Substitutions will be provided.
- Eggs: There are Eggs in Course 5. Substitutions will not be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: This menu is tree nut-free.
- Alliums: There is Garlic (Raw) and Shallot (Raw) in Course 1, Shallot (Raw) and Red Onion (Raw) in Course 2, Chive and Shallot (Cooked) in Course 3 and Shallot (Raw) in Course 4. Substitutions will not be provided.
- Mushrooms: This menu is mushroom-free.
- Soy: This menu is soy-free.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
