"True Creole Flavors and some of the better
contemporary New Orleans food in the city."

Fodor Guide to New Orleans

Ken Smith is Upperline's executive chef. A nine-year veteran with the Upperline, Ken's Creole culinary roots run deep. Growing up in Natchitoches, Louisiana, he was fascinated by the bold flavors and delicious aromas of traditional Louisiana cooking that suffused his childhood.

"The first meal I ever prepared was a cake," says Ken. "I was 10 and it was too hot to play outside; my mom was at work and I found her Betty Crocker cookbook. I went straight to the desert section."

It is no surprise, then, that Ken would attend Delgado Culinary Academy in New Orleans and seek out a career with the Upperline. What defines Ken's passion is his desire to break down barriers to culinary exploration. According to Ken, "Popular media promotes the notion that one must be very gifted or fortunate to create cooking with heart. The truth is every person has the soul of a chef inside them."

An avid collector of out-of-print cookbooks, Ken's culinary interests range much further than his Southern roots. You are just as likely to find Ken shopping for Lemongrass or Thai eggplant in the Asian markets across the river from New Orleans, as you are to find him shopping for merlitons or Creole tomatoes in the French Quarter.

-appetizers-

"A favorite for romantic dinners"
***Mobil Travel Guide

The Original Fried Green Tomato with Shrimp Remoulade
(The combination of these two classics was originally created at Upperline in 1992)

Duck & Andouille Etouffée with Corn Cakes & Pepper Jelly

Spicy Shrimp with Jalapeño Cornbread & Aïoli

Crispy Louisiana Oysters with Celery Root Remoulade

Crispy Sweetbreads over Polenta with Mushroom Ragoût

Confit of Duck with Sweet and Savory Garlic

Seared Foie Gras with Seasonal Fruit

-soup and salads-

"The perfect place to dine after a day of exploring the boutiques and galleries of Magazine Street"
Bon Appétit

Trio of Soups (Turtle Soup - Oyster Stew - Duck Gumbo)

Creole Tomatoes with Warm Goat Cheese & Basil Pesto

Warm Brie Salad with Pears

Watercress, Mixed Greens, Stilton Cheese & Pecans

-entrées-

"Duck is ubiquitous on New Orleans menus, but by far the best I had was at Upperline"
Eric Asimov, New York Times

Cane River Country Shrimp

Seared Salmon with Crawfish Bouillabaisse & Aïoli

Grilled Gulf Fish with Warm Salad Niçoise, & Tapenade

Upperline Bar-B-Q Shrimp in a butter pepper Sauce

Bombay Shrimp Curry with Jasmine Rice & Indian Condiments

New Orleans Style Veal Grillades with Mushrooms & Cheddar Grits

Tom Cowman's Famous Roast Duck with Garlic Port or Ginger Peach Sauce

Braised Lamb Shank in Burgundy with Saffron Risotto

Grilled Filet Mignon with Béarnaise or Garlic Port Sauce

Beef Tournedos with Stilton Cheese, Balsamic Mushrooms & Thyme

Rack of New Zealand Lamb with Mint Madeira Reduction

-sides-

"One of New Orleans most notable restaurants"
Dallas Morning News

Slow-cooked Mustard Greens • Sweet Potato Fries

Whole Head of Roast Garlic

-desserts-

"The Pecan Pie is still one of the best around"
The Philadelphia Inquirer

Upperline Warm Louisiana Pecan Pie

Crème Brûlée with Crushed Pralines

Profiteroles with Vanilla Ice Cream & Bittersweet Chocolate Sauce

Honey- Pecan Bread Pudding with Toffee Sauce

Mango or Burgundy Pear Sorbet

Glass of Port with Stilton Cheese

-FULL BAR-

"You will find yourself making plans to come back again"
Frommer’s Guide to New Orleans