This love letter to (very) old New Orleans was inspired by Joseph Santini, a barkeep who owned a tavern of the same name in the mid-19th century. Jewel of the South also honors Santini’s contribution to the New Orleans cocktail canon: the Brandy Crusta. In addition to the Crusta, other classics are tweaked ever so slightly by co-owners Chris Hannah and Nick Detrich. The elegant 1850s-era Creole cottage has a lovely back patio that makes for a classy, even romantic hideaway in the Quarter, and chef Phil Whitmarsh has won plaudits for his ever-changing menu of seasonal fare.
Although legendary bartender Chris Hannah’s name is usually the one that’s attached to Jewel of the South, to limit your understanding of this top-of-the-quarter restaurant to its (albeit excellent) bar program is to shortchange the efforts of general manager Paul Greagoff and chef Philip Whitmarsh. Since the outpost opened, this team has steadily turned it into a can’t-miss item on your French Quarter list. The menu changes regularly, but look for a curated caviar program alongside comforting mains like buttermilk-fried sweet breads, wagyu beef, and roasted pork belly. And whatever you do, don’t miss the seasonal cocktail list.