From the restaurant's website:
"MiLa is the culmination of both the marriage of chefs Slade Rushing and Allison Vines-Rushing and their respective home states cuisines-Mississippi and Louisiana. With a seasonal menu driven by fresh picked produce from Lujele Farms, MiLa delivers a new style of Southern fare with a lighter touch using French techniques in an elegant yet relaxed setting in downtown New Orleans."
Reservations suggested. Full bar. Serving breakfast daily, lunch Mon–Fri, dinner Mon–Sat.
Gambit Weekly: Best Hotel Restaurant, 2010 readers' poll
The Times-Picayune: Top 100 Restaurant, 2010
Zagat 2011: 27 food rating (extraordinary to perfection)
The New Orleans Menu by Tom Fitzmorris: ***** (among the best locally)
"I don't recall being disappointed by a single dish."
— Brett Anderson, The Times-Picayune
"Chefs Allison Vines-Rushing and Slade Rushing reinvent Southern and Creole dishes. For an entree, try the sweet-tea brined rotisserie duck with wilted spinach, roasted beets and date jus. The smoked pepper-seared yellowfin tuna includes Japanese eggplant, honshimeji mushrooms and molasses soy."
— Gambit Weekly
From the restaurant's website:
"MiLa is the culmination of both the marriage of chefs Slade Rushing and Allison Vines-Rushing and their respective home states cuisines-Mississippi and Louisiana. With a seasonal menu driven by fresh picked produce from Lujele Farms, MiLa delivers a new style of Southern fare with a lighter touch using French techniques in an elegant yet relaxed setting in downtown New Orleans."
Reservations suggested. Full bar. Serving breakfast daily, lunch Mon–Fri, dinner Mon–Sat.
Gambit Weekly: Best Hotel Restaurant, 2010 readers' poll
The Times-Picayune: Top 100 Restaurant, 2010
Zagat 2011: 27 food rating (extraordinary to perfection)
The New Orleans Menu by Tom Fitzmorris: ***** (among the best locally)
"I don't recall being disappointed by a single dish."
— Brett Anderson, The Times-Picayune
"Chefs Allison Vines-Rushing and Slade Rushing reinvent Southern and Creole dishes. For an entree, try the sweet-tea brined rotisserie duck with wilted spinach, roasted beets and date jus. The smoked pepper-seared yellowfin tuna includes Japanese eggplant, honshimeji mushrooms and molasses soy."
— Gambit Weekly