Gautreau’s isn’t easy to find. That’s how the regulars – the city’s upper crust – want it. Located in a quiet corner in a neighbourhood of giant Uptown homes, even the front door of this old converted drugstore is hidden behind trees. The dining room, filled with people who still dress for dinner, is dark and subdued, the waiters attentive. And the menu is a sophisticated take on contemporary American cuisine, like bacon wrapped pork tenderloin with a pork balsamic reduction or sautéed turbot with pancetta and lemon parsley beurre noisette. This kitchen has launched the careers of many of New Orleans’ most celebrated chefs.