Southern cuisine is a style often assumed to be dense, heavy, and even “overdone.” But that’s not always the case, as chef Alex Harrell exemplifies at Angeline in New Orleans, a recurring Foodable Top 25 restaurant located on Chartres Street at the Hotel Provincial in the French Quarter. As executive chef and owner, Harrell brings forth dishes that are simple in technique and straightforward in flavor with a touch of Spanish and Italian influence.
At the 90-seat Angeline, you’ll find two dining rooms and a small bar that seats five, and a seasonally rotating menu that includes dishes like salt egg yolk ravioli, Mississippi rabbit milanese, and brined pork tenderloin. Dinner entrees fall in the $20 range, but the restaurant also offers breakfast and brunch at slightly lower price points.
Read more as we ask chef Alex Harrell six quick questions.