After waiting at the crowded bar and following the hostess through the hot kitchen to the dining room (with its mismatched plates and flatware), you may wonder just what you’ve gotten yourself into. But relax and enjoy as you laissez les bon temps rouler at this unbelievable Uptown hot spot. Every meal at Jacques-Imo’s begins with corn bread drizzled with melted butter. Then the spinach salad — simple enough, with a vinaigrette dressing and topped with two fried oysters. That alligator cheesecake as an appetizer? Rich and delightful. And the blackened red fish and fried chicken have both developed cult-like followings. Don’t be surprised if Jacques himself (outfitted in his signature Bermuda shorts and white chef’s jacket) hops over to your table to see how you’re doing.
Full bar. Serving dinner Mon–Sat. Closed Sun.
Gambit Weekly: Best Creole Restaurant, 2010 readers' poll
Zagat 2011: 26 food rating (extraordinary to perfection)
The New Orleans Menu by Tom Fitzmorris: *** (worth crossing town for)
"The offbeat interpretation of contemporary Creole cuisine at Jacques-Imo's is unlike anywhere else, and it has definitely struck a chord. Legions of fans gather in its funky front barroom and spill out on the sidewalk waiting for a table and their fix of alligator cheesecake, exuberant sauces and carpetbagger steaks."
— Gambit Weekly
"Try the smothered chicken or blackened redfish for a sure-fire meal."
— Where Y'At magazine
After waiting at the crowded bar and following the hostess through the hot kitchen to the dining room (with its mismatched plates and flatware), you may wonder just what you’ve gotten yourself into. But relax and enjoy as you laissez les bon temps rouler at this unbelievable Uptown hot spot. Every meal at Jacques-Imo’s begins with corn bread drizzled with melted butter. Then the spinach salad — simple enough, with a vinaigrette dressing and topped with two fried oysters. That alligator cheesecake as an appetizer? Rich and delightful. And the blackened red fish and fried chicken have both developed cult-like followings. Don’t be surprised if Jacques himself (outfitted in his signature Bermuda shorts and white chef’s jacket) hops over to your table to see how you’re doing.
Full bar. Serving dinner Mon–Sat. Closed Sun.
Gambit Weekly: Best Creole Restaurant, 2010 readers' poll
Zagat 2011: 26 food rating (extraordinary to perfection)
The New Orleans Menu by Tom Fitzmorris: *** (worth crossing town for)
"The offbeat interpretation of contemporary Creole cuisine at Jacques-Imo's is unlike anywhere else, and it has definitely struck a chord. Legions of fans gather in its funky front barroom and spill out on the sidewalk waiting for a table and their fix of alligator cheesecake, exuberant sauces and carpetbagger steaks."
— Gambit Weekly
"Try the smothered chicken or blackened redfish for a sure-fire meal."
— Where Y'At magazine